Sequencia seduces Japan !
Last month was held in Tokyo and Osaka, an exclusive presentation of chocolates from the Sequencia range. Olivier and Nicolas de Loisy were thus able to explain the fundamental principles of the new Sequencia roasting process in front of an audience of 200 professionals from Japanese pastry and gastronomy. When we know the level of expertise of Japanese pastry chefs, it is for the Chocolaterie de l’Opéra a real satisfaction to see the success of this brand new range.
One of the three godfathers of Sequencia was also present: Frédéric Hawecker, Best Worker of France 2011. He was able to illustrate the ease of use of our chocolates through 4 new recipes:
- KINGSTON Sweet with Jamaya 73% – click here for the recipe
- IRIS all chocolate entremet with Altapaz 73% - click here for the recipe
- FINANCIER Carupano with Carupano 62% - click here for the recipe
- MALAGASY Thrill with Tannea Lait 43% - click here for the recipe
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- Olivier de Loisy
