Chocolate interpretation center
Able to accommodate up to 60 visitors at a time, our interpretation centre is an ideal place to learn all about chocolate. The display window looking into the chocolate “workshop” lets you watch our artisans at work. There is also a reading area with books on chocolate, as well as a series of interpretation panels.
The interpretation centre is a great place to learn interesting facts about chocolate and its history, production methods, geography and nutritional value—not to mention a few chocolate makers’ secrets! Admire a cacao pod and the beans inside, along with all of the products derived from this wonderful fruit.
Feel free to ask us any questions you may have; our team will be pleased to answer them! Admittance to the interpretation centre is free of charge during our hours of business.
Guided tours and demonstrations
Discover the Caramilk secret!
Running for approximately one hour, our guided tours include an informative component during which you’ll learn where cocoa (sometimes spelled “cacao”) comes from, how chocolate is made and what the various types of chocolate are. The tour guide will answer your questions, bring you up to date on cocoa percentages and the origins of cocoa beans and lead a tasting of various types of chocolate.
Afterwards, you’ll find out how we make our various products. In addition to revealing the famous Caramilk secret, our guide will be sure to give you a taste of one of our delicious creations!
Our guided tours cost $5.00 per person (minimum 12 people/$60), including the tasting and demonstration (advance reservation only). Plenty of free parking is available. Please make your reservation at least seven days in advance.
Chocolate
Chocolate: 3,000 years of delicious history
The cocoa tree has been cultivated for more than 3,000 years in Central and South America. Over the years, cocoa beans have been used not only as a beverage, but also as a trading currency and in ritual ceremonies. It was not until 1519 that Europeans discovered the Aztecs’ fabulous drink.
Although the cocoa tree originated in the Americas, it was brought to Africa by the Spanish and the Portuguese in the 16th century. It acclimatized so well to its new home that Africa is now the #1 producer of cocoa in the world! Chocolate soon conquered the planet and a full-fledged chocolate industry came into being.
Cocoa around the world
Today, the main cocoa-producing countries are Côte d’Ivoire (34%), Indonesia (18%), Ghana (15%) and Nigeria (12%). The cocoa beans are shipped to the industrialized countries for processing. In Quebec, cocoa products are the #2 export food product (accounting for 10% of total exports), behind pork (24%). In 2001, the province’s cocoa product exports were valued at CDN$315 million—three times more than the value of our maple product exports!
Processing
Cocoa beans undergo a series of transformations before they reach the display cases in our gift shop. Back in their country of origin, they are harvested, fermented and then sun-dried. After their long voyage to the industrialized world, the beans are roasted and ground into a fine paste.
During the conching stage, the chocolate paste is heated and mixed for hours, making it more consistent, smoother and tastier! Afterwards, it undergoes a few more transformations in our workshop before it becomes the sublime product that you’ll be tasting!
Did you know?
Although chocolate is calorie-rich, a 60g serving of dark chocolate (64% cacao) provides at least 4.8 g of protein and 6.6 g of fibre, in addition to 55% of the recommended daily allowance (RDA) of iron, 40% of the RDA of magnesium and 13% of the RDA of calcium—which means that it also has some very interesting nutritional properties!
The approximately 40 cocoa beans in a pod produce only 50g of dark chocolate (64% cacao) or 95g of milk chocolate. Measuring between 10 and 30 cm, each pod is harvested and hand-shelled, one at a time. Try to imagine how many pods would be needed to keep a chocolate factory supplied!
Every year, Canadians eat nearly 3 kg of chocolate per person. Switzerland is the gold medalist in this regard, with each resident consuming more than 10 kg of chocolate annually!