"Our customers were thrilled, delighted and flattered to take part in glazing our chocolate, and that boosted sales."

Jean Yves WILMOT launched his OR NOIR™ chocolate, Orozco, in 2011 and created a new milk recipe, Mbangâ, in 2012.

What was the feedback when you launched your couverture chocolate?

"Our customers were thrilled, delighted and flattered to take part in glazing our chocolate, and that boosted sales."

After a period working with OR NOIR™ products, how do the results compare with expectations?

"Working with our dark chocolate is always a great joy: easy to use, it combines very well with original fruits and vegetables. It's ideal for making mousses, which is our biggest activity."