History, matter and craft. Documented articles, written from the sources.
The orangette in dark chocolate, the citronette in white chocolate. Valencia oranges, Femminello lemons from Syracuse, pure cocoa butter: at the Ferme Charlemagne, every ingredient comes from its finest source.
Lire l'articleFlowing caramel, lemon essential oil, raspberry, hazelnut, pistachio, Ismir. How the Ferme Charlemagne moulds its six Belgian pralines with pure cocoa butter and natural aromas.
Lire l'articleA melting ganache, a fine coating, a dusting of cocoa or chocolate shavings. How the Ferme Charlemagne makes its eight pure cocoa butter truffles, one by one, by hand.
Lire l'articleAn unknown man wrote to Charlemagne around 775 about what makes a king just. His letter inspired our eight engraved pillars, and quite possibly the Capitulary itself.
Read the articleFrom 980 to 1795, Liège was an independent state. Herstal, the land of Charlemagne, joined it last of all, bought back at great expense in 1740. A little-known story.
Read the articleHonmei, giri, jibun choco: Japan has codified the gift of chocolate like nowhere else. What a Belgian chocolatier learns there.
Read the articleCharlemagne signed with a cruciform monogram. Only one line was his own hand. The story of the sign that became our mark.
Read the articleWas Charlemagne born at Herstal? Historians doubt it. What the charters establish is firmer: his favourite residence for fourteen years.
Read the articleSince 2003, European law has allowed 5% vegetable fats in chocolate. The great houses refuse. Here is what pure cocoa butter really changes.
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