Patrice Chapon’s creativity extends beyond his unique packaging design. One of his most original creations in his chocolate mousse bar. Instead of different ice cream flavours, this counter gives customers the choice of different dark chocolate mousses all created using cocoa beans from different origins. Patrice even has a van that can be seen driving round the streets of Paris. If you see it make sure you stop and get yourself a Madagascan or maybe a Peruvian mousse!
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.
On the palate, this dark chocolate is toasty, sherbet and sweet. The chocolate melts, with thanks to Chapon’s conching and addition of cocoa butter.