The best chocolatiers Paris

Some like him, others love him, and as if his title of Meilleur Ouvrier de France received in 2000 was not enough, some go as far as describing him as "Rodin of chocolate". It must be said that his sculptures are bold and absolutely wonderful, he even recreated a cobblestone of May 68 to mark the 40th anniversary. He dares new mixtures - sometimes 14 products assembled in one creation - that delight the palate. He combines textures and aesthetics. Patrick Roger is also a master of taste who works  in his chocosphere! He imagines everything in his workshop in Sceaux where he transforms chocolate into wonderful sweets or into giant pieces of 80 kilograms.

What beautiful discoveries! The praluline is a delicious praline pure butter brioche to the aspects perhaps a bit rustic that it is forgotten very quickly as soon as we enjoy it. For its 50 thanniversary, the Praluline has a new store: the Pralusienne, a tasty blend of Praluline and muslin cream with vanilla from Madagascar. François Pralus has another store on Clerc Street in the 7th district and another one dedicated to the Grande Épicerie du Bon Marché in Paris. And it's nice to say that the Petit Chocolatier worked very hard. And now, many visit the shop on Rambuteau Street.

Maison Larnicol is first of all a Breton institution created in South Finistere by Georges Larnicol. His first bakery was opened in the 80s. He invented the Torchette^®. This cake was so successful that it spread quickly across Brittany, then in the West before arriving in Paris. This Meilleur Ouvrier de France keeps inventing while maintaining tradition: kouign-Hamann, galettes with buckwheat, wheat and algae galettes or with buckwheat and chocolate, palets, cocouettes... Among the sweets, we love lollipops marshmallow or chocolate and fruit, meringues, the moumouttes, macaroons with fresh fruits without animal fat, not to mention chocolates which can be customized on request and become genuine creations. He also makes artistic chocolate pieces for all celebrations: weddings, baptisms, birthdays. The time range allows, even in the late evening, to go and get a little treat for oneself or to offer.

Classified as a historical monument, the shop was established in 1800 by Debauve and Gallais who before being chocolate makers, were pharmacists to Queen Marie Antoinette at Versailles. Much later, Paule Cuvelier took over this noble house and it is this same one that has made him feel brand new. This chocolate factory is known for its excellent range of dark chocolate with low sugar content and no additives. You will find chocolate crisps baked in their pots with pure almond and pure hazelnut, ganache with beans of different origins, truffles with candied orange and specialties like Pistoles known as Santé with orange blossom and almond cream, prepared for Marie Antoinette. Historical! La Boîte 1800 is a gem for it offers an eclectic selection of chocolate candies, a superb muslin purse, a bag of weapons and a card embossed with fine gold which goes with each box. All these chocolates are remarkably presented in elegant boxes.

This shop open in July 2008 is exclusively devoted to macaroons and chocolates as its name suggests. It is a small candy box in dark and cool brown shades, decorated with colourful and bright tiles that recall packaging. The macaroons are designed in various flavours: vanilla, amber, pink, jasmine, cinnamon etc., and some innovations like macaroon with wasibi and grapefruit comfit or chocolate "pure origin". Chocolate is transformed in to sweets and chocolate bars. A ganache bitter chocolate and nougatine with cocoa beans coated with black chocolate fall among the Choc Chocolat specialties. The Bonbon chocolate macaroon (a praline macaroon, chocolate and paste of melting almond coated with black chocolate) is an innovation. You can also buy fruit jellies, jams, dry biscuits etc. It is at Drugstore Publicis, one of the most mythical places of Champs-Élysées that Pierre Hermé setup his last shop, Macaroons & Chocolates where he offers his collection of rare macaroons and chocolates. With the new Pierre Hermé e- shop, home deliveries of macaroons are available in less than 48 hours. Chocolate boxes between €20 and €60.

Jacques Genin's setting is very uncluttered: white walls blend with brick columns. Here, we dare to mix and match, with a single credo: the extreme quality of our cocoa. One of the house's specialties is the millefeuille, prepared à la minute in the laboratory overlooking the boutique. Available in chocolate, praline or caramel, not forgetting the lemon tart or the assortment of six chocolates that are sure to tempt all gourmets.

Trained, among others at Michel Chaudun's school, Jean-Charles Rochoux is based near Saint-Germain-des-Prés. His shop is a delight for the eye and the palate, with original moulded or sculpted subjects, of small and large sizes, according to his inspirations of the moment, but also events of the year. He also responds to the desires of his clients and creates sculptures on demand. On the menu, a whole range of chocolates (ganaches and pralines), bars (chocolates from Venezuela, Guatemala, Indonesia...), spreads, as well as a Hazelnut Carousel to create your own chocolate flowers, for example to decorate a cake. Online shop.

The famous Swiss chocolate maker who delights gourmets and gourmands since 1845 opened a beautiful shop at the Opera. The first in Paris as such and thus aflagship (magasin phare in French). The decoration is simple and modern at the same time, a little strict for our taste - is Swiss - but the space is very airy. You will find all the collections of the brand where the creativity of the chocolate makers is highlighted and you can even buy chocolates by weight. In order to be different, Lindt plays the proximity: bars and homemade ice-creams are made on site. For a gourmet break, Chocolat Bar displays hot and cold drinks and desserts with Lindt chocolate that can also be taken away.

