{"id":165809,"date":"2026-09-09T16:50:23","date_gmt":"2026-09-09T14:50:23","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=165809"},"modified":"2026-09-10T07:55:20","modified_gmt":"2026-09-10T05:55:20","slug":"douce-reussite-en-bleu","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/douce-reussite-en-bleu\/","title":{"rendered":"Douce r\u00e9ussite en bleu"},"content":{"rendered":"\n

C\u2019est avec un cube bleu sans alcool que Rolf Leuthold est mont\u00e9 sur le podium lors du Concours du pralin\u00e9 \u00e0 l\u2019eau-de-vie au d\u00e9but de l\u2019ann\u00e9e; en tant que seul participant \u00e0 ne pas utiliser d\u2019alcool fort. Visite \u00e0 la boulangerie Reinhard \u00e0 Bolligen (BE), o\u00f9 le chocolatier-confiseur r\u00e9v\u00e8le le secret de son Icecube GinONI.<\/strong><\/p>\n\n\n\n

\u00abC\u2019est dans les collines verdoyantes de l\u2019Entlebuch, o\u00f9 l\u2019air des montagnes et la tradition fa\u00e7onnent l\u2019\u00e2me de la r\u00e9gion, qu\u2019est n\u00e9 un gin sans alcool (\u2026) Il est le c\u0153ur battant du pralin\u00e9: r\u00e9gional, authentique, avec une touche d\u2019exotisme.\u00bb Ainsi commence l\u2019histoire du pralin\u00e9 Icecube GinONI. Dans son dossier de candidature au concours, Rolf Leuthold cite parmi ses atouts la gel\u00e9e de pamplemousse au poivre de Timut sur une ganache cr\u00e9meuse au gin sans alcool, son aspect \u00abgla\u00e7on\u00bb ainsi que le jeu subtil entre amertume, acidit\u00e9 et douceur. Le pamplemousse met au d\u00e9fi le geni\u00e8vre et ses notes am\u00e8res, soutenu par son acidit\u00e9 et la douceur du chocolat au lait.<\/p>\n\n\n

\n
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Rolf Leuthold avec son pralin\u00e9 GinONI<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

De nombreux \u00e9loges de la part du jury<\/h2>\n\n\n\n

Dans son rapport, le jury d\u2019experts n\u2019a pas tari d\u2019\u00e9loges \u00e0 l\u2019\u00e9gard de l\u2019Icecube GinONI: une fabrication artisanale soign\u00e9e, un caract\u00e8re de gin clairement identifiable gr\u00e2ce au geni\u00e8vre, un ar\u00f4me de couverture haut de gamme, complexe et nuanc\u00e9, une exp\u00e9rience gustative harmonieuse \u00e0 tous les niveaux, ainsi qu\u2019un storytelling r\u00e9ussi. Ce pralin\u00e9 bleu original en forme de cube est une id\u00e9e g\u00e9niale et savamment mise en \u0153uvre, qui se d\u00e9marque des produits classiques.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\n

\u00abD\u2019avoir pu me classer sur le podium aux c\u00f4t\u00e9s des pralin\u00e9s alcoolis\u00e9s. C\u2019est g\u00e9nial.\u00bb<\/p>\n\n\n\n

Rolf Leuthold<\/p>\n<\/blockquote>\n\n\n\n

<\/div>\n\n\n\n

Pamplemousse et geni\u00e8vre<\/h2>\n\n\n\n

Pour Rolf Leuthold, il \u00e9tait clair d\u00e8s le d\u00e9part qu\u2019il souhaitait pr\u00e9senter un pralin\u00e9 sans alcool. Il s\u2019agissait tout d\u2019abord de trouver le substitut de gin le plus authentique possible. Le choix s\u2019est rapidement port\u00e9 sur l\u2019association du geni\u00e8vre et du pamplemousse.<\/p>\n\n\n\n

Un gin sans alcool est g\u00e9n\u00e9ralement moins prononc\u00e9 que son homologue alcoolis\u00e9. Comment apporter du caract\u00e8re au pralin\u00e9? Apr\u00e8s quelques essais, la solution s\u2019est impos\u00e9e: suffisamment de geni\u00e8vre et de poivre de Timut. \u00abL\u2019alcool procure une sensation de br\u00fblure. Ici, c\u2019est le poivre qui apporte le c\u00f4t\u00e9 piquant.\u00bb Sa famille, ses amis et ses coll\u00e8gues de travail ont d\u00e9gust\u00e9 chacune de ses nouvelles cr\u00e9ations et lui ont fait part de leurs pr\u00e9cieux retours.<\/p>\n\n\n\n

