LyrArc Article Gist
Using knowledge of molecular crystal formation with a degree in industrial chemistry, and a chocolate making apprenticeship in Antwerp, this is what brings Thierry Muret to the exciting work of making new truffles. He originally wanted to become a scientist inventing new things. Today he uses his science degree every single day, as its all about crystals, says Muret, who is the main chef at a large chocolate maker, Godiva. His view is that chefs are all the time decomposing food and recomposing it as they see fit using creative ways and ideas.

He says chocolate is a very difficult material, and it takes sometimes as long as 12 months to get one product right. One deals with temperatures and time and half a degree Fahrenheit is what the fluctuation allowed is. Here he describes a typical day at a chocolate maker and days when he gets creative, passionate about a creation, putting everything aside. Other days at a satellite kitchen in New York, or in Brussels talking about new chocolates for Christmas 2020.