In professional pastry work, chocolate isn’t just an ingredient. It is structure, shine, flavor, and the finishing touch that decides whether a dessert feels polished or forgettable. To help chefs work smarter and create better results, we sat down with Chef Eric, Corporate Pastry Chef for Cacao Noel and longtime member of the Paris Gourmet team.
Chef Eric has decades of global experience and hands-on expertise that have made him a trusted resource for chefs across the country. In this interview, Chef Eric shares his approach to chocolate, the unique qualities of Cacao Noel, and practical advice for chefs who want to get the most from their chocolate creations.
What would you say sets Cacao Noel apart from other chocolate brands?
Chef Eric: Versatility. You can bake with it, make ganache with it, temper it for décor. It fits anywhere. High end restaurants use it, smaller bistros use it, and even Disney uses it for all their chocolate needs. That tells you something about its consistency.
Cacao Noel’s couverture line covers everything from bold 64 percent darks to smooth 30 percent whites. The high cocoa butter content gives chefs clean meltability and reliable tempering. That consistency is why it works in so many styles of kitchens, regardless of volume or skill level.
As a pastry chef, how do you define good chocolate?
Chef Eric: It has character. Bitterness, sweetness, texture, flavor, color. Everything should be in balance. The cocoa percentage matters too because it changes how you use it. Some chefs also appreciate that Cacao Noel has no soy lecithin. For them, that is a big advantage.
Cocoa percentage drives flavor intensity, sweetness, and how chocolate behaves in recipes. Higher percentages mean stronger flavor and less sugar. Lower percentages are softer and sweeter. Chefs who understand these differences choose better chocolate for baking, mousse, décor, and dipping.
Many chefs still lean on standard or compound chocolate. How do you explain the importance of couverture?
Chef Eric: Couverture has cocoa butter. Compound chocolate uses vegetable oil. That alone changes the flavor and texture. Couverture has finesse. It melts better, tempers better, tastes better. It does cost more, but the quality is worth it.
Compound chocolate sets without tempering, but the finish is dull and the texture waxy. Couverture gives chefs shine, snap, and smooth melt. It’s the difference between a luxury bonbon and a mass market candy bar. For anything where appearance or mouthfeel matters, couverture wins every time.
When you’re developing a recipe or new technique, what qualities in chocolate matter most?
Chef Eric: The melting point and the taste. I taste the chocolate first. Then I know if it belongs in a mousse, with fruit, with nuts, or something richer. The chocolate decides the direction of the recipe.
Different chocolates interact differently with acidity, dairy, nut pastes, and sugar. Dark couvertures with higher percentages shine in ganache and truffles. Softer milk couvertures help balance sweeter desserts. White couverture supports decoration and flavor infusions. Knowing the chocolate upfront cuts trial and error.
What is your sales pitch when demonstrating Cacao Noel to chefs?
Chef Eric: I start with versatility. Then I ask what percentage they use most. That helps me match them with the right couverture. The goal is to understand what they need, and help them find the best product for them.
Cacao Noel’s lineup gives chefs many options:
• 64 percent for bold flavor
• 61 percent for balance
• 58 percent for smooth, all purpose use
• 36–38 percent milk for creamier applications
• 30 percent white for décor and fillings
Having the right percentage avoids wasted batches and saves time.
Chefs are cost conscious. Does higher quality chocolate help reduce waste?
Chef Eric: Yes. Good chocolate works better, so you use it more efficiently. Some chefs buy expensive fruit, nuts, or vanilla but cut corners on chocolate. That doesn’t make sense. If chocolate is the star, use good chocolate.
Bulk couverture also improves consistency across batches. Fewer remelts, fewer broken shells, cleaner finishes. Over time, that saves money and reduces labor.
What trends are you seeing in chocolate work?
Chef Eric: Honestly, not many. Chefs want classics again. Simple, recognizable chocolate desserts. The pandemic changed things. People want comfort and quality more than elaborate showpieces.
This shift puts more pressure on ingredients. When the dessert is simple, the chocolate has to shine. That is exactly where couverture makes the difference.
How do you coach chefs on choosing the right percentage?
Chef Eric: I ask what they usually use. That tells me where to start. Sixty four percent is our bestseller. The new 38 percent milk chocolate is doing really well too.
Dark chocolate around 60–64 percent hits the sweet spot for ganache, truffles, glazes, and classic pastries. Milk chocolates between 35–38 percent work for bars, fillings, and kid friendly items. White chocolate adds structure and color.
Anything else you want Chefs to know about you?
Chef Eric: We work with all kinds of customers. One in Chicago uses a custom blend of 80 percent coconut oil and 20 percent cocoa butter. It shows how flexible Cacao Noel can be. We’re here to support whatever chefs need.
Cacao Noel gives chefs a reliable, high performing couverture that works across applications and across kitchens. Whether the goal is better shine, cleaner tempering, richer ganache, or more efficient production, the quality shows up in every batch.
From small pastry shops to large theme parks, chefs choose Cacao Noel because it behaves the way chocolate should: consistent, flavorful, and ready for anything.
To find all Cacao Noel Products stocked by What Chefs Want by clicking your region below:
