I'm the pastry chef at the fine dining Têtedoie restaurant and a pastry consultant managing a team of 7. I've been working with Chocolaterie de l’Opéra for nearly 5 years.
I specialise in plated desserts and I use Chocolaterie de l’Opéra products to create my dishes. The standard of the cocoa beans means I can invent ever-more daring and delicious desserts. I really like the Duarta 70% chocolate. It has its own flavour profile which gave me the idea of pairing it with sorrel. The surprising combination of cocoa hit and green, almost grassy, flavour has dazzled many a diner. I'm a big fan of this couverture chocolate. Sustainability is key at our restaurant so it's a bonus that the chocolate is organic and lecithin-free. I also like the Séquencia Jamaya 73% dark chocolate (Jamaican origin) and not-too-sweet Diapason 33% white chocolate. I often give my dishes crunch using their origin nibs made from the same beans as the chocolate.