In anticipation of the World Chocolate Masters in Paris at the end of October, the Swiss contestant Geraldine Müller-Maras is refining her secret recipes. (SRF/swissinfo.ch)
This content was published on
1 minute
The 38-year-old Müller-Maras will be representing Switzerland at the finals in the French capital from October 28 to 30.
Müller-Maras is currently director at the ‘Atelier du Chocolat’ at the Maison Cailler and was awarded her place in Paris by winning the Swiss Chocolate Masters back in January.
In Paris the 19 most talented chocolatiers and pastry chefs in the world will compete for the title of 2015 World Chocolate Masters. They will be competing by interpreting this year’s theme, ‘Inspiration from Nature’ and presenting their concoctions to an international jury of celebrity chefs and chocolate masters.
The event is one of the leading global culinary competitions dedicated to the art of chocolate making. The competition, which began 10 years ago, takes place every two years.
Mafiosi arrested in 260-tonne Swiss chocolate heist
This content was published on
In August 2014, more than €7 million (CHF7.6 million) worth of chocolate was stolen from a Milan warehouse belonging to Swiss luxury chocolate maker Lindt & Sprüngli. Fifty tonnes of Lindor chocolate balls were later found in a warehouse in Nola, near Mount Vesuvius, and 20 tonnes in Sezze, between Rome and Naples, but the…
Tighter rules for ‘Made in Switzerland’ label by 2017
This content was published on
Arguments from Swiss businesses that it would hurt competitiveness of their products because of the strong franc did not stop the cabinet from approving the Swissness legislation passed by parliament on June 13, 2013. The legislation which comes into force from January 1, 2017 clearly spells out the conditions under which businesses can claim their…
This content was published on
Tucked below a small shop in the Geneva neighbourhood of Carouge, Philippe Pascoët, a chocolate artisan known for his exclusive creations, explains from his workshop how clients are increasingly curious about the provenance of chocolate. Working mostly with pure, high quality niche varieties, which he buys from Swiss chocolate producers, Pascoët points out a wild…
You can find an overview of ongoing debates with our journalists here . Please join us!
If you want to start a conversation about a topic raised in this article or want to report factual errors, email us at english@swissinfo.ch.