Chocolatiers

Question

This piglix contains articles or sub-piglix about Chocolatiers

Answer 1

Adelbert Bucher

Adelbert Bucher is a Swiss master chocolatier, currently employed by the Swiss chocolate company Lindt and Sprüngli Schweiz AG.

Bucher, of Luzern, Switzerland, has sculpted iconic monuments such as the Blue Mosque of Istanbul, Turkey, San Francisco's Golden Gate Bridge, the Titanic, as well as Dubai's Emirates Towers out of chocolate.

The Emirates Tower sculpture required 100 kilograms of chocolate, and the Titanic construction was 4 metres in length.

Since April 2010, Chef Bucher has visited India a number of times in order to replicate various structures out of chocolate. His visits to India have featured the reconstructions of:

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Answer 2

Pascal Caffet

Pascal Caffet is a World-Champion and Meilleur Ouvrier de France French pastry confectioner and chocolate maker. He has shops in France, Italy and in Japan.

In 1979 Bernard Caffet (Pascal’s father) created the “Palais du chocolat” in Troyes, a pastry and chocolate shop in France. After the death of Bernard Caffet, Pascal and Florence took over the family-owned business in 1987.

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Answer 3

Maurice Bernachon

Maurice Bernachon, born in Saint-André-le-Gaz, July 1919, and deceased in Lyon in the night from 17 to 18 September 1999, was a master chocolatier and founder of the Bernachon family business.

The son of a signalman, Bernachon started an apprenticeship as pâtissier in Pont-de-Beauvoisin at 12 years of age. In 1975 he created the Président, a cake creation to celebrate the admission to the French League of Honor of Paul Bocuse by then-president of France Valéry Giscard d'Estaing - a cake that made him famous.

He was one of the few French chocolatiers who would entirely manufacture their own chocolate from raw cocoa, imported variously from Venezuela, Colombia, Brazil and Equatorial Guinea.

He retired in 1997, leaving the management of his chocolate business to his son Jean-Jacques (1944-2010), husband to Françoise, the daughter of Paul Bocuse.

The business is currently run by Philippe and Stéphanie Bernachon, the children of Françoise and Jean-Jacques.

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Answer 4

Chantal Coady

Chantal Jane Coady O.B.E. (born 1959), chocolatier, author and business woman, was born on 17th April 1959 in Tehran, Iran and has lived and worked in London since the mid-1970s. Founder of Rococo Chocolates in 1983, Coady was made OBE in the Queen’s Birthday Honours List of June 2014 “for services to chocolate making”.

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Answer 5

Joseph Fry (type-founder)

Joseph Fry (1728 – 27 March 1787), was an English type-founder and chocolate maker and founder of the Bristol branch of the Quaker Fry family. He was the eldest son of John Fry (d. 1775) of Sutton Benger, Wiltshire, author of ‘Select Poems,’ 1774, 4th edition, 1793. He was educated in the north of England, and afterwards bound apprentice to Henry Portsmouth of Basingstoke, an eminent doctor, whose eldest daughter, Anna, he afterwards married. He was the first member of his family to settle in Bristol, where he acquired a considerable medical practice, and ‘was led to take a part in many new scientific undertakings’.

After a time he abandoned medicine for business pursuits. He helped Richard Champion in his Bristol works, and began to make chocolate, having purchased Walter Churchman's patent right. The chocolate and cocoa manufactory thus started has been carried on by the family down to the early twentieth century.

The success of John Baskerville caused Fry to turn his attention in 1764 to type-founding, and he entered into a partnership with William Pine, the first printer of the newspaper Bristol Gazette, who had a large business in Wine Street. Their new type may be traced in several works issued between 1764 and 1770. The manager of Messrs. Joseph Fry & Wm Pine was Isaac Moore, formerly a whitesmith at Birmingham, after whose speedy admission to partnership the business (Bristol Letter Foundry of 1764–1773) moved and went to London. He carried on as "Isaac Moore & Co., in Queen Street, near Upper Moorfields". Philip Luckombe mentions Moore as one of three London founders. In 1774 the London firm produced a fine folio bible, and in 1774–1776 a well-printed edition in 5 vols. Fry's first founts were cut in imitation Baskerville's, the punches being engraved by Isaac Moore. About this time they somewhat abandoned their earlier Baskerville style of letter, to follow the more popular Caslon character.

Joseph Fry's firm became Joseph Fry of London (1773–1776). In 1774 Pine printed at Bristol a bible in a pearl type, asserted to be ‘the smallest a bible was ever printed with.’ To all these editions notes were added to escape the penalty of infringing the patent. Two years later the firm became J Fry & Co. (1776–1782), and issued in 1777 reprints of the octavo and folio bibles. Pine subsequently withdrew entirely.

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Answer 6

Gilbert Ganong

Gilbert Ganong

Gilbert White Ganong (May 22, 1851 – October 31, 1917) was a Canadian politician, the 14th Lieutenant Governor of New Brunswick and co-founder of Ganong Bros. Limited, candy makers in the town of St. Stephen.

Born in Springfield, New Brunswick the son of Francis Daniel Ganong and Deborah Ruth Kierstead, he was a descendant of Jean Guenon, a Huguenot exile from La Rochelle, France who settled in New Amsterdam during the second half of the 17th century then several generations later following the American Revolutionary War, some of Guenon's antecedents were United Empire Loyalists who settled in New Brunswick (then part of Nova Scotia) in 1783.

In 1873, Gilbert Ganong co-founded Ganong Bros. Limited with his brother James.

