The story behind this delicious blend:
Because one of his children couldn't stand the instant chocolate available on the market. Pascal HAMOUR created a blend of 19 different cocoa beans at 36% cocoa.
This blend, tested by chance by a top chef at Pascal HAMOUR's, was then distributed in luxury hotels and restaurants, as the chef found it really excellent.
You can now enjoy it at breakfast in many hotels, such as the BARRIERE hotels, which have created a homemade recipe using this chocolate (if you're passing through Cannes, for example, go to the Majestic BARRIERE hotel and enjoy a cup of Pascal HAMOUR homemade hot chocolate).
Packaged in individual 30gr sachets and 1kg packs, it's really very easy to prepare.
