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.

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.

To the 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.

To the recipe

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).

To the recipe

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.

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.

To the chocolate bars

The story so far…

Follow every step of the #MousseAuChocolatChallenge.

#MousseAuChocolatChallenge

The winning recipe
Grenade épicée

Tamina Laternser, budding chocolatier and Sprüngli apprentice, triumphed in the ‘Mousse au Chocolat Challenge’. Her passion and extraordinary craftsmanship, paired with an incredible recipe using our exquisitely dark Grand Cru Beni chocolate (75% cacao) along with pomegranate, Tasmanian pepper and rooibos tea, won over judge and mentor chef Andreas Caminada.

Tamina Laternser
Apprentice confectioner, 3rd year

Tamina loves experimenting with extravagant flavour combinations and delighting her friends and family with her own desserts and dishes. So it comes as no surprise that the 21-year-old calls the bakery her home.

Having previously won second place twice at Decorissima – a vocational school confectionery competition – she succeeded in impressing mentor chef Andreas Caminada with her ‘Grenade épicée’ recipe.

The recipe

• 125 g Sprüngli Grand Cru Beni chocolate (75% cacao)
• 1 tbsp rooibos tea with vanilla
• 16 Tasmanian pepperberries
• 15 g pomegranate molasses
• 150 g cream
• 2 medium eggs
• 55 g sugar
• Pinch of salt

Preparation (a day in advance):

A day before you want to prepare the mousse, place the cream in a saucepan with the tea and 10 pepperberries and bring to the boil. Leave to stand for 10 minutes and then strain. Add five more pepperberries and leave the cream in the fridge overnight.

Making the mousse (the day before serving):

The mousse au chocolat tastes best if prepared the day before serving.

1. Melt the chocolate with one ground pepperberry in a bain-marie. Ensure no water or steam comes into contact with the chocolate.
2. Whip the pre-flavoured cream until fluffy – don’t let it become too stiff. Place in the fridge.
3. Place the two egg yolks and 15 g sugar in a mixer and beat until light and fluffy. Add the pomegranate molasses and mix in.
4. Whip the egg whites with the salt until it forms stiff peaks, gradually adding the remaining 40 g of sugar.
5. Add the warm, melted chocolate (approx. 45°C) to the egg yolk mixture and whisk in well.
6. Mix half the whipped cream into the chocolate and egg-yolk mixture and then the second half.
7. Do the same with the beaten egg whites: divide into two portions and fold into the mixture one after the other, so it stays nice and fluffy.
8. Put the mousse in a bowl, cover and leave to stand in the fridge overnight.

To serve:

1. Form the mousse into quenelles with a lukewarm tablespoon and present on a plate.
2. Garnish with pomegranate seeds, chocolate decorations and cream as desired.

We hope you enjoy this exquisite chocolate dessert.

You can download the recipe as a PDF here.

Our unique range of grand cru chocolate flavours

As a pioneer of grand cru chocolate in Switzerland, we use only the finest varieties of cacao beans from world-class growing regions for our exclusive grand cru chocolate bars. This makes them ideal for using in refined desserts – though the art of selecting the right variety and the right ingredients to go with it is key. In order to discover the unique range of flavours offered by our grand cru chocolate, and to find the perfect complementary ingredients for their recipes, the finalists of the ‘Mousse au Chocolat Challenge’ learned the art of chocolate tasting with Sprüngli mentor Regina Von Däniken. At the end of the tasting, Tamina selected our Grand Cru Beni chocolate (75% cacao) to create her winning recipe.

The taste of our Grand Cru Beni chocolate (75% cacao)

The flavours of this grand cru chocolate are determined by the growing region and the way in which the single-origin cacao beans are processed. The wild Bolivian Criollo Salvaje de Beni cacao beans are characterised by a subtle bitterness, perfect melting properties and an inherently fruity flavour, with refreshing notes of grapefruit, plum and vanilla.

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.

