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NICOLAS BERGER

COCOABEANS ROASTER & CHOCOLATE MAKER

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Today chocolatiers, pastry chefs and restaurateurs are increasingly seeking closer proximity and access to their ingredient suppliers. This requires regular, concrete exchanges with producers as well asa perfect understanding of their profession and their needs, as this is also what feeds their creativity.

Highly demanding on quality, chocolatiers, pastry chefs and restaurateurs alike  are just as demanding with products which will allow them to stand out and develop the unique and constantly renewed experience that they wish to offer their customers.

 

Chocolatier & cocoabean roaster, I   dedicate my skills and know-how toward the   service of professionals through the   creation of my cocoa roasting workshop.

 

My goal: provide chocolate-makers, pastry chefs and restaurateurs with exceptional chocolate couverture with which they can fully express their creativity, which is as unique as it is personal.

 

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COCOA BEANS

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From Ecuador to Madagascar, via Indonesia, Vietnam or Cuba, I work as closely as possible with the growers to ensure the quality of the cocoa beans and their origin while also preserving the sustainability of the suppliers of this “black gold”. While variety and terroir give the beans an identity, post-harvest work proves decisive. It is essential to me to work hand-in-hand with the growers and to master the soils, their environments, their populations.

 

Careful selection of pods at harvest time, mastery of perfect fermentation - this decisive step - and finally, natural drying are the essential quality factors for the range of chocolate couverture that I offer.

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COVER CHOCOLATE

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The quality of a chocolate depends on 3 fundamental parameters which require specific knowledge and know-how:

The selection of cocoa beans

Like all ingredients, cocoa beans derive   their uniqueness from the terroir and the   climatic elements that give rise to them.   Nestled in lush territories that are   sometimes difficult to access, I surround   myself with passionate, leading    specialists to support me in this quest. Thanks to precise specifications,   established upstream, I then select the   samples by sensory and visual analyzes.

The roasting

This is the first step in making chocolate, using the traditional method. Mastering roasting means adapting to each origin, each variety and each terroir. It also entails influencing the final taste of the chocolate by adjusting the bitterness and acidity – not only to reveal the identity and the uniqueness of the origin, but also to magnify it.

 

“Conchage” / Conching

This is the final and most sensitive step in this long journey. Before reaching “conchage”, I would have crushed, kneaded, refined - all steps that are more mechanical than sensorial. Conching is a much more complex and subtle phase. Like the pebbles polished by the waves on the beach, the powerful stirring by the conch mixing blades will round off the chocolate coverage. The speed of rotation, temperature, aeration and “conchage” time will all contribute to the final identity of the product. I insist on the chocolate maintaining consistency with its origins, its terroir and even the seasonality of its harvest. The taste varies accordingly, and in my view, this is a very good thing.

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WORKSHOP & MACHINES

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Located in Choisy Le Roi, a few miles outside of Paris, the workshop is equipped with machines that have been well established with years of experience and which set standards in the field of chocolate-making.

 

Particular care has been taken so that each machine plays a precise role at different stages of the manufacturing process. This allows me to make all types of chocolates, from the bitterest to the sweetest.

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OUR COUVERTURE CHOCOLATES

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The range comes in 2 main families:

 

A range from stock including:

A range of 65% dark chocolate couverture (without added cocoa butter) offered with a range of 100% cocoa paste that allows each artisan to adjust the final percentage of chocolate couverture to their taste (each origin is available in 65% and 100%),

A range of 75% dark chocolate ideal for preparing bars, molds and decorations,

 

A range of milk chocolate couverture available in three intensities: 40%, 50% and 60%.

A tailor-made proposal

A “tailor-made” creation that meets the specific requests and requirements of each (selection of cocoa beans, adjustment of their processing based on specifications defined upstream, etc.).

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Contact
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We are at your disposal for any question and/or request concerning our products.

Contact us directly:  chocolat@chocolat-nicolasberger.com

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@chocolatnicolasberger

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