Study and research

on Saturday, 09 March 2013.

And the secret'in the heart...

I've been very lucky as I was able to turn my hobby into a job. I was almost a child when I decided I would become a baker without knowing that I would not have been enough. Going Forward I decided to be a pastry chef specializing in the manufacture of chocolate. As I Approached the chocolate world I was fascinated by the idea that a dry fruit such as Piedmonte hazelnut or cocoa been could become - as a result of working , such a malleable commodity tasteing excellent. I started my training process with some of the most great historical names of chocolate in Turin. At the same time, I started to buy some basic machines needed for manufacturing . The first machine was a roaster of the 1968 this began to roast the Piemonte hazelnuts (main element in our workshop) and the first cocoa beens How many unknowns !! The Piemonte hazelnut unlike other nuts can be recognized because of the priest'shat tipycal shape and inside has a cavity's air. The Piemonte hazelnut is the most noble compared with all the others as it is full of precious oils essential for chocolate making. On the other hand, this particular shape requires a careful attention in the cooking step in order to avoid to obtain a product that is too dark inside and has too much bitter flavour. In my experiences and studies, I've always selected highest quality raw materials in order to get a better finished product. While I was able to find great hazelnuts from the Cortemilia ' hills, was not so easy to find the cocoa.! I started with some cocoa beens I got by some friends and then little by little I got interested in looking for various cocoa coming from different parts of the world. I found a Dutch importer and then, an Italian one, so little by little I began to create my own line. Initally, how many difficulties!!! As with hazelnuts, during roasting process, I had the help of colour changes, on cocoa beens this wasn't. ; only after experience and new technical knowledge I realized that also the cocoa beans.change a lot and that in in this process I could partly determine the acidity level , the sweetness and the intensity of the cocoa and many other variations. What a sight! A new world was in front of me! The idea that I was just at the beginning gave me great enthusiasm. At this stage of my research, I had to decide which machine was the most suitable for this dried fruit transformation , the dilemma was between the classic refiner 5 cylinder or the innovative ball mill. I decided to try both solutions and I realize that what I really needed was the ball mill, it was the one which gave me the best results : a product smooth velvet and silk However, I decided that chocolate was still not perfect as I wanted, so, I bought two basin conching from a friend and I started to work the chocolate for 24,48 and 72 hours. I noticed that the 48 hours were the most suitable time to get a great product without loosing certain characteristics. At this point, you might think that studies were finished ...but no! The chocolate must rest for at least two months before being used, this time is used to give a fair set to the product and a fair balance. I've spoken in the first person but I am not alone in this job. I am helped by an efficient staff made of people always ready to collaborate to any new initiative. The customer's and friend's appreciation were essential such as the Univertity collaboration for ex. At the Architecture Faculty in the Turin Politecnic. And this was just the beginning.....we have still several projects regarding the raw materials, the products and the packaging …...

Questo sito utilizza cookie, anche di terze parti, per inviarti pubblicità e servizi in linea con le tue preferenze. Chiudendo questo banner, o cliccando qualunque elemento di questa pagina, acconsenti all'uso dei cookie.