I was won over by their chocolate's unique aromas and have been working with Chocolaterie de l’Opéra for over 20 years.
I've been using the Pures Plantations range for a long time as I love its finesse and personality. My favourites are the SAMANA and MADONG dark chocolate for its smoky notes. The Séquencia range has a special place in my heart too. As the Pastry Chef at a Michelin-starred restaurant, I like to shake things up with less sugary creations celebrating taste and texture. The ALTAPAZ dessert is a prime example. The variety of textures brings out the ALTAPAZ 73% chocolate's unexpected notes. The cocoa flavour has a hint of berries that gives the chocolate freshness, intensity and a lingering aftertaste.
I think that Chocolaterie de l’Opéra has found the perfect way to bring out new fruity and intense notes from chocolate with Séquencia roasting