{"id":7560,"date":"2016-11-24T15:12:00","date_gmt":"2016-11-24T14:12:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7560"},"modified":"2022-04-29T15:15:32","modified_gmt":"2022-04-29T13:15:32","slug":"un-produit-de-haute-chocolaterie","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/un-produit-de-haute-chocolaterie\/","title":{"rendered":"\u00ab\u2009Un produit de haute chocolaterie\u2009\u00bb"},"content":{"rendered":"\n<p><strong>A Morges (VD), G\u00e9rard Fornerod a cr\u00e9\u00e9 la premi\u00e8re plaque suisse de chocolat au lait d\u2019\u00e2nesse. Le confiseur s\u2019est alli\u00e9 \u00e0 Pierluigi Christophe Orunesu, d\u2019Eurolactis, pour proposer cette sp\u00e9cialit\u00e9 d\u2019exception qu\u2019il confectionne dans son laboratoire de la Grand-Rue, autrefois appel\u00e9e\u2026 le Quartier des \u00e2nes.<\/strong><\/p>\n\n\n\n<p>Dans le commerce de G\u00e9rard Fornerod, la nouvelle cr\u00e9ation du confiseur morgien se pare d\u2019un luxueux emballage rouge et or. Intitul\u00e9s \u00ab\u2009Quartier des Anes\u2009\u00bb, les 25 grammes qu\u2019il renferme constituent une premi\u00e8re suisse\u2009: une plaque de chocolat au lait d\u2019\u00e2nesse. \u00ab\u2009Un produit de haute chocolaterie\u2009\u00bb, comme le qualifie son cr\u00e9ateur.<\/p>\n\n\n\n<p>L\u2019aventure d\u00e9bute en 2014. Un voisin, Pierluigi Christophe Orunesu l\u2019approche afin de cr\u00e9er une sp\u00e9cialit\u00e9 \u00e0 base de lait d\u2019\u00e2nesse\u2009; mati\u00e8re premi\u00e8re qu\u2019\u00e9labore la soci\u00e9t\u00e9 dont il est le fondateur et le directeur. A la suite de plusieurs essais, les deux hommes se mettent d\u2019accord sur la confection d\u2019une plaque. L\u2019une des raisons de ce choix r\u00e9side dans la dur\u00e9e de conservation relativement importante du produit.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-recul-et-experience\">\u00ab\u2009Recul et exp\u00e9rience\u2009\u00bb<\/h2>\n\n\n\n<p>M.\u202fFornerod a souhait\u00e9 obtenir un chocolat \u00e9quilibr\u00e9\u2009: ni trop sucr\u00e9, ni trop amer. Or, le lait de l\u2019\u00e2nesse est plus doux que celui de la vache. Il a donc r\u00e9duit la teneur du lait en poudre. De 35\u202f% pour une tablette traditionnelle, il est pass\u00e9 \u00e0 25\u202f%. \u00ab\u2009Cela n\u2019a pas \u00e9t\u00e9 facile de limiter le lait et de tout de m\u00eame sentir sa sp\u00e9cificit\u00e9 gustative.\u2009\u00bb Entre autres solutions, il a opt\u00e9 pour une f\u00e8ve de cacao l\u00e9g\u00e8re de Madagascar.<\/p>\n\n\n\n<p>La teneur en graisse du lait d\u2019environ 0,7\u202f% (3,6\u202f% pour la vache) a \u00e9galement eu une incidence sur la fabrication. Lors du temp\u00e9rage, l\u2019artisan a adapt\u00e9 les temp\u00e9ratures afin d\u2019obtenir la texture d\u00e9sir\u00e9e. \u00ab\u2009C\u2019est un produit qui ne se fait pas au hasard. Il n\u00e9cessite du recul, de l\u2019exp\u00e9rience.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Premier jet de 950\u202fkg<\/h2>\n\n\n\n<p>Pour l\u2019heure, le confiseur a planifi\u00e9 une production de 950\u202fkg de plaques. Cela repr\u00e9sente environ 250\u202fkg de poudre de lait. Deux \u00e0 trois mois sont n\u00e9cessaires \u00e0 Pierluigi Christophe Orunesu pour livrer une telle quantit\u00e9. Ce dernier pr\u00e9cise qu\u2019une \u00e2nesse produit entre trois et quatre litres de lait au quotidien. Par comparaison, une vache en donne plusieurs dizaines. Situ\u00e9e entre Parme (I) et Bologne (I), la ferme de la fili\u00e8re compte 900 b\u00eates. Par ann\u00e9e, les femelles produisent jusqu\u2019\u00e0 60\u2009000 litres du pr\u00e9cieux liquide. Transform\u00e9, cela correspond \u00e0 environ 5,5 tonnes de poudre.