The best chocolatiers France

The Chocolate maker highly recommended pastry Georges Larnicol is very famous. His delicious and fresh macaroons, fat-free animals and no taste reinforcer. A delicious taste that is accompanied by kouignettes^® (16 tastes),for maximum pleasure. Difficult say more, Larnicol House also produces pancakes (galettes huffleboard, cookies…) salted butter caramels, marshmallow lollipops.

Martial Ray is a master pastry chef and chocolate maker. His specialties are the cloud of Puy-de-Dôme, a meringue with honey, hazelnuts and almonds, homemade marshmallows and fruit jellies. He also makes a whole range of chocolate sweets, including the Andésite, with 75% dark chocolate and old-fashioned hazelnut praline, rolled in bitter cocoa. Delicious desserts will leave you with unforgettable memories, such as the Ebène with dark chocolate, praline and hazelnut crunch. In Le Cendre, the store has a laboratory and a tea room.

Welcome to Daniel Stoeffel's "mother house". Haguenau is where it all began for this famous Alsatian chocolatier. In the store, a wide range of products is available to suit all seasons: Easter chocolate fritters or molded rabbits, Santa Clauses, hearts, lipstick tubes, chocolate storks... Permanent creations include chocolate spreads and tablets. And as we know it's hard to resist, we sometimes suggest you try...

Debotté, a Nantes institution for three generations, a must for visitors, and still loved by the people of Nantes! The store on the Quai de la Fosse still amazes with its woodwork, chandeliers, friezes and scales classified as national heritage. Today, the two brothers have taken over: if Gérald is the chocolate maker, Josselin is the pastry chef. They have collected and preserved the paternal secrets of these strong and refined chocolates whose aromas seem to be part of the decor. Among the specialties of the house, the Mascaron, a dark chocolate rock filled with a crunchy praline and milk chocolate puff, created at the time when these mythological figures bloomed on rich facades to ward off evil spirits! Its magical power still seduces gourmets... Among the new products, try the Espelette pepper ganache with its heart of strawberry jelly, the 4 flavors sticks and the matcha tea chocolate. You will also find the famous berlingots from Nantes, and the Muscadet nantais which combines marinated grapes and dark chocolate. Josselin has inherited the family gift. His "pièce montée" is soft and light. You can taste his macaroons, Nantes cakes and other delicacies in the salons of the rue de Budapest or the rue Crébillon. Don't forget to buy your tea and coffee in the store on rue Copernic. And from now on, Debotté's homemade bread is also a beautiful baguette to take away! And in 2022 new ! the Mascaron pie is born : Breton shortbread, Mascaron with hazelnuts (Piedmont), dark chocolate ganache and dark chocolate plate ! Several formats exist, in stores or on order. We love this institution... When the weather is fine, you can also discover our homemade vacherin and other sweet treats!

This downtown boutique offers a beautiful setting for Pascal Prette's sublime chocolates. Here you will find retail chocolate ballotins and candies, creative pyramids made of cocoa, walnut shortbread and La Cendrée, the house speciality, a mixture of chocolate, nuts, hazelnuts, raisins, candied oranges, pistachios... Pascal Prette makes his own liqueur and his lemon and orange peels and pralines contain 70% fruit! The workshop can be visited on request and courses around the art of chocolate making can be scheduled.

We're crazy about Sébastien Hénon's chocolates, gourmet treats, confectionery, creative tablets and macaroons. After a stint as a pastry chef in Lyon, this chocolatier and confectioner returns to the Côte-d'Or, where he is expanding his hand-crafted collections. A boutique is opening in Dijon, another in Plombières-les-Dijon, where he creates and runs "Chocolatez" duo and pro workshops, and a third in the center of Pommard in 2023. What a lovely boutique!

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.

The steel and brick facade, in an industrial style, houses one of the wonders of Chazelles-sur-Lyon. In the historic pastry and chocolate factory of the Chambon brothers, pleasure begins with the eyes. From chocolate handbags to rose-covered cakes for Valentine's Day, every sweetness is devoured by the eyes. It would even be a shame to stop there, as these two craftsmen have mastered the skills of their trade. The delicate flavours intermingle for a unique experience.

Here is a place that is unanimously appreciated. A den of pleasure over which reigns Joël Durand, master chocolatier. His store is a beautiful discovery not to be missed, for the pleasure of the senses. You will find chocolates, but also a wide variety of original delicacies. Originality is the house's trademark, especially when it comes to flavour combinations. It can be a little unsettling, but always surprising. Chocolate with lily of the valley, with lavender... the chocolate maker from Saint-Rémois is full of imagination and creativity. To visit urgently!

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.

Push the door of this true Master chocolatier that are Sébastien Fautrelle. It invites you to share, to taste his chocolate palette and wines are served. That of Madagascar our preference, a fair and soft, fruity and balanced cocoa. Although side of Ecuador, cocoa deploys a subtle and delicate aroma, with an after-taste of flowers and honey. You are also advised the famous Rock of Revard or the box Pearls of chocolate, a programme... Pastries also a meringue café hazelnut, the croquette of Aix, but also dozens of macaroons including that with violet- cassis, or vervain. Here, everything is made on the spot, without addition of flavour, and chocolate is pure cocoa butter, fruits are fresh and natural aromatic plants... What happiness!

Year after year, Rémi Chapuis' patisserie-chocolaterie remains a favourite. With your senses on alert, you wander around the store with one fixed idea in mind: try everything! You'll have to choose between the éclairs or the margaux, the macarons or the praline rochers, the chocolates with fragrant ganaches or Guillaume's Conquest, THE house specialty. Hard work! But the smile and welcome of Sandrine, the owner, and the certainty of coming back make the ordeal surmountable.

