Our First Retail Shop - Jean-Marie Auboine Chocolatier
Our First Retail Shop - Jean-Marie Auboine Chocolatier
It's our hope and plan to expand into our 1st retail location by Spring of 2016! Our goal is to broadcast our brand to the world.
It's our hope and plan to expand into our 1st retail location by Spring of 2016! Our goal is to broadcast our brand to the world. Read more
Jean-Marie Auboine Chocolatier is an artisan handmade chocolate company, creating unique and luxurious chocolates and confections. We manufacture our chocolates inside our local Las Vegas factory located at 4780 W. Harmon Ave., Suite 1-3, at the cross-streets of Decatur and Harmon.
Everything is made purely and naturally from scratch. There are no preservatives added and no artificial ingredients. With more than 20 years of experience, Master Chocolatier and Chef, Jean-Marie Auboine, began our company in February 2012, after leaving the Bellagio hotel as Executive Pastry Chef. He’s earned remarkable awards and achievements including: finalist Meilleurs Ouvrier de France Chocolatier 2007 and 2011. One of the Ten Best Pastry Chefs in America 2012 and Top 5 in the 2005 World Chocolate Masters. Jean-Marie is highly respected by fellow chefs and chocolatiers in the industry, throughout the world.
Due to the hard work and dedication of Jean-Marie and his team, JMA Chocolates serves many recognizable brand named customers throughout the US, on a wholesale level. To name a few: American Airlines, Ritz Carltons, Four Seasons, MGM Resorts, Hyatt Regency, JW Marriott, Mandarin Oriental, St. Regis NYC, Loews Hotels, Le Macaron, Jean-Philippe Patisserie and so many more! It is our hope and plan to expand into our 1st retail location by Spring of 2016. We are currently selling to retail customers through our website and are soon launching our products on www.amazon.com. We also sell retail to our walk-in customers who visit our factory and company offices located at the address mentioned above. Please visit www.yelp.com for outstanding reviews of our Jean-Marie Auboine Chocolatier brand!
Products we want to sell at our retail store!
Awarded in New York Times 10 Best Chocolate-Covered Salted Caramels
And even More!! Click here to visit our shopping website
Our Assorted Nougat Bag contains all three flavors, Honey-Bergamot, Pistachio, and Raspberry.
We are actively creating NEW chocolate bars in 37 flavor varieties. Below is sneak peek:
Gift Box & Basket
Dragées (Nuts/Fruit Covered in Chocolate)
What is our vision for JMA Chocolates LLC over the next 5 years?
We believe improving and constantly updating our products and brand, is essential to our company’s future success! Our goal is to continue developing our national wholesale business, and begin to expand into retail markets by launching the opening of our first retail location in Las Vegas. With the intent of targeting a retail customer base in several locations including shopping malls and airports both in Las Vegas and California. We’ll continue to create wholesale customized items when possible. All while offering a quality, and uniquely handmade chocolate and confections brand, for both our expanding wholesale and retail customer base.
Example of customized product:
When creating chocolates, what make our products so unique?
The first thing we want you to know about our product, is that everything is handcrafted in our facility with time, temperature, attention and care. We do not buy any premade products, and we make everything from scratch, with no preservatives added or artificial ingredients.
For Example, let’s explore the process of creating our Artisan Handcrafted Single Source Chocolate Bar. We begin the 12-step “bean to bar” process, by taking the single origin cocoa bean and turning it into our delicious artisan chocolate bar below.
The cocoa beans are kept in their bags of origin, and are stored in a temperature and humidity controlled room. Cocoa beans contain between 7% to 9% humidity. Ideal temperature is between 50F to 60F with 50% humidity. We keep the Cocoa Beans in a room where the walls are painted black, as the light exposure can drastically affect the quality of the beans.
Cocoa beans are removed from the bag to control the quality before going into the roaster. We remove the very small beans, and beans with mold. Also the other elements in the bag, such as stones, wood, etc… from the growers.
Roasting is one of the most important steps in our hand-crafted chocolate process. Temperatures for roasting vary based on the types of beans (Criollos, Trinitarios and Forasteros). Roasting develops the chocolate flavors by transforming the volatile acids. The Criollo beans are most rare and refined beans you can find. Their roasting temperature is generally between 110C-115C. Trinitarios are fine Cocoas and mostly found in the Caribbean. Their roasting temperature is generally between 120C-140C. Forasteros are the most commonly found cocoas, and grown in Africa. Their roasting temperature is generally between 140C-150C.
