Is it possible that you don’t know about the chocolate factory “Palette de Bine” located in Mont-Tremblant’s Village sector?

I have not yet tasted every kind of chocolate concocted with such care by Christine Blais, but I’m working on it. Whether it’s a bar that I enjoy after some skiing or a block that I incorporate into my sweet or savoury recipes, every moment is right for a chocolate-flavoured gustatory adventure. From a maple-tasting wild Bolivian bean to a 70 per cent Madagascar, or perhaps some boreal flavours such as fir and chanterelle mushrooms, there’s always room for new flavours. We are lucky in the Laurentians to be able to discover numerous varieties of cocoa beans – “bines” – from many independent producers around the world.

Dark chocolate with at least 70 per cent cocoa becomes a health treat that provides numerous qualities with highly interesting properties. Natural cocoa powder has an antioxidant level superior to other foods. Besides being good for the spirit, dark chocoloate will reduce fatigue, stress and anxiety.

In cooking, I work with several varieties of chocolate and also with cocoa nibs – the roasted and ground cocoa beans – which is the rough product straight from the cocoa bean. I use it for its texture and bitterness, which provide a unique flavour. In pastry, chocolate is often associated with vanilla, maple syrup or raspberry, to name only the most common pairings. But in the kitchen, dark chocolate can complement beets, grilled asparagus, roasted sweet peppers and more.

In spite of the versatility of chocolate, sometimes a nostalgic memory motivates us to return to basics. What could be better that a delicious, creamy, chocolate cake?

During my events as a chef-in-your-home, my famous chocolate mousse cake is requested again and again for birthdays and for dinners with friends.

Go discover Palette de Bine, with a smile on your face and a mouth full of chocolate.

Happy tasting!