As a long-established business, we’ve been passing on our knowledge and craftsmanship from generation to generation since 1836, fulfilling our role as a training company.
For our extraordinary initiative to promote new talent – the #MousseAuChocolatChallenge – our apprentices put a new spin on the classic dessert, mousse au chocolat. The budding chocolatiers took on the task set by mentor chef Andreas Caminada, putting their creativity and passion to the test. For our apprentices and mentors alike, the Challenge was an unforgettable experience.
Discover the most thrilling moments of the ‘Mousse au Chocolat Challenge’ here and explore all the recipes, complete with handy hints from the professionals.
#MousseAuChocolatChallenge – the highlights
Among the many Sprüngli apprentices who answered our call to take part in the ‘Mousse au Chocolat Challenge’, three young chocolatiers won out. Andreas Caminada was faced with the task of selecting the winning recipe from our three finalists’ creations. Relive all the highlights of the challenge in this montage of the best moments.
The candidates
Tamina Laternser
Winning recipe: ‘Grenade épicée’
Pomegranate, rooibos tea and a hint of Tasmanian pepper are the perfect complement to the flavours of our Grand Cru Beni chocolate, and create a harmonious blend in Tamina’s ‘Grenade épicée’ (spiced pomegranate) mousse au chocolat recipe.
Anika Kammermann
‘Pamplemousse fumé’ recipe
Anika’s ingredients, which include fresh citrus flavours, are the perfect complement to our Grand Cru Beni chocolate. By adding a smoky edge, Anika’s ‘Pamplemousse fumé’ (smoked grapefruit) recipe creates a harmonious contrast to the fruity bitterness of the Grand Cru Beni chocolate.
Letizia Locci
‘Délice de poire’ recipe
Letizia reflects the delicate pear notes of the Trinitario cacao beans by adding real pears. The gentle bitterness of Rucolino Amaro liqueur blends with the fruity Grand Cru Baracoa chocolate, giving a rich, velvety depth to Letizia’s ‘Délice de poire’ (pear delight).
The mentors
Regina Von Däniken
Sprüngli mentor
In her role as Sprüngli mentor, Regina Von Däniken has made it her life’s work to encourage young talent. As a trained master chocolatier and having worked at Sprüngli for 30 years, Regina Von Däniken has supported Sprüngli apprentices along their path to becoming chocolatiers as Head of Vocational Training since 2014 and loves passing on her knowledge. Working with young talent also keeps her young, she says. Her expertise in the art of confectionery is truly unique and her passion for nurturing young talent is inexhaustible.
Andreas Caminada
2020 MICHELIN Switzerland Mentor Chef Award
Awarded the title of the youngest ‘Chef of the Year’ at the age of 30, Andreas Caminada has been committed to promoting young talent since the beginning of his career, and in 2020 was presented with the ‘2020 MICHELIN Switzerland Mentor Chef Award’ by Sprüngli and the Michelin Guide. In his restaurants, he demonstrates the meaning of visionary cuisine and innovative craftsmanship, and has long been a role model for young talent. With the ‘Mousse au Chocolat Challenge’, he has now asked our Sprüngli apprentices to perform an exciting task.
Mentoring at Sprüngli
Regina Von Däniken discovered her life’s work at Sprüngli. Her expertise in the art of confectionery is truly unique and her passion for nurturing young talent is inexhaustible. Visit our apprenticeships page and find out more about a dream career as a master chocolatier.
The challenge
The challenge is to devise a creative reinterpretation of the dessert classic mousse au chocolat. The task is to select one of the five exclusive Sprüngli grand cru chocolate bars of world-class origin and to refine the basic recipe with matching secret ingredients.
The story so far…
Follow every step of the #MousseAuChocolatChallenge.
2 July 2021
#MousseAuChocolatChallenge – The emotional final
Our budding chocolatiers have proven their creative ability with their reinterpretations of the dessert classic mousse au chocolat, made from one of the five exclusive Sprüngli grand cru chocolate bars and matching secret ingredients.
Find out now which recipe was able to win over mentor and Michelin-starred chef Andreas Caminada.
28 June 2021
#MousseAuChocolatChallenge – Finding the perfect recipe
For their mousse au chocolat creation, the finalists will select one of five exclusive grand cru chocolates from Sprüngli and refine the basic recipe with extra ingredients.
Find out how three talented chocolatiers tap into their creativity and knowledge of all things chocolate to win over judge Andreas Caminada.
23 June 2021
#MousseAuChocolatChallenge – episode 1
Meet our finalists and the challenge set by mentor chef Andreas Caminada. Find out in episode 1 of the Challenge Show.
19 June 2021
Follow the #MousseAuChocolatChallenge
We called upon our apprentices to take part in the ‘Mousse au Chocolat Challenge’. Follow it on Instagram and marvel at our budding master chocolatiers as they show you what they’re made of during a multi-part show. Here’s a little taste of what to expect.