Anne-Sophie Jin worked for fifteen years as a finance consultant between Paris and Luxembourg, until the day… she decided to change her life. “I had the necessary perspective on things, justifies the forty-something. I wanted to indulge myself. »Chocolate lover and passionate, she says:« In Paris, if there was a new chocolate maker or ice cream maker somewhere, I was able to travel ten kilometers, just to taste ». She then began training as a chocolatier in Ile-de-France, followed courses with great masters, observed, manipulated, experimented, then launched her own brand in 2018. My mini square, that’s her name, takes up the idea. of the piece of chocolate “that we share or not”.
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“Transparency on manufacturing”
From sales in trade fairs and businesses to the opening of her boutique-workshop in Thionville, she only takes one step in July 2020. “I fell in love with this atypical place that fell within my budget. »Located rue du Mersch, Mon mini carré is a pretty boutique tea room behind which hides an open-air patio which opens onto the glass workshop. “I wanted there to be total transparency on the manufacture of our chocolates”, insists Anne-Sophie Jin who multiplies the hours spent in her laboratory a few days before the Easter holidays.
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As the melted chocolate slowly turns in the blender, heated to a reasonable temperature, the filled molds accumulate on the worktops. On the shelves, bronze-colored bunnies, chickens and Easter eggs are ready to be sold in their pretty pink boxes.
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“Our first Easter”
Three layers of chocolate is what is needed so that the moldings have the required thickness so as not to crumble during handling. They are then lined, then welded. Anne-Sophie Jin, who has an eye for detail, does not stop there. Brushes and other small metal brushes, skillfully handled, allow him to give a texture, an aspect and a bronze color to his creations. “It’s our first Easter,” smiles the chocolate maker behind her mask. However, she continues to sell her pop cakes, which are part of her timeless. “It’s a homemade product made from a tender mascarpone cake coated with white chocolate enriched with fruit powder. The advantage is that it can be enjoyed anywhere thanks to its stick which resembles that of an ice cream, ”breathes Anne-Sophie Jin.
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Other fans of his brand, the large chocolate squares now enriched with pieces of dried fruit, goji berries, rose petals and presented in a box. And finally, hot chocolate to take away – sanitary measures oblige – and made with “real chocolate”.
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