With this article, we head to Los Angeles for a chocolatey moment with Remy Miralles, who spent many years in San Francisco. You can order his delicious chocolates here.
The American Dream
Originally from Sète in the South of France, Remy Miralles moved to the United States with his wife Fidji, whom he met in high school. He spent about ten years as an engineer at various Silicon Valley startups, before staying home after the birth of their daughter and rediscovering his passion for crêpes, a tradition passed down by his mother-in-law. The 2020 lockdown became a new turning point: from Los Angeles, he took online classes with The French Pastry School and learned the fundamentals of French pastry.
The Chocolate Adventure
It all started with a question from his daughter: “Daddy, can you make chocolates for Easter?” Remy dove in, learned to temper chocolate, and became fascinated by the chemistry of cacao. He gradually moved from a small Amazon warming plate to a proper tempering machine. His signature product came about almost by chance: Callebaut’s Gold chocolate – a caramelized white – paired with a homemade hazelnut praline, molded into small squares with rounded edges. All his friends tasted and were won over. “I said to myself: let’s go.”
Things took off quickly. He obtained his Cottage Food Operator license, got his chocolates stocked at Monsieur Marcel at the Grove, and started receiving private and corporate orders. The following summer, he took on a more ambitious project: a handcrafted Advent calendar. Twelve original recipes, 100 boxes made entirely by hand – 2,400 chocolates in total – all sold out before the holidays.
What’s Next?
Becoming a large industrial brand is out of the question. Remy wants to help people rediscover what real chocolate can taste like. On the horizon: new packaging, new flavors, and workshops to share his passion. And L’Art Du Partage chocolates are ready for order here.
MerciSF Rapid Fire
- The French food he misses most: the biscuits of my childhood, like Dinosaurus
- Favorite restaurant in San Francisco: La Ciccia
- Favorite restaurant in Los Angeles: Novikov
- Favorite chocolate brand: Lindt and Kinder — that’s my whole childhood
- If he had to leave California, what he would miss most: In-N-Out
