He is a young chocolatier who has a lot of ideas. At 24 years old, Gabriel Mjahed has decided to make his dream come true and to launch his own business to make a living out of what he loves: working with chocolate. Trained from the age of 15 and a graduate of the École de Paris des Métiers de la Table, he then worked at Genaveh and Oberweis. But guided by his creativity and a thirst for freedom, he preferred to go on a solo adventure, adapting to the constraints.

It is to overcome a constraint that he will open a pop-up store in Esch-sur-Alzette, from 14 March to 3 June. Indeed, as a young entrepreneur, it is difficult for him to assume the consequent burden of a rent to install his laboratory and his shop. “The launch of the business took time, as it is a home-based business, which requires a lot of hygiene and organisation on a daily basis. All the materials were chosen with this in mind, and I apply a strict protocol.” Although he does not have a physical sales outlet, he does offer his products via online sales. In addition, he has decided to think of his business differently: more confidential, focusing on quality rather than output.

What Gabriel Mjahed likes most about working with chocolate is the use of rare beans and all the possibilities in terms of creativity. Photo: Maëlle Hamma/Maison Moderne

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Gabriel Mjahed wants to develop workshops to help people discover chocolate, its history, its manufacturing process, but also to help them discover what the consumer never sees, such as the pod, the fruit of the cocoa tree. Photo: Maëlle Hamma/Maison Moderne

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“I focus all my work on the quality of the chocolate. I offer limited edition chocolates, like the Madagascar. Only three tonnes are produced each year in the world. My range of bars evolves a little with nature and production, there is a very precious side to chocolate.” In recent months, for example, he has developed Cuba chocolate “with aromatic tobacco notes.” “Peru has more fruity and liquorice notes. For the milk chocolate bars, I use hay milk. I really like to try out blends and combinations, with caramelised hazelnuts from Piedmont and cashew nuts,” he explains.

In his pop-up in Esch, he will also be offering his Easter creations: geometrically shaped chickens and eggs that are his signature. His modern touch is a departure from the classic creations that he finds boring. He will also offer initiation and tasting workshops every Saturday. “In my opinion, chocolate is like a fruit, like a wine with different aromatic notes. I will explain how to taste it properly, the manufacturing process, the origins, how to work it, roasting, conching…”

Chocolaterie RG offers a majority of origin chocolates. Photo: Maëlle Hamma/Maison Moderne

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Gabriel Mjahed has developed a range of about fifteen bars, some of which are limited editions. (Photo: Maëlle Hamma/Maison Moderne)

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After the pop-up store closes, Gabriel Mjahed plans to take a trip to Ecuador to discover and select the most precious chocolates. “I've already done this type of trip, to Mexico for example. You learn a lot on the spot. These are things that I want to share with people.” He also plans to develop regular workshops after this trip, on weekends, in his laboratory.

Pop-up store From 14 March to 3 June in Esch-sur-Alzette (121 rue de l'Alzette). Open from Tuesday to Saturday, from 11 am to 6 pm.

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This article was first published in French on and translated for Delano.