Meilleur Ouvrier de France Chocolatier-Confectioner
I stumbled upon Chocolaterie de l’Opéra whilst training for the Un des Meilleurs Ouvriers de France chocolatier contest. That was back in 2011 and I've been working closely with the team ever since. We have a good relationship.Whether it be to make pastries or chocolate, I only use Opéra chocolate for two reasons. The first is flavour, of course. I like the idea of taking my clients on a journey through unique flavours. Vietnam, Jamaica, Papua New Guinea, Guatemala and other origins for those in the know that conjure sensory experiences. The second reason is ease of use. All the Pures Plantations® 70% origins have the same composition and can be used without having to even them out, which saves a huge amount of time. Some of the 62% products are ideal for making ganache and mousse with the perfect texture.The Classic range is ideal for anything that you need to make in bulk i.e. for Easter or coatings. The flavours are more versatile and slightly sweeter. I keep Séquencia chocolate for my bars or specific bonbon recipes. Their intensity and freshness go beautifully with raspberries, spices and some alcohol. No matter the range, each chocolate has the same "Loisy" family discerning quality and flavour profile.