NICOD CONSULTING 

COCOA & CHOCOLATE  TECHNICAL ADVISOR

RESEARCH AND DEVELOPMENT

 

Services

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Bean to Bar
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Chocolate Development
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Corporate Event

 The evolving future of chocolate

about

Olivier Nicod

Having pursued his passion through a background in chocolate and pastry over 25 years, Olivier has acquired his technical expertise in chocolate development during the last 10 exciting years.

A belief that clients are looking to create or refine products combined with Olivier's ability to regulate technical aspects such as balance, flavour, stability and shelf-life allows him to share his experience and achieve what he enjoys...

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our

Experiences

Originally from Lyon, the gastronomic capital of France, Olivier has had the privilege of working in some of the most prestigious establishments ( Paul Bocuse MOF, Lucien Peltier, Fauchon, La Rotonde 2 star Michelin ) gaining experience in confectionary, Patisserie and Bakery.

 

He has trained with renowned professionals in the chocolate field - Jean Pierre Richard MOF, Andre Rosset MOF and Philippe Givre.

A passion for cocoa and its origins