Pascal Caffet, World Champion Chocolatier has created 26 exquisite chocolate recipes exclusively for zChocolat. Our combined expertise and experience have resulted in worldwide availability of the finest French chocolates in the world. This collection combines Pascal Caffet’s expertise in chocolate making with 20 years of meticulous chocolate tasting. The result is an unequaled repertoire of 100% natural edible masterpieces made of the finest cocoa and freshest local ingredients, low in sugar, with no preservatives, no alcohol, no coloring and 100% pure cocoa butter.
Springtime in Troyes, 1962: the birth of a future pâtissier. Pascal Caffet spends his childhood in the family patisserie, surrounded by comforting aromas of freshly baked bread and the delicate works of art that are the cakes. For as long as he can remember, he has always planned on a future that is just as food-orientated as this time in his life. Towards the end of the 1970s, this young man discovers the delicate art of chocolate. From his teenage years through to the beginning of his 20s, passion, expertise and an appreciation of different flavours is passed from father to son.
At 21, after a period of work experience at Lenôtre, Pascal sets off to Paris to continue his culinary education with Peltier, one of the profession’s finest. At this age, he decides to try his luck with Dalloyau. However, life has other ideas for him. In 1983, the death of his beloved father results in his return to Troyes. Suddenly brought back to his birthplace, Pascal Caffet continues to tackle both his entrepreneurial responsibilities at the same time as his ambitious projects with his new business, all while working towards “becoming the best”.
At just 27, Pascal Caffet is one of the youngest to ever earn the title of ‘one of the best Pâtisserie chefs in France’. This recognition of his talent mixed with a sense of pride for his hometown further motivates Pascal. Paying no attention to the claims of snobbery, Pascal remains true to his motto of “The best chocolate is the one that we like the best!”. To provide this, Pascal selects only the highest quality ingredients. From Venezuela to Papua New Guinea to New Zealand, from Madagascar to Brazil to Guatemala, he is prepared to search high and low to find the perfect components for his chocolates.