Chocoholic of the Month: Matthieu Godard
Matthieu Godard, Executive Pastry Chef at The Langham Hong Kong, has moved to Hong Kong where he has been living for 8 years, after being trained in France at two Michelin-star Château Cordeillan-Bages in Pauillac, with Chef Thierry Marx.
“I fell in love with República del Cacao the first time I heard about the brand. I am a fan of cacao beans from Latin America, they are my favorite ones. I think that today, it is important to produce chocolate locally in order to bring back the knowledge to the producing countries.
For me, República del Cacao means quality and authenticity. I was really surprised when I tasted the chocolate for the first time by its rich flavor profiles.
I am also aware of the consequences of the social actions made by the brand, using local ingredients and local workforce.
Even though there are already a lot of brands on the Hong Kong market, República del Cacao has been able to position itself at a very competitive price to develop its notoriety.
I believe that the brand will be able to reach its dream of being one of the first global chocolate brand 100% made in Latin America. This is a nice story that I wanted to share with my customers.
At The Langham Hong Kong, we use:
Ecuador White Chocolate which I find very milky and creamy,
Ecuador 40% is very interesting and has become my favorite milk chocolate,
Ecuador 65% has a very complex flavor profile
Blend Ecuador+Peru 70% is fruity and acidic and pairs very well with red fruits.
These are my favorite from the range.
The next creation that I will be doing with República del Cacao will probably be a French classic, with a strong taste of chocolate in order to reveal at its best, the aromas of the brand’s new product, Blend Ecuador+Peru 70%.
I am looking forward to see the company grow as to come up with new products from Latin America.
I wish all the best to República del Cacao!”
at Langham Hong Kong with República del Cacao chocolate.