Outside The Box
Learn how to be a Chef at home
Follow the steps to a perfect Godiva inspired Chicken Mole with Chef Thierry
Meet the Master Chocolatier Who Is Also a Chemist


Godiva’s Thierry Muret stumbled into making chocolate purely by chance after studying industrial chemistry, physics, and molecular-level crystal formation.

Thierry Muret is not your typical chocolate-maker. For more than 20 years, the native Belgian has been the executive chef of Godiva, dreaming up luxury bites to go inside little gold-bowed boxes. But that sleek chef’s uniform he wears day in and day out—a white jacket with a hat, and detailed golden embroidery—was almost the plain, practical lab coat of a scientific researcher.

Muret stumbled into making chocolate purely by chance. Before setting foot into kitchens, the artisan confectioner studied industrial chemistry, physics, and molecular-level crystal formation at the University of Belgium. In a profession where temperatures run high for traditional know-how and gastronomy, Muret’s left-brain thinking is an outlier.

He’s passionate about aromas and flavors like any gourmand, but the chocolatier’s creativity also comes from a different place—calculating chemical compounds and making those flavors work based on molecular makeups. The two worlds actually blend better than a rich ganache. Muret is an expert in crystallization, which is the essential and most challenging final step in the process of making chocolate.

How to make Chicken Mole?

8 Bone-In chicken thighs
¾ cup unsalted chicken stock
¾ cup tomato puree
1/3 cup chopped yellow onion
½ tbsp unsweetened cocoa poweder
¼ cup raisins
½ tsp cumin
½ tsp ground cinnamon
1 ½ oz godiva bittersweet chocolate chips
2 cloves garlic
1 ancho chile, stemmed and seeded
½ cup toasted pumpkin seeds
1 chipotle chile in adobo sauce
2 tsp kosher salt, divided
½ cup olive oil divided 

"Sometimes in life you strike with luck, like how some people win a million dollars," he said. "I won the jackpot by just being able to combine what I studied and my new passion. That it would be chocolate was absolutely not intended."
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