Where are your products sold ?
I cannot find the name of my country to create my account or the recipient’s country
What are the opening hours of the chocolate factory and shop?
How can I store your chocolate and for how long?
Why use soy lecithin? Isn’t it bad for our health?
Do your products contain GMO ingredients?
What is a Single Origin chocolate?
What is a pure cacao butter chocolate ?
Why does chocolate whiten?
What is the best way to taste chocolate?
What are the risks of allergies?
Where can we find all the necessary information?
Could I include a message in the package that I would like to send?
How can I get to the factory or the stores?
We have two shops in Paris in (192 avenue de Versailles 16th district & 52 rue St Placide 6th district) or you can come directly to the chocolate factory in Bazoches sur le Betz . We are also present at several gourmet stores in France such as La Grande Epicerie de Paris, Lafayette Gourmet de Paris, Monoprix Gourmet, for example, as well as all over the world.
Some countries have already been incorporated to the list. If the one you want is not there, please, contact our technical services to modify the parameters of our site.
Chocolate factory: Outside the Open Door Weeks, just before Easter and Christmas, to the public from Monday to Friday from 9:00 AM to 12:15 PM and from 1.30 to 6.15 PM (5.30 on Friday).
Store 16th district: 192 Ave de Versailles, Paris 16th (Tel. +33 1 42 24 09 58) is open from Tuesday to Saturday from 10.30 AM to 7 PM and Sunday from 10.30 AM to 1 PM.
Store 6th district: 52 rue St Placide Paris (Tel. +33 1 42 22 09 29) is open Monday from 2 PM to 7PM & from Tuesday through Saturday from 10:30 AM to 7 PM. Closed on Sundays
All stores will be closed for the summer between Mid-July and end of August.
However, you can always leave us a message or send us an email; .there will always be someone to help you with your inquiries.
Chocolate is very sensitive to humidity, smells, dust, heat, light and sharp temperature shifts (about a 6°C span)
They have to be stored in a cool place (The ideal temperature is 16°C/ 17°C) and most importantly a dry place. Humidity will make your chocolate whiten on the surface. Even if it is always edible, it will not look appealing or inviting and will lose its organoleptic qualities.
If you store it in the refrigerator (humidity and strong smells) you must keep it inside an hermetic container, a kind of “Tupperware”. It is advisable to take the chocolate out of the fridge about 2 hours before consumption.
The best-before date appears on the label of all the products.
Soy lecithin is an emulsifier. It is not dangerous to our health; its purpose is to help blend the cacao butter with the other ingredients. It is then indispensable in the manufacture of chocolate and it represents less than 1% in the total recipe.
However, certain cacao beans (for example from Tanzania) do not need this addition of soy because of their chemical composition.
The lecithin we use is GMO free
No. Our suppliers of raw materials and we, ourselves, follow the European rules concerning the mandatory labelling and traceability of GMO products.
A single origin chocolate is made with cacao beans all coming from only one and the same place of origin, one country, and even one cacao plantation. The subtle varieties of the specific soil are therefore enhanced, giving this chocolate a one-of-a-kind characteristic taste.
A 75% chocolate made from diverse cacaos of various origins produces a completely different tasting experience than a pure origin one.
It is the same procedure used for coffee and wines for which they receive specific designations and names.
It is a chocolate made with only pure cacao butter without adding other vegetable fats.
The addition of vegetable fat is a procedure used in the production of certain industrial type of chocolate to help reduce the production cost because cacao butter is ten times more expensive.
One of the difficulties a chocolatier has to face is the tempering of his chocolate. It is in fact a complicated and inevitable step to obtain a final product that is smooth with a shiny finish and a satisfying crisp snap when broken.
This phenomenon is due to the crystallisation of the cacao butter. Its molecules, if the chocolate is well-tempered respecting the temperature curve, will be structured in a uniformed way to crystallise not only among the molecules themselves but also with the other ingredients.
If the chocolate undergoes abrupt temperature shifts it will whiten due to the crystallization of the cacao butter, which will rise to the surface in the form of a white coating. The chocolate will not look either presentable or inviting although it is still edible.
This whitening of the chocolate is most often due to bad storage (abrupt shifts in temperature, exposure to moist)
First of all try not to mix many flavours at the same time.
Start with the most subtle aromas, as natural as possible and slowly go to stronger and more sophisticated flavours.
Chocolate should be tasted at room temperature. If you happen to have stored it in the fridge, take it out 2 hours before tasting.
Depending on the chocolates you choose to eat they may contain nuts, soy lecithin, eggs, milk, gluten or traces of these ingredients.
For some of our specialties, with colourful decorations, they may contain food colorants. We are more than willing to answer your questions if you have a query regarding this item.
On our Internet site each article has the description of ingredients and allergens.
All ingredients and traces of them are mentioned in the labels on the products, as well as all the ingredients, shelf-life, weight.
Send us your card or tell us to what you want to say to the recipient. And we will do it for you.
Go to the heading “Our stores” in the home page and you will have all the information and the access plan to come and see us.