70% Dark Chocolate Bar from Mexico

"Bean-to-bar" refers to a manufacturing method in which the chocolatier works directly with cocoa beans—from their selection and roasting through to grinding, aging, and the production of chocolate. Unlike a chocolatier who uses pre-made couverture, the bean-to-bar method allows for control over the entire process and the development of an aromatic profile unique to each cocoa origin.

There are two ways to discover our chocolates. You can start with a bar, which is ideal for enjoying chocolate in its purest form and fully experiencing its flavors. You can also choose an assortment box, which will allow you to explore our craftsmanship through a variety of creations: pralines, ganaches, and our famous semi-liquid caramel balls coated in chocolate

 

Yes, of course! In each of our stores, we offer a small complimentary tasting with your purchase so you can discover and enjoy our chocolate creations.

 

Our workshop is located in Andrézieux-Bouthéon, with an adjoining store. We also have two other stores, in Montbrison and Lyon. Find all the practical information and contact details for our stores: Andrézieux-Bouthéon | Lyon | Montbrison

 

Roasting is an essential step in the production of our chocolate. We adjust the roasting temperature and time for each cocoa origin to best bring out its aromas and preserve its full richness. This meticulous process allows us to fully bring out the unique character of each cocoa bean before moving on to the next stages of our chocolate-making process.

 

The shelf life varies by product. Our ganaches have a shelf life of up to 1 month, our pralines up to 2 months, and our caramel balls up to 3 months. For other products, you’ll find the best-by date listed directly on the back of our boxes.

 

Yes, that's possible depending on your order, the processing time, and the store you choose