A rich and smooth dark chocolate made from Venezuelan beans. We detected a hint of sweet coconut, which gave way to dried apricots as the bar melts. The bar has little to no fruit or citrus notes. Instead the bar has an indulgent ‘chocolatey’ quality, complimented by a creaminess in both taste and texture.
The bar has a smooth melt, slowly releasing waves of rich flavour. Notes of malted biscuit add a playful dimension.
The bar’s colourful and original packaging has been cleverly designed to be resealable. Keeping the bar inside will help it stay fresh, giving you longer to savour the buttery chocolate.
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.