Dominic Fortin puts his nose into a tub of pure chocolate liquor and inhales deeply. The British Columbia-based pastry chef is in France to create his own signature chocolate blends - one dark, one milk - at Cacao Barry's Or Noir laboratory, a unique space offering bespoke services to the world's to...

Dominic Fortin puts his nose into a tub of pure chocolate liquor and inhales deeply. The British Columbia-based pastry chef is in France to create his own signature chocolate blends - one dark, one milk - at Cacao Barry's Or Noir laboratory, a unique space offering bespoke services to the world's top chocolatiers.

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