Please consider registering
guest

Log In Register

Register | Lost password?
Advanced Search

— Forum Scope —

  

— Match —

   

— Forum Options —

   

Minimum search word length is 4 characters - maximum search word length is 84 characters

Topic RSS
differences...
July 29, 2006
9:43 am
confiseur
Switzerland
Member
Forum Posts: 51
Member Since:
October 14, 2005
Offline

What differences in the styles/flavours/textures in finished chocolates/pralines do you see between the 3 major chocolate 'nations' of France, Switzerland and Belgium?

Is the mainly French style of using enrobed ganaches dominating the market to such an extent that any perceived differences in the future will become minimal?.

If not so what trends do you see developing in the future?.

Will the avant-garde people get involved in this area in the future as they seem to be strangely quiet at the moment in the chocolate field as opposed to kichen/pastry or will a pork ganache be a step to far even for the likes of Adria, Blumenthal etc.....

July 31, 2006
5:31 am
deb
Calgary, Canada
Member
Forum Posts: 146
Member Since:
May 29, 2005
Offline

Don't really know in terms of finished chocolate..or pralines. I do know that Swiss chocolate is very silky (texture). The Japanese love Swiss chocolate. Belgium and French chocolate couverature are very similar. Living in Western Canada we have been greatly influenced by the Belgium chocolate because Bernard Callabaut is head quartered in Calgary. He had educated the chocolate connoissuer that Belgium chocolate is simply the best.
Alberta, Canada is very traditional and anything out of the ordinary is difficult for people to take...pork ganache would not work here.!!
deb.

differences... | Filled chocolates and truffles | Forum