{"id":76218,"date":"2024-03-07T08:21:00","date_gmt":"2024-03-07T07:21:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=76218"},"modified":"2024-03-07T17:02:38","modified_gmt":"2024-03-07T16:02:38","slug":"back-to-the-future","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/back-to-the-future\/","title":{"rendered":"Back to the future"},"content":{"rendered":"\n

Le confiseur Jorma Signer de Reinhard AG \u00e0 Berne a remport\u00e9 le prix sp\u00e9cial Carma pour l\u2019esth\u00e9tique et le storytelling au Concours du pralin\u00e9 \u00e0 l\u2019eau-de-vie avec son pralin\u00e9 \u00ab\u2009Back to the Future\u2009\u00bb. Lors de la remise des prix \u00e0 la Chocolate Academy de Zurich, Simon Schroth de la boulangerie H\u00e4chler \u00e0 Seengen (AG) a re\u00e7u le deuxi\u00e8me prix et Michael Renggli et sa collaboratrice Jana Bieri du Caf\u00e9 Amrein Chocolatier \u00e0 Willisau (LU) le troisi\u00e8me.<\/strong><\/p>\n\n\n\n

\u00ab\u2009Nous avons \u00e9t\u00e9 tr\u00e8s impressionn\u00e9s par la cr\u00e9ativit\u00e9 dont ont fait preuve certains candidats. La s\u00e9lection n\u2019a pas \u00e9t\u00e9 facile, car la qualit\u00e9 du savoir-faire parmi les participants est \u00e9lev\u00e9e et, en fin de compte, ce sont les d\u00e9tails qui ont fait la diff\u00e9rence\u2009\u00bb, a d\u00e9clar\u00e9 Naomi Wahl, membre du jury du concours et directrice de la Chocolate Academy, en se f\u00e9licitant du niveau \u00e9lev\u00e9.<\/p>\n\n\n\n

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Von links: Jana Bieri, Jorma Signer und Simon Schroth an der Preis\u00fcbergabe.<\/em><\/figcaption><\/figure>\n\n\n\n

Tous les participants ont d\u00e9clar\u00e9 que leurs pralin\u00e9s allaient \u00eatre int\u00e9gr\u00e9s \u00e0 l\u2019assortiment ou l\u2019avaient d\u00e9j\u00e0 \u00e9t\u00e9. Le Concours du pralin\u00e9 \u00e0 l\u2019eau-de-vie, qui s\u2019est d\u00e9roul\u00e9 le 2\u202ff\u00e9vrier \u00e0 l\u2019\u00e9cole professionnelle Richemont de Lucerne, a \u00e9t\u00e9 lanc\u00e9 parla BCS et par l\u2019organisation DistiSuisse, en collaboration avec Patrick Zbinden, Ambassadeur du pain et du chocolat, sp\u00e9cialiste de l\u2019analyse sensorielle et journaliste alimentaire.<\/p>\n\n\n\n

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de gauche: Maximilian Niederberger (Area Sales Manager Carma), Jana Bieri und Michael Renggli (Caf\u00e9 Amrein Chocolatier Willisau) Jorma Signer (Reinhard AG Bern) Alix Delaveau (Trade Marketing Managerin Carma, Simon Schroth (B\u00e4ckerei H\u00e4chler Seengen), Noemi Wahl (Chocolate Acadamy in Z\u00fcrich), Patrick Zbinden (sp\u00e9cialiste de l\u2019analyse sensorielle et journaliste)<\/em><\/figcaption><\/figure>\n\n\n\n

Plus des photos dan la galerie..\u00bb<\/a><\/p>\n\n\n\n

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\n

1er<\/sup> prix – Jorma Signer (Reinhard AG, Berne), \u00ab\u2009Back to the Future\u2009\u00bb avec de la Williams de la distillerie B\u00e4rtschi \u00e0 Schlosswil (BE)\u2009:<\/strong> un produit innovant qui recycle le pain d\u2019\u00e9pices invendu de mani\u00e8re cr\u00e9ative. \u00ab\u2009Food Save\u2009\u00bb est un th\u00e8me actuel du secteur alimentaire. En associant plaisir, innovation et tradition, il s\u2019adresse \u00e0 un large public. L\u2019aspect du pralin\u00e9, en forme de poire croqu\u00e9e, reprend le logo Apple et associe en outre symboliquement la fra\u00eecheur du fruit. L\u2019innovation et la tradition sont r\u00e9unies, tant sur le plan visuel que sensoriel. Le \u00ab\u2009storytelling\u2009\u00bb renforce la premi\u00e8re impression du pralin\u00e9.<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/figure>
\n

