A focus on: Nicolas Berger Chocolate
At Àclèaf, every ingredient is chosen with intention. But few are as loved, as versatile and as complex as chocolate.
For several years, we have worked with chocolate crafted by Nicolas Berger, an artisan chocolatier and cocoa bean roaster based in Paris. His philosophy is simple yet precise: to create exceptional chocolate couvertures that allow chefs to make something truly special.
Celebrating origins
We are always searching for producers who treat their craft with respect, and Nicolas’ approach immediately resonated with us. Sourcing cacao from Ecuador, Madagascar, Indonesia, Vietnam and Cuba, each stage of production is meticulously controlled, from the careful selection of cacao beans to the precise roasting and the final conching. The result is a chocolate that carries a rich and unique cocoa flavour. This purity allows us to create dishes that celebrate the chocolate and where it’s from.
Nicolas Berger in our kitchen
On our current menu, we use Madagascan chocolate - both 50% and 75%. The 50% cocoa has beautiful red currant and sour cherry notes with a softer, rounder finish. The 75% delivers a darker, more intense cocoa profile with notes of caramel and tonka bean. By using both percentages in one dessert, we can layer flavour and create balance.
This season, Nicolas Berger chocolate takes centre stage in our chocolate and pistachio dessert. The natural fruit notes of the Madagascan chocolate pair beautifully with the subtle sweetness and nuttiness of pistachio.
The heart of the dish is a milk chocolate delice made with the 50% chocolate. Hot cream, enriched with gelatine, is whisked into the chocolate to create a silky ganache before milk is incorporated for a perfectly smooth texture. The mixture is set in moulds and frozen to achieve its refined shape. The frozen delice is dipped into a blend of cocoa butter and dark chocolate to form a delicate shell, finished with a velvet spray for a soft matte appearance.
For an additional component, we combine both the 50% and 75% chocolates with double cream, a touch of Pedro Ximénez sherry and a pinch of salt, to form a rich and glossy sauce.
To plate, we begin with salted caramel. The chocolate delice sits at the centre, topped with salted caramel and a grué de cacao made of cocoa nibs, pistachio and sugar. A quenelle of pistachio sorbet and a chocolate tuille add texture and height, with the sauce adding the final rich touch.
Working with Nicolas Berger isn’t simply about sourcing excellent chocolate. It’s about honouring craftsmanship – from bean to plate – and creating desserts that allow exceptional ingredients to speak for themselves.
Try the Nicolas Berger chocolate and pistachio dessert as part of our signature four-course menu at Àclèaf, or discover our latest chocolate creation as part of our seven-course tasting menu.