1 - Do not incorporate a foreign body (water, milk, cream ...) when melting chocolate: it is a delicate matter that should not be rushed. It is by leaving it to the natural that we get the best product.

2 - Melt the chocolate in the microwave preferably, in several sessions of 20 seconds (at maximum power). We can stir every time between two and avoid any risk of overheating chocolate.

3- To obtain a perfect ganache, cut good chocolate cut into pieces, on which one pours whole liquid cream brought to boiling. It is slowly mixed with a spatula (not with a whisk, which incorporates air). By adding chocolate butter, you get more shine and better preservation.

4- To succeed chocolate figurines, gently tap the mold filled with the chocolate preparation on the worktop: this allows to evacuate the air bubbles, both for decorations that will take cold or for a cake that will cook.

5- We use guitar paper to make Easter or other decorations. The melted chocolate is spread on this transparent plastic sheet (available in a specialized shop), which gives the chocolate decorations a brilliant appearance. Otherwise, we can fall back on the perforated pockets of schoolchildren, it works very well too!

A good chocolate what is it?

Olivier Paredes praises the virtues of the Bonneterre brand, an organic range made in a Swiss chocolate factory from beans originally traced (Ecuador, Peru, Costa Rica ...) and from fair trade. The remarkable quality of these chocolates (to be baked or tasted) is due to a long conching stage and the absence of lecithin or flavors. Nothing good ! (in organic stores)