Le Cacaotier

Although he lives north of Paris, Hubert Masse still has his mind on all four corners of the globe. He discovered chocolate in Guatemala, then worked in Australia and London, and now takes us on a journey through the finest cocoa regions in the world.

When the grand crus of Brazil, Venezuela, the Dominican Republic or Madagascar are processed according to the highest standards of craftsmanship, they reveal their exotic dimensions! And the master chocolate maker knows how to dare to make the most exquisite combinations: black ganaches with Cuban coffee, wild Sicilian fennel or Sansho berries from Kansai, pralinés with almonds from Spain and hazelnuts from the Piedmont (Italy), almond paste with pistachios from Persia, and more.

Obviously, these creations have earned many honours and distinctions, including the Grand Prix du Chocolat Artisanal de la Ville de Paris in 2008 and the Médaille d’Argent de l’Excellence Artisanale in 2017.

Ideal for learning more about the great art of fine French cuisine. in small bites!