OR NOIR TESTIMONIAL: Fairmont Hotel Queen Elizabeth, Canada, Quebec

“For three days, we blind-tasted chocolates from different origins to try to blend these diverse origins and make the chocolate we thought was best for us.” Baptiste Peupion, Executive Chef and Jean-Marc Guillot, Pastry Chef of Queen Elizabeth, Fairmont Hotel.

Using the concept of Cacao Barry's Or Noir laboratory, we first created Kaos, a dark chocolate with 68.8% cocoa that has very aromatic notes. We also developed 1958, named in reference to the opening date of the Queen Elizabeth, which is a much more intense but less cocoa-flavoured chocolate than Kaos, which we use for our fillings and decorations.