Chocolate Workshop

OUR WORKSHOPS

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Chocolate Workshop

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At Cailler, we are particularly proud of our chocolate expertise and love to share our passion, experience and craftsmanship with chocolate-lovers from all over the world at our chocolaterie in Broc. At our chocolate workshop, our chocolatiers will introduce you to the art of tempering and ganache-making and learn to make your own chocolate works of art. You’ll be able to take your special creations home with you, along with some unforgettable memories. Book a workshop now and create your own chocolate dream! For any question, contact us : +41 26 921 59 60.

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OUR MASTER CHOCOLATIERS

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GÉRALDINE MARAS

GÉRALDINE MARAS

Chef chocolatier

Géraldine Müller Maras has been chef chocolatier at Maison Cailler since 2014. Previously, her chocolate-making career had taken her to all sorts of exotic places, for example from the Caribbean to Antarctica on board the MS Hanseatic cruise ship. She also worked in Sydney and Bangkok, training young chocolatiers. In 2015, Géraldine won the title of Confectioner of the Year at the Swiss Chocolate Masters. That same year, in the international confectioners’ competition at the World Chocolate Masters, she finished in the top ten, as the only female chocolatier. Géraldine’s all-time favourite since her very first visit to the bakery: the chocolate Gugelhopf cake.

PATRICK SCHNEIDER

PATRICK SCHNEIDER

Chef chocolatier

Confectioner Patrick Schneider’s love of chocolate has taken him all over the world. He has worked as a patissier in a 5-star hotel in Bermuda and as head pastelero in Mexico, and complemented his chocolate-making experience with American chocolate expertise in the US. Back in his homeland, Patrick ran the largest patisserie in La-Chaux-de-Fonds for 20 years. His interest in different cultures brought him to Maison Cailler at the beginning of 2015, where he introduces students from all over the world to the chocolatier’s sweet trade at the Atelier du Chocolat. Patrick’s favourite recipe: a sorbet with exquisite cocoa and fresh fruits

ANTONIO DI CAPUA

ANTONIO DI CAPUA

Chef chocolatier

Born of a Chocolatier-Roaster father, Antonio became passionate about the world of chocolate at only 10 years old. Just a few years later he was voted best apprentice in Neuchâtel. After acquiring experience throughout Switzerland and winning various awards, he joined Maison Cailler in April 2017. Since then, Antonio has taught the art of ganache making and tempering at Maison Cailler's Atelier du Chocolat. Inspired by traditional Swiss chocolate making, Antonio shares his discoveries and know-how with passion. His favourite chocolates are grands crus with a high percentage of cocoa.

MARIE-FRANCINE ROSCHY

MARIE-FRANCINE ROSCHY

Chef chocolatier

Originally from the old town of Fribourg, our young multilingual chocolatier began her career abroad after obtaining her Federal Diploma as a pastry chef-confectioner, in order to improve her English. After several successful years of professional experience across Switzerland, Marie-Francine Roschy obtained the Advanced Federal Diploma of Higher Education in Hospitality Management at the Zurich hotel school. With all her precious work experience in different sectors of the luxury Swiss hospitality industry and gastronomy, her passion for the culinary, she decided to return to her first love, chocolate, and to bring all her know-how to the Maison Cailler.Her favorite: Morello cherries coated with chocolate.

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