M.O.F. Stéphane Leroux is known worldwide as the greatest chocolate artist in the world. His training began at a very young age: at just 15 years old, he became an apprentice to Monsieur Richet in Chantilly, where he acquired the foundations of traditional French pastry. In 2001, he won the Pascal Caffet Trophy, a highly technical competition in the world of chocolate; in 2004, he was awarded the title of Meilleur Ouvrier de France in the “Pâtissier-Confiseur” category.

He is the author of several professional books dedicated to chocolate, including Matière Chocolat (2008), Le Praliné (2013), and Bleu Chocolat (2018), in which he shares techniques, recipes, and creative approaches to chocolate work and complex techniques. The latter, Bleu Chocolat, has since become out of print and difficult to obtain through official channels.

Since 2002, he has also worked as a technical consultant, trainer, and demonstrator worldwide, sharing his expertise with professionals from many different countries.