Swiss Chocolatier utilises Vivreau to Make Your Mouth Water!


FEBRUARY 2012

Famous Swiss Chocolatier, Didier Poncioni wowed visitors at the recent SIRHA exhibition in Geneva with a range of chocolates made not with milk or butter, but with Vivreau pure water.  The chocolates, shaped as the classic Vivreau water drop contained a unique ganache soft centre that contained 70% Venezuelan cocoa butter and Vivreau water. 

The concept chocolates demonstrated how the use of purified water straight from the Vivreau system can add that extra sparkle to cooking and culinary creations.

Stephen Charles, Managing Director of Vivreau explains, “Vivreau are always looking at ways in which customers can further utilise the equipment already installed and Didier’s use of the water in the production of food is a logical and interesting concept.  By purifying the water, prior to use, gives an added dimension within cooking, as it will remove many of the impurities which can visually show themselves once heated.

The Micheli chocolate shop, founded in 1964 by Pierre Poncioni and Liliane Poncioni, parents of Didier and Jannick, is one of the most famous chocolate shops in Switzerland.  Despite the domination of industrial methods, the shop insists on using their traditional recipe, with each piece of chocolate exclusively made by hand, cut with a knife and carefully coated using a fork.

For further information on Vivreau please contact 0845 674 9655 or visit www.vivreau.co.uk. 
 

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