Pour cet amateur et connaisseur de gin, il \u00e9tait important que le geni\u00e8vre soit perceptible et s\u2019harmonise bien avec la gel\u00e9e de fruits. L\u2019aspect visuel devait \u00e9galement \u00eatre \u00e0 la hauteur. A l\u2019origine, Rolf Leuthold souhaitait reproduire un cocktail. Mais c\u2019\u00e9tait trop complexe. Finalement, c\u2019est le gla\u00e7on qui l\u2019a inspir\u00e9: \u00abIl fait aussi partie d\u2019un cocktail\u2009\u00bb, explique le confiseur bernois en souriant. \u00abUne affaire rondement men\u00e9e, m\u00eame si le gla\u00e7on est carr\u00e9\u2026\u00bb<\/p>\n\n\n\n

Une r\u00e9ussite sur un parcours sem\u00e9 d\u2019emb\u00fbches<\/h2>\n\n\n\n

Non, il n\u2019a pas \u00e9t\u00e9 surpris que son pralin\u00e9 ait remport\u00e9 un tel succ\u00e8s, r\u00e9pond Rolf Leuthold lorsqu\u2019on l\u2019interroge sur sa troisi\u00e8me place au concours de pralin\u00e9s, o\u00f9 53 cr\u00e9ations avaient \u00e9t\u00e9 pr\u00e9sent\u00e9es. Il partait du principe que \u00ab\u00e7a devait \u00eatre bon, et le r\u00e9sultat \u00e9tait convaincant\u00bb. A la question de savoir de quoi il \u00e9tait particuli\u00e8rement fier, l\u2019expert bernois r\u00e9pond: \u00abD\u2019avoir pu me classer sur le podium aux c\u00f4t\u00e9s des pralin\u00e9s alcoolis\u00e9s. C\u2019est g\u00e9nial. J\u2019ai choisi une voie difficile et j\u2019ai r\u00e9ussi.\u00bb<\/p>\n\n\n\n

A l\u2019origine, le concours de pralin\u00e9s pr\u00e9voyait deux cat\u00e9gories\u2009: avec et sans alcool. Cependant, comme seul le pralin\u00e9 de Rolf Leuthold a \u00e9t\u00e9 pr\u00e9sent\u00e9 dans la cat\u00e9gorie sans alcool, il a refus\u00e9 la proposition de recevoir un prix sp\u00e9cial hors comp\u00e9tition. Il a pr\u00e9f\u00e9r\u00e9 se mesurer directement aux cr\u00e9ations alcoolis\u00e9es; et il a eu raison.<\/p>\n\n\n

\n
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\u00c9dition limit\u00e9e de l\u2019Icecube GinONI<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

\u00c9dition limit\u00e9e<\/h2>\n\n\n\n

Une \u00e9dition limit\u00e9e de l\u2019Icecube GinONI a fait son apparition mi-juin dans les magasins Reinhard\u2009; malheureusement juste un jour avant la premi\u00e8re vague de chaleur. Bien que l\u2019envie de chocolat diminue en \u00e9t\u00e9 et que la chaleur de cette ann\u00e9e ait \u00e9t\u00e9 particuli\u00e8rement intense, la r\u00e9action de la client\u00e8le a \u00e9t\u00e9 unanimement positive. Les ventes se sont bien d\u00e9roul\u00e9es malgr\u00e9 ces conditions, explique Rolf Leuthold. A l\u2019approche de la saison froide, un nombre limit\u00e9 d\u2019Icecube GinONI sera \u00e0 nouveau int\u00e9gr\u00e9 \u00e0 l\u2019assortiment, au d\u00e9but de l\u2019ann\u00e9e prochaine. <\/p>\n\n\n\n

B\u00e4ckerei Reinhard<\/a><\/p>\n\n\n\n

Claudia Vernocchi
Photos: Rolf Leuthard \/ Claudia Vernocchi<\/sup><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

C\u2019est avec un cube bleu sans alcool que Rolf Leuthold est mont\u00e9 sur le podium lors du Concours du pralin\u00e9 \u00e0 l\u2019eau-de-vie au d\u00e9but de l\u2019ann\u00e9e; en tant que seul participant \u00e0 ne pas utiliser d\u2019alcool fort. Visite \u00e0 la boulangerie Reinhard \u00e0 Bolligen (BE), o\u00f9 le chocolatier-confiseur r\u00e9v\u00e8le le secret de son Icecube GinONI.<\/p>\n","protected":false},"author":5,"featured_media":165790,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[39,48],"tags":[1498,1497,1496,1499],"class_list":["post-165809","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-de-la-branche","category-production","tag-backerei-reinhard","tag-ginoni","tag-praline","tag-rolf-leuthold"],"acf":[],"yoast_head":"\nDouce r\u00e9ussite en bleu | SBC<\/title>\n<meta name=\"description\" content=\"C\u2019est avec un cube bleu sans alcool que Rolf Leuthold est mont\u00e9 sur le podium lors du Concours du pralin\u00e9 \u00e0 l\u2019eau-de-vie au d\u00e9but de l\u2019ann\u00e9e.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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