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Using Brazilian cacao, Patrice Chapon has crafted a rich and indulgent dark bar. The smooth bar has a ganache-like quality and deep notes of dark cocoa. Hints of roasted coffee and cream infuse the chocolate.
The decadent flavours Chapon has coaxed out of his beans reminds more of a Dominican or Venezuelan bar. Wooded notes have been replaced by treacle and muscovado sugar. There is little fruit or vegetable, and rather than earthy flavours we tasted spiced molasses and a touch of liquorice on the finish.
Patrice Chapon is the pâtissier-chocolatier behind artisan maker Chocolat Chapon.
After completing a degree in patisserie, chocolate and ice cream and working in restaurants in France, Patrice moved across the channel. Here he joined La Maison Du Sorbet, who supply ice creams and sorbets to Buckingham Palace. He became fascinated by chocolate during his stay in England, and has said he took trips to Harrods daily to visit the chocolate hall.
Crafting great chocolate from the bean doesn’t happen overnight. Patrice had to research, find the right equipment and even make his own machines, specially adapted to his requirements, and since 2010 he has been on a mission to create great bean to bar chocolate.
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