A Formula for Bonheur, Courtesy of Lilian Bonnefoi

Hotel du Cap-Eden-Roc is famous for its long tradition of refined dining inspired by local terroir, exhilarating water activities and replenishing spa experiences.

But there is a lesser known secret ingredient emanating its tantalizing fragrance from the hotel’s in-house chocolatery. An ingredient that, studies show, just might contain the chemical formula for happiness. It’s Head Pastry Chef Lilian Bonnefoi’s custom cacao blend. Created in collaboration with French chocolate makers Valrhona, the blend is a bittersweet, 60% cacao sourced from fair trade producers in Brazil and the Caribbean.

Lilian Bonnefoi masterminded Hotel du Cap-Eden-Roc’s chocolatery in 2009, fulfilling a long-held dream to craft luxurious chocolates for hotel guests and visitors. The pastry chef’s dark chocolate creations are all made using his bespoke cacao blend, giving them a smooth shell, a rich colour and an uncommonly sophisticated depth of flavour.

A cacao tree requires around 5 years to produce the fruit — known as cacao pods — that is necessary to make chocolate. The oblong cacao pod takes 4-5 months to grow and is harvested year round. Each pod is then broken open to remove the 15-40 cacao beans inside that, once ripe, are fermented, dried and processed into the raw cacao ingredient used in Bonnefoi’s sumptuous chocolates.

Not everything grows on trees, as it were, but from Brazil and the Caribbean to Hotel du Cap-Eden-Roc’s chocolate kitchen, happiness most definitely does.

Discover Lilian Bonnefoi’s legendary crepe cake tutorial.

 

 

 

 

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