Genevieve Lemarchand makes chocolates in her quiet Roberts Creek kitchen amidst the woods of the Sunshine Coast.
Trained in the technique of cholate making in Vancouver, she was inspired by the famous French Chocolatier, Bernachon, to develop her own ganaches, using the best natural products - NO additives, preservatives, or sugar added. She uses local honey instead. Her chocolate is carefully selected - imported from France (Valrhona and Cocao Barry grands crus) and Belgium (Callebauf). The fillings are intense ganaches, flavoured with fruit and herbs grown in her garden, specialty teas from TearoomT, organic coffee from Strait Coffee, and nutty pralines.
Genova, CBC food critic finds them "absolutely delicioius". Genevieve
has received extensive local, provincial, national and international media
acclaim for the perfect naughtiness of her Kamasutra chocolates.
Cuisine de Genevieve
A French Christmas specialty. Hand-shaping, hand-dipping ganaches and pralines create superb textures, a most sensuous experience.
a little chocolate page to make you smile
Gianduja with roasted coco nibs
Dark Chocolate with Caramalized nuts
Vieux Marc de Champagne (de Venage)
Extra bitter with roasted coco nibs
Vanilla and bitter orange
Fleur de sel (de Guerande)