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our DNA :

1 CREATIVE CHOCOLATE MAKER

Chocolaterie de l’Opéra® is a family business specialized in couverture for professionals.

It also offers pralinés and giandujas made from exceptional nuts, as well as other fine raw materials such as cocoa mass, chocolate powder, single origin nibs and roasted cocoa beans.

2 A family legacy… 1936 ADRIEN BOURGEAT The first chocolate factory run by the Chocolate has been running in de Loisy family. family for four generations.

Like his ancestors, Nicolas was raised with 1947 the sound of chocolate being worked GUY DE LOISY fostered the growth of the company with special focus on in the conche... developing raw material and So it’s little wonder that he has carried on confectionary products for craftsmen the family know-how and has now taken in the chocolate field. up the torch in his father’s footsteps.

Their credo: the principle lies in a creative 1995 process intended to unveil cocoa beans’ After having launched the first dark full aromatic potential and intensity in an with a high exclusive chocolate. percentage of cocoa (more than 60%), OLIVIER DE LOISY founded de l’Opéra®.

2008 OLIVIER AND NICOLAS DE LOISY develop Chocolaterie de l’Opéra® international sales. 2016 OLIVIER ET NICOLAS DE LOISY present Séquencia® Technology, the new cocoa roasting process developped in their production facilies, at Châteaurenard.

3 Rare Hunters…

Since the beginning of their adventure, Olivier and Nicolas de Loisy have been constantly looking for outstanding cocoa beans.

Throughout their search amid smaller producers from around the world, they have discovered an extended range of aromas which reveals the diversity and richness of cocoa beans in the world.

And this diversity is the one they want to share in their couverture chocolates.

Each chocolate has its own identity, an identity marked by distinctive flavours according to each cocoa bean.

4 Portrait of a planter partner Cocoa that has truly been blessed by the gods...

Guatemala is considered as one of the original birthplaces of cocoa.

The cocoa that grows graciously in this part of the world is still pure and preserved. It was in the heart of a wild and mountainous region known as Alta Verapaz, in the centre of the country, that Olivier de Loisy first met Brother Christoph.

Brother Christoph is from . He arrived 23 years ago in Guatemala and belongs to a small religious congregation of the Dominican Order. Brother Christoph, with other members of the Fundación Fray Domingo de Vico, has built a centre for traditional cocoa fermentation and use the cocoa trade as a mean to develop this rural region. They harvest cocoa beans from Maya Q’eqchi’ communities of the neighbouring villages. The selected cocoa beans are Forastero Acriollado genetic profile, seen as genuine aromatic gems...

The centre follows agro-ecological techniques for sustainable farming, to ensure respect for its workers and the environment. 5 Technology 20 years of & Expertise innovation

By controlling each step of the process – 20 years ago, Chocolaterie de l’Opéra® was from the selection of cocoa beans to the undoubtly the first company to propose elaboration of recipes – Nicolas and Olivier single-origin couverture chocolates; made de Loisy are truthfully respecting each with mono-varietal cocoa beans : The Pures cocoa bean characteristics. Plantations®.

The HAF®* manufacturing process that Then Chocolaterie de l’Opera® introduced they have developed respects entirely Single Origin Pure cocoa mass and health regulations, ensuring maximum Chocolate powders. shelf-life of the Artisans’ creations while ® preserving the aromatic personality of A few years ago, Chocolaterie de l’Opéra each cocoa bean variety. offered a new selection of chocolate tailored for different Artisans’ uses. With a Chocolaterie de l’Opéra® is equipped with specific formulation, this range is ideal for ultra-modern facilities: Cacaotec®. mousses and fillings. To introduce the new sequential roasting It now proposes first Single–Origin cocoa nibs, which reveal the full aromatic in its production process, it has developed richness of selected cocoa beans. its own customized equipment, one of a kind in the world. Today, the Chocolaterie de l’Opéra® In the new buildings located in celebrates its 20th anniversary and Chateaurenard, Olivier and Nicolas de launches a new cocoa roasting process: Loisy make it a point of honour to combine Séquencia® Technology. cutting-edge technology with traditional expertise. All those new products are elaborated in the «Labo des Saveurs», the nerve center of Creation within the Chocolaterie de l’Opéra®. *High Aromatic Flavour (maximum of 5,000 germs/g) This small version of a chocolate factory reflects innovation creativity and aromatics. 6 7 ®

Brings out the cocoa bean’s finest aromas!

