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.
Cacao was brought over from Ceylon to Fiji by the British around the late 19th century. These cacao pods and beans were of mixed genetics. Slowly more hybrids were being introduced by the World Bank’s cacao funding project. Today the majority of the cacao cultivated in Fiji is Amelonado.
This 75% dark chocolate is delicate on flavour, with subtle toasty notes and a warm chocolatey body. We found flavours of Liquorice Allsorts and a subtly herby flavour – something almost typical of Fijian cacao. This chocolate has Chapon’s signature smooth texture and even melt, enabling for a long-lasting, toasty finish.