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Couverture Creator Mastering the Art Of COUVERTURE CREATOR MASTERING THE ART OF CHOCOLATE 1936 CHOCOLATE Adrien BOURGEAT The 1st chocolate factory IN OUR GENES… is founded 1947 Guy de LOISY For 4 generations, the de Loisy family has Laboratory products dedicated every effort to create exceptional and confectionery are chocolate products. developed for fine food professionals in Passed down from father to son, this expertise Tain-L'Hermitage constantly evolves with new procedures and techniques. 1995 Olivier de LOISY Today, Nicolas de Loisy upholds the family Creation of Chocolaterie tradition. His chocolates are singular in their de l’Opéra® and the Pures aromatic style, showcasing his chocolate- Plantations® range making credentials. 2008 Nicolas de LOISY joins his father to develop international business 2016 New head office In Châteaurenard, managed by Nicolas de Loisy 2 DESIGNING UNIQUE CHOCOLATES Chocolaterie de l’Opéra® is a family-run business specialising in couverture chocolate with the most exclusive flavours. Each recipe is personally crafted by Olivier de Loisy and his son Nicolas. They share the same objective: creating the most accurate expression of the cocoa bean’s aromatics. Their couverture range has a unique signature, a combination of strength, elegance and aromatic balance. The same rigorous standards are applied to their other products such as pralines, pure pastes, nibs and other products from their chocolate laboratory. Their vocation is to provide professionals products that are simultaneously easy to use and flavoursome, so that they can express their talent through atypical and exceptional flavours. Nicolas and Olivier de Loisy It is part of our DNA, the idea that a craftsman can express his talent through high quality ingredients resulting in different, singular creations. Nicolas de Loisy 3 TOP CHEFS WHO TRUST US IN FRANCE... The unique characteristics of Chocolaterie de l’Opéra® products have won over numerous French chefs, inspired by their excellence. They have been joined by young chefs all over the world and today, Chocolaterie de l’Opéra® is present in over 80 countries. These chefs enjoy Pascal Frédéric Angelo Franck specialised local support thanks CAFFET HAWECKER MUSA KESTENER to our network of distributors, all Meilleur Ouvrier Meilleur Ouvrier Meilleur Ouvrier de Meilleur Ouvrier de France Patisserie 1989 de France Chocolatier- France Patisserie 2007 de France Chocolatier- carefully selected for their expertise. World Dessert Champion Confectioner 2011 World Patisserie Confectioner 2004 1995 Champion 2003 World Champion Patisserie Team 2006 ...AND INTERNATIONALLY Gaël Joaquin Yuji Sébastien MAJCHRZAK SORIANO AJIKI TRUDELLE Sweet Fashion Chef co-founder Head Pastry Chef Meilleur Ouvrier House of CJSJ Sweets Garden de France 2018 Hong Kong Taiwan Japan Founder of Smores Netherlands 4 THE EXPRESSION OF A TERROIR The idea behind Chocolaterie de l’Opéra® was to create a range of single-origin chocolates called “Pures Plantations®” selected by Olivier de Loisy. Still today, he continues to travel the world with his son Nicolas, searching for rare cocoa beans, each expressing the true character of a specific terroir. As with wine and its vineyards, with cocoa beans every region has its own geology and climate which contribute to the development of unique flavours. Nicolas and Olivier de Loisy - Dominican Republic Each different chocolate endeavours THE ESSENCE OF EIGHT EXCEPTIONAL REGIONS to express these characteristics of TROPIC OF CANCER the terroir and the personality of the DOMINICAN REPUBLIC JAMAICA SAN FRANCISCO DE MACORIS VIETNAM MEKONG cocoa farmers. GUATEMALA ALTA VERAPAZ VENEZUELA Nicolas de Loisy BARLOVENTO EQUATOR ECUADOR RIO GUAYAS PAPUA MADAGASCAR NEW GUINEA TROPIC OF SAMBIRANO MADANG CAPRICORN 5 AN EXCLUSIVE SOURCING Olivier and Nicolas select farmers with unique expertise to produce chocolate that is the best possible expression of a specific terroir. They establish strict protocols for farming and processing after harvest to preserve the remarkable aromatic richness of the cocoa beans. By purchasing the plantation’s entire production, Chocolaterie de l’Opéra® ensures stability and aromatic singularity for its customers. Our objective is to forge direct, lasting partnerships with small farmers to source the most expressive beans while at the same Olivier de Loisy - Guatemala time helping to improve their everyday lives. Nicolas de Loisy 6 PLANTATION PORTRAITS MADAGASCAR GUATEMALA VIETNAMGUATEMALA The beans are grown organically Guatemala is famous for the TheGuatemala humid, tropicalis famous Mekong for region the on the MAVA plantation in the quality of its beans, but Olivier and isquality a superb of its environment beans, but forOlivier growing and heart of the Sambirano region. Nicolas