For more than 5 years, Olivier and Nicolas de Loisy studied what happens during roasting and how the acts on the cocoa beans.

They found that by developing roasting cycles, they could bring out some aromas previously removed during this stage of the chocolate manufacturing process: aromas of fresh cocoa beans and fermentation.

Using cocoa beans roasted with this method, they have created a couverture chocolate range very different from any other that has been made so far…

® cia techn en ol u o q g e y s innovation

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Séquencia® Technology: Innovation n°537259 Research co-funded by the Ministry of Industry, the Bouches du Rhône Department and the Provence Alpes Côtes d’Azur Region. 8 Discover Sequencia® range

This range today includes three couverture chocolates, all with strong personality, created with Sequencia® Technology.

Dark couverture chocolates

® ® ® ALTAPAZ VIBRATO JAMAYA Strength Strength Strength GUATEMALA & MADAGASCAR JAMAICA GUATEMALA Area: Alta Verapaz An expert blend of Forastero Acriollado Forastero Acriollado cocoa beans Well-rounded & Subtle & Criollo cocoa beans Complex & Pure Fresh & Dense Voluptuous chocolate with gentle notes of , followed by a succession of aromas of and pecan nuts. On the nose sudden aromas of fermentation The nose is powerful, racy and very expressive A very long lasting impression. and fresh cocoa beans. On the palate, notes of citrus Silky texture, aromas of toasted nuts and citrus fruits and red fruits. Long-lasting finish. Hints of cocoa 73% 73% 70% Ideal for: Coating, Moulding, Bar Ideal for: Coating, Moulding, Bar. Ideal for: Coating, Moulding, Bar. Also suitable for: , Mousse, Ice-cream, Decorating, . Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink. Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink.

TEMPERATURES Altapaz ® 73% and JAMAYA ® 73% 1. Melting 38-40°C / 100-104°F 2. Cooling 27-28°C / 81-83°F Jamaica 3. Working 30-32°C / 86-89°F CARIBBEAN

vibrato ® 70% 1. Melting 40-42°C / 104-107°F 2. Cooling 27-28°C / 81-83°F 3. Working 30-32°C / 86-89°F Guatemala Madagascar Also available: Indian Ocean - Guatemala cocoa mass and cocoa nibs with Sequencia® Technology - Jamaica cocoa mass with Sequencia® Technology 9 Discover the Pures Plantations® Pures plantations® couverture chocolates Dark couverture chocolates are made from one type of cocoa beans extracted from one unique genetic profile. TRINITARIO COCOA BEANS These classified and certified beans have a specific roasting in small batches ® ® according to the type of beans. MEKONGA MADONG VIETNAM Strength PAPUA NEW GUINEA Strength This range is available in different recipes Area: Mekong Area: Madang according to their uses : Warm & Tangy Full- Bodied & Wild Dark couverture chocolate: Rounded and very harmonious A very original chocolate, sensual and expressive. • 70% cocoa: a high percentage of cocoa Notes of citrus and dried fruits Notes of freshly cut grass, hints of leather, cigar volutes. butter for coating, moulding and bar 70% applications. 70% Ideal for: Coating, Moulding, Bar. Ideal for: Coating, Moulding, Bar. • 62% cocoa: with a high dry cocoa solid Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink. Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink. content and no addition of , ideal for mousses, and ice creams. SAMANA® TEMPERATURES DOMINICAN REPUBLIC Strength Area: San Francisco de Macoris Pures Plantations® 70% Well-rounded & Fruity 1. Melting 40-42°C / 104-107°F Rich notes of pepper and sour flavours 2. Cooling 27-28°C / 81-83°F followed by liquorice and red berries . 3. Working 30-32°C / 86-89°F

