Ingredients
Ingredient Philosophy
In our product philosophy, we always start with real indulgent dark chocolate or milk chocolate, depending on the flavor. We don’t use fake or artificial sweeteners as we don’t believe they bring the same taste; and if you indulge, you might as well enjoy what you’re indulging in. We then elevate the chocolate by adding high quality casein protein, and whey protein crisps. Casein protein is slow absorbing and keeps you fuller longer, while whey protein is fast absorbing, making it perfect for a post-workout snack on the go.
Chef Jean-François Bonnet
Jean-François Bonnet is the Chef responsible for the hand-crafted DEFI recipes. Born and raised in Fréjus, a small town in the South of France. His passion for pastry awoke in childhood, when the daily aroma of freshly baked breads filled his family home above a local bakery.
Chef Bonnet received his formal culinary training under Michelin two-star Chef Philippe Da Silva at the Hostellerie des Gorges de Pennafort before relocating to the United States in 1999. Eager to share his unique vision with the New York community, Jean-François served as pastry chef at several culinary powerhouses including Monkey Bar, Cello and the Ritz Carlton’s L'Atelier.
In 2003, world-renowned chef Daniel Boulud invited Jean-François to become Executive Pastry Chef at his legendary flagship restaurant Daniel. Chef Boulud notes that Chef Bonnet "has the technique of an artisan and the creativity of an artist. He combines it with simplicity and respect for delicate flavors and textures.”
During his years at Daniel, Jean-François was twice listed among Dessert Professional Magazine’s "Top Ten Pastry Chefs in America," first in 2005 and again in 2006.
In 2005, Chef Bonnet opened his own chocolatier company and helps brands of various sizes bring their vision to life. His signature confections blend exotic fruits, spices and herbs with all-American ingredients including peanuts, crispy rice and graham crackers.
For Jean-François, chocolate is a labor of creativity and passion. His enthusiasm for blending classic American confections with artisan sensibilities is reflected in each distinctive recipe he creates.