Le processus de fabrication du chocolat

De presentation

YOUR PARTNER IN THE BIG WORLD OF SWEETS & COCOA

" The Confectionery's Reference "

Our knowledge come from the Oldest Manufactury in Europe from 1760 Years.

We have teached one part of our knowledge inside most famous "International Culinary School" all over the world from 1972.

Most of Chefs, journalists, teachers, enterprises are using our formula & process

 

You are very Welcome to come inside my passionate Webside along the Knowledge & Art of Chocolate - Cocoa - Chocolate - Candies - Biscuits - Pastry - Ice cream.

 

My Expertise has given some solutions for the Enterprises wich want to develop the products essentally that high & deep quality along the reality of modern market in the field of sweet confectionery.

Effectively, I have the Knowledge and the predispositions that enable your entreprise and project to access forward the superior levels of your necessity and dream.

Our team of experienced specialist (Ingineer, Chef, Advisor, Expert...) support your enterprise 's project in all questions of chocolate & sweet shapes manufactoring from the seed of the idea forward to the finish.

ACTIVE WORLDWIDE, MY SPECIALITIES ARE PARTICULARLY ADAPTED TO EACH PROJECT THAT BECOME UNIQUE ACHIEVEMENT, INDEPENDENT AND MOSTLY DIFFERENT.

Projects are for any greatness of business belong the chocolate, cocoa, sugar, free sugar, candy and ice cream, pastry and biscuit :  Shopping mall - Innovation Center - Industry - Research & Development - International culinary school - NGOS - Presidencies - Events - Stores - Manufactories Industry - cooperatives - Training - Hospitality - Hotels & restaurants - Training chefs & team - Preparation for challenge - Suppliers - Kitchens - Laboratory - Farming - Export - Certifications ISO 22000  17000  9000 - Investments finance's group - Governemental programs

 

CHARLES CHAVANETTE : WORLD CHOCOLATE CHAMPION

The Ethics is the key of expectation