Séquencia, the roasting process that brings out the cocoa bean’s finest aromas!
On Monday 6 of June, 150 Chefs and Chocolate Experts came to the Chocolaterie de l’Opéra to celebrate the launch of our new roasting process called Séquencia.
For more than 5 years, Olivier and Nicolas de Loisy studied what happens during roasting.
Through this research, they found that by developing roasting cycles, they can bring out aromas that were previously removed during this stage of the chocolate manufacturing process.
Our ambassadors presented us inovative recipes with 2 new couverture chocolates: Altapaz 73% from Guatemala and Vibrato 70% from Guatemala & Madagascar.