Dessert Professional Magazine Announces Eric Girerd as Top Ten Chocolatier – North Ameria

DESSERT PROFESSIONAL MAGAZINE ANNOUNCES ERIC GIRERD AS TEN CHOCOLATIERS IN NORTH AMERICA 2014   Presented By Valrhona Chocolate   New York, NY (December 19, 2014)- Dessert Professional Magazine, the nation’s leading food service publication for the chocolate, pastry, baking, and frozen desserts industries, are proud to announce

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Manhattan Sideways Reviews L’Atelier Du Chocolat

The New York City focused publication “Manhattan Sideways” featured L’Atelier Du Chocolat. We’re thrilled and flattered. To check out the review, click here.


A Tour of L’Atelier Du Chocolat with 1,000 Passions

Master chocolatier Eric Girerd has partnered up with 1,000 Passions to craft the experience of a lifetime. Take an exclusive inside tour L’Atelier du Chocolat’s Laboratory. As soon as you step inside you will be immersed in the fine world of chocolate. Master Chocolatier Eric

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New York Times: Chocolate Caramels Worthy of Your Sweetheart

Melissa Clark, Julia Moskin, and Florence Fabricant of The New York Times held a blind tasting of 27 small-batch, handmade chocolate-covered salted caramels. Ours was one of the chocolates included in the tasting. We are proud to say that L’atelier du chocolat’s Fleur de Sel was included

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Chocolate: True and False

Chocolate is good for your health : True Rich in tannins, substances that protect the heart and the blood vessels, chocolate stimulates blood platelet activity, thus reducing the levels of cardiovascular risks. It is a food that is easy to digest and is easily assimilated

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Chocolate Class by Master Chocolatier Eric Girerd at NECI

  Master Chocolatier Eric Girerd will join Master Chef Jean-Louis Guerin (Vice President of Culinary Operations at NECI) and NECI Chocolatier Chef Michelle Buswell in a delicious event for the whole family, Le Weekend Chocolat. The weekend starts off on February 9 with a chocolate

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L’Atelier Du Chocolate Participates in Chocolate Week NY 2013

MPB Agency is launching Chocolate Week in New York, February 2012 for the lovers of chocolate and its decadent flavors. The event is sponsored by Cacao Noel. Some of the best New York restaurants and specialty chocolate shops will be participating in the event. Master

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NY Times Feature: Chocolates, Delicately Etched

Eric Girerd, a French chocolatier, started in Greenpoint, Brooklyn, then moved his kitchen for producing truffles and other finely wrought specialties to New Jersey. This fall he opened L’Atelier du Chocolat, 59 West 22nd Street, a tiny boutique hidden in plain sight in the Flatiron

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Slashfood Feature: Chocolate for Dinner (and Appetizer and Dessert)

On Friday night, I headed downtown to the Hotel Sofitel for Gaby Restaurant’s second annual Nuit du Chocolat, a four-course chocolate dinner. I’ll say that again: a four-course CHOCOLATE dinner. Depending on your tastes, the idea of a chocolate dinner might have you drooling over

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From Cocoa Bean to Chocolate

Roasting After careful sorting the beans are roasted at 120°C. This roasting process dries the beans and releases their flavour. This is a very important step: if the beans are roasted too long they may be burned but if the temperature is too low, bitterness

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