Confectionery: Chocolate ravioli

It is almost a liturgical act to taste the “ravieli”. Made up of two layers of unleavened bread and a chocolate pastille, the little treats should be placed on the tongue for five seconds without chewing them. The bread melts gently and reveals the aromas of chocolate – milk, dark, white and raspberry. It’s fun, a little disconcerting, but hey!

It is Friborg artist Marie Vieli who is behind this treat and who created the box that serves as its display. “I am a gourmand and I have always loved nougat and this little leaf that surrounds it. And for the sake of form, “ravieli” is a play on words that some children made to my cook brother during a scout camp!”

For the ganache, Marie Vieli did not turn to just any chocolatier. Jorge Cardoso is a double world champion in chocolate sculpture. He has a storefront in Friborg and Lausanne (former Angehrn boutique). The man who wanted to be a designer in Portugal, before training in the catering trade, like his two parents, in Switzerland, stood out for its life-size statues of Federer and Ronaldo, the heroes of his two countries.

“His artistic side, but also his good products led me to him,” says Marie Vieli. I made him taste my prototypes and he was intrigued. He had never seen that!” Neither do we.

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