Chapon Chocolate Maker
Chocolate has been Patrice Chapon’s element since 1986, although his first forays into its magical kingdom began way back in the secrecy of his bedroom while still a young boy, and then down in his father’s wine cellars…. He simply lives and breathes the stuff. And with every day that’s passed since then, this man with the penetrating gaze, crystal-clear vision and imaginative talent for concocting goodness and beauty has continued to pay homage to his raw material of choice.
Patrice Chapon’s love of conjuring up a world of sheer deliciousness has taken him to giddying heights – even at one point making ice creams and sorbets for the Queen in Buckingham Palace. And you soon understand why. His ice cream is voluptuous – a silky texture perfumed with spices from opulent vanilla to cinnamon, while his airy sorbets take seasonal fruits and transform them into delicacies alive with subtlety and finesse. There’s nothing he can’t turn his hand to – every taste bewitches him – and he has just one ultimate goal in mind: pure pleasure.
His every endeavour is guided by a single watchword: childhood. And so it’s hardly surprising that his company insignia captures a certain mischievous innocence, with its three children proudly sporting boxes of Chapon chocolate.
Patrice continues to explore the realms of childhood fantasy in search of all things delicious, keeping his inner child alive. And there’s plenty to choose from – his journeys take him to all four corners of the globe, from the lush forests of Brazil to the MIllot or Sambirano plantations in Madagascar, where cocoa trees vie for glory with jasmine and tuberose.
Since 2012, Patrice Chapon has achieved every chocolatier’s dream: creating chocolate in his own Chocolate Factory. After years spent searching for machines capable of processing cocoa and two years of careful restoration, the stage was set for transforming cocoa beans into highest-quality chocolate. The tools were historic but the production was modern, and the result was total control of the manufacturing process. Incidentally, Patrice is the only full-time chocolatier in the whole of France to roast his own cocoa beans and produce chocolate from them: a process known as ‘bean to bar”.
Patrice clearly masters every stage of the creation of his chocolates, from the cocoa bean to the bonbon, culminating in a product that’s quite unlike anything else you’ve ever tasted.