Swiss Chocolate Production
FROM THE SWISS CHOCOLATE MASTER’S CONFECTIONER OF THE YEAR, GERALDINE MULLER MARAS
The chocolate industry is one of the biggest in the world, estimated to be worth an incredible $110bn per year. It is no surprise that chocolate is consumed in such large quantities around the world, but it is so much more than bars and truffles.
Chocolate is so versatile that it can be crafted into little pieces of art. With the presentation being just as important as the taste. Switzerland, arguably the chocolate capital of the world, has been detrimental in making chocolate what it is today thanks to centuries of perfecting this fine art.
The most recent winner of the prominent ‘Confectioner of the Year’ award at the Swiss Chocolate Masters Championship is Geraldine Muller Maras. Swiss Chocolate Masters tests the creative ability and technical skills of the chocolatiers, and Geraldine Muller Maras is an entirely deserved winner of this accolade.
Muller Maras is the director of Nestle’s Atelier du Chocolat Maison Cailler, and is one of the best in the world. The work she has created at Maison Cailler is like no other. The chocolate uses the best ingredients to create a truly enjoyable experience.
Maison Cailler has almost anything your heart could desire when it comes to chocolate. From their exquisite Les Recettes de L’Atelier range, which combines fruit, hazelnuts and almonds in the finest chocolate, to their irresistible Cuisine range, featuring dark, milk and white chocolate bars. Geraldine Muller Maras’s work is so highly respected, that she will be competing with the world’s best at the World Chocolate Master’s in October, in Paris. In this competition, her skills and creativity will be tested once again. This will include creating an artistic piece in chocolate which has a maximum height of 180cm, without the use of internal support, and uses all the techniques with chocolate.
The creativity of the work is only a mere part of the judging process. The difficulty, and the techniques used will only gain up to 30% of the overall mark. Another 40% is awarded through a taste test - taking into account how tastes are combined as well as the structures of the sweet made. The final 30% can be gained through the general impression the chocolatiers give to the judges - through the likes of cleanliness and the presentation of their final table.
So this Easter, indulge in some high end, beautifully crafted Atelier du Chocolat Maison Cailler and embrace the hard work and dedication the best Swiss Chocolate Confectioner, Geraldine Muller Maras has to offer. It will not disappoint.
Geraldine Muller Maras at the World Chocolate Masters.