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.
Madagascar is a prominent country for fine flavour cacao and for single estate chocolate. However still to the mass market, Madagascar is still maybe more known for its vanilla.
This 75% dark chocolate is bold and bright on the palate with fruity flavours and subtle toasty notes and a warm chocolatey body. In the finish of this bar, expect to find coffee and peppery notes nestled within the jammy fruity flavours.