"For me, OR NOIR™ represents excellence in the chocolate universe. Supported by the Cacao Barry team in the OR NOIR™ laboratory in Paris, I developed my own chocolate which reveals the whole complexity of taste."
Emmanuel RYON, World patisserie champion in 1999 and Meilleur Ouvrier in France ice-cream maker 2000, created two couvertures to develop the brand. His milk and dark OR NOIR™ couverture chocolates are now the basis of all his products.
In March 2012, Sergio worked in the Paris laboratory, accompanied by Syrco Bakker, chef at the "Pure C" Michelin starred restaurant. After two days of tasting and debriefing, Sergio and Syrco created two unique chocolate recipes