AVPA is pleased to introduce Pascale Adeline, President of the Jury of «Chocolates with adjuvants and other additives»
Pascale Adeline is currently a Chocolate technical expert, after 33 years as a Chocolate Engineer at Nestlé France. She has held various technical positions ranging from quality, industrial operation of production sites and technical management of innovation and renovation projects in the cocoa-chocolate sector that has always fascinated him.
Thanks to her professional background, Pascale proposed in 2022 to put her expertise in the world of chocolate, her knowledge of the sector at the service of the «International Contest of chocolates processed at Origin» AVPA-PARIS.
For 3 years we have been working together and the contest progresses with the experience and professional expertise of Pascale who chairs the Jury using the AVPA methodology recognized in the world of Gastronomy for more than 20 years.VPA methodology recognized in the world of Gastronomy for more than 20 years.