Amelle Wick who won the 2018 “talents gourmands” for her raw chocolate, will be at the heart of a reportage of “Carnets de Julie”, on FR3 on April 13th at 16h10. It is because she is the only one in Drôme to work the raw chocolate (they are a handful of them in France) according to the processes of her invention that we find her alongside the great master chocolatiers Stéphane Bonnat, Christophe Roussel, or Jérémy Fages who will execute new recipes from her black treasure imported from Ecuador.
As a real entrepreneur, for three years now, this lyric artist (Mezzo) dedicates herself to her other passion: chocolate. “I work with an agricultural cooperative of producers of the oldest (5300 years) and rarest of cocoa beans that grows at the foot of the Andes.
It grows nowhere else, because of a hypersensitivity to pollution. ” A quality approach (a finesse of aroma unique in the world without bitterness or acidity), ecological, which is part of a preserved nature. As an authentic artist, Amelle Wick assembles her “Black Diamond” with many organic ingredients, real local nuggets: his collaborators are called Achard-Vincent, organic winegrower, to develop his chocolate “vine flowers” from buds or Claire Montessinos, organic farmer (in the reportage) for her Damask rose chocolate. Real poems in the mouth…
In its chocolate factory in Châtillon-en-Diois, “La cave à Marcou”, she developed a process, fruit of her experiments, to maintain the chocolate at 40 ° so that it remains raw and retains all its properties and virtues.
Finally, the plants delicately infuse their personalities, inspiring chocolate, a thousand and one fragrances. A show not to be missed under any circumstances.
Catherine DESBORDES/the Dauphiné