Chocolates - Martel

specialties

OUR CHOCOLATE CHEF

specialties

OUR CHOCOLATE
CHEF

origin

BIOGRAPHYtradition

Mathieu Lerenard combines passion and virtuosity in the art of chocolate making since he began his training at the age of 15. He has collaborated with various renowned chefs in Paris, including Patrick Roger (Meilleur ouvrier de France in 2000). He has also participated in numerous training courses and competitions, including a title of vice champion chocolatier-confiseur of France at the age of 17. Today, he expresses his talent as a master chocolatier at Martel since 2013. Ingenuity is also found in simple things and he is particularly fond of Maison Martel’s hot chocolate which offers a unique moment of sweetness and sharing.

origin

BIOGRAPHYtradition

The love of craftsmanship

He particularly appreciates working with the material of chocolate, which he describes as an inexhaustible source of inspiration. There are no small pleasures: from small chocolate candies to the cocoa sculptures of the big contests, his imagination has no limit.

M. Lerenard

chocolate selectionby Mathieu

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ORIGIN

For more than 200 years, the best craftsmen have succeeded one another in perpetuating our tradition of excellence.

The excellence of our chocolates is due first of all to a rigorous selection of the best cocoa vintages and the highest quality raw materials.

We privilege short and local circuits for an optimal freshness of our products. The subtle art of our craftsmen and the delicacy of our products make Maison Martel the reference for quality, freshness and refinement.

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Swiss Milk

Our chocolates are exclusive Martel recipes developed with the best raw materials. Like the iconic Swiss milk, with its inimitable profile, the sugar is also Swiss, the catongo porcelain beans from Brazil make this chocolate a unique signature at Martel.

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AVELINE

Hazelnut praline, coated with Swiss milk chocolate

SESAME

Valencia almond praline and Indian sesame, coated Swiss milk chocolate

COFFEE

Ganache infused with selected and roasted coffee beans, coated with 66% Venezuelan dark chocolate

BLACK FEUILLETINE

Piedmont hazelnut praline and crispy feuilletine coated with Venezuela dark chocolate 66%

GRAN CRU CUBA

Dark chocolate ganache from the selection of the best grand crus of the moment

EARL GREY

Madagascar and Venezuela chocolate ganache with earl-grey tea, coated with 66% Venezuelan dark chocolate

ALMONDS

Praline with Valencia almonds and Piedmont hazelnuts, coated in 66% South American dark chocolate

MINT

GRTA mint ganache with 66% Venezuela chocolate, coated with 66% South American dark chocolate

MILK PEANUT

Roasted and salted peanut praline, coated with 40% Brazilian milk chocolate

PALET OR

Lightly caramelized ganache, South American chocolate, coated with 66% Venezuelan dark chocolate

Quality Cocoa

Excellence goes through quality. We pay particular attention to the rigorous selection of the best cocoa raw materials and superior quality raw materials. Our blends are composed of cocoa beans from Brazil (Catongo or porcelain bean), Ecuador or even Guatemala and Venezuela (Grand cru Maracaïbo). Our blends are also made with roasted nuts, such as almonds and pistachios from Iran, hazelnuts from Piedmont or vanilla from Madagascar.

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