Located among the vineyards of Châteauneuf du Pape for the last 20 years, the Castelain chocolate shop a must-see for all those with a sweet tooth! Chocolates, wines, salted and sweet regional specialties, all guaranteed to tickle your taste buds! Its top of range products are made with pure cocoa butter and received the “Chocolate of France” label. Half of the production is certified organic by ECOCERT. All the products are made in Vaucluse. For the more curious, the team offers various tasting workshops, lessons in chocolate-making, wine and chocolate pairing and a guided tour of the workshop. Discover the specialties: the “Palet des Papes” (ganache with Châteauneuf du Pape brandy), the “Picholine” (almonds covered with dark and white chocolate) and the” Galet du vignoble” (almonds covered with dark and milk chocolate). Signs at the store’s entrance explain the history of cocoa, and you can learn even more from the free video translated in 5 languages. Discover the old machines displayed in the reception, shop and workshop areas. Old tools, moulds and tableware are also displayed in showcases. The ‘chocolate bar’, is the ideal place to try out chocolates with handmade ice cream, macaroons, chocolate fondue, fruit juice and hot chocolate. There are 3 types of chocolate: Dark chocolate, made of cocoa mass, Bourbon vanilla, cocoa butter and sugar. Milk chocolate: a mixture of chocolate and milk products. And white chocolate which is a mixture of cocoa butter, milk products, sugar and Bourbon vanilla. Castelain’s specialist chocolates include: Praline: a mixture of roasted almond and/or nuts, caramelised sugar, and chocolate. Ganache: a mixture of chocolate and cream, either natural, perfumed or alcoholic. Almond paste: blanched almond roasted with sugar and perfumed. HOW WE MAKE CHOCOLATE The so-called ‘tempering’ process is an essential step in manufacturing chocolate. It helps obtain the gloss and the hardness . The chocolate has to be subject to a cycle precisely calculated to be at the temperature of crystallisation. Once the temperature is reached, we can work the chocolate. The covering: we prepare the chocolate fillings with a big grinder. Then, we chop the paste and put it in a coating machine or dip it in hot chocolate. The moulding: after the tempering, the chocolate is spread in moulds. The turbine method consists of putting a dried fruit in a turbine which operates for around 7 hours. A trickle of chocolate at 30 degrees and forced cold air are inserted simultaneously, creating chocolate layers. Finally, you can add chocolate powder, icing sugar or varnish according to the product you want to obtain.