French chocolate newsreels

Here are some fun old clips I've found in an online French television archive. I can translate for anyone who wants; just leave a comment.

From 1966, commercial manufacture of chocolate:

http://www.ina.fr/economie-et-societe/vie-sociale/video/LXC02041458/fabrique-de-sujets-en-chocolat-pour-paques.fr.html

From 1996, the dying art of the gold beater who prepares edible gold leaf:

http://www.ina.fr/art-et-culture/gastronomie/video/CAB96014954/l-or-et-le-chocolat.fr.html

From 1980, a labo which would the authorities would close down without a second thought these days:

http://www.ina.fr/art-et-culture/gastronomie/video/RCC99008661/fabrication-des-oeufs-en-chocolat.fr.html

From 2000, the health benefits of chocolate (and a snipe at Dairy Milk):

http://www.ina.fr/art-et-culture/gastronomie/video/CAB00021945/chocolat-et-sante.fr.html

From 2003, a piece about Bernachon, one of the few artisan chocolatiers to work from the bean:

http://www.ina.fr/art-et-culture/gastronomie/video/2280551001045/les-chocolats-bernachon-de-lyon.fr.html

From 1955, a silent black and white film of chocolate manufacture:

http://www.ina.fr/economie-et-societe/vie-economique/video/LXC9709306397/la-fabrication-du-chocolat-revillon-a-lyon.fr.html

Entremets

Here is a cake I made for Boxing Day this year.

From the bottom up it goes:

- chocolate mousse

- thin chocolate sponge

- mango mousse

- chocolate décor

- mango gelée

And there is a thin band of chocolate sponge all the way around.

The chocolate disk on the top was made with a transfer sheet, the circles cut out while the chocolate was still just soft.

The chocolate cage was made using a paper cone and a balloon.

Welcome

I kept a blog during my pâtisserie training in France at the Institut national de la boulangerie pâtisserie called Candid Cake.

Having completed my training (I now hold a Certificat d'aptitude professionnelle and a Dîplome de l'INBP) I have had to return to England to complete my final year studying French and Linguistics at Oxford.

I am keen to work professionally as a pâtissier when I finish my exams. Until such a time, I thought I would keep a blog of the things I make.

Le voilà.