With over 15 years of expertise in chocolate, I created the Chocology and Tasting Academy to share my knowledge and experience as a certified Chocologue®. As the heir to a family of chocolatiers from Lyon, I grew up with cocoa as my playground and field of exploration. From this deep passion, a true calling emerged: to create my own profession and become France’s first Chocologue®. Through my training programs, I am committed to helping you discover the full sensory richness of chocolate by teaching you to listen to it, feel it, and understand it. My mission: to train you in chocolate expertise and the art of tasting.
Postgraduate degree in psychology
2006
Graduated with a postgraduate degree in Psychology from the École des Psychologues Praticiens, I chose to dedicate my thesis to a subject deeply close to my heart: chocolate expertise, tasting, and sensory evaluation. This project allowed me to dive into the world of cocoa sensory analysis and, above all, led to pivotal encounters with some of the most renowned names in Parisian chocolaterie : Robert Linxe, Pierre Hermé, Jean-Paul Hévin, and Chloé Doutre-Roussel, a globally recognized expert in fine cacao. These exchanges were key turning points in shaping my professional journey.
Graduated with a Master’s degree in marketing from HEC Paris
2007
Graduated with a specialized master’s in marketing from HEC Paris, I began my career in the food industry at Kraft Foods (now Mondelez International). Early on, I felt the need to give a more personal meaning to my professional path. I then founded my own company, VFV Conseil, where I developed deep expertise in cocoa. It was there that I created a unique profession: Chocologue®. A role dedicated to analyzing, tasting, decoding, and sharing the richness and complexity of chocolate.
Training in Haute Chocolaterie at Ferrandi Paris
2008
Keen to fully master the world of chocolate, I decided to train in Haute Pâtisserie and Chocolaterie Pierre Hermé at the Ferrandi School in Paris. This immersion enabled me to gain an in-depth understanding of manufacturing techniques, gestures, requirements and the realities of the artisan's trade. Thanks to this training, I was able to refine my overall vision of chocolate, and give birth to the burning desire to create my own chocolate brand!
Creation of my chocolate brand
2009
I founded Les Carrés Victoire, now known as Chocologue Paris, a brand specializing in premium corporate chocolate gifts. I support companies in creating personalized gift boxes and custom-made recipes that combine excellence and creativity.
In the same spirit, I developed my chocology workshops for both businesses and individuals, blending tasting with sensory education in a way that is playful, refined, and educational.
Specialized training in sensory analysis at CIRAD
2013
As part of my ongoing commitment to learning, I chose to deepen my expertise by training in sensory analysis at CIRAD (Centre for International Cooperation in Agronomic Research for Development), a global reference in cocoa research.
This training allowed me to strengthen my understanding of aromatic profiles, textures, and evaluation criteria for cocoa, refining a tasting approach that is both scientific and sensory.
Publication of my books “Chocolat” and “Du plaisir à la santé”
2018 & 2022
In 2018, I published my first book dedicated to chocolate and the art of tasting, “Chocolat”, with Mango Editions. It was later included in a mainstream collection and reissued under the title “Super Chocolat”.
In 2022, my encounter with nutritionist Dr. Hafid Halhol led to the creation of a second book: “Chocolat, Du plaisir à la santé”, co-written in close collaboration and featuring contributions from renowned chefs.
Two books designed to share, inspire, and celebrate chocolate in all its dimensions.
Exploratory trip to Peru
2022
As part of developing my digital training programs, I spent two weeks in the San Martin region of Peru to film the post-harvest stages of cocoa. This fully immersive stay alongside local farmers was an incredible opportunity to understand the challenges of their work and the technical expertise required to produce high-quality cocoa. I returned with a wealth of educational content that now forms the foundation of my training modules on harvesting, pod breaking, fermentation, and more : offering learners a truly immersive experience in the heart of cocoa plantations !
Creation of the Chocology and Tasting Academy
2024
In March 2024, I created the Chocology and Tasting Academy, the first institution in France dedicated to training in chocolate expertise and the art of tasting.
Conceived as a place of transmission, this fully digital school is designed for both professionals (in gastronomy, wine service, chocolaterie, and events) and passionate amateurs who wish to develop a true culture of taste.
Awarded the title of Chevalier dans l’Ordre Français du Rayonnement Gastronomique
2024
I was appointed Chevalier dans l’Ordre Français du Rayonnement Gastronomique, a distinction that honors my commitment to promoting French gastronomy.
As a Chocologue®, I have been contributing for over 15 years to showcasing the excellence of French taste, craftsmanship, and chocolate culture.
Second trip to Peru
2025
I traveled to Peru for a ten-day immersion in the heart of cocoa plantations, continuing my hands-on commitment alongside producers.
Three years after my first trip to the San Martin region, this new exploration allowed me to gain deeper insight into local agricultural realities and to highlight the craftsmanship at the origin of fine chocolate.
