Watch Jonathan Mougel, Belcolade Technical Advisor and Meilleur Ouvrier de France, and Fabio Giambrone, passionate French Chocolatier and Pastry Chef embark on a collaborative creation with single-origin chocolate from Belcolade.
The result? A rich and luscious chocolate and yuzu tartlet, full of high (flavour) notes, created with Belcolade Origins Lait Vietnam 45% Cacao-Trace.
Pastry chefs and chocolatiers need to be creative to design new recipes. The ingredients you choose are often the spark behind the most inspired creations. With Belcolade Origins, taste, origin, and quality come together to fuel that creative journey.
In this interview, Jonathan Mougel and Fabio Giambrone share how flavour, terroir, and collaboration shape their chocolate artistry.
How important is the taste of chocolate in pastry and confectionery creations?
Fabio Giambrone: “It’s fundamental. I choose chocolate depending on what I’m making. For example, for a fruit-based creation, I’ll go for chocolate with a hint of fruit. Each terroir has a distinct profile and my job is to find the perfect match for the recipe.”
Jonathan Mougel: “At Belcolade, everything starts with taste. The aromatic expression of chocolate is shaped by both the terroir and the transformation process.”
What role does Belcolade play in supporting its customers’ unique flavour profiles and quality standards?
Jonathan Mougel: “We develop distinct aromatic profiles from origins like Peru, Vietnam, and Papua New Guinea. Our goal is to offer chocolate that aligns with each chef’s vision — through careful work on fermentation, roasting, and bean selection.”
Fabio Giambrone: “I follow Belcolade’s guidelines closely, especially on temperature. Their precision with origin helps me create perfect pairings — I know exactly what to expect.”
How is Belcolade a valuable partner in your creative process?
Fabio Giambrone: “They listen. It’s a real partnership, not just a supplier relationship.”
Jonathan Mougel: “First of all: it’s all about the best possible chocolate taste. Our Cacao-Trace programme supports local producers and ensures high-quality standards. We also innovate constantly to meet evolving consumer demands — offering both product and service solutions to help our customers succeed.“
Fabio Giambrone: “Belcolade is more than a chocolate supplier: it’s a partner in taste, innovation and ethics.”
Now it’s your turn. Try the full recipe by Jonathan Mougel and Fabio Giambrone for this indulgent chocolate and yuzu tartlet. Made with Belcolade Origins Lait Vietnam 45% Cacao-Trace, this rich blend of caramel, mokka and roasted cocoa bean makes every bite a refined creation that highlights the full potential of single-origin chocolate.
A milk chocolate with a delicate blend of caramel and mokka, and a touch of roasted cocoa bean notes.
Why you’ll love it:
● Single-origin chocolate
● 100% cocoa butter and 100% natural vanilla
● Cacao-Trace sustainability program
● Standard fluidity, for a wide range of applications
Interested in more details about this recipe or the Belcolade Technical Advisor team and our services?
