30 March 2018
“And what if we just stopped making chocolate like we always have…”
Nicolas Cloiseau is always musing about the chocolate of tomorrow, of ganache invented anew. His "Wellness" Collection breaks away from academic practices.
In the private universe of Nicolas Cloiseau, chocolate prods his inner stirrings. . He dreams of the chocolate of tomorrow and of ganache reinvented. He continually explores new avenues. Obsessed with anything and everything that could make a difference, he unlearns his approach to his craft to turn the tables on the tried and true alchemy of yesterday.
Perfectly at ease with envisioning his craft anew, his “Wellness” Collection breaks away from academic practices. Not losing sight of his convictions, he imagines chocolate differently. He lays ganache bare to expand its possibilities and take on the challenges imposed by its natural state. Au revoir cream and butter. The magic of his new ganache is that the taste is the same, the couvertures are perfectly balanced and the silky texture is still as delightful. Because it is animal fat-free, his chocolate blazes a new gustatory path.
Inspired by the extensive work of Dr. Thierry Hanh* on the infinite nutritional richness of vegetables and fruits, Nicolas Cloiseau focused on liberating chocolate from animal fats and proteins. He is not interested in easy clichés, chocolate lite or unsweetened chocolate; this is not his purpose. His idea touches upon the unthinkable. Because if you intend to remove cream and butter from a ganache recipe, the structure of ganache as we know it crumbles. A challenge not for the faint of heart: nine months of trials to achieve just the desired texture of the chocolate, just as long to perfect the flavors.
*Dr. Thierry Hanh, nutritionist doctor for over 30 years, shares his scientific expertise of cuisine and health with corporations, and well-known chefs to promote gourmand, balanced nutrition. Nicolas Cloiseau has been interested in his research on the role of pastry in nutrition by taking a qualitative nutritional approach without impacting the taste and texture.
His secret?
Simply purées, fruit juices and nectars to give life to these very silky chocolates.
Honey and maple syrup as natural sweeteners, hazelnut oil for creaminess and natural chicory fiber for substance.
Using ingredients with dense nutritional values, he boosts the antioxidants, polyphenolic compounds and vitamins in chocolate.
Mango, turmeric, aloe vera, propolis, squash seeds, and pomegranate are the key players in this collection, which boasts a minimum of 45% fruits, sometimes up to 74%.
The intensity of the chocolate is expressed more freely, unfettered from cream and butter, which impact the flavor; it has a more pristine expression to showcase the lovely finishes on the palate.
The result?
Even though an authentic revolution in chocolate has occurred, the sensations are unchanged, the good taste is intact, and the silky texture is the same… This new “Wellness” Collection of fruit ganache’s is born from a bold idea. 100% natural, 100% vegetal, 100% awesome. As delicious as ever.
Mango Turmeric
A mouthful of subtly spicy mango envleops this dark ganache with acidulous accents. Blended with a sweet mango purée, the turmeric subtly unveils a long, powdery chocolate finish on the palate. This brightly colored duo showcases its vitamin and antioxidant qualities.
Green apple Aloe Vera
The focus on vegetal qualities invites us to discover the fresh flavor of aloe vera, brightened by fruity green apple with particularly dynamic crisp sensations. A wonderful pairing, full of energy.
Praliné Squash seeds
Under a dark chocolate couverture, discover lovely roasted squash seeds, nestled in the heart of an almond and squash seed praliné. 74% fruit, this luscious praliné introduces a new very gourmand genre, with a high content of magnesium.
Peach Propolis
With its fruity and acidulous tones, the peach serves up round, flavorful accents drizzled with propolis. A sweet chocolate inviting a moment of total serenity.
Pomegranate
Subtle explosion of pomegranate in this dark ganache tempered by a delicate fruit gelée with raspberry and chokeberry juice. With their fruity and acidulous notes, the red fruits transform the astringency of the pomegranate into an invigorating, explosive cocktail.
