{"id":129238,"date":"2025-11-13T08:35:40","date_gmt":"2025-11-13T07:35:40","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=129238"},"modified":"2025-11-13T21:12:58","modified_gmt":"2025-11-13T20:12:58","slug":"une-fantastique-12e-edition-de-chocolatissimo","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-fantastique-12e-edition-de-chocolatissimo\/","title":{"rendered":"Une fantastique 12e \u00e9dition de Chocolatissimo"},"content":{"rendered":"\n

D\u00e9di\u00e9 au fantastique, le festival du chocolat neuch\u00e2telois s\u2019est achev\u00e9 samedi. Apr\u00e8s avoir err\u00e9 durant une semaine entre les murs de Neuch\u00e2tel et au p\u00e9ristyle de l\u2019H\u00f4tel de Ville, dragons ail\u00e9s, elfes et autres cr\u00e9atures magiques ont rejoint les mondes de l\u2019imaginaire f\u00e9erique.<\/strong><\/p>\n\n\n\n

Pr\u00e8s de 10 000 personnes ont profit\u00e9 de la manifestation pour d\u00e9couvrir les multiples animations, savourer les plaques 2025 (lait bl\u00e9 souffl\u00e9 et poivre du Bhoutan ; blanc amandes et coco ; noir cerise amar\u00e8ne et amaretti), d\u00e9guster toutes sortes de gourmandises et admirer les cr\u00e9ations des 33 apprentis de la boulangerie-confiserie du Centre de formation professionnelle neuch\u00e2telois, soutenus par les artisans retrait\u00e9s fid\u00e8les au rendez-vous. Sur place, les 3e<\/sup> ann\u00e9es ont confectionn\u00e9 des pralin\u00e9s et une peinture cacao. Celle-ci \u00e9tait aussi au cahier des charges des 2e<\/sup>, \u00e0 la diff\u00e9rence qu\u2019elles l\u2019ont r\u00e9alis\u00e9e \u00e0 l\u2019\u00e9cole.<\/p>\n\n\n\n

\"\"
Pi\u00e8ce d’exposition et peinture cacao<\/em> sur le th\u00e8me \u00abLes Schtroumpfs\u00bb<\/em><\/figcaption><\/figure>\n\n\n\n

Vingt-cinq m\u00e9daill\u00e9s<\/strong><\/h2>\n\n\n\n

Le public a d\u2019ailleurs \u00e9lu ses pi\u00e8ces et vitrine pr\u00e9f\u00e9r\u00e9es. Du c\u00f4t\u00e9 des professionnels, le jury a remis 9 m\u00e9dailles d\u2019or, 10 d\u2019argent et 6 de bronze, ainsi que plusieurs prix sp\u00e9ciaux. \u00abC\u2019\u00e9tait une \u00e9dition particuli\u00e8rement belle. Tous les participants se sont donn\u00e9s de la peine. Le th\u00e8me les a peut-\u00eatre davantage inspir\u00e9s que d\u2019autres ann\u00e9es\u00bb, commente Ludovic Mundwiller, responsable du concours.<\/p>\n\n\n\n

La pr\u00e9sence de dix apprentis et de trois artisans de Besan\u00e7on (F), dans le cadre du 50e anniversaire du jumelage avec Neuch\u00e2tel, a \u00e9galement marqu\u00e9 cette \u00e9dition.<\/p>\n\n\n\n

La prochaine aura lieu du 30 octobre au 7 novembre.<\/p>\n\n\n\n

Classement<\/h2>\n\n\n\n

Or: <\/h3>\n\n\n\n

Alicia Augsburger<\/strong> (3e<\/sup> PC, Maison Wodey-Suchard SA, Neuch\u00e2tel)\u00a0; Elo\u00efse Baumgartner<\/strong> (3e<\/sup> BP, Chez R\u00fcfi AG, Bienne BE)\u00a0; Melina Bonny<\/strong> (3e<\/sup> BP, Jordann P\u00e2tisserie-Confiserie S\u00e0rl, Peseux)\u00a0; L\u00e9ane Cosandier<\/strong> (3e<\/sup> GCD, Tarterie du Littoral, Neuch\u00e2tel)\u00a0; Lara Gon\u00e7alves Machado<\/strong> (2e<\/sup> PC, Au Coeur de France S\u00e0rl, La Chaux-de-Fonds)\u00a0; Zita Marxer<\/strong> (2e<\/sup> PC, Maison Wodey-Suchard SA, Neuch\u00e2tel)\u00a0; Alina Pevko<\/strong> (2e<\/sup> AFP BPC, David Parrat, Saignel\u00e9gier JU)\u00a0; Karyna Shydenko<\/strong> (2e<\/sup> PC, Boulangerie Conrad SA, Le Landeron)\u00a0; L\u00e9ora Traina Tamburello<\/strong> (3e<\/sup> PC, Chocolaterie Walder S\u00e0rl, Neuch\u00e2tel).<\/p>\n\n\n\n