de Loisy went further in cocoaNicolas beans de Loisy with highlywent distinctivefurther in This young company took over an their quest for excellence, choosing flavours.their quest Chocolaterie for excellence, de choosingl’Opéra®’s historic plantation. It immediately a pioneering plantation that grows ambitiona pioneering is always plantation to choose that grows the began a replanting programme to cocoa and only cocoa. bestcocoa beans and only while cocoa. supporting the restore some 1,600 acres spread From the nursery, in the fields and localFrom thepopulation. nursery, in Throughthe fields theand over 8 farms to their former glory. during the fermentation process, collaborationduring the fermentation with the Vietcacao process, Impressed by the subtlety and the beans are processed separately networkthe beans arededicated processed to separately cocoa elegance of the beans, Chocolaterie depending on the category. Time- beandepending processing, on the category.Chocolaterie Time- de l’Opéra® purchases almost consuming and labour-intensive, deconsuming l’Opera ® andhas chosenlabour-intensive, to help all of AMBOHIMENA SUD farm’s this technique produces beans of youngthis technique people withproduces disabilities beans and of production. a rarely equalled aromatic quality. supporta rarely equalledthe development aromatic quality.of fine cocoa in Vietnam. 7 TECHNOLOGY & EXPERTISE Experts in every stage of great couverture chocolate production, from cocoa bean selection to creating recipes, Nicolas and Olivier de Loisy place particular emphasis on developing processes adapted to each type of bean. The beans are treated with the utmost respect at every stage of the process to preserve their aromatic character. The roasting stage is essential for developing the cocoa flavours and aromas. Chocolaterie de l’Opéra® therefore invested in cutting- edge production facilities that provide extra flexibility for roasting times and temperatures. 20 YEARS OF INNOVATION • Pures Plantations® range This clever combination of human (1 origin – 1 genetic profile) and technical expertise driven • Pure cocoa pastes and powders from a single origin by rigorous standards ensures • Range of 70% / 62% recipes all the natural flavours of the beans • Creation of Pure Origin nibs are perfectly preserved. • Creation of Séquencia® Technology: the roasting Nicolas de Loisy process that is revolutionising the world of chocolate. 8 MANUFACTURING PROCESS DELIVERY OF THE BEANS CLEANSING ROASTING CRUSHING Physical and chemical testing The HAF (High Aromatic Gentle roasting in the shell, Single-origin nibs. for each new batch. Flavour) process reduces parameters (time/temperature) bacteria as much as possible adapted to each variety. without compromising flavours. GRINDING MIXING CONCHING BAGGING High-tech equipment to create No vanilla is added to the dark Use of GMO-free Ultra-resistant fine particles and manage the chocolate couvertures, soya lecithin. triple-layer pouch bags increase in temperature. completely natural flavourings are Size: 5 kg used for the other couvertures. 9 RANGE ® Olivier and Nicolas de Loisy have been studying the phenomena that occur during roasting for over 5 years, especially the Maillard* reaction applied to cocoa beans. They observed that the fresh bean and fermentation flavours that had previously been eliminated during this stage of the manufacturing process could be revealed by using roasting cycles. With cocoa beans roasted in these cycles, they produced a range of remarkable new chocolates... These three couverture chocolates genuinely have the true flavour of the fruit from which they are produced. * Maillard reaction: a set of chemical reactions that occur during cooking that are responsible for the flavours of food. ROASTING THAT REVEALS THE TRUE FLAVOUR OF COCOA BEANS ® cia techn en ol u o ® q g Séquencia Technology: Innovation n°537259 This method represents a genuine revolution in the e y s innovation Research co-funded by the French Ministry of Industry, world of chocolate-making. It received an award at the n°537259 s y e q g the Département of Les Bouches du Rhône SIRHA 2017 show for its cutting-edge approach. u o l e n o n c and the Provence Alpes Côtes d’Azur region. i h a c e t ® 10 DARK CHOCOLATE COUVERTURES Intensity JAMAYA® Intensity ALTAPAZ® Three dark couverture chocolates Jamaica Guatemala with strong personalities and Region: Alta Verapaz JAMAICA Well-rounded & subtle VIETNAM VIETNAM MÉKONG powerful, fresh, fruity notes. MÉKONG GUATEMALA A sensual chocolate with delicate ALTA VERAPAZ PROFILE: FORASTERO vanilla notes followed by a succession ACRIOLLADO Exceptional length on the of honey and pecan aromas. Fabulous PAPOUASIE PAPOUASIE MADAGASCAR NOUVELLEpalate. GUINÉE MADAGASCAR NOUVELLE GUINÉE SAMBIRANO MADANG
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