"Maitre Chocolatier"

[Stephanie Wallace]

While I have been able to get through most of the rough translation in La Patisserie de Pierre Herme, I'm still lost on "Maitre Chocolatier". My best guess is that it is calling for Chapon (and the reasoning behind my guess is poor). Can anyone enlighten me?

[Wendy DeBord]

Can you mention in what recipe and on what page that is?

[Stephanie Wallace]

The Élyséé on page 157; "Maitre Chocolatier" is the chocolate used in the mousse layer.

[JSkilling]

Can you type the French phrase and I'll translate it for you.

[Stephanie Wallace]

It is simply "couverture Maitre Chocolatier"

[Boris_A]

Actually, here around "Maitre chocolatier" is used as a title like "Maitre Chocolatier A. Jones" aka "Chocolate master A. Jones"

Maybe "couverture M.C." stands for "artisanal couverture" or simply "class A couverture".

[Abra]

It looks like Valrhona makes a 56% Maitre Choclatier - you can buy it here .

[Stephanie Wallace]

It looks like Valrhona makes a 56% Maitre Choclatier - you can buy it here .

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Thank you very much. I'm so well-versed with Valrhona's product line that I can't believe I've missed this. Considering Hermes other choices, this must be correct. Beautiful.