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Vincent Durant


Meilleur Ouvrier de France Chocolatier - Confiseur

I began using these chocolates whilst training for the Un des Meilleurs Ouvriers de France contest. Their flavour profiles won me over but I was struck by their ideal consistency for hand panning. I used Arcato 66% dark chocolate for coating for a long time but now I use Deltora 70%. Intense, full-bodied with deep cocoa notes, this chocolate goes beautifully with all my creations. The beans are grown in Panama using agroforestry methods so I can guarantee my clients traceability. That's becoming more and more important. This same traceability applies to the Tannea 43% milk chocolate whose beans are grown in Madagascar and Chocolaterie de l’Opéra has exclusive production rights. I use some chocolate in the Classic range, for example Passionato 62% with its sweet candied plum notes.