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In 2021, two new partners joined us !
This year, two new partners came to support Cacao Forest : Chocolat Voisin, a chocolate roaster in Lyon since 1897, and Carambar & Co, a key player in the confectionery industry. We thank you!These new memberships reinforce our conviction that the sustainability of the Cocoa sector and the robust agro-ecological approach chosen by Cocoa Forest are major challenges for French chocolate makers and confectioners.
The Participatory Experimental Network of Cocoa Forest (PEN) has won over some new devotees!
As part of their project “Sustainable Organic Cocoa” in the Dominican Republic, the FUPAROCA Foundation of the Dominican producer and exporter Rizek Cocoa, and the German chocolate maker Weinrich Schokolade, have adopted two of the four agroforestry models developed by Cocoa Forest.
This is a new collaboration that will facilitate the collection and sharing of valuable information on the behaviour of agroforestry models in a new cocoa production region.
A national diploma in agroforestry is being considered.
During his visit in September, Christophe David was able to meet the various Dominican universities and structures involved in agricultural and food education and talk about the project of a diploma course in agroforestry. The educational dimension
is one of the main focuses of Cocoa Forest's ambition. The training should build upon all the lessons learned since 2015. It will allow students to benefit from practical training on the sites of partner producers.
Cocoa Forest producers show their involvement in the Participatory Experimental Network.
In agreement with the producers involved, the Scientific Coordination (CIRAD) of the Cocoa Forest project in the Dominican Republic has taken the initiative of displaying their involvement in the field by placing signs at the entrance to each site as well as at the home of each producer.
And for a beautiful finale...
... we are pleased to share with you a beautiful video made by Aado Media as part of the “Forest Carbon Partnership Initiative” funded by the World Bank.
Entitled "The challenges of cocoa agroforestry in the Dominican Republic", it provides an overview of the situation and the actions that have been put in place, particularly in the context of the Cocoa
Discover Pierre Hermé’s new book, Toutes les saveurs de la vie. The odyssey of a pastry genius. The "best pastry chef in the world" shares the story of the major stages of his life and the keys to his success. He makes discover his travels and his many meetings with producers and artists who inspired him.
The entire pastry family is in mourning since the death of Franck Fresson. Admired for his talent and skill, he will continue to inspire his peers and younger generations for a long time to come.
The 1st Mondial de la Praline will take place from 27 to 30 October 2022 in the heart of the new CFA of Gastronomy, imagined and chaired by the starred chef Christian Tetedoie, in Marcy-L'Étoile (69). Small pink market, exhibition, contests, etc. all details can be found on the event page: https://www.mondialdelapraline.com/
La maison Zanin recrute pour son laboratoire de Sallanches un Second pâtissier en CDI – 39h. Toutes les informations ici !
La maison Ducobu, en Belgique, recrute sur différents postes. Toutes les informations ici.