Swiss Cho­co­late Pro­duc­tion

FROM THE SWISS CHO­CO­LATE MASTER’S CON­FEC­TIONER OF THE YEAR, GERAL­DINE MULLER MARAS

The Snobby Runway - - Contents - by Laura Hamill

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.

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Geral­dine Muller Maras at the World Cho­co­late Masters.

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