Champagne & chocolate: a surprising and explosive pairing by Alléno and Rivoire

Chocolat Alléno & Rivoire - Magazine Champmarket

Alléno Rivoire is the alliance of two skills inspired by cooking and pastry-making, to create a unique chocolate collection. For Yannick Alléno and Aurélien Rivoire, this collection is the reflection of their convictions: the quest for healthier chocolate, for people and the planet. It is precisely the absence of sugar in their creations that allows Alléno Rivoire chocolates to be paired with champagne. Discover a surprising and explosive pairing with Moët Chandon Brut Impérial!

“My aim is to work creatively with chocolate that’s healthy and good for you. I want to remove as much sugar as possible, and replace it with a product that revolutionizes our approach: birch water. Its virtues are immense, and today we can choose this chocolate of excellence, i.e. a chocolate that does us good, and that cares for the environment. Working alongside Yannick Alléno in this adventure means both echoing the cuisine in our creations, and pushing ever further the creativity of which we are capable.” – Aurélien Rivoire

Chocolat Alléno & Rivoire - Magazine Champmarket

ALLÉNO & RIVOIRE

Aurélien Rivoire

Pastry Chef Aurélien Rivoire has worked his way up through some of the world’s finest culinary institutions.
A signature pastry chef at Pavillon Ledoyen for the past 8 years, he continues to add value to the priceless heritage of French gastronomy.

Yannick Alléno

There’s no need to introduce Yannick Alléno any more: the chef is one of the world’s greatest chefs.
Enthusiastic, he devotes his life to his passion, championing a strong French cuisine, rich in its heritage and ambitious in its creations.

Healthier chocolate

Birch water

The Alléno & Rivoire Collection opens the way to new ways of enjoying chocolate.
For Yannick Alléno and Aurélien Rivoire, this Collection also reflects their convictions.
The quest for healthier chocolate, for people and the planet.
Just like the birch water that inspires their thinking.
It’s also a conviction that, today, we’re educating the palates and consciences of tomorrow.

By replacing sugar with birch water, Aurélien Rivoire has revolutionized both the textures and nutritional properties of chocolate and fruit confits.
After several years of research, he has developed preparation techniques that enable him to use this ingredient – already known for its therapeutic virtues – to candy his fruit without adding any sugar.

Aware and mindful of consumer expectations, Aurélien Rivoire has taken up the challenge of a healthier chocolate.
Thanks to a very low glycemic index (7 for birch water, compared with 70 for normal sugar) and the absence of sucrose in birch water (only sucrose is present), it respects the health of even the most discerning gourmets.

Chocolat Alléno & Rivoire - Magazine Champmarket

A perfect match

Chocolate Champagne

Thanks to the absence of sugar in their chocolate creations, the palate doesn’t become saturated.
Birch water gives them lightness and freshness on the palate.
What’s more, it respects the true identity of the product, magnifying its flavors.

While this pairing is ideal with fruit, it also works wonderfully with champagne.
Aurélien Rivoire has therefore created the Terroirs de France Champagne brochure to be enjoyed in perfect harmony with
Champagne Moët Chandon Brut Impérial. A surprising and explosive combination of sake marc praline, crystallized ginger confit and seaweed jam.

“It was the 10 years I spent in Yannick Alléno’s kitchens that enabled me to present such a complex, gourmet and balanced product.”