Sweet dreams are made of these...

Parisian chocolatier Christophe Morel was in town for an event at Academy of Pastry Arts, Mumbai centre. He is the recipient of numerous honours such as the Grand Prix Canadien de la Chocolaterie in 2003 and First Prize in Chocolate at the Coupe du monde de la Patisserie de Lyon in 2005. He was also a finalist for the prestigious title of Meilleur Ouvrier de France (MOF), awarded to craftspeople who have reached the summit of their art. We caught up with him for a quick chat, to understand the difference between chocolate and praline, and to find out more about his work and all things chocolate.

As a chocolatier, what is that one tool you rely on to sculpt your creations?

To carve I basically use a knife. I work chocolate like clay to make my sculptures.

Who is your inspiration when it comes to chocolate sculptures, and whose work do you really admire?

I am attracted by comics, fantastic creatures and animals. The sculptor that I admire the most is Rembrandt Bugatti.

What’s your favourite French dessert, and why?

My favourite French dessert is the chocolate éclair because it reminds me of my childhood and I always need chocolate in desserts.

What kind of desserts will catch on this year?

Desserts are evolving, customers want desserts that are less sweet and have less fat. I think the nomadic pastry which replaces the need for plates will also catch on this year as you can have it on the go.

What’s the difference between chocolate and praline?

The word praline is the name we give in Belgium to small chocolate or those which have added cream, butter, dried fruits. When cream, butter, dried fruits are added to chocolate it’s called Praline. Chocolate is chocolate.

As someone who works with chocolate, what’s your reaction to reports claiming chocolate will go extinct by 2050 due to climate change?

I do not think that chocolate will disappear. The demand is huge compared to the production. Hence, I believe that the demand for chocolate will continue to increase, giving the farmer who wants to plant cocoa trees an incentive to do so.

DIY
Truffle Al To El Sol

Ingredients 

Method 

Heat the cream, water with sorbitol, dextrose and lecithin and shake it. At 70 degrees, pour over the chocolate. Let it stand for two to three minutes. Then start mixing, add the butter and mix properly. Sink into a 34 cm by 34 cm, 9 mm thick frame. Leave to crystallise overnight. Cut into squares of 2.25 x 2.25 and wrap in a plastic sheet. Roll the truffles straight into the dark powder cocoa.