® 70% 62% Pures Plantations 62% Ideal for: Coating, Moulding, Bar Exclusively for: Ganache, Mousse, Ice-cream, Drink. 1. Melting 42-45°C /107-113°F Also suitable for: Ganache, Mousse, 2. Cooling 27-28°C /81-83°F Ice-cream, Decorating, Drink. 3. Working 30-32°C /86-89°F Pures Plantations® milk 1. Melting 42-45°C / 107-113°F 2. Cooling 27-28°C /81-83°F 3. Working 28-30°C /82-86°F With no added cocoa butter, those chocolates have been exclusively designed for making ganaches, mousses, ice creams and fillings with smooth textures and powerful aromas. 10 Dark couverture chocolates Dark couverture chocolates CRIOLLO COCOA BEANS FORASTERO CARUPANO® TANNEA® GAYAS® Strength MADAGASCAR Strength ECUADOR Strength Area: Barlovento Area: Sambirano Area: Rio Guayas Elegant & Flowery Fresh & Fruity Subtle & Harmonious

A warm and strong , with both flowery Intense but refreshing, notes of citrus fruits, Fine and subtle flavours. A soft impression in mouth, and spicy aromas. Long and dense aromatic notes. hints of honey and leaving a long-lasting impression. followed by flowery and tea aromas. 70% 62% 70% 62% 70% Ideal for: Coating, Moulding, Bar Exclusively for: Ideal for: Coating, Moulding, Bar. Exclusively for: Ideal for: Coating, Moulding, Bar Ganache, Mousse, Ice-cream, Drink Ganache, Mousse, Ice-cream, Drink Also suitable for: Ganache, Mousse, Also suitable for: Ganache, Mousse, Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink. Ice-cream, decorating, Drink Ice-cream, Decorating, Drink

Milk couverture chocolate CRIOLLO COCOA BEANS TANNEA® Dominican Strength Republic MADAGASCAR Vietnam Area: Sambirano Fresh & Intense Venezuela Papua New Guinea Ecuador Intense but refreshing, notes of citrus fruits hints of honey and spices leaving a long-lasting impression. 43% Madagascar Ideal for: Coating, Moulding, Bar Also suitable for: Ganache, Mousse, Ice-cream, decorating, Drink

11 Discover the «CLASSIcS» «Classics» couverture chocolates are made Dark couverture chocolates from several types of premium cocoa beans, each bean receiving the appropriate LARGO® ARCATO® roasting. Those we have selected for the manufacture of our dark couverture CRIOLLO/TRINITARIO Strength CRIOLLO Strength chocolates do never come from Africa. Caribbean & Indian Ocean South America & Indian Ocean We pay special attention to obtain a Powerful & Well-Rounded Large & Harmonious rounded and well balanced chocolate in Strong cocoa flavors, strong cocoa flavors, A wide range of flavors without acidity or bitterness sensation, with a final taste of dried fruits and honey. order to reveal the intense taste of cocoa with notes of lemon, red berries and liquorice. without acidity. 70% 66% ® Just like our Pures Plantations Ideal for: Coating, Moulding, Bar Ideal for: Coating, Moulding, Bar couverture chocolates, this range is Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink. Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink. available in various recipes tailored to different Artisans’ uses.

PASSIONATO® LEGATO® TEMPO® CRIOLLO/TRINITARIO Strength FORASTERO /CRIOLLO Strength CRIOLLO/TRINITARIO Strength Caribbean, Indian Ocean & South-East Asia South America & Indian Ocean South America & Indian Ocean Tannic & Spicy Well-Balanced & Smooth Intense Sophisticated aromas of spices and tannins. The low sensation reveals Notes of cocoa powder, prune, currants and tea. the quality of the cocoa beans used. 62% 57% 56% Ideal for: Coating, Moulding, Bar Ideal for: Decorating Exclusively for: Ganache, Mousse, Ice-cream, Drink. Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink. Also suitable for: Coating, Moulding, Bar, Ganache, Mousse, Ice-cream.

With no added cocoa butter, those chocolates have been exclusively designed for making ganaches, mousses, ice creams and fillings with smooth textures and powerful aromas. 12 Milk couverture chocolates DIVO® ADAGIO® MEZZO® FORASTERO Strength FORASTERO Strength FORASTERO Strength Africa Africa Africa Gourmet & Smooth Well-Balanced & Caramelized Milky & Fresh The ultimate gourmet chocolate! A perfect balance between Very well-balanced with low sugar, cocoa and milk, with very low sugar, a fluid structure and an unusual taste of and milk jam. Soft cocoa notes, hints of . an after-taste of viennoiseries. 40% 40% 38% Ideal for: Coating, Moulding, Bar, Ganache, Mousse Ideal for: Coating, Moulding, Bar. Ideal for: Coating, Moulding, Bar. Also suitable for: Ice-cream, Decorating, Drink. Also suitable for: Ganache, Mousse, Ice-cream, Decorating, Drink. Also suitable for: Ganache, Mousse, Decorating.