2e<\/sup> prix – Simon Schroth (B\u00e4ckerei H\u00e4chler, Seengen), avec le pralin\u00e9 \u00ab\u2009Williamscoup\u2009\u00bb\u2009:<\/strong> la forme moderne et les couleurs, qui se rapprochent presque \u00e0 la perfection d\u2019une vraie poire, ont attir\u00e9 l\u2019attention du jury. L\u2019\u00e9l\u00e9ment d\u00e9cisif qui a permis au pralin\u00e9 d\u2019\u00eatre s\u00e9lectionn\u00e9 est sa r\u00e9alisation parfaite. Le r\u00e9cit de l\u2019histoire invite \u00e0 un voyage de d\u00e9gustation et donne une description pr\u00e9cise de ce \u00e0 quoi on peut s\u2019attendre. La clart\u00e9 du concept a convaincu le jury que cette cr\u00e9ation pourrait devenir un best-seller gr\u00e2ce \u00e0 la narration de l\u2019histoire et \u00e0 l\u2019esth\u00e9tique.<\/p>\n<\/div><\/div>\n\n\n\n

<\/div>\n\n\n\n
\"\"<\/figure>
\n

3e<\/sup> prix – Michael Renggli et Jana Bieri (Caf\u00e9 Amrein Chocolatier Willisau) avec le pralin\u00e9 \u00ab\u2009Williams Kotto\u2009\u00bb. <\/strong>La perfection de l\u2019imitation de la peau de poire a attir\u00e9 l\u2019attention du jury. Les couleurs naturelles et les taches noires sur la surface ont donn\u00e9 l\u2019impression que le pralin\u00e9 \u00e9tait une vraie poire. La ma\u00eetrise de la technique de fabrication d\u2019un pralin\u00e9 a \u00e9galement impressionn\u00e9. Le plus convaincant a \u00e9t\u00e9 le fil conducteur clair entre l\u2019esth\u00e9tique, o\u00f9 l\u2019illusion de la r\u00e9alit\u00e9 l\u2019emporte, et l\u2019histoire, qui met en \u00e9vidence l\u2019origine de la poire, son habitat naturel et le processus par lequel elle passe pour devenir une poire comestible.<\/p>\n<\/div><\/div>\n\n\n\n

Pan<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Le confiseur Jorma Signer de Reinhard AG \u00e0 Berne a remport\u00e9 le prix sp\u00e9cial Carma pour l\u2019esth\u00e9tique et le storytelling au Concours du pralin\u00e9 \u00e0 l\u2019eau-de-vie avec son pralin\u00e9 \u00ab\u2009Back to the Future\u2009\u00bb. Lors de la remise des prix \u00e0 la Chocolate Academy de Zurich, Simon Schroth de la boulangerie H\u00e4chler \u00e0 Seengen (AG) a re\u00e7u le deuxi\u00e8me prix et Michael Renggli et sa collaboratrice Jana Bieri du Caf\u00e9 Amrein Chocolatier \u00e0 Willisau (LU) le troisi\u00e8me.<\/p>\n","protected":false},"author":5,"featured_media":76164,"comment_status":"closed","ping_status":"closed","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[43],"tags":[298,293,296,292,295,294,297],"class_list":["post-76218","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-concours","tag-chocolate-academy-de-zurich","tag-concours-du-praline-a-leau-de-vie-2","tag-jana-bieri-2","tag-jorma-signer-2","tag-michael-renggli-2","tag-prix-special-carma","tag-simon-schroth-2"],"acf":[],"yoast_head":"\nBack to the future | SBC<\/title>\n<meta name=\"description\" content=\"Le confiseur Jorma Signer de Reinhard 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