The Des Alpes Methodology is a unique testing technique that allows culinary professionals to rate couverture and determine its best qualities and strongest characteristics. It was developed as an objective method to qualify and quantify couverture. Throughout our 40 years in the culinary industry, we have come to know couverture intimately. At Albert Uster Imports, this is an ingredient we work with daily. We have gained the understanding of every single step that is involved in couverture production and the way it translates into the characteristics of the finished ingredient.

Launched in 2006, Corporate Pastry Chef Anil Rohira has been sharing and teaching the Des Alpes Methodology at select locations nationwide. At this moment in time, we here at AUI are working on creating a Des Alpes Methodology DVD, in the hopes of bringing you directly into our classroom, no matter where you may be.

In addition, all of our sales representatives are certified instructors for The Des Alpes Methodology, and are able to fully conduct the seminars. Should you be interested in hosting a Des Alpes Methodology in your area, please be sure to contact your local sales representative for more information.

To view all up to date events, please click here.

To view or download the Des Alpes Methodology Charts, please click here.