Chefs and chocolatiers in 14 countries create desserts, truffles, and chocolate bars with Fortunato No. 4. here are comments from Chefs in 6 of those countries.
United StatesChef and Restauranteur Eric Ripert. His Flagship restaurant Le Bernardin, located in New York City, is ranked among the top 20 of the top 50 restaurants in the world for the last 17 years. The restaurant holds the maximum ratings of 4 Stars from the New York Times & 3 Stars from Michelin Guide. It is ranked the No. 1 restaurant in New York City by Zagat.
'I am a chocoholic. This chocolate made with Peruvian Pure Nacional beans is the best chocolate I have ever tasted.'Pastry Chef Norman Love. He is a renowned chocolatier who produces premium chocolates. Norman Love Confections is rated one of the top three chocolate companies in the US by Consumer Report. National Geographic named Norman Love as one of the 10 best chocolatiers in the world.
'Fortunato No. 4 is the standard by which fine chocolate must be measured.'
Pastry Chef Patrick Roger. He is a chocolate artist and sculptor and is recognized as the most famous pastry chef in France. Patrick was named the best chocolatier in France. He twice won the prestigious award of Meilleur Ouvrier de France.
'Roger von Rotz gave me one taste and I knew I must have Fortunato No.4 for all of my customers in France and now I do.'
Pastry Chef Roger von Rotz. He is the premier chocolatier in Switzerland. Roger and his wife own and operate 6 luxury chocolate shops in Switzerland. He has received numerous awards for innovative chocolate creations.
'Fortunato No. 4 is the Rolex of Chocolate. It is unbelievable.'
Pastry Chef Thierry Busset. Born in France, He was the pastry chef at two three-star-Michelin Guide restaurants in London: Le Gavroche and Michel Roux Jr. before moving to Vancouver, Canada to open his own chocolate shops. Thierry was voted the maker of the Best Desserts and Best Pastries in British Columbia, Canada. Vancouver Magazine said, ‘Thierry is widely regarded as one of North America’s finest pastry chefs.’
'There is no other way to say this, I love Fortunato No. 4 chocolate.'
Pastry Chef Igor Van Gerwen. Born in Belgium, he now owns ''The House of Anvers'' in Australia. He won the Australian Salon Culinaire Award, the Australian Peoples Choice Award and the Independent retailers Award.
'In my 30 years I have never experienced more rewarding Chocolate. I recently visited the Marañón Canyon, the social responsibilities and sustainable farm practices engaged in the growing the cacao and making the chocolate, satisfy the conscience.'