Vauréal ( French pronunciation: [voʁeal] ) is a commune in the northwestern suburbs of Paris , France . It is located 30.6 km (19.0 mi) from the center of Paris , in the " new town " of Cergy-Pontoise , created in the 1960s.
16-681: French chocolate maker Henri Menier (1853–1913) had a château in Vauréal and named the 70-metre-high Vauréal Falls on Anticosti Island in Quebec province of Canada after the town. Vauréal is served by no station of the Paris Métro, RER, or suburban rail network. The closest station to Vauréal is Cergy – Le Haut station on Paris RER line A and on the Transilien Paris – Saint-Lazare suburban rail line. This station
32-561: A chocolate competition that started in 2005. Leading chocolatiers include Naomi Mizuno (Japan), Francisco Torreblanca (Spain), Pierre Marcolini (Belgium), Yvonnick Le Maux (France), and Carmelo Sciampagna (Italy). Mizuno won the World Chocolate Masters competition in 2007. The competition was judged in four different categories: molded pralines , hand-dipped pralines, gastronomic chocolate dessert, small chocolate showpiece, and creative chocolate showpiece. At 28, Mizuno
48-542: A specific application are you considered a chocolatier. Continuing education and courses can lead to a better understanding of the ingredients of chocolate and how sculpting can be used to create amazing chocolate masterpieces. Programs of study at such institutions can include topics like: Once a chocolatier has mastered the artistry of chocolate, they may be considered a Master Chocolatier. The best of these compete in The World Chocolate Masters,
64-644: A variety of culinary schools and specialty chocolate schools, including the Ecole Chocolat Professional School of Chocolate Arts in Canada, and The Chocolate Academy by Callebaut , with over 20 different schools around the world. The French Culinary Institute offers pastry and confectionery courses that are said to help a chocolatier learn the trade. In order to become a chocolatier, a person must first of all learn how to make chocolate. With increasing levels of difficulty, they learn
80-507: Is a chocolate biscuit containing ground nuts. Praline is usually used as a filling in chocolates or other sweets. Praline may have originally been inspired in France by the cook of Marshal du Plessis-Praslin (1602–1675), with the word praline deriving from the name Praslin . Early pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat , where a sheet of caramelized sugar covers many nuts. Although
96-403: Is a person or company who makes confectioneries from chocolate . Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers; in
112-691: Is known in French as chocolat praliné . The word praliné is used colloquially in France and Switzerland to refer to these various centres coated with chocolate, known simply as "chocolates" in English. In mainland Europe, the word praline is often used to mean either this nut powder or the chocolate paste made from it, which is widely used to fill chocolates, hence its use in Germany, the Netherlands and Belgium to refer to filled chocolates in general. In
128-504: Is located in the neighboring commune of Cergy , 2.2 km (1.4 mi) from the town center of Vauréal. Schools include: This Val-d'Oise geographical article is a stub . You can help Misplaced Pages by expanding it . Chocolatier A chocolatier ( / ˌ tʃ ɒ k əl ə ˈ t ɪər , ˈ tʃ ɒ k əl ə t ɪər / CHOK -əl-ə- TEER , -teer , UK also / ˌ tʃ ɒ k ə ˈ l æ t ɪər / CHOK -ə- LAT -eer , French: [ʃɔkɔlatje] )
144-551: The American South as the praline. Pralines have a creamy consistency, similar to fudge. They are usually made by combining sugar (often brown), butter, cream or buttermilk, and pecans in a pot over medium-high heat, and stirring constantly until most of the water has evaporated and it has reached a thick texture with a brown color. This is then usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool. "Pralines and Cream"
160-601: The German Confectionery Industry (ZDS) in Solingen offers further education and training. Traditionally, chocolatiers, especially in Europe, are trained through an apprenticeship with other chocolatiers. It is now common for chocolatiers to start out as pastry or confectionery chefs, or attend culinary training specifically for working with chocolate. Being a master chocolatier involves perfecting
176-479: The United Kingdom, the term can refer either to praline (the filling for chocolates) or, less commonly, to the original whole-nut pralines. French settlers brought the recipe to Louisiana , where both sugar cane and pecan trees were plentiful. In 19th century New Orleans , people began substituting pecans for almonds , added cream to thicken the confection, and thus created what became known throughout
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#1732790073887192-411: The art of working with chocolate to create desserts as well as skillfully creating pieces of art with chocolate. Chocolatiers must understand the physical and chemical aspects of chocolate, to not only create chocolates and other confections, but also to create sculptures and centrepieces. Perfecting the technical aspects of design and developing the art of flavor takes many years of practice. There are
208-502: The chocolate industry they are sometimes referred to derisively as "melters". In the food industry , it is mostly food technologists or food technology engineers (FH) who deal with the development and further development of chocolate products in large, well-known chocolate brands. For the industrial production of chocolate and chocolate products, a three-year training course has been set up in Germany to train people as specialists in confectionery technology. The Central Technical School of
224-558: The colonisation of the Western Hemisphere “ New World ” by Europeans was already underway, chocolate-producing cocoa from there was originally not associated with the term. The European chefs used local nuts such as almonds and hazelnuts. The powder made by grinding up such caramel-coated nuts is called pralin , and is an ingredient in many cakes , pastries, and ice creams. After this powder has been mixed with chocolate, it becomes praliné in French, which gave birth to what
240-559: The working techniques for creating handmade works of art, which above all have to taste good. Training usually begins with how to make chocolate from a variety of ingredients. Once trainees have learned how to make chocolate and begin to understand the physical and chemical aspects of chocolate, they can work with chocolate in many different applications. Since chocolate is a versatile food, various courses offer knowledge about different techniques for processing chocolate. Only when you are well trained in all uses of chocolate or have specialized in
256-426: Was the youngest competitor from his nation. He is employed at Futaba Pastry. Praline (nut confection) Pralines ( US : / ˈ p r eɪ l iː n / ; New Orleans , Cajun , and UK : / ˈ p r ɑː l iː n / ) are confections containing nuts – usually almonds , pecans and hazelnuts – and sugar . Cream is a common third ingredient. There are two main types: A praline cookie
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