Pascal Caffet (b. 1962) is a World-Champion and Meilleur Ouvrier de France French pastry confectioner and chocolate maker. He specializes in chocolate pralines and has shops in France, Italy, and Japan.
Caffet was born in 1962 and raised in Troyes, France, to Lydie and Bernard Caffet, who opened a chocolate shop, Le Palais de Chocolate, in 1979. [1] [2] [3] He trained with Maison Peltier and with Gaston Lenôtre. [3]
After his father's death in 1987, he and his wife, Florence, ran the shop. [1]
In 1997 he launched a competition for early-career chocolatiers. [3]
In 2004 the company opened another shop in Troyes and several shops in Japan. [1] It opened its first shop in Paris in 2008. [2] In 2010 it opened a shop in Turin, Italy. In 2013 it opened one in Nevers [4] and one in Reims.[ citation needed ]
Caffet specializes in chocolate pralines. [3] [5] In 2017 he published Praline ISBN 9782732477008. [3] [5]
In October of 2018 a fire destroyed his workshop in Pont-Sainte-Marie. [6] [3]
Caffet was married to Florence. [1] By 2020 he was married to Gaëlle. [7]
Troyes is a commune and the capital of the department of Aube in the Grand Est region of north-central France. It is located on the Seine river about 140 km (87 mi) south-east of Paris. Troyes is situated within the Champagne wine region and is near to the Orient Forest Regional Natural Park.
A chocolatier is a person or company who makes confectioneries from chocolate. Chocolatiers are distinct from chocolate makers, who create chocolate from cacao beans and other ingredients. They are pastry chefs or confectioners who specialize in chocolate and making chocolate candies. Chocolatiers work artisanally with ready-made chocolate mass and are therefore distinct from industrial chocolate makers; in the chocolate industry they are sometimes referred to derisively as "melters".
Michel Allex was a French chocolatier and politician, the appointed mayor of Chalon-sur-Saône, France since 2002. He was named by Dominique Perben as his replacement when Perben left Chalon-sur-Saône for his duties as a cabinet Minister for Jacques Chirac.
Swiss chocolate is chocolate produced in Switzerland. Switzerland's chocolates have earned an international reputation for high quality with many famous international chocolate brands.
Cailler is a Swiss chocolate brand and production factory based in Broc. It was founded in Vevey by François-Louis Cailler in 1819 and remained independent until the early 20th century, when it associated with other producers. Shortly before, Cailler opened its main factory at Broc in 1898. The company was finally bought by Nestlé in 1929 and became a brand. Cailler is the oldest chocolate brand still in existence in Switzerland.
Favarger is a Swiss chocolate making company founded by Jacques Foulquier in 1826 in Geneva. It is currently located in Versoix, Canton of Geneva, Switzerland.
Jean-Paul Hévin is a French manufacturer of high-end chocolate, who operates 6 stores in Paris, 11 in Japan, 1 in Hong Kong, and 2 stores in Taipei headquartered in Paris.
Pierre Hermé is a French pastry chef and chocolatier. He began his career at the age of 14 as an apprentice to Gaston Lenôtre. Called "the Picasso of Pastry" by Vogue, Hermé was awarded the title of World's Best Pastry Chef in 2016 by The World's 50 Best Restaurants. He was also ranked the fourth most influential French person in the world by Vanity Fair. In 1998, Hermé created his own brand with Charles Znaty. He has written or co-written over 40 books.
Philippe Suchard was a Swiss chocolatier, industrialist and entrepreneur. He founded Chocolat Suchard in 1826.
Jacques Torres is a French pastry chef and chocolatier based in New York. Torres is a member of the International Culinary Center community as Dean of Pastry Arts, as well as holding pastry demonstrations. He appears on the show Nailed It!.
Jacques Génin is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris.
Yves Thuriès is a French cooking and pastry chef, twice Meilleur Ouvrier de France.
The merveilleux (marvelous) is a small cake that originated in Belgium and is now found in France and some U.S. cities. It consists of a sandwich of two light meringues welded with whipped cream which has been covered with whipped cream and dusted with chocolate shavings. A candied cherry sometimes decorates the cake.
Chocolat Jacques is a Belgian firm that was founded in Verviers in 1896, by Antoine Jacques (1858-1929). Production was later moved to Bruges and Eupen in the east of Belgium, where its headquarters have also been located since 1923.
Cémoi is a French chocolate manufacturer founded by Jules Pares in 1814 in Arles-sur-Tech, Pyrénées-Orientales. Cémoi is the biggest French chocolate manufacturer and the 26th in the world.
Pierre Marcolini is a Belgian chocolatier born in Charleroi, Belgium, in 1964.
Stéphane Tréand is a French pastry chef from Brignoles, France, Meilleur Ouvrier de France recipient, pastry instructor, and restaurateur residing in California, USA.
Galler is a Belgian confectionery company, which has its head office in Vaux-sous-Chèvremont, a tiny village in the area of Liège. The company markets various products such as chocolate bars, slabs of chocolate, pralines, macarons, ice cream, and spreads. It also has a number of franchised boutiques under its brand.
Chocolat Suchard was a chocolate factory founded in Serrières by Philippe Suchard in 1826. It was one of the oldest chocolate factories in Switzerland.
French chocolate is chocolate produced in France. France is considered the "home of dark chocolate", and French chocolate has a smooth texture and is characterised by its dark roast flavour.