The best chocolatiers Gironde

The Segonzac chocolate factory is a pretty store with a thousand and one chocolate treasures, which highlights a tradition handed down from father to son. The specialty of the house is the delicious Guinettes with old Armagnac, but of course you can taste chocolate in all its forms: subjects (eggs, fish, rabbits, hearts, and even Santa Claus lollipops that delight the little ones at Christmas time), ballotins of fine chocolates, Bouchons du Médoc, and other exquisite delicacies... An address that will seduce the most expert and delicate palates.

With a passion for history and the arts, Maëlig initially focused on archaeology, before succumbing to her passion for the craft of chocolate. After working at Maison Cochet in Saint-Raphaël and Maison Saunion in Bordeaux, she obtained a CAP Pâtisserie with a mention complémentaire in Pâtisserie, Chocolaterie, Confiserie, Glacerie. An Artisan Chocolatier, she chose to set up her chocolate factory in Saint-Emilion, where she expresses all her creativity. Made in France, her packaging even includes cocoa pods.

Hasnaa, chef chocolatière spotted on the TV show "MasterChef", selects exceptional cocoa beans herself from the growers to make grand cru chocolates, without preservatives or artificial flavoring. Her creations are original and subtle, like the coriander praline or the timut pepper ganache. In her boutique-atelier on rue Fondaudège, she offers workshops to introduce visitors to the art of chocolate-making. A boutique is also open in Arcachon.

It's melting, it's crunchy, it's spicy, it's colorful, it's spicy... Darricau is the place that drives chocolate lovers crazy - the real, artisanal kind! Owner Laurence is adorable, and her husband Michel is nowhere to be found... It's only to be expected that he's perfecting his beans in his workshop, which he brings with him from Venezuela, Colombia, Ecuador and Madagascar. In this boutique, you'll find absolutely every kind of chocolate you can imagine, not forgetting the original chocolate sculptures or the 100% handmade, palm-oil-free salted butter caramel verrines!

Les Gourmandises d'Aliénor, located in La Teste-de-Buch, near the Bassin d'Arcachon and the Dune du Pilat, invites you to immerse yourself in the world of chocolate. They produce traditional French fine chocolates with 74% pure cocoa. When you visit their workshop, you'll discover the fascinating history of chocolate, from its discovery by the Conquistadors in 1492 to its cultivation around the tropical belt in America, Africa and Asia. You'll watch chocolatiers work this noble material with passion, while tasting their delicious treats. This is your chance to discover the secrets of chocolate.

More than a chocolate factory, Maison Saunion is THE house of chocolate in Bordeaux, a house that has been established for four generations on Cours Georges-Clemenceau. Thierry Lalet, nicknamed "Le petit Saunion" (the little Saunion), took over the torch of the family business in 1994, always with excellence. Refined shop, cosy welcome. On the shelves, a magnificent selection of fruit pulps, calissons, disguised fruit, and an irresistible range of chocolates: Montmorency, truffles, Guinettes, Clemenceau (rum-candied cherry coated with milk chocolate) as well as the must-eat Gallien de Bordeaux, the oldest chocolate from Saunion with a nougatine shell, almond heart from Provence and hazelnuts from Lot-et-Garonne. Great refinement and the promise of exquisite gourmet moments. In the summer, lovers of sweet treats can enjoy ice-cream in cones or jars sold in a very retro trolley.

This Belgian brand is no longer present! 100% pure cocoa butter and winning trio! Whether black, white or white, all Léonidas chocolates are small gourmandise jewelry, beautiful and good… This boutique in the city centre offers the entire palette and all the shelves of the house in different formats. Beggars or guinettes, as usual at Léonidas, you can add your own ballotin.

Guinette with Armagnac and Morello cherry with kirsch are the chocolate factory's oldest products. They combine fresh fruit and selected liqueur in a dark chocolate coating. A nod to wine, of course, with Sarments du Médoc, fine chocolate twigs enhanced with sweet perfumes (blackcurrant-basil, mint, orange...). Other specialties include Perles du Médoc, grapes macerated in a peach and apricot syrup, coated in dark chocolate, or delicious chocolate bars combining pleasure and refinement. A real delight!

Does your mom dream of a Vuitton bag, but you can't afford to give it to her? Keep her happy with a copy in 70% cocoa dark chocolate. And if you want to surprise your friends, present them with an assortment of white, dark and milk chocolate cannelés, filled with melting caramel, rum and vanilla. They're crunchy on the outside and melt-in-the-mouth on the inside. Original and delicious! All these delicacies are examples of the talent of Sébastien Audevard, chocolatier by profession and chocolate sculptor. Not only beautiful, but also of the highest quality.

David Capy, Compagnon du devoir du Tour de France is also Meilleur ouvrier de France. After several years spent at Valrhona, he created his own shop and thus fulfilled his dream. His sweets are themed: fruity, chocolate and praline and timeless. One of our favourites is the Yuz', a creamy yuzu heart accompanied by a strawberry coulis and a creamy mousse lightly flavoured with yuzu. The whole is topped with a strawberry coulis flavoured with poppy flower and rests on an almond biscuit with its crispness... a marvel.

What we love here is the creativity of Morgan Vignon, a young man with an atypical background, originally from Cap Ferret (where he also has a boutique). For Mother's Day? Gourmet roses. For Father's Day? Cigars (Cuban rum ganache). May^1st? Gourmet lily of the valley with almond-hazelnut praline. And for Christmas? A pretty Advent calendar, transparent, well-stuffed baubles, etc. Specialties include a forest honey ganache or a mango passion fruit paste with a coconut praline.

Xavier Lalère has had a consuming passion for chocolate since his early childhood. He has worked as a chocolate chef at Verdier in Pau and at Cadiot Badie in Bordeaux, but creating his own chocolates was an itch. He favors artisanal products and quality raw materials. His chocolates have unique flavors: passion, pineapple or honey ganaches, hazelnut, coconut or sesame pralines. The small choux filled with dark, white or milk chocolate cream or Chantilly make us addicts. The decor is modern and warm.