There is no brake of chocolates for summer. These bring tastes of seeds and berries filled in to white and blond chocolate. And of course the summer waves.
Not to forget the treasure I found at the sea bed:
These guys go to children’s party:
I’m pretty excited of my new molds:
Honestly, I do not know why it took me so long to produce chocolates from the blond chocolate, invented by the Chef of the Valrhona Chocolate School Frédéric Bau. And I have even got my Chocolate Master from that school!
So after a long hesitation I bought some blond and white chocolate from the excellent small chocolate manufacture Villars in Switzerland, Fribourg. I combined the beautifully Edelweiss decorated chocolates and made new flowers, with cranberries, pumpkin and sunflower seeds.
What an explosion of tastes! The blond is astonishing salty caramel, plenty of nut aromes. And the white of Villars brings the Madagascar vanille, cocoa butter and Swiss milk.
Can’t offer better for a giant group of tasters, coming to explore Geneva.
Handmade with love.
Extremely happy to prepare a big group trip to Geneva this spring. Organizing a gigantic chocolate tasting with stories of a chocolate land Switzerland and producing my artisanal handmade chocolates.
So lucky having participated in Salon du Champagne in Geneva, Hotel Kempinski. I tasted some extraordinary champagnes on the guidance of best sommeliers of Switzerland and of the world.
I asked from the best sommelier of the world 2013, Mr Paolo Basso, would he combine any champagne with chocolate. “Yes, only a sweet champagne, which generally are not very good quality.”
This is only one example of the Chocolate Walks I organize in Swiss cities like in Lausanne, and this one in Geneva.
I guide the tourists through the most interesting chocolatiers, explain their background and anecdotes. And of course show also the city if you wish so. And if we have time from tasting the latest creations of all these chocolate magicians.
During the last chocolate tour we saw among the other amazing places:
- Sweetzerland Chocolats
- St Peter’s Cathedral in the Old Town
- Ladurée’s new boutique
- Chocolaterie Du Rhone and its’ talented master Jean-Pascal Sérignat
Yes, the Christmas Classic I have been preparing is now ready and delivered to the customer. It is Salami, A Christmas Salami. But a Chocolate one, according to a good Italian tradition. Dark Madagascar chocolate with nuts, almonds and raisins. Covered with icing sugar. I used chocolate with fleur de sel and lime.
Doesn’t the plate look like a breakfast assortiment, salami with dark bread? I made still Ovomaltine chocolate bits with flaked almonds with extraordinary dark chocolates from Cuba and Haiti. And to finalize with vin cuit truffles, cooked wine and pear jam.
I so wish that my customers will like my creations, I put my heart to this development and tried to imagine my clients’ Christmas fete by tasting my chocolates.
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This is how my Christmas classics look after the next step. Now any clearer? An extra tip: they are originally from Italy.
And that is so last year when the chocolate truffles were round!
These are my this year’s innovation: square truffles of cooked wine and pear with dark Madagascar chocolate with cocoa nibs.
Anybody familiar with vin cuit (cooked wine), with pears and apples and NOT wine? This is a traditional autumn delicacy in western, French speaking Switzerland.
Tomorrow more on the Italian speciality!