Chocolate

Coda

René Frank’s CODA is Germany’s first dessert-only restaurant. Yes, that’s right – all seven courses at Neukölln’s hallowed halls are desserts. It works, too, as his two Michelin stars prove. No surprise then that CODA’s chocolate is truly excellent. It is made entirely by hand on-site at CODA with a traditional stone roller, using only “Arriba Nacional” cocoa sourced directly from a small-scale farmer collective in Esmeraldas in Ecuador. The only added sugar is unrefined and organic, sourced from the Philippines.

50g packet

20,00 

(€400.00 per 1kg)

Coda
René Frank from CODA is probably one of the most renowned and best-known patissiers in the world. Born in the Allgäu region, he has worked and gained experience in the best international establishments for over 15 years.  After his first position as junior chef patissier at the Zirbelstube in Stuttgart, he was drawn out into the world in 2007. First to Spain to the famous chocolaterie "Oriol Balaguer" in Barcelona, later to the restaurant "Akelarre" (3* Michelin) in San Sebastian. In Switzerland he made a stop at "Lampart's" (2* Michelin), in France he worked at the restaurant "Georges Blanc" (3* Michelin). A particularly formative time was the six months René Frank finally spent in Japan: In Tokyo he was at the "Nihonryori RyuGin" (3* Michelin) and in Kyoto at the "Kikunoi" (3* Michelin). To this day, he draws on these exciting times for his special creations.  From 2010 to 2016, René was head patissier at Osnabrück's "La Vie" (3* Michelin). In 2012, Thomas Bühner's world-class restaurant received its third star - a success to which René Frank contributed significantly with his extraordinary dessert creations. The renowned restaurant guide "Gault&Millau" named him Patissier of the Year in 2013. Three years later, he received this coveted title for the second time from the Busche publishing house. Classic craft interpreted in a new and innovative way - this is how René's signature can be summed up. Deconstructed classic dessert images to show that today's patisserie goes far beyond the last course of the menu. Characteristic of the ideas is the greatly reduced use of sugar. Milk, cream and butter are also not main ingredients. Patisserie rethought: other ingredients, light and digestible combinations that are pleasantly sweet but never sugary.