The best chocolatiers Vendée

The unavoidable chocolate maker from Yonne has 4 other shops in the Vendée and its Chocolate Museum. The chocolates of this artisan are among the best in the Vendée. On the front page, various flavoured or pure ganaches, creations such as the Vendée heart and the town's official delicacy, La Napoline bearing the effigy of Napoleon, an award-winning chocolate. Other sweets: bars, spreads, homemade chocolate powder, verrines, macaroons, ice creams and above all pastries: the Vendée pavé, the crunchy, the caramel flower, the Mont-Blanc.

In a 400^m2 futuristic style building the shop and laboratory of renowned chocolatier Vincent Vallée, best chocolatier in the world 2015. He creates chocolate sweets, confectionery, ice cream and other delicacies. In the shop, like a jeweller's showcase, chocolate sweets made from pure dark ganaches, grand cru origins, 100% pralines, spicy or fruity dark ganaches, caramels reminiscent of coloured glass balls and macaroons

The Chocolatier Sablais, in addition to its vast boutique, also opens the doors of its production site for guided tours with the program, the discovery of the profession of chocolate maker, the origin and manufacture of chocolates, cookies and candies. After watching the film, you can visit the shop and all the delicacies made on site. More than 250 references of chocolates, pralines and homemade sweets. In addition to chocolates by weight, mouldings, chocolates with various alcohols, truffles, pistols, biscuits.

This essential chocolate maker has 4 other brands in the Vendée and its Chocolate Museum in La Roche-sur-Yon. Gelencser chocolates are among the best in the Vendée. It is in Chantonnay, that the story began in 1956, with Patrick Gelencser's grandfather. Among the flagship chocolates: flavoured or pure ganaches, orange aiguillettes, florentines, mendiants, the Vendée heart, dried fruit tablets, spreadable paste? Cakes, mainly chocolate-based, are a delight, as are chocolate verrines and macaroons. An institution!

Dominique and Yoan, master chocolatiers, rigorously select cocoa beans to create the finest chocolates. Handcrafted according to traditional recipes, they add their creativity to the mix. In the boutique or online, chocolate bonbons and personalized chocolates, with specialties such as croquants (roasted dried fruit, then caramelized, pre-coated with a homemade praline (cooked in a copper cauldron), sublimated with a fine layer of 100% cocoa butter chocolate), and p'tits Q... Visits and workshops available.

Both a chocolate factory and a delicatessen, Maison d'Oya, which opened in 2020, has already won a number of awards at the Academy of Chocolate's international competition in London, including a gold medal for its Crunchy spread and a bronze medal for its Beauvoir fleur de sel praliné. Florence, a chocolatier, makes these delicacies in her Port Joinville workshop. Chocolates in bar or tasting box format. Also on sale: teas, caviar, truffles and spices.

Jean-Michel Mortreau makes organic chocolate. Pure cocoa butter chocolates, without added vegetable fats and without soy lecithin, the chocolates and all the ingredients used in the recipes of this chocolate maker are organically grown. The beans come from the Dominican Republic, West Africa and Peru. Vast choice of chocolate: dark, white or milk chocolate bars, pralines and chocolate candies, molds and figurines...