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Our Chocolates

The earliest record of using chocolate dates back before the Olmec people of Mexico in 1300 BC. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honduras, dating from about 1300 to 400 BC. Chocolate was introduced to Europe in 15th century. The first chocolate shop opened in London in 1657.

Roughly two-thirds of the entire world's cocoa is produced in Western Africa, with 43% sourced from Ivory Coast. The balance coming from Malaysia, Indonesia, South America and an island known as the Chocolate Island : Sâo Tome.
Chocolate originates from the cocoa tree, the fruit from this tree is called “cabosse” which contains the cocoa beans. Chocolate is prepared from these dried seeds.
We choose suppliers for their expertise and care for the environment, who combine the worlds best cocoa beans from different origins.

Pearls. Chocolate balls lined with a melted caramel and various savours.

Chocolate Cabécous. A crusty praliné, genuine chocolates in cheese shape.

The Chocisson. Delicious praliné with almonds, glares of nougat and pistachio; our Chocisson can be sliced easily and can satisfy even the greedy.

Our praliné. A whole selection of pralinés  with flavours ranging from almonds, hazel nuts and a whole pallet of different savours including coffee, orange, coriandre, lemon...

Our chocolates are carefully conditioned in various packaging

The bamboo box, 250g or 500g.

The wooden crate, 250g, 400g or 800g.

Simple box of delicious chocolates, 100g.

La claie à prunes. Typical of our region, you can find in it all our different products.