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Discover 6 new recipes by Chef Angelo Musa

Haute Couture Pastires by Angelo Musa

World Pastry Champion, Meilleur Ouvrier de France, and Executive Chef of the Plaza Athénée, Angelo Musa is the author of artistic techniques that have left a mark on the history of the profession.

His collaboration with Chocolaterie de l’Opéra began when he was still working with Pascal Caffet and met Olivier de Loisy.

Initially seduced by the aromatic uniqueness of the CARUPANO 70% dark chocolate, over the years he has embraced other chocolates from the Séquencia, Pures Plantations, and Classiques ranges, which allow him to elevate his creations.

Exclusive to Chocolaterie de l’Opéra clients, discover 6 individual dessert recipes created by the Chef during his demonstration at the MGM in Macau.

Discover the recipes

A look back at a great demonstration

To mark the launch of Chocolaterie de l'Opéra with our new distributor in Asia, JJ Global Foods, Angelo Musa gave a demonstration at the MGM in Macau, in front of more than 100 local pastry chefs.

It was a true moment of exchange and indulgence during which Angelo Musa was able to share his techniques and expertise while highlighting the aromatic qualities of our chocolates and pralines.

We warmly thank the teams at the MGM in Macau, JJ Global Foods, as well as chefs Bruno Le François and Steven Jin, who greatly contributed to the success of this demonstration.