Discover the secrets and master the techniques of Paul Occhipinti, Head Chocolatier Confectioner

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Paul Occhipinti's signature creations

Dark chocolate bar with hazelnut praline filling
Dark chocolate bar with hazelnut praline filling
Paul Occhipinti
Completion time icon
30 minutes
Difficulty level icon
Advanced
Signature gianduja rocher
Signature gianduja rocher
Paul Occhipinti
Completion time icon
40 minutes
Difficulty level icon
Expert
Soft chocolate and cocoa marshmallows
Soft chocolate and cocoa marshmallows
Paul Occhipinti
Completion time icon
20 minutes
Difficulty level icon
Beginner

Paul Occhipinti

Chef Chocolatier Confiseur and Meilleur Ouvrier de France
Paul Occhipinti
Originally from Sardinia, once in France, Paul immersed himself in the study of pastry-making, chocolate-making and ice-cream-making. During his youth, he had the chance to learn alongside MOF Chocolatiers such as Christian Camprini and Nicolas Cloiseau. At just 16, his meeting with Christian Camprini instilled in him a passion for chocolate and the art of French excellence. Young and talented, Paul became chef de partie at the Eden Roc hotel in Antibes, then earned the prestigious MOF title at the age of 26. Attracted by the meticulous craftsmanship of chocolate-making and its playful, regressive and gourmet aspect, in 2020 he founded his artisanal chocolate shop "Nico et les chocolats", plunging his customers into the world of childhood. Sensitive to the need to respect products and the environment, Paul certifies his creations as organic and fair trade. In addition to his artisanal work, he shares his knowledge as a trainer in leading gastronomic schools in France and abroad, teaching professionals in the trade.

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Anne Coruble
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Stéphane Augé
Angelo Musa
Nicolas Cloiseau
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Paul Occhipinti
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Nicolas Sale
David Gallienne
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+100 exclusive online signature courses

Frangipane king cake
Frangipane king cake
Cyril Van Der Stuyft
Completion time icon
1 hour 20 minutes
Difficulty level icon
Expert
Chocolate puff pastry flan
Chocolate puff pastry flan
Maxence Barbot
Completion time icon
1 hour 10 minutes
Difficulty level icon
Expert
Raspberry Pavlova
Raspberry Pavlova
Jeffrey Cagnes
Completion time icon
20 minutes
Difficulty level icon
Beginner
Signature apple turnover
Signature apple turnover
Guillaume Cabrol
Completion time icon
1h40
Difficulty level icon
Expert
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I'm a CAP pastry chef and I have all the basics, but with voila chef's courses, I really feel like I'm learning new things, more advanced and perfected techniques, and I've made considerable progress. What's more, the courses are extremely well explained, the videos are clear and easy to follow, and all the recipes I've tried have been 100% successful, and above all, they're also excellent in terms of taste.
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