Find out more

#MousseAuChocolatChallenge

The winning recipe
Pamplemousse fumé

‘Mousse au Chocolat Challenge’ finalist Anika Kammermann came up with a truly inspired and innovative recipe that combines our inherently fruity Grand Cru Beni chocolate (75% cacao) with liquid smoke and a fresh hint of citrus.

Anika Kammermann
Apprentice confectioner, 3rd year

Our budding chocolatier Anika proves her talent not only in the bakery but also on the ice hockey rink. She loves working with fresh chocolate and even as a child knew that she wanted to turn her passion for chocolate into a profession when she grew up.

The recipe

• 130 g Sprüngli Grand Cru Beni chocolate (75% cacao)
• 2 grapefruits
• 2 drops of liquid smoke
• 10 g lemon juice
• 300 g sugar
• 200 g grapefruit juice
• 170 g cream
• 2 medium eggs
• 50 g sugar
• 20 g water
• Pinch of salt

Prepare the candied grapefruit (a week in advance):

1. Peel the two grapefruits with a knife, remove the pith and cut the flesh into segments.
2. Bring the grapefruit juice and 100 g sugar to the boil, add the grapefruit segments and simmer for 30 seconds.
3. Leave to stand overnight at room temperature. The next day, remove the fruit from the syrup and set aside.
4. Add another 100 g of sugar to the syrup and bring to the boil again. Add the grapefruit back to the pan and simmer for another 30 seconds. Leave to stand overnight again.
5. Repeat the same process again, adding the last 100 g of the sugar.
6. On the fourth day, remove the grapefruit segments from the syrup and drain them well.
7. Then place them on a sheet of baking paper and leave them to dry at room temperature for 2–3 days.
8. Before preparing the mousse, cut the grapefruit segments into small pieces.

Making the mousse (the day before serving):

The mousse au chocolat tastes best if prepared the day before serving.

1. Melt the chocolate in a bain-marie. Ensure no water or steam comes into contact with the chocolate.
2. Whip the cream until fluffy – don’t let it become too stiff. Place in the fridge.
3. Place the two egg yolks and 10g sugar in a mixer and beat until light and fluffy. Add the finely chopped grapefruit into to the egg yolk mixture.
4. Mix 50 g sugar with the water in a small pan and heat to 113°C. When the liquid begins to simmer, use a wet brush to damp the sides of the pan to avoid sugar crystals forming.
5. Place the egg whites, salt and lemon juice in a mixer and beat until it forms stiff peaks.
6. As soon as the sugar syrup has reached the desired temperature, slowly drizzle it into the beaten egg whites, leaving the mixer running at medium speed. Once you’ve added the sugar syrup to the beaten egg whites, let the mixer continue to run slowly until you’re ready to use them.
7. Add the warm, melted chocolate (approx. 45°C) to the egg yolk mixture and whisk in well.
8. Mix half the whipped cream into the chocolate and egg-yolk mixture and then the second half.
9. Do the same with the beaten egg whites: divide into two portions and fold into the mixture one after the other, so it stays nice and fluffy.
10. Finally, add two drops of liquid smoke and carefully mix in.Finally, add two drops of liquid smoke and carefully mix in.
11. Put the mousse in a bowl, cover and leave to stand in the fridge overnight.

To serve:

1. Form the mousse into quenelles with a lukewarm tablespoon and present on a plate.
2. Garnish with candied grapefruit, chocolate decorations and cream as desired.

We hope you enjoy this exquisite chocolate dessert.

You can download the recipe as a PDF here.

Our unique range of grand cru chocolate flavours

As a pioneer of grand cru chocolate in Switzerland, we use only the finest varieties of cacao beans from world-class growing regions for our exclusive grand cru chocolate bars. This makes them ideal for using in refined desserts – though the art of selecting the right variety and the right ingredients to go with it is key. In order to discover the unique range of flavours offered by our grand cru chocolate, and to find the perfect complementary ingredients for their recipes, the finalists of the ‘Mousse au Chocolat Challenge’ learned the art of chocolate tasting with Sprüngli mentor Regina Von Däniken. At the end of the tasting, Tamina selected our Grand Cru Beni chocolate (75% cacao) to create her winning recipe.

