Easter, how sweet this word is to hear when you are a child. Easter is the promise of a family or friendly moment; it is synonymous with pleasure, chocolate, laughter and loud voices. At Hubert Cloix, it's no secret that we love traditions. So what do you think of questioning one of our customers, a renowned chocolate maker, but not only.

I named : Regis Bouet !

You have worked as a consultant, pastry chef, chocolatier in different houses, what is the essential thing learned during these apprenticeships and which still serves you in everyday life? 

• Transmission is super important. Without transmission, nothing can be done, create/regulate quality values. How everyone works is very important, not the same notions from one place to another. But the wealth of posts from the 4 corners of the world. 

During an interview, you said that “chocolate is a man’s story, why? » 

• The inspiration you can have, project yourself into the future, on a personal level, these needs are the same for everyone. Cocoa farmers have the same desires as us: that we can make/have choices, very very important, we often forget, we all have desires, they are the same everywhere. Eat our fill, imagine that our children will be well, will be able to emancipate themselves... 

Your watchword on a daily basis to ensure the excellence of your know-how, as well as the elements which, in your opinion, constitute a GOOD chocolate. 

• Rigor 
• Reactivity 
• Knowledge 

What advice for a young chef new to chocolate but passionate about this art? 

• Learn the technology of raw materials, the interaction of foods, their theory. Transmission is essential. 

Cocoa bean processing

How do you choose your cocoa beans? consequence of the rise in raw materials? 

• It is too early to talk about the increase yet, it will be in 2023. If we have the knowledge, with an average product we can get something very good out of it. We choose according to how the cocoa was raised, a less good bean, but worked with knowledge: better at the level of the quintessence. Chocolate is above all about environmental quality. 

The transformation of the cocoa bean, we hear more and more about it and you are a reference in the matter, can you tell us more? 

• The explosion, one foot in industry, and one in craftsmanship; we will not be able to continue to make chocolates with pieces of such a product from the other side of the world. We are at the end of the development of chocolate, between market knowledge and creativity; it's going to be common sense. It's not just making cocoa bean puree, there is a range of material and technical constraints with the interactions of raw materials. 

What recipes do you make with our Hubert Cloix machines? 

• Chocolate confectionery (praline, jam…), vinegar. 

Hubert Cloix in three words? 

• Reactivity
• Trust
• Quality                                                                                                                                                                    

Thank you for taking the time to answer our questions ✨