New concepts developed on the basis of great classics to offer a whole new experience.
Christophe Vicente-FolchChefPâtissier
When did you know you were going to go into pastry-making?
My father is a chef and he's always inspired me. Around the age of 12, I enrolled in a pastillage (sugar art) class, and to support my desire to go into pastry-making, I did my3rd grade internship with an association promoting the food arts (APAA). This internship confirmed my desire to go down this career path.
Why join a food flavorings company?
After working for such famous names as Lenôtre, Potel et Chabot and Ladurée, I wanted to discover another world, that of the aromatic. This environment allowed me to express my creativity in a way that focused more on taste than aesthetics. I immediately fell in love with the world of aromas! I've been working in this field for 18 years now.
Do you have a professional specialty?
I've got a CAP-BEP and a Bac pro Pâtisserie with a chocolate-glazing-confectionery option, but the field that's closest to my heart and where my creativity expresses itself the most is the world of chocolaterie. Unlike other segments, chocolate-making allows you to combine textures (creamy, crunchy, sparkling, etc.), flavors and tastes. I'm very inspired by chocolate: the sensation in the mouth when it melts, the transformation of tastes, allows me to innovate in terms of taste balance. Among other things, chocolate helps to protect the inclusions from any moisture, enabling better preservation and greater creativity.
What inspires you when you create a recipe?
I like to observe the work of international chefs, their flavor combinations and the discovery of new ingredients. I try to identify their aromatic components in order to find delicious new combinations that appeal to everyone. When putting together a dessert or a chocolate or ice cream creation, I also think about the combination of textures to create a new sensation.
What's your favorite ingredient?
As previously mentioned, I'm very sensitive to the texture of my creations, so I like to incorporate inclusions such as feuilletine flakes into a praline. I'm also particularly fond of contrasting flavors, and add a hint of Guérande salt to bitter dark chocolate, to trigger a unique, highly addictive mouthfeel!
In my opinion, one of the most versatile ingredients for desserts (second only to vanilla, of course) is the tonka bean, with its warm caramel, vanilla, and coconut notes. One of my preferred pairings is tonka with blonde chocolate, enhanced by a hint of fleur de sel! In my latest 'Astrology & Chocolate' collection, I refer to it as 'Willy Tonka'!
One of Prova's specialties is 'extracts in cocoa butter'. I favor this solution due to its ease of use, which allows for reduced flavor volatility and a more intense, authentic taste (it can be incorporated at the final stage of processing). This extract can also be utilized to encapsulate popping candy or caramel inclusions, which are subsequently used in applications such as ice cream, yogurts, and more.
What is the rationale behind this collection focused on naturalness and sustainability?
With this collection, we aimed to combine practicality with pleasure, and I am particularly proud to inspire the industry with more sustainable and equitable concepts. I have meticulously worked on details that can make a substantial difference. My favorite creation from this new collection is a chocolate capsule designed to mimic a coffee pod, filled with an RA-certified coffee extract. The core idea behind this concept was to eliminate daily waste. We considered what could be useful in everyday life and how to translate this notion into chocolate. This chocolate is intended to be incorporated into a hot beverage (made with water, milk, plant-based beverage, etc.) to reconstitute a gourmet beverage without generating packaging-related waste.
I have always maintained a strong commitment to environmental responsibility in my daily life. Consequently, my involvement in this collection was particularly profound and significant. I hope it will inspire both minor and major changes.
Which creation are you most proud of?
It is a trompe l'oeil, a walnut crafted from blond chocolate, incorporating a natural honey flavor, topped with a walnut kernel. I am particularly fond of the combination of honey and walnut, whether in a salad or a dessert. The concept of merging the visual appeal with this flavor pairing results in a truly indulgent bite!
I would also like to mention my latest creation, part of the new Naturalness and Sustainability collection, the 'Macadwich'. This is an organic ice cream, flavored with our organic coconut flavor, nestled between two macaron shells, flavored with our organic cocoa extract. I envisioned this creation being enjoyed in summer on a beach, while wandering through city streets, or on a winter evening with family. All while indulging, and without getting your fingers messy! This creation can be infinitely customized by incorporating textures such as mochi or meringue into the macaron's core, or by pairing different tastes like rum or white chocolate
!
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