The taste of our Grand Cru Beni chocolate (75% cacao)

The flavours of this grand cru chocolate are determined by the growing region and the way in which the single-origin cacao beans are processed. The wild Bolivian Criollo Salvaje de Beni cacao beans are characterised by a subtle bitterness, perfect melting properties and an inherently fruity flavour, with refreshing notes of grapefruit, plum and vanilla.

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.

Find out more

#MousseAuChocolatChallenge

The winning recipe
Délice de poire

Sprüngli apprentice Letizia Locci showed great creativity and a feel for culinary composition with her mousse au chocolat creation made with exquisite dark chocolate, the tartness and sweetness of pear and a hint of Rucolino Amaro liqueur.

Letizia Locci
Apprentice confectioner, 3rd year

For Letizia Locci, cooking and baking mean versatility – a world full of possibilities for living out her creativity. The young chocolatier with Italian roots loves reimagining dishes from her homeland using innovative approaches and treating friends and family to her delicious creations.

The recipe

• 125 g Sprüngli Grand Cru Baracoa chocolate (70% cacao)
• 1 Alexander pear
• 100 ml Rucolino Amaro liqueur
• 2 medium eggs
• 50 g sugar
• Pinch of salt
• 125 g full-fat cream

Prepare the marinated pears (two days in advance):

Two days before making the mousse au chocolat, peel the pear, slice it and soak it in the Rucolino Amaro liqueur. Cover and leave in the fridge.

Making the mousse (the day before serving):

The mousse au chocolat tastes best if prepared the day before serving.

1. Before making the mousse, gently simmer the marinated pear with 5 g sugar until the liquid thickens.
2. Leave to cool, then cut the pear into 3–4 mm cubes.
3. Whip the cream until fluffy – don’t let it become too stiff. Place in the fridge.
4. Place the two egg yolks and 20 g sugar in a bain-marie and heat to approx. 40°C, stirring continuously. Then beat for approx. 5 minutes in a mixer until fluffy.
5. Add the finely chopped pear to the egg yolk mixture.
6. Melt the Baracoa chocolate in a bain-marie. Ensure no water or steam comes into contact with the chocolate.
7. In a separate bowl, beat the two egg whites, a pinch of salt and 25 g sugar until it forms stiff peaks.
8. Mix the egg yolk and pear mixture with the melted chocolate. Mix in half the whipped cream well and then the second half. Finally, carefully fold in the beaten egg whites.
9. Put the mousse in a bowl, cover and leave to stand in the fridge overnight.

To serve:

Form the mousse into quenelles with a lukewarm tablespoon and present on a plate. Garnish with slices of cooked pear, chocolate decorations and cream as desired.

We hope you enjoy this exquisite chocolate dessert.

You can download the recipe as a PDF here.

Our unique range of grand cru chocolate flavours

As a pioneer of grand cru chocolate in Switzerland, Sprüngli has always been driven by the highest standards, based on distinctive quality and the finest varieties of cacao beans from the world’s best growing regions. We are dedicated to sustainable cultivation, careful processing and first-class craftsmanship, all of which are reflected in the unique taste of our grand cru chocolate. Our grand cru chocolate bars are made with cacao beans from world-class growing regions, and are therefore ideal for making refined desserts.

Letizia’s recipe uses our exquisitely dark Grand Cru Baracoa (70% cacao) chocolate.

The taste of our Grand Cru Baracoa chocolate (70% cacao)

Our exquisite Grand Cru Baracoa chocolate (70% cacao) owes its intense flavour to the exclusive Trinitario cacao beans from the region of Baracoa, Cuba. With its 70% cacao content, it guarantees an intense chocolate experience with delicate, fruity notes of blackberry and pear, as well as earthy flavours of tobacco and coffee.

Letizia reflects the delicate pear notes of the Trinitario cacao beans in her recipe by adding real pears. The characteristic gentle bitterness of Rucolino Amaro liqueur blends wonderfully with the fruity flavours of the Grand Cru Baracoa chocolate, giving a rich, velvety depth to Letizia’s ‘Délice de poire’ mousse.

Find out more