Le Matin x OR NOIR

The one and only chocolate exclusively formulated by Chef Matin.
In collaboration with Or Noir ™ by CacaoBarry,
Chef Founder MOHAMED AL-MATIN of Le Matin Patisserie has crafted L’AURORE , a signature blend of premium dark couverture chocolate.

Chef Matin made use of the Or Noir ™ laboratory’s innovation and tools in France to create his unique chocolate recipe exclusive to his patisserie and food creations. This luxurious dark chocolate ofMadagascar, Mexico and Santo Domingo origins combine floral, woody notes with hints of caramel and red fruits. It encapsulates the intricacy of Maillardnotes, reminiscent of sunbeams gently emerging at daybreak.

Made from the finest chocolate, L’AURORE is 100% traceable and sustainable by fully supporting the Cocoa Horizons foundation for more sustainable cocoa. 

Congratulations, you are the lucky few to experience this one-of-a-kind creation.

L’AURORE DARK COUVERTURE CHOCOLATE

Chef Matin made use of the Or Noir™ laboratory’s innovation and tools in France to create his unique chocolate recipe exclusive to his patisserie and food creations. 

This luxurious dark chocolate of Madagascar, Mexico and Santo Domingo origins combine floral, woody notes with hints of caramel and red fruits. It encapsulates the intricacy of Maillard notes, reminiscent of sunbeams gently emerging at daybreak.

Made from the finest chocolate, L’AURORE is 100% traceable and sustainable by fully supporting the Cocoa Horizons foundation for more sustainable cocoa.

OR NOIR™

The OR NOIR™ method,  an innovation patented by CACAO BARRY, enables us to predict the organoleptic result of different blends and to reproduce their taste profiles even before the blend has been physically produced. Creating this blend takes one day at our laboratory in France and chefs have a choice of over than 20 cocoa masses and chocolate cover, with which they can play on the different aromatic notes to achieve a unique and exclusive taste in chocolate.

Chef Matin

With a keen palate and a strong desire to push the boundaries of what pastry represents. He has honed his skills by working alongside world-renowned chefs – Adriano Zumbo (Adriano Zumbo Patisserie), Christopher Thé (Black Star Pastry), Peter Gilmore (QUAY), Andre Chiang (Restaurant Andre) and René Redzepi (Noma).

​After 2 years as Pastry Sous Chef of Noma, Matin returned home to share his passion for fine dining and patisserie through Le Matin Patisserie.