Tips from Edouard Morand (42): Chocolatier shows how to create the perfect chocolate

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Using my wrist, I spread the liquid chocolate in circles on the marble slab with a scraper: pulling it apart and putting it back together. “This changes the temperature and consistency,” explains Edouard Morand (42). “An important factor in processing.” The Frenchman is a professional in the field of high chocolate and creates handmade products from exquisite chocolates for the Jacot factory.

Hailing from Noiraigue NE at the foot of Creux du Van, the Jacot Haute Chocolaterie factory was founded in 1949 by confectioner Marcel Jacot and is now jumping directly to the top location in Zurich via Röstigraben for the first time. : In Münsterhof. Jacot already has an excellent reputation in French-speaking Switzerland; for example, the Mandarin Oriental Hotel in Geneva, the Hotel Beau Rivage Palace Lausanne and as a supplier of watch brands such as Omega, Breitling and Audemars Piguet.

A delicate craft

“Haute Chocolaterie is not very different from Haute Horlogerie, that is, watchmaking,” explains Morand. “This comes down to high-quality ingredients, i.e. ingredients. Then let’s move on to sensitivity, which is time and temperature for us.” Jacot mainly uses Criollo. Rare quality cocoa comes from sustainable permaculture from the African island state of São Tomé. The chocolatier briefly explains the production process as follows: “The important thing is fermentation, for this, cocoa beans are laid on banana leaves and stored for about 4-5 days.”

The fermentation process causes bitter substances to evaporate and a particular protein to produce amino acids. “They allow the typical cocoa flavor to develop during roasting,” says Morand. Temperature and time are also important. “To get the best flavor, we roast the beans at 110 degrees maximum for about 35 minutes,” he says. During industrial preparation, this process is accelerated by more heat.

Once in Switzerland, the beans are peeled and ground for at least six hours. This accounts for about half of the cocoa butter and liquid raw cocoa mass. But the cocoa nibs aren’t fine enough: “When gently heated and stirred constantly, they become a creamy mass, so you no longer feel the crumble on your tongue.” This is how liquid chocolate is mixed with the nougat mixture and then stuffed into the truffles; With a professional and homemade ingredients by your side, it’s actually not magic at all.

Source : Blick