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Mathieu Blandin


Pastry World Champion

I've been passionate about pastry and chocolate since I was a little boy. As head of R&D and production at Maison Caffet, I've been able to test and use Opéra chocolate in myriad recipes. I've always loved its intensity, strength and mouthfeel. Their white chocolate may not be as well-known but the notes are just as smooth with extra indulgence. Diapason 33% is ideal for making macarons because it's not too sweet and goes with any type of fruit. I recommend it to anyone who wants to use white chocolate to make intensely flavourful fillings.

As a freelance international coach, I often recommend these products because they're easy to use and designed with professionals in mind.