Château de Berne’s wine inspired chocolate creation for Christmas
Pastry Chef Eric Raynal channels the terroir of Provence's vineyards into Le Pressoir à Vin, a chocolate and hazelnut confection that speaks to the estate's winemaking heritage.
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Château de Berne, the Provençal wine estate, calls upon its Pastry Chef Eric Raynal to craft Le Pressoir à Vin, a dessert that merges the artistry of winemaking with the precision of confectionery. The creation draws its soul from the vineyards themselves, channelling their essence into chocolate and hazelnut in a form that honours both the season and the land from which the wines emerge.
The work is architecturally thoughtful. A chocolate press, rendered as an edible sculpture, sits mounted atop the composition, its mechanical form cast in dark chocolate with the precision of engineering. Below, a cylinder echoes the shape of a wine press, its ridged sides dusted with cocoa powder and bound with a chocolate band. Roasted hazelnut fragments crown the creation, their amber gleam catching the light, while layers within reveal the marriage of chocolate mousse and a hazelnut component, each stratum contributing depth to the whole.
The design is more than decorative flourish. It embodies the philosophy of the estate itself, where every element speaks to process, heritage and the transformation of raw ingredients through knowledge and care. The hazelnut sweetness complements the chocolate’s richness, each flavour extending the festive experience while remaining rooted in the vocabulary of the terroir.
Pre orders for Le Pressoir à Vin open from December 1st.
Imagery courtesy of Château de Berne (@chateaudeberne).
