For Geneviève Grandbois, what started out piquing her interest turned into a passion with a capital P. She was a 20 when she attended her first Forum on Chocolate, and a mere 21 when she opened her first chocolate boutique. Since then, she has continued to hone her toothsome craft, selecting the chocolate for her confections from some of the finest chocolatiers in Europe.
Geneviève’s two lines of palate-popping chocolates features what she has labeled the “classics” and the “Chuao collection”, which are made from cocoa beans culled from the legendary Venezuelan plantation. Each recipe reflects her desire to create the mouthwatering combinations and surprise the senses with unexpected yet unctuous harmonies.
Treat your taste buds to bite-sized wonders like the Framboise, which marries dark ganache with raspberry coulis and Malaysian long pepper, or the Caramel à la fleur de sel, a savoury-sweet mix of amber caramel, vanilla and fleur de sel or the Monte Cristo, a ganache infused with Monte Cristo cigar leaves. Her treats for the tongue can be found in her warm chocolately-brown Grandbois Chocolatière boutique on Saint-Viateur or shop at the Atwater Market. Sweet!