White chocolate temperatures Concerto® «Classics» dark Strength 1. Melting 55-60°C / 131-140°F 2. Cooling 27-28°C / 81-83°F Soft & Well-Balanced 3. Working 31-32°C /88-90°F Mild sugary sensation and well balanced milk and vanilla aromas. «Classics» milk and white 32% 1. Melting 42-45°C / 107-113°F Ideal for: Coating, Moulding, Bar, Ganache, Mousse 2. Cooling 27-28°C /81-83°F Also suitable for: Ice-cream, Decorating, Drink. 3. Working 28-30°C / 82-86°F

13 Discover our

We produce all of our pralinés, giandujas PRALINÉS TRADITION Available in smooth or crunchy texture. and pastes in a semi artisanal way. To obtain the maximum aromas, we only 50% A full of fineness praliné made with gently roasted and caramelized Italian work with carefully selected raw materials. Pure Piedmont PGI* hazelnuts. ALMONDS 30% HAZELNUTS 30% A subtle harmony between voluptuous almonds and the All our products are made with freshness of Pure Piedmont PGI* hazelnuts. a hazelnut known for its delicate ALMONDS FROM PROVENCE 60% A very powerful and aromatic balanced praliné, made with and exceptional envelope. Thanks to exceptional tasty almonds cultivated in a sustainable way. these characteristics, it has the Protected Geographical Indication (PGI) certification, ALMONDS FROM FRANCE 50% Exceptional praliné made with Valencia-type almonds from France. which guarantees a high quality hazelnut originating in the Piedmontese region. PISTACHIO 60% The natural aromas are perfectly respected thanks to a limited use of sugar. Without colouring. We propose two almond pralinés from two different origins: One is made with Valencian almonds. Its CONFECTIONARY PRALINÉS Available in smooth texture. delicate flavor is highly appreciated by culinary professionals. ALMONDS 45% PEANUTS 21% A surprising sweet and savoury blend. The other comes from the heart of HAZELNUTS 58% CORIANDER 2% The marriage between hazelnut and coriander is superb and Provence in France. The almonds are delicate. cultivated sustainably by one of the pioneers of almond growing. Available in smooth texture. For our pistachio products, we use a PASTES mix of selected pistachios from Turkey HAZELNUTS PASTE 100% A very high quality product made with Pure Piedmont PGI* and Iran. The complementarity of their hazelnuts showing all the knowledge and expertise of the Chocolaterie de l’Opéra®. aromas gives a real taste of fruit and very PISTACHIO PASTE 100% Made of pistachios from Iran (strong aromas) and Turkey (softer aromas). well balanced flavor. The taste is fine, persistent and slightly salty but enjoys a beautiful aromatic power,without colouring.

* PGI: Protected Geographic Indication GIANDUJAS

MILK GIANDUJACHOCOLATE 40% HAZELNUT 26% The milky taste of DIVO® 40% couverture chocolate with the soft notes of Italian Pure Piedmont ­­PGI* Hazelnut Paste.

14 LABORATORY products

PURE COCOA MASS 100% Jamaica ®

Guatemala ® Vietnam Venezuela Dominican Republic Madagascar Cocoa Mass Extra: blend of Premium cocoa beans

ARTISANAL COCOA NIBS

Guatemala ® Venezuela Premium cocoa nibs

CHOCOLATE POWDERS 88% Venezuela Madagascar

ROASTED COCOA BEANS Venezuela

COCOA POWDER Red color 22/24% Black color 10/12% fat

COCOA BUTTER

15 Paris

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Avignon marseille Registered Trade marks and designs. November 2018. and designs. November marks Trade Registered ® . All the information given is a rough guide which does not engage the does not engage guide which is a rough given . All the information ® . All rights reserved. reserved. . All rights DNA ® Chocolaterie de l’OpEra® chocolate 846, Chemin du Barret - 13160 CHATEAURENARD – France Tel : + 33 (0) 4 90 87 00 10 [email protected] 2018 www.chocolateriedelopera.com

2019 de l’Opéra the Chocolaterie of property Exclusive de l’Opéra the Chocolaterie of responsibility