Michel Chaudun, top Paris chocolatier, kindly allowed me to go behind the scenes to do research for THE CHOCOLATE THIEF and THE CHOCOLATE TOUCH with him. 149 rue Université, Paris. (www.lauraflorand.com)
CHOCOLATE TOUCH: "When they used the chocolate in the enrobing machines to coat something with nuts or fruit in it, they had to purify it afterward: pour it all through stretched women’s pantyhose, let the sieve catch even the finest bits that corrupted the chocolate’s purity, then return the chocolate to the cleaned enrobeuse, maybe temper it again, as if all its past use and abuse had never been. He wished he could do that to himself for her."
Michel Chaudun, famous not only for his quality chocolate bonbons but for his sculptures, has a small team in a tiny laboratoire and does all his work the old-fashioned way. Here is the hair dryer used to melt the chocolate of the grill after it passes through the enrober.