• Chocolatier Marinel Bejan, from Confetaria Damarin in Craiova, combines with the help of the Or Noir™ program different flavors, obtaining a unique chocolate recipe.
But what exactly is Or Noir™? In the huge variety of chocolate recipes, chocolatiers are constantly looking for a unique, original taste that will become their brand, their signature. Thus, Or Noir™ becomes the creative universe of unique tastes, a laboratory where the chocolatier artist finds the necessary resources to express his creativity, being supported in his endeavor to create his own chocolate recipe.
The chocolate company Barry Callebaut, with worldwide representation, launches, through the Cacao Barry® brand, the Or Noir™ program, or the so-called "blending workshop", where chocolatiers can create and sign their own chocolate recipes.
"I wanted to be different, to put my mark on all my products. I tested several types of cocoa, I finalized a taste profile where I established the notes that I want and the sub-notes that you can feel later", declared the chocolatier Sailor Bejan.
He also adds:It has strong tobacco notes, strong woody notes, but also floral notes. It's a chocolate with a masculine character."
The first chocolatier in Eastern Europe with his own chocolate recipe
He was convinced to follow his dream by the chocolatier Florin Crăciun, resulting in the original chocolate recipe. “It took me a year to convince him to make his own recipe. We were both off to Paris to create the recipe. It was a fantastic experience. The whole experience started with the smoky aroma of a mass of cacao from Papua New Guinea. He liked it and that was the starting point for the recipe."
The laboratory of cake shop in which Marinel Bejan creates his exquisite pralines, this year celebrated 20 years since its opening, the master chocolatier discovering his passion for confectionery in the location owned by his parents. He is the first chocolatier in Eastern Europe to create his own chocolate recipe using the Or Noir™ program, from the best selection of cocoa mass in the world.
Article written by Gabriela Dan, Arta Alb Editorah.
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