Origin
BIOGRAPHY
tradition
Mathieu Lerenard combines passion and virtuosity in the art of chocolate-making, a journey he began at the age of 15. He has collaborated with renowned Parisian master chocolatiers, including Patrick Roger (Meilleur Ouvrier de France in 2000). Mathieu has also participated in numerous advanced training sessions and competitions, earning the title of runner-up in the French Chocolatier-Confectioner Championship at the age of 17. Since 2013, he has been showcasing his talent as a master chocolatier at Martel. Ingenuity is often found in simplicity, and he holds a special fondness for Maison Martel’s hot chocolate, which offers a unique moment of sweetness and sharing.
The love of craftsmanship
He particularly appreciates working with chocolate, which he describes as an endless source of inspiration. There are no small pleasures: from little chocolate candies to cocoa sculptures in major competitions, his imagination knows no bounds.
M. Lerenard
A fine
Selection of chocolate
By Mathieu
PROVENANCE
For over 200 years, the finest artisans have followed one another to uphold our tradition of excellence.
The excellence of our chocolates begins with a rigorous selection of the finest cocoa beans and high-quality raw materials.
We prioritize short and local supply chains to ensure the optimal freshness of our products. The subtle craftsmanship of our artisans and the delicacy of our products make Maison Martel a reference in quality, freshness, and refinement.
Swiss milk
Our chocolates are exclusive Martel recipes crafted with the finest raw materials. For example, the iconic Swiss milk, with its unique profile, Swiss sugar, and the Porcelana Catongo beans from Brazil, make this chocolate a distinctive signature at Martel.
SESAME
Praline with Valencia almonds and Indian sesame, coated in Swiss milk chocolate
COFFEE
Ganache infused with selected and roasted coffee beans, coated in 66% Venezuelan dark chocolate
FEUILLETINE NOIRE
Piedmont hazelnut praline and crispy feuilletine coated in 66% Venezuela dark chocolate
GRAN CRU CUBA
Dark chocolate ganache made from the finest grand cru selections of the moment
EARL GREY
Madagascar and Venezuela chocolate ganache with Earl Grey tea, coated in 66% Venezuela dark chocolate
AMANDE
Valencia almond and Piedmont hazelnut praline, coated in 66% South American dark chocolate
MENTHE
GRTA mint ganache with 66% Venezuela chocolate, coated in 66% South American dark chocolate
MILK PEANUT
Praline with roasted and salted peanuts, coated in 40% Brazilian milk chocolate
PALET OR
Lightly caramelized ganache with South American chocolate, coated in 66% Venezuela dark chocolate
AVELINE
Hazelnut praline coated in Swiss milk chocolate
Quality cocoa
Excellence comes through quality. We pay particular attention to the meticulous selection of the finest cocoa beans and superior raw materials. Our blends are made with cocoa beans from Brazil (Catongo or Porcelana beans), Ecuador, Guatemala, and Venezuela (Grand Cru Maracaibo). Our blends also include roasted nuts such as Iranian almonds and pistachios, Piedmont hazelnuts, and Madagascar vanilla.
WHITE TRUFFLE
White chocolate ganache coated in pure cocoa butter white chocolate and Swiss milk chocolate
MILK TRUFFLE
Ecuadorian chocolate ganache coated in Swiss milk chocolate
DARK TRUFFLE
Dark chocolate ganache coated in raw Venezuela and Ecuador 66% cocoa powder
SNOWY TRUFFLE
A blend of cocoa and Swiss milk chocolate with a hint of coffee, coated in dark chocolate and raw Venezuela 66% cocoa powder
DARK ROCHER
Caramelized almond shards and 66% Venezuela dark chocolate
ORANGE SLICE
Candied orange slice coated in 66% South American dark chocolate
