“Absolutely chocolate, it’s absolutely delicious!” We loved everything from the first to the last! », We could read in the jury's comment in the latest Chocolate Crunchers Guide 2024. This rewards the best chocolatiers in France and abroad.
“Good chocolates with pleasant raw materials, a nice cocoa power in the ganaches, nice work on textures and flavors: it's well done! », concluded the testers, this year, about its dark chocolate candies with 70% cocoa. His Rocher Ghana has been described as “strong in chocolate: we ask for more!” »
Jury's favorite
“It’s a pleasure to be in pole position in front of the best workers in France (MOF),” says Nicolas, based in Switzerland since 2009, always ready to innovate and test new products despite the recent and impressive increase in the price of cocoa.
The high Jura resident admits: “This allows me to position myself in relation to other Swiss chocolatiers, very traditional, things are moving. There is a new generation coming! »
“I reduce sugar intake, it’s addictive”
“My job is focused on the choice of cocoa and prices are increasing; it is inevitable. But I won't run out of chocolate because I'm working with small cooperatives. The big ones are not necessarily the best! But it is clear that global warming has an impact on the production of cocoa beans and therefore on prices. Cocoa butter, also used in pharmaceuticals, has tripled in France, doubled in Switzerland…”
“I find my raw materials in good houses in France and especially in Italy (dried fruits). I reduce sugar intake, it's addictive, I try to do the right thing and I know that part of the population is very careful about this! », recalls Nicolas Manzoni.
“I do my job for passion, not for money”
Before buying the raw material, which is often expensive, Nicolas tastes it. “I buy when it’s good, it’s a choice, I advocate high-end!” », admits the artisan chocolatier. And it has seen its balance sheet decline because of the increase in energy. “So I don't do this job for money, but out of passion because I love quality. »
His laboratory is a little cramped, he would like to be able to expand, but it's complicated with the standards and the cost in Switzerland! “My customers are loyal but you have to question yourself all the time; social networks don’t only do good with videos, we become sheep with this indoctrination,” laments the fifty-year-old who makes almost everything 100%.
Absolutely chocolate – Rue du Jura 12, 1196 Gland. Such. : 00.41.22.364.37.42. Website: www.absolumentchocolat.ch – Email: [email protected]. Facebook page: Absolutelychocolat. No online sales. Croqueurs de chocolat website: www.croqueurschocolat.com.
France
