Chocolatier Patrick ~ Review

The Chocolatier Patrick Aldred

Attributes and Achievements

Highlights & Success Stories

• 1st chocolate production facility managed produced 3 tons per week in truffles hand made and semi-automatic. This was built from the ground with 2 JKV 30 machines.

• 1994 initiated the sales operation for Belcolade in the United Kingdom with some great success opening doors with rapid exposure. The key was being able to talk the language of chocolate to the clients.

• 1996 establish the sales operation for Belcolade USA. Adaption's were made to products to enter the market. Later assisted in the purchase of the Ghirardelli facility in Kenosha, WI.

• 2002 founded CFC Chocolatier • 2003 established a unique Italian themed chocolate line and became

approved to establishments such The Venetian, The Bellagio and The St. Regis.

Visionary Skills for Facility Design (before and after)

CFC ChocolatierPatrick received the inspiration from the Angels to create a

chocolate company with a romantic Italian theme. The idea passed along was to be “Champagne Strawberries and chocolate” hence in Italian became “Champagne Fragola Cioccolato” or “CFC” for short!

The company evolved quickly generating attention from chef’s as this could be considered an “extension of their kitchen” giving them an opportunity to personalize their own chocolates in both flavor and design.

A Passion and a romance that found its way from a honeymoon in Venice Italy with the addition of creativity in chocolate dawned the birth the chocolate Gondola which later found its way to the shops of The Venetian Hotel in Las Vegas.

This passion in chocolate is to be continued on the journey of “The Chocolatier”

Chocolate ApplicationsPatrick has first hand experience

in:• Manual & Semi-automatic

molding • Spin molding• Flood fill application• Manual pipe filling• Semi-auto depositing• Airbrush and transfer form

design• Various truffle & ganache

fillings• Semi & Manual foil wrapping• Decorating techniques• Enrobing & dipping techniques• Cut forms for centers• Manual, batch and continuous

tempering

Champagne & Vin Chocolat

My Unique Identity in Creativity

Quartz Crystal Chocolates• For millions of years, planet Earth

has been constantly making crystals. The ancients discovered that placing the crystals on their bodies would support healing aided by the positively charged energy from the sun.

• An exploration of wellbeing ingredients hosted in dark chocolate to mirror the healing properties of crystals.

• It was to be an Inspiration from Spirit that would confirm my unique identity.

• Each crystal associates with an energy center on our body (chakra) then ingredients are added to support a theme of healing.

Angel Of Peace Collection• From a Prayer… “Lord I would

like to make some chocolates to honor the Angels” thoughts of peace come to mind.

• The next day the Angel of Peace Collection came to life and I could barely keep up with the inspiration…

• All in one day, fantastic!

• Unique flavor pairings such as; Cinnamon apple Angel, Cranberry & vanilla walnut Santa, Roasted Chestnut & Grand Orange Liquor Snowflakes not to mention the Brandied Eggnog with hints of vanilla & nutmeg.

• Bon Appétit!

Creative Design, Visual Appeal

Wine & Chocolate Pairings

• It has to be one of the newest explorations in chocolate with an abundance of possibilities! Patrick has researched and generated some surprising pairings of wine and port with chocolate following certain basic guidelines...

• Champagne can work with caramel and chocolate to prevent a bitter finish note from the carbonization. Caramelized hazelnuts offer a terrific surprise finish with port and cabernet Sauvignon. Sea Salt, caramel, milk chocolate and Pinot Noir is truly a party! Muscat wine, pistachio’s and white chocolate were meant to be together…

• A variety of berries in dark and milk chocolate partner bold reds and ports. A Panna Cotta chocolate takes on a surprising twist with a sweet Gewürtztraminer. An intense dark ganache finished in cocoa powder holds its own with a super Tuscan or hearty red.

• A secret ingredient of star anise offers an excellent balance to a raspberry dark ganache when partnered with Centennial Grand Marnier.

• To be continued…

Dessert & Decorative Applications

• Patrick has a creative approach to chocolate in dessert applications

• Good visual appeal without

sacrificing any aspect of flavors

• Always willing to explore new possibilities

The ability to Excel in the Balance of Flavor

Concept Chocolates

• Corporate logo chocolate design• Personalization both packaged and plated

chocolate• First impression visual appeal

Cafe Collection

• The Concept ~ a selection of tea and coffee flavored chocolates to be offered to a variety of retail establishments, primarily café houses. The fillings are ganache based with tea’s of a fusion nature

The Dessert Collection• The Concept ~ a collection of

chocolates offered to chef’s and restaurant establishments to be plated directly in sets. Themes mirror actual desserts with creative flavor concepts such as Panna Cotta and Coconut crème pie.

• The inspiration resulted from the request of chef Joe Isidori the former chef to Donald Trump. Running several kitchens at a gourmet level demanded high quality confections to be out sourced yet could appear to be created in house.

Single Origin Chocolates

• A collection of the finest quality chocolate couvertures featured from Belcolade in Belgium.

• Each selected Origin is presented within a delicate luxury ganache of cream adding a little wild honey to emulsify, enhance flavor whilst at the same time offering stability to aid in shelf life.

• The featured origins have been carefully selected from the experts at Belcolade whereby identifying each unique flavor profile relating to soil, climate and type of cocoa fruit.

• Although all cocoa bares fruit relatively close to the equator line, the flavor can vary widely from notes of spice, mineral and earth to tobacco, smoke and dry fruit with varying intensities of cocoa aroma. This all equates to a delicious experience!

Gourmet Applications• Patrick is always willing to

explore new possibilities with chocolate in food preparation.

• Here is an example of 64% Peru dark chocolate and Grand Marnier sauce complimenting a roast duckling.

• Another fine partnership; Brazilian rubbed beef steak with coriander & garlic minted potatoes harmonized with Ecuadorian 71% dark chocolate sauce.

Knowledge to support an existing Sales Entity ~ Key

Points• Problem Solving relating to Chocolate and Production

• Manufacture Facility Design & Layout

• Engineering Background mechanical and production

• An understanding of Chocolate Manufacturing Techniques

• Patrick has a creative nature that can spark energy into another business

• Other chocolate concepts that have not been realized but could be shared with others hence solidifying the relationship between supplier and client base

OverviewPatrick has…

• a creative approach to confectionery production generating good visual appeal and exquisite flavor profiling

• Supported ingredients companies with applications of their products

• A hands on approach to the day to day running of a business• The ability to design mold solutions for projects• Supported chef’s at various levels with both products and solutions• Addressed the prospect of Gourmet Applications within menu

design• An understanding of book keeping and the ability to accurately

cost a product• established some good exposure but at the same time discovered

that one can receive a little more exposure than one would normally expect if you are talented!