In a classical th century decor, Ladurée installed his Marquis. Shades of grey, beige and white, awakened by silver and steel, dominate. The walls are lined with an infinity of Bordeaux leaves, the ceiling is punctuated with plush stucco adorned with Murano chandeliers. A beautiful Carrara marble counter is held in front of a large library. On the other hand, the soil carried out in a grey concrete is more modern. There are many different shapes of the Marquis and Marie-Antoinette appears in different shapes… in this new setting, the chocolate and pastries of the Marquis fly the star. The gourmands can register for the Chocolate Workshops.

This is the dream chocolate shop of media chef Cyril Lignac. Both a chocolate salon and a chocolate pastry shop, this gourmet address is located between the bistro and the chef's pastry shop, in a cosy setting with a sunny terrace. At the helm, Benoît Couvrand, Cyril Lignac's gourmet accomplice... You will find at this address a collection of chocolate bars, chocolate bars and cakes with a strong chocolate taste.

For more than a quarter of a century this small family business offers quality, old, local or organic chocolates and confections, works councils, communities and individuals who benefit from attractive prices through a loyalty card (10% discount) and promotions. Here you find real Nougat De, real bêtises of Cambrai, antan candy with taste, fruity flavors, sugar, soft colors, tender gimauves, white or coloured sugar and of course excellent homemade chocolates. But the amateurs of organic products go mainly to provide tasty organic chocolate platelets, black, black, milk, almonds, with a version for the very greedy: kilo! We uncovers a selection of teas at very competitive prices. The greater the house: The staff were friendly and helpful.

It takes a bold move to set up shop right next door to a colleague, but nevertheless a competitor as renowned as La Maison du Chocolat. But that's exactly what Patrick Roger dared to do with his boutique in Sèvres-Babylone. That said, this brilliant chocolatier has once again imagined an astonishing setting to magnify his chocolate offering. His talent as a sculptor is expressed here by long vertical iron rods - branches or roots - that run along the walls and are echoed at the feet of the central display case. A pleasure for the eyes and the palate!

For their first boutique, they chose the ^7th arrondissement. For the second, multi-starred chef Yannick Alléno and his pastry chef Aurélien Rivoire opted for the Sèvres-Babylone district. A bold choice, given that the area already boasts such illustrious names as La Maison du Chocolat and Patrick Roger. So how did they set themselves apart? By offering "gourmet, delicious, sugar-free chocolate". The two partners replace sugar with birch water. The result: chocolates that are good for you... and seriously delicious.

Founder of the Damyel brand, Richard Uzan, who has now left us, had a twofold objective: to offer excellent products that are also kosher. Target met! Damyel is synonymous with quality and, thanks to this sign, the practising Jewish community now has access to the best in the chocolate and confectionery sectors. The history of the house began in Sarcelles (95) in 1988. In addition to the historic Val-d'Oise boutique, the brand operates five points of sale in Paris. On their displays, mouthful chocolate and bars, chocolate specialities (mendiants, orangettes...), macaroons, sugared almonds... A very tempting offer.

Comptoir du Cacao is an institution dedicated to lovers of fine chocolates. This Parisian family-run chocolate factory works in the pure artisanal tradition. You'll discover a creative technique based on original cocoa beans and cocoa butter. In particular, you'll fall for the delicious puff pastry pralines, available in gourmet flavors such as hazelnut, salted butter caramel and coffee. The spicy "Cacao Péro" range, with accents of pepper, ginger or curry, will also delight your palate. The expertise of our master chocolatiers has won us many prestigious awards.

There's no need to write an article on Alain Ducasse, as his name is synonymous with gastronomic excellence... and ice cream! In his boutique on rue de la Roquette, the chef offers between fifteen and twenty flavors of sorbet and ice cream in seasonal rotation. The menu includes classics such as Peruvian chocolate ice cream, three-vanilla ice cream and creamy pistachio ice cream. But also more daring flavors, such as olive oil ice cream, for Mediterranean flavors, or bread ice cream, for a French touch.

This elegant Valrhona boutique offers a unique cocoa experience. You'll find delicious chocolate bonbons in a variety of collections, bars in different cocoa contents, gift boxes and, presented in 14 glass silos, couverture chocolates... tastings are unforgettable. A counter dedicated to cocoa mixology offers hot and cold drinks. A charming welcome.

Ms. Roy opened this elegant chocolate shop in 1948. If the house has changed hands since then, it has kept the name Roy, a guarantee of quality. Assortments, bars, truffles, beggars, orangettes, lollipops… The chocolate is available here in different shapes. Among the house's specialties are small squares (with matcha green tea or salt flower, for example) and Têtes brûlées Roy (a dark chocolate shell coated with granulated sugar and filled with a liquid butter caramel). Other delicacies, such as calissons, fruit pastes, honey or jams (from Papas Confituriers de l'Île de Ré) complete the offer.

The Plaq factory is a philosophy and a method, the Bean to bar: return to a simple and unadulterated chocolate making, made of high quality cocoa and sugar, while remaining in an ethical and responsible approach. In the beautiful workshop that serves as both a store and a café, you can taste 74% or 76% chocolate bars (the rest is organic cane sugar!), dark or milk, citrus, praline...

Between the Canal Saint-Martin and Place de la République, this bright, streamlined boutique is William Artigue's new playground. Here, this passionate young chocolatier gives free rein to all his know-how and undeniable creativity, using the finest raw ingredients and exclusively fresh fruit. You'll find not only chocolate bars and reinterpreted classics such as rochers pralinés, truffles and orangettes, but also homemade and seasonal creations, fruit jellies and other delights. Gourmets won't want to miss a visit.