Argent: <\/h3>\n\n\n\n

Kezia Aebischer<\/strong> (3e<\/sup> GCD, Confiserie Schmid SA, Neuch\u00e2tel); Noellie Carnal<\/strong> (3e<\/sup> BP, Du Pain \u00d4 Chocolat by Mitaill\u00e9 S\u00e0rl, La Chaux-de-Fonds) ; Romane Gagnepain<\/strong> (Au Coeur de France S\u00e0rl, La Chaux-de-Fonds) ; Titia Jaccoud<\/strong> (3e<\/sup> PC, L’Atelier Gourmand – Pottier et Croff, La Chaux-de-Fonds) ; Nolan Lecomte<\/strong> (2e<\/sup> PC, Boulangerie Conrad SA, Le Landeron) ; David Lopez Garcia<\/strong> (2e<\/sup> PC, Confiserie Schmid SA, Neuch\u00e2tel) ; Mickael Ramalho Ferreira<\/strong> (2e PC. Confiserie Schmid SA, Neuch\u00e2tel) ; Vincent Therrien<\/strong> (3e<\/sup> PC, Boulangerie Conrad SA, Le Landeron) ; Antoine Vuilliomenet<\/strong> (3e<\/sup> PC, Confiserie Tea-room Zurcher S\u00e0rl, Colombier) ; Tiffany Zbinden<\/strong> (2e<\/sup> GCD, Jordann P\u00e2tisserie-Confiserie S\u00e0rl, Peseux).<\/p>\n\n\n\n

Bronze: <\/h3>\n\n\n\n

Kevin Berger<\/strong> (3e<\/sup> BP, M\u00e4der SA Boulangerie-P\u00e2tisserie, Neuch\u00e2tel) ; Johan Dommen<\/strong> (2e<\/sup> AFP BP, Association Le Radeau, Chavannes-sur-Orsonnens FR) ; Thibaud Galli<\/strong> (2e<\/sup> BP, La Gourmandise, Boudevilliers) ; Justine Hirt<\/strong> (2e<\/sup> PC, Confiserie Tea-room Zurcher S\u00e0rl, Colombier) ; Lorenzo Pesci<\/strong> (3e<\/sup> PC, Beau-Rivage Palace SA, Lausanne) ; Melvin Bogdar Reber<\/strong> (2e<\/sup> AFP BP, Association Le Radeau, Chavannes-sur-Orsonnens FR).<\/p>\n\n\n\n

Prix du public: <\/h3>\n\n\n\n

Alicia Augsburger, Elo\u00efse Baumgartner et Tiffany Zbinden<\/p>\n\n\n\n

Coup de c\u0153ur Richemont: <\/h3>\n\n\n\n

Elo\u00efse Baumgartner, Melina\u00a0Bonny, L\u00e9ora Traina Tamburello et Tiffany Zbinden<\/p>\n\n\n\n

Prix Alipro:<\/h3>\n\n\n\n

Alicia Augsburger, Noellie Carnal, Johan Dommen, Thibaud Galli, Justine Hirt et Tiffany Zbinden<\/p>\n\n\n\n

Prix Fondation Lucy Burger:<\/h3>\n\n\n\n

Alicia Augsburger, Melina Bonny, L\u00e9ane Cosandier, Thibaud Galli et Zita Marxer<\/p>\n\n\n\n

Galerie de photos…\u00bb<\/strong><\/a><\/p>\n\n\n\n

Johann Ruppen
Photos: Ludivine Knecht<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

D\u00e9di\u00e9 au fantastique, le festival du chocolat neuch\u00e2telois s\u2019est achev\u00e9 samedi. Apr\u00e8s avoir err\u00e9 durant une semaine entre les murs de Neuch\u00e2tel et au p\u00e9ristyle de l\u2019H\u00f4tel de Ville, dragons ail\u00e9s, elfes et autres cr\u00e9atures magiques ont rejoint les mondes de l\u2019imaginaire f\u00e9erique.<\/p>\n","protected":false},"author":5,"featured_media":129239,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,46],"tags":[],"class_list":["post-129238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-des-cantons","category-evenement"],"acf":[],"yoast_head":"\nUne fantastique 12e \u00e9dition de Chocolatissimo | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-fantastique-12e-edition-de-chocolatissimo\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Une fantastique 12e \u00e9dition de Chocolatissimo\" \/>\n<meta property=\"og:description\" content=\"D\u00e9di\u00e9 au fantastique, le festival du chocolat neuch\u00e2telois s\u2019est achev\u00e9 samedi. 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