<\/p>\n\n\n\n<p>Quant au prix du kg, il n\u2019a pas \u00e9t\u00e9 communiqu\u00e9. \u00ab\u2009Hors de prix\u2009\u00bb a seulement indiqu\u00e9 M. Fornerod sourire en coin, lors de la conf\u00e9rence de presse. Le co\u00fbt de cette exclusivit\u00e9 se r\u00e9percute sur le produit final. Les 25 grammes de \u00ab\u2009Quartier des Anes\u2009\u00bb se vendent en boutique \u00e0 9,90\u202ffrancs. \u00ab\u2009C\u2019est une denr\u00e9e rare. Ce n\u2019est pas une plaque pour les quatre-heures, mais un produit de d\u00e9gustation\u2009\u00bb, justifie M. Fornerod qui envisage d\u2019offrir la possibilit\u00e9 \u00e0 certains de ses coll\u00e8gues de retravailler du vrac ou de commercialiser le produit fini. Plusieurs d\u2019entre eux lui ont fait part de leur int\u00e9r\u00eat, en Suisse et \u00e0 l\u2019international.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">P\u00e2te \u00e0 tartiner<\/h2>\n\n\n\n<p>En ce qui concerne les quatre-heures, le boulanger-confiseur commercialisera prochainement une p\u00e2te \u00e0 tartiner au lait d\u2019\u00e2nesse. \u00ab\u2009Nous ne savons pas encore si nous arriverons \u00e0 la mettre en vente d\u2019ici \u00e0 la fin de l\u2019ann\u00e9e. Quelques am\u00e9liorations doivent \u00eatre faites, notamment au niveau de la texture.\u2009\u00bb A base de 5\u202f% de lait d\u2019\u00e9quid\u00e9, de noisettes, de sucre et de cacao, les cent grammes devraient se vendre aux alentours des six francs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A Morges (VD), G\u00e9rard Fornerod a cr\u00e9\u00e9 la premi\u00e8re plaque suisse de chocolat au lait d\u2019\u00e2nesse. Le confiseur s\u2019est alli\u00e9 \u00e0 Pierluigi Christophe Orunesu, d\u2019Eurolactis, pour proposer cette sp\u00e9cialit\u00e9 d\u2019exception qu\u2019il confectionne dans son laboratoire de la Grand-Rue, autrefois appel\u00e9e\u2026 le Quartier des \u00e2nes. Dans le commerce de G\u00e9rard Fornerod, la nouvelle cr\u00e9ation du confiseur morgien se pare d\u2019un luxueux [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7562,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52],"tags":[],"class_list":["post-7560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actuel"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>\u00ab\u2009Un produit de haute chocolaterie\u2009\u00bb | 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\/un-produit-de-haute-chocolaterie\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Un produit de haute chocolaterie\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"A Morges (VD), G\u00e9rard Fornerod a cr\u00e9\u00e9 la premi\u00e8re plaque suisse de chocolat au lait d\u2019\u00e2nesse. Le confiseur s\u2019est alli\u00e9 \u00e0 Pierluigi Christophe Orunesu, d\u2019Eurolactis, pour proposer cette sp\u00e9cialit\u00e9 d\u2019exception qu\u2019il confectionne dans son laboratoire de la Grand-Rue, autrefois appel\u00e9e\u2026 le Quartier des \u00e2nes. 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