The beans are rapidly cooled to stop the roasting process and remove any dust.
Winnowing is the process of cracking the beans to separate the husk and crush the Cocoa nibs. We lose between 20% - 25% in weight of the cocoa beans between the roasting and winnowing process.
We grind the cocoa nibs until we obtain a paste called cocoa liquor or cocoa mass.
In the refining process, we add sugar to the cocoa mass, in order to obtain an ideal particle size of roughly 15 micron. This process gives the chocolate its smoothness.
Conching is the process that heats and stirs the chocolate. This removes the volatiles and tannins. This important process develops the flavors of chocolate, including aromas and different notes. The conching time varies depending the type of beans and roasting.
Tempering is the process to cool down the chocolate and create beta crystals in order to obtain both a shinny, and crunchy chocolate.
Once the chocolate is tempered at around 31C, it can then be used to mold the chocolate bars and/or to enrobe truffles.
Crystallizing is the process of cooling down the chocolate in order for the chocolate to reach a solid form. The ideal temperature is around 15C to 17C during a few hours. After allotted time, the chocolate will be in the solid form and ready to be removed from the chocolate bar mold.
Finally, we carefully pack every bar by hand, wrapping it in aluminum foil to protect the chocolate from the light. We then store the bars at the best temperature possible (18C).
In addition to this 12-step process we select the finest ingredients from both US and European markets. After the careful selection of ingredients, our chocolatiers begin transforming and preparing our unique and luxurious chocolates and confections in our expanded 8,000+ sq. ft, Las Vegas, NV chocolate factory. From praline paste to the marzipan ganache’, our award winning chocolatiers use specific equipment and technology designed to assist the human hand, not eliminate the human element. Ethnically diverse, with 5 languages spoken in our factory daily (French, Spanish, English, Italian, and Mandarin), our team at JMA chocolates is positioned to communicate freely with our customers and vendors. With our “customer focused” sales team, we work with the needs of our customers through customization of edible “logo” printing, private labeling, customization of flavors, customized packaging, and more. This has allowed us to create direct lines of communication when ordering packaging from both California based and China based packaging companies. Communication is key, and gives us an advantage to understanding and providing the needs of our customers.
Chef Jean-Marie, can you tell us about your passion for chocolate?
Chef Jean-Marie Auboine: “My passion is simple. I started to get involved in this business 30 years ago, when I was in college and first learned how to bake. My passion with chocolate started very early. I enjoy making chocolate, it’s like magic to me! Throughout time, even when I was a kid, I was always attracted to the smell and the texture of chocolate. I feel lucky, because when I was a kid I would’ve never imaged one day, I will be preparing the candy that I was eating as a child. It feels amazing! I enjoy watching the reaction of people when you offer them a chocolate truffle or candies to someone, you can see the sparkles in their eyes. It must remind them, the childhood or other special moments related to chocolates or confections in their life.”
“I carry my passion every single day. To me, making chocolate is not just a daily job, it’s a way to express my passion! An artisan way to share a part of us: the recipe, ingredients, technic, etc. All the work and effort our team puts into creating and delivering the best product to customer, makes it special. We are still a young company, and we look forward to carrying on this passion and consistent quality for the next 10 or even 30 years and beyond. We will keep our promises and commitments, and we’d like to see more and more satisfied customers. To those of you considering the support of our company growth, “Your faith, is our great motion.”
Challenges in the chocolate business
What would it mean to you to have Kickstarter support, and to have the company open your first “Jean-Marie Auboine Chocolatier” retail shop?
The raised funds will be allocated for cocoa beans purchased directly from the farmers, to create a completely new handcrafted line. Funds will also be used to create 37 bar flavors and a unique 100pc chocolate box. Accomplishing these three projects will complete our retail line, and will take us to the next level when opening our first retail store in 2016.
Risks and challenges
Christmas is our biggest time of the year and we are use to have enough production planned to make sure we can fulfill our commitment.
Production wise, we will not anticipate any delay.
If our funding is successful, we will be able to ship starting December 21st 2015.
The only delay we can face will be with the shipping company due to the large volume of shipping at this time of the year.
- (30 days)