In 1896, he was elected to the Canadian House of Commons for the riding of Charlotte. A Liberal-Conservative, he was re-elected in 1900 and 1904, but was defeated in 1908.

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Answer 7

Jacques Genin

Jacques Génin ( ) is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.

He supplies chocolates, caramels and petits fours to more than 200 top French hotels and restaurants, including the Hôtel de Crillon, the Plaza Athénée and Le Meurice. His chocolate factory has been described by the New York Times as "a holy site for connoisseurs," and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris.

Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel. He began his career in food in a slaughterhouse, opened his first restaurant when he was 28, and at age 33 worked as head pâtissier at the global chocolate company La Maison du Chocolat. In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat.

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Answer 8

Domingo Ghirardelli

Domingo Ghirardelli

Domenico "Domingo" Ghirardelli, Sr. (February 21, 1817 – January 17, 1894) was the founder of the Ghirardelli Chocolate Company in San Francisco, California.

Domenico Ghirardelli, Sr. was born on February 21, 1817, in Rapallo, Italy, to Giuseppe and Maddalena (née Ferretto) Ghirardelli. His father was a spice merchant in Genoa. In his teens, he apprenticed at Romanengo, a noted chocolatier in Genoa.

At about the age of twenty, in 1837, he moved to Uruguay, then in 1838 to Lima, Peru, where he established a confectionery, and began using the Spanish equivalent of his Italian name, Domingo. In 1849 he moved to California on the recommendation of his former neighbor, James Lick, who had brought 600 pounds of chocolate with him to San Francisco in 1848. Caught up in the California Gold Rush, Ghirardelli spent a few months in the gold fields near Sonora and Jamestown, before deciding to become a merchant in Hornitos, California.

In 1852, he moved to San Francisco and established the Ghirardelli Chocolate Company at what would come to be known as Ghirardelli Square. According to the San Francisco Chronicle he is San Francisco's most successful chocolatier.

Around the year 1865, a worker at the Ghirardelli factory discovered that by hanging a bag of ground cacao beans in a warm room, the cocoa butter would drip off, leaving behind a residue that could then be converted into ground chocolate. This technique, known as the Broma process is now the most common method used for the production of chocolate.

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Answer 9

Mott Green

Mott Green (April 15, 1966 – June 1, 2013) was an American businessman and chocolatier, who founded the Grenada Chocolate Company in 1999. An edition of The Food Programme was devoted to Mott Green in June 2013.

Mott Green was born David Lawrence Friedman in Washington, D.C. in 1966 and raised in Staten Island, New York City. He would later adopted the name Mott Green, with "Mott" being a variation of his nickname "Moth", and "Green" representing his support of environmentalism. As a boy Mott was a frequent visitor to Grenada as his father, Dr. Sandor Friedman, the director of medical services at Coney Island Hospital, taught on the island each winter, often bringing his family along.

He was the valedictorian of his class at Curtis High School in Staten Island. Mott was accepted at the Massachusetts Institute of Technology, but chose the University of Pennsylvania instead. He studied at the University of Pennsylvania, but did not complete his degree, dropping out in 1988 during his senior year.

Mr. Green founded the Grenada Chocolate Company in 1999. Its slogan was “tree to bar”. Joining with a friend from Eugene, Oregon, Doug Brown, he studied chocolate production in San Francisco. Working in Eugene, the men restored old machines from Europe and built new ones themselves. By the late 1990s they had shipped everything to Grenada.

Working with small cocoa farmers in Grenada and as many as 50 factory employees during peak operations, all of whom earned the same salary. By keeping the processing and packaging of chocolate within Grenada, he appears to have created the first and only chocolate-making company in a cocoa-producing country.

Mr. Green dried cocoa beans in the sun; built, maintained and powered the machinery to make chocolate; packaged the finished product; and cobbled together an international network of distributors, including volunteer cargo cyclists in the Netherlands.

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Answer 10

Coenraad Johannes van Houten

Coenraad Johannes van Houten (March 15, 1801, Amsterdam – 27 May 1887, Weesp) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate". He is also credited with introducing a method for pressing the fat (cocoa butter) from roasted cocoa beans, though this was in fact his father's invention.

Coenraad van Houten was the son of Casparus van Houten (1770–1858) and Arnoldina Koster. His father opened a chocolate factory in Amsterdam in 1815, with a mill turned by laborers. At that time, cocoa beans were ground into a fine mass, which could then be mixed with milk to create a chocolate drink or, with addition of sugar, cinnamon, and vanilla, made into cookies.

In 1828 Casparus van Houten Sr. (and not his son, who is usually credited)patented an inexpensive method for pressing the fat from roasted cocoa beans. The center of the bean, known as the "nib," contains an average of 54 percent cocoa butter, which is a natural fat. Van Houten's machine - a hydraulic press - reduced the cocoa butter content by nearly half. This created a "cake" that could be pulverized into cocoa powder, which was to become the basis of all chocolate products.

The introduction of cocoa powder not only made creating chocolate drinks much easier, but also made it possible to combine the powder with sugar and then remix it with cocoa butter to create a solid, already closely resembling today's eating chocolate.

In 1838 the patent expired, enabling others to produce cocoa powder and build on Van Houten's success, experimenting to make new chocolate products. In 1847 English chocolate maker J. S. Fry & Sons produced arguably the first chocolate bar. Later developments were in Switzerland, where Daniel Peter introduced milk chocolate in 1875 and Rodolphe Lindt made chocolate more blendable by the process of conching in 1879.

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