French maker Chapon has crafted this particular bar from Nicaraguan beans. The well-tempered bar is full of sharp cranberries. The tart dried fruits provide a refreshing contrast to the chocolate’s creamy texture. An undercurrent of chocolatey yet earthy flavours run through the bar, developing into a wooded nutty note. A slightly tannic finish completes the complex bar.
The bar has the characteristic buttery texture typical of Chapon’s bar. This kind of smooth, cocoa butter rich bars is more generally typical of French makers, although Patrice Chapon’s thin bar has a silkness that coats the mouth less than many French bars.
A relatively recent addition to the Cocoa Runners Chocolate Library, Patrice Chapon has been crafting bars from the bean since 2010. From his workshop in Chelles, France Patrice produces an impressive range of buttery single origin bars as well as truffles bonbons and more. One of his most creative innovations is his chocolate mousse bar. This combines Patrice’s experience love and experience of both chocolate and ice cream. Instead of different flavours of ice cream, customers can choose from a range of single-origin chocolate mousses!
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.