LET'S IMAGINE TOGETHER THE BEST IN CHOCOLATE MAKING AND EXPANDING THE VARIETY OF FLAVOR

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It’s quite an ambition in itself: constantly perfecting our chocolate-making skills to revolutionize chocolate.

CHOCOLATE-MAKING EXPERTISE MEETS AN IMPASSIONED STAFF

Reach new heights with our extensive range of products from couvertures and chocolate bonbons to decorations and tasting chocolates. There are so many products that you can customize to invent your own signature creations. And you can be sure we will never stop revolutionizing chocolate, like with our 1986 Guanaja breakthrough which was the world's first bitter chocolate, or Dulcey in 2012 that gave the chocolate world a fourth color, or the first-ever fruit couverture called Inspiration.
Expanding the flavor palette is one of the never-ending journeys of chocolate-making. Our expertise results in excellence, unmatched quality and consistent taste. This all comes from the hard work of 200 tasters who undergo a year of training before they can taste, rate and select your chocolate. We also have devoted team members in every department from production to support to R&D who are shaping the chocolate revolution of tomorrow so you can fully explore your creativity.

We sample, test and take note of the aromas and the intensity of each type of cocoa to develop our products' potential.

Marie Repoux Sensorial Analysis Manager

LET'S MAKE A COMMITMENT TO THE ENVIRONMENT AND TRANSPARENCY

We want to be able to rely on partners that match our standards of responsibility, so we made a long-term commitment to cut our overall environmental footprint in half. We have launched initiatives on water and energy consumption, carbon emissions and waste production.
We introduced an unprecedented range of eco-designed chocolate boxes towards the ultimate goal of eco-designing all our products as soon as possible. In that same vein, we are streamlining our sorting facilities to recover 100% of the waste at our chocolate factory in Tain L’Hermitage.
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