Life's Always Better With Chocolate
Epicure Magazine|February - March 2021
Jacques Prosper Poulain, Vice President of Food Service & Corporate Chef, Aalst Chocolate shares the inside story on the intricacies of producing gourmet chocolates.
Priyanka Elhence

Since its inception in 2003, Aalst Chocolate is the first local brand of chocolate in Singapore to produce single-origin couvertures, compounds and chocolates, with a strong emphasis on quality and innovation. With six brands under its wing (including Louella, the premium consumer chocolate brand; and Pâtissier, a premier foodservice brand for professionals),Aalst Chocolate exports 98% of its products to over 55 countries all over the world to chefs, gourmet artisans and retail stores. As proof of the company’s commitment to quality excellence, AalstChocolate’s Dark 65 and 61 Range have been awarded the Gold Medal distinction by the prestigious Monde Selection.

“My love for chocolate started when I was still a child working for my dad in his pastry shop in France. I was 17 years old when I got my first job overseas and have never looked back since,” shares Jacques Prosper Poulain, Vice President of Food Service & Corporate Chef, Aalst Chocolate. “Throughout my career, I have been blessed to work with the best pastry chefs and MOF “Meilleur Ouvrier de France”, which translates to “best craftsman”. It is the biggest pastry title someone can earn in our industry. Together we have served some of the most prestigious and recognised celebrities around the globe. Travelling through different countries for more than 30 years gave me the perfect opportunity to satisfy my thirst for knowledge in everything related to chocolate, from visiting the most faraway cocoa plantations to picking the rarest cocoa beans, and tasting exquisite cocoa profiles and blends.”

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