Delices de Maurice
Chicago, United States
Meet Houston Chocolate Hero Dany Srour of Delices de Maurice!
'Srour is a Lebanon native. There, his family owned “Patisserie Maurice,” so Srour and his brothers grew up learning all of the aspects of running a pastry business. He opened his original Delices de Maurice in Beirut. In 2002, Srour and his family moved to Nigeria so he could take the role of head bakery chef at two different upscale Lagos hotels. Then in 2015, the Srour family was able to move to the United States. In Houston, he became the pastry chef at Flo Paris, an authentic boulangerie and patisserie, and then went on to recreate and reopen his Delices de Maurice in Katy, Texas.
Srour has used Callebaut chocolate for many years.
“Anything I make with chocolate, I use the best quality. Even in Lebanon at my father’s place, we were using Callebaut. That was 30 years ago. We have a long history with it.”
In addition to ease of melting, Srour prefers dark chocolate for pastries because it has a high percentage of cacao rather than sugar. “I like to show off the chocolate so people can enjoy it. It depends on the recipe but most of the time I’m using chocolate with 60 to 64 percent cacao.” That includes his Dark Chocolate Mousse Dome, the showcase dessert for Houston Chocolate Hero Month (Jan 7 through Feb 10, 2019).
Srour’s favorite aspect of running a pastry shop is making his customers happy. “They’re happy I’m here. They like the food and they like the shop. I’m satisfied by that.”