Bouchons en chocolat © ART Grand Est - Alexandre CouvreuxBouchons en chocolat © ART Grand Est - Alexandre Couvreux
©Bouchons en chocolat © ART Grand Est - Alexandre Couvreux
Chocolaterie Thibauttake a bite out of the cork!

Chocolaterie Thibaut

It is possible to be an artisanal chocolatier, to craft chocolate champagne corks, to offer chocolate-making workshops, to love your champagne terroir and, thus, adore the nectars that go with it! What is more, this profile leads to meeting new people.

A family history…

That is why we chocolate enthusiasts -it’s obvious, no doubt- chose to adventure on a two and a half hour excursion on electric kick scooters through the center of Pierry, dressed in the traditional aprons of chocolatiers. This wonderful outing was the idea of the master chocolatier himself: Xavier Thibaut! Our morning began with a visit of the chocolate making atelier. It’s a lovely family story, as this artisanal business was created thirty years ago by baker/pastry chefs Denis and Liliane Thibaut, Xavier’s parents. Passionate about chocolate, Denis turned away from traditional baking to dedicate himself entirely to the wonderful universe of the cocoa bean. Eleven years ago, Xavier, his son, who was a salesman in the agricultural sector at the time, started training himself to follow in his parents’ footsteps… “I didn’t want the family business to be sold and lost for the Thibauts.”

Famous chocolate corks !

Today, visitors rush to learn how the famous champagne corks are made, which have long become a part of the regional heritage. That is what we discovered while participating in one of the on-site workshops that reveals the fabrication process of this tasty morsel of black chocolate within which several drops of a subtle yet strong champagne marc are hidden.

Xavier uses 70% cocoa to make his famous corks. The shell is first made using special molds, then left to rest overnight. The following day, with infinite precaution, it is filled with alcohol. The sugar crystalizes and protects the chocolate from melting. It is then left to rest a second night.  On the third day, the cork is closed and wrapped!

From theory to practice

To test our chocolatier skills, we were able to make our own chocolate morsels but a praline version that we could take home with us at the end of the day! While they were cooling, we mounted our kick scooters to set off to discover vineyards. A lovely visit, which allowed us to go through the cellars of Chateau de Pierry to end the day with a chocolate and champagne tasting, and an invitation to continue our experience in another neighboring cellar!