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Epicurean

Chapon Chocolatier, The history of a man: “completely chocolate’’.

Portrait-Mr-Chapon
Written by Aksel Ritenis
 

Portrait-Mr-Chapon

 

“You don’t just taste a Chapon chocolate, you cherish the memory forever”.

From the age of seven Patrice Chapon frequented the world of gastronomy. Whilst he studied design and architecture , his training inevitably led him to the discovery of a world of sweet savours and at one stage was an ice-cream maker at the Royal Court of Buckingham Palace where he excelled at the art of making sorbets and icecreams from there he progressed to the Harrods shop window with sugar and sweets.

After returning to France he discovers his true métier, and establishes a chocolate shop on Mozart Ave in the 16th arrondisement. Then another follows in 2005 in Rue du bac. For Chapon, no detail is too small. He develops intricate and beautiful packaging and visits the cocoa plantations every year. He takes delight in revisting the standard recipes in order to conceive more classical chocolates. Pralines with spices ,ganaches with Chinese Tea, or with Basil are novelties in the French chocolate universe.

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The chocolate creator has received several awards from professional as wellas the public including the Grand Prix du Chocolat from the City of Paris, for his Smoked Salt Praline Dome and the Original Coffee Ganache Dome.

Patrice Chapon has a craftsmans spirit and technique and he has developed 1,000 antique tin moulds.

 

However taste isn’t the only proof of quality, for Patrice Chapon, he also pays much attention to the packaging. Being a lover of decoration, he presents his creations in a sophisticated way. For him chocolate is a way of life!

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The local Importer Nina Alafaci owner of Deli Cucina in Edgecliff Sydney, recently went to Paris, to study the world of Chapon chocolates at a Paris trade show. Nina was looking for something different and exquisite and she has found it and is proudly introducing the product to Australia.

Nina explains that some chocolates come in miniature Louis-Vuitton-style travelling trunks, while others are packaged in a lacquered box. Everything is done by hand even the little sprinkles on top of the chocolate:

“It is a small operation and there is huge attention to detail. Inevitably the hand made products comeas at a price but this certainly doesn’t deter Chapon’s fans!”

 

Article written by Staff Correspondent – Connoisseur Magazine

About the author

Aksel Ritenis

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