{"id":9521,"date":"2018-03-21T18:20:00","date_gmt":"2018-03-21T17:20:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9521"},"modified":"2022-05-12T11:27:46","modified_gmt":"2022-05-12T09:27:46","slug":"chaque-chocolat-doit-etre-une-oeuvre-dart","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/chaque-chocolat-doit-etre-une-oeuvre-dart\/","title":{"rendered":"Chaque chocolat doit \u00eatre une \u0153uvre d\u2019art"},"content":{"rendered":"\n<p><strong>Il est cuisinier- p\u00e2tissier, confiseur- boulanger, et a \u00e9t\u00e9 plusieurs fois r\u00e9compens\u00e9. Dans cet article, Jorge Cardoso partage sa passion pour la profession de chocolatier-confiseur.<\/strong><\/p>\n\n\n\n<p>\u00catre chocolatier c\u2019est gr\u00e2ce \u00e0 cet aliment appel\u00e9 de chocolat, obtenu \u00e0 partir d\u2019une f\u00e8ve de cacao.<\/p>\n\n\n\n<p>Chocolatier-confiseur, c\u2019est un m\u00e9tier gourmand. Mais c\u2019est aussi un m\u00e9tier tr\u00e8s exigeant. Il est donc r\u00e9serv\u00e9 aux passionn\u00e9s rigoureux.<\/p>\n\n\n\n<p>Le chocolatier-confiseur s\u2019occupe de sa production de A \u00e0 z : choix de mati\u00e8res premi\u00e8res, pr\u00e9paration des produits, cuisson et d\u00e9corations, conditionnement et commercialisation.<\/p>\n\n\n\n<p>Il surveille les dosages de ses mati\u00e8res premi\u00e8res. Il ma\u00eetrise les op\u00e9rations de temp\u00e9rage, trempage, enrobage et les diff\u00e9rentes techniques de cuisson.<\/p>\n\n\n\n<p>Il doit respecter des r\u00e8gles d\u2019hygi\u00e8ne tr\u00e8s strictes pour la fabrication des produits mais aussi pour l\u2019entretien des appareils et des locaux.<\/p>\n\n\n\n<p>Mais ses connaissances techniques et son habilet\u00e9 manuelle seraient insuffisantes sans la cr\u00e9ativit\u00e9, la recherche des formes, un vrai talent esth\u00e9tique, le sens de la pr\u00e9sentation et une profonde connaissance des saveurs.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Travail et patience exig\u00e9s<\/h2>\n\n\n\n<p>Cette profession mise aujourd\u2019hui sur l\u2019originalit\u00e9 et la qualit\u00e9 pour fid\u00e9liser une client\u00e8le qui pourrait se tourner vers la chocolaterie industrielle, moins co\u00fbteuse. Face \u00e0 une client\u00e8le grandissante et de plus en plus exigeante en terme de qualit\u00e9, la profession semble avoir des beaux jours devant elle. Mais \u00eatre chocolatier est un m\u00e9tier artisanal qui demande beaucoup de travail et de patience. Lev\u00e9 t\u00f4t pour assurer la fabrication, le chocolatier-confiseur est aussi un commer\u00e7ant qui doit faire face \u00e0 des p\u00e9riodes de tr\u00e8s forte activit\u00e9 (No\u00ebl et P\u00e2ques notamment) ou les commandes et les achats de chocolat sont doubl\u00e9s parfois tripl\u00e9s.<\/p>\n\n\n\n<p>L\u2019excellence repose sur le choix des ingr\u00e9dients, un savoir-faire respectant les traditions, la technologie et la minutie des m\u00e9langes. A ce prix, le chocolatier-confiseur personnalise ses produits. Ils deviennent uniques. Pour cette authenticit\u00e9, la client\u00e8le peut \u00eatre pr\u00eate \u00e0 toutes les folies.<\/p>\n\n\n\n<p>Des d\u00e9bouch\u00e9s existent notamment dans les cha\u00eenes h\u00f4teli\u00e8res internationales qui peuvent utiliser les services d\u2019un chocolatier pour leurs restaurants. Chaque chocolat doit en effet \u00eatre une \u0153uvre d\u2019art.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-jorge-cardoso\">Jorge Cardoso<\/h2>\n\n\n\n<p>Jorge Cardoso est cuisinier, p\u00e2tissier, confiseur, boulanger. Il a \u00e9t\u00e9 m\u00e9daill\u00e9 de bronze \u00e0 la Coupe du monde de la p\u00e2tisserie 2017 \u00e0 Lyon, 4e \u00e0 la Coupe d\u2019Europe de la p\u00e2tisserie 2016 au Sirha \u00e0 Gen\u00e8ve, vice-champion suisse 2014 au SwissSkills Bern 2014 et jeune espoir chocolatier 2013 \u00e0 Gen\u00e8ve.<\/p>\n\n\n\n<p>Depuis f\u00e9vrier 2017, il donne des formations sur les ganaches ainsi que sur les sculptures en chocolat. Cela qui lui permet de voyager. Il travaille chez David, l\u2019Instant Chocolat \u00e0 Crans-Montana.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Our Future<\/h2>\n\n\n\n<p>Notre artisanat peut compter sur une rel\u00e8ve remarquable et prometteuse. \u00abpanissimo\u00bb souhaite lui donner une place particuli\u00e8re en 2018. Depuis le d\u00e9but mars, un jeune professionnel r\u00e9dige chaque semaine un texte sous la rubrique \u00abOur Future\u00bb, dans la newsletter de votre hebdomadaire. La s\u00e9rie se poursuit avec le chocolatier-confiseur Jorge Cardoso et son papier \u00abChaque chocolat doit \u00eatre une \u0153uvre d\u2019art \u00bb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Il est cuisinier- p\u00e2tissier, confiseur- boulanger, et a \u00e9t\u00e9 plusieurs fois r\u00e9compens\u00e9. Dans cet article, Jorge Cardoso partage sa passion pour la profession de chocolatier-confiseur. \u00catre chocolatier c\u2019est gr\u00e2ce \u00e0 cet aliment appel\u00e9 de chocolat, obtenu \u00e0 partir d\u2019une f\u00e8ve de cacao. Chocolatier-confiseur, c\u2019est un m\u00e9tier gourmand. Mais c\u2019est aussi un m\u00e9tier tr\u00e8s exigeant. Il est donc r\u00e9serv\u00e9 aux passionn\u00e9s [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6700,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53],"tags":[],"class_list":["post-9521","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-future-fr"],"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>Chaque chocolat doit \u00eatre une \u0153uvre d\u2019art | 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\/chaque-chocolat-doit-etre-une-oeuvre-dart\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chaque chocolat doit \u00eatre une \u0153uvre d\u2019art\" \/>\n<meta property=\"og:description\" content=\"Il est cuisinier- p\u00e2tissier, confiseur- boulanger, et a \u00e9t\u00e9 plusieurs fois r\u00e9compens\u00e9. 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