The great chefs, pastry chefs and chocolate makers of France and elsewhere swear by Valrhona, the benchmark in chocolate. The house was founded in 1922 and the brand was born in 1947. Here, alongside the production workshop, you can compose your own box of chocolates, choose your own dessert, taste the new products... You can be sure that these delights are made from chocolate pods from the best plantations in the world. Dare to try them hot or cold, as sweets, with coffee or as an aperitif... We will forgive you all your excesses!

Settled for more than twenty years in Old Lille, Dominique Benoît puts all his know-how to the making of the "best chocolate" thanks to the rigorous selection of the best raw materials: chocolate from the grand cru cocoa plantations of Venezuela, Madagascar and Ecuador, almonds from Provence or hazelnuts from Piedmont. You will also find its sweets at the Place du Théâtre and at the Benoît Chocolatier workshop, a place where young and old can learn all the manufacturing secrets.

As soon as you walk through the door, you can smell the sweet aroma of chocolate and guess the little hands at work behind the counter of the store. For more than seventeen years, Maryse Ouellette-Fougeray has been making her own treats (37 flavors to choose from!), adding praline, of course, but also Espelette pepper, maniguette, various spices, rose water for the most romantic ones, or even maple syrup, directly imported from her brother's home by Maryse, a native of Quebec. During the summer season, you can enjoy delicious homemade ice cream.

Histoire de Chocolat has been a well-known name in the city of Le Ponant for more than 25 years. Three shops are located in the city centre: rue de Siam, rue Duquesne and rue Jean-Jaurès. Big and small occasions are an excuse to discover the many fine and tasty chocolates of the house, especially those that pay tribute to the city of Brest and its heritage. Chocolate candies with the sweet names of La Recouvrance, Bijou de Siam or La Belle-Poule and L'Abeille Bourbon will make original gifts!

It is under the leadership of Christophe Henninger that this beautiful chocolate factory is a reference in the Perche region. Open from Wednesday to Sunday, you will enjoy the inventive and very professional team of chocolatiers and pastry chefs. Among the specialties: praline candies, ganaches, macarons, saint-honoré, chocolate tarts and some new products such as chocolate bars with caramelized hazelnuts. Also maintained, the very close collaboration with the greatest chocolate houses: we love it.

Named after its creators, Agnès and Pierre, this workshop-boutique is above all a four-handed adventure. Both trained in pastry and chocolate making, Agnès and Pierre select the best ingredients and make chocolates and macaroons in a traditional way to achieve a result of rare delicacy and quality. Agnès and Pierre also make lollipops, marshmallows, caramels, and chewy bars.

Founded in 1936 in Limoux, Maison Bor is a renowned nougat maker. The factory has since been taken over and enlarged, and Maison Bor has set up shop on Place Carnot in Carcassonne. Here, at any time of day, you can enjoy one of their wonderful home-made pastries, accompanied by one of the 14 different teas on the menu, or one of the 10 exclusive herbal teas. The fast-food area at lunchtime lets you sample local produce and Aude wines, and you can sit out on the terrace in all seasons, thanks to the soft plaids on their deckchairs...

La Grange aux Truffes is home to exceptional chocolate dishes.Jan Vanderborght, pastry chef, baker and chocolatier, trained in Belgium. Now settled in the Lot region, he offers his creations and makes yours on request. From 35 different chocolates in ballotins to bars, including gourmet - and sometimes naughty - figurines, our chocolatier responds to every event. New: in summer, you can enjoy the tea room, with homemade cakes and ice cream, on the terrace or in the garden. Gourmands, your paradise is here.

Under the arcades of the Place des Héros, this chocolate factory is one of the few in France to make its chocolate from beans that it selects and roasts itself. The production takes place in the chocolate factory of Beussent in Pas-de-Calais, which it is possible to visit, and in Lachelle, in Picardy. The specialties of the house? The chocolate with the hammer, the pralines with the old, a selection of chocolate of various vintages (Madagascar, Trinidad, Venezuela, Ecuador), more or less proportioned in cocoa according to the tastes... Smiling and pleasant welcome.

It was here, in Charolles, that (the late) Bernard Dufoux founded his first chocolate factory, in 1960. Since then, the company has gone from strength to strength. In addition to its tempting boutique, the Charolles address is worth a detour for its production workshop, where chocolatiers and pastry chefs reveal the secrets of their trade to the public, and give classes. The chocolates they make are of the highest quality, using sometimes rare cocoa beans and exceptional hazelnuts and pistachios. Attractive subjects in original shapes are also produced for special events.

The establishment continues to explore the gourmet delights crafted with unbridled passion by Frédéric Pellier-Cuit. Let yourself be seduced as you step through the doors of this chocolate factory nestled in the heart of the Bauges massif, on the outskirts of Lescheraines, and plunge into a world of varied delights: chocolates, confectionery, artisanal ice creams made with organic milk from the Bauges farm, entremets, cakes... An irresistible invitation to indulge in gourmet pleasures.

The house Héloin is appreciated by all the great Norman gourmands since 1830. You can find melting chocolate bites, chocolate blocks by weight (dark, white, milk...), golden blocks, fruit jellies, calissons, old-fashioned candies (grey paste, licorice, violets...), Rouen apple sugars... And a multitude of other gourmet products to offer to yourself or to your loved ones. This confectionery is, since many years, a real institution of the old Rouen, especially as the reception is particularly pleasant!

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.

In 2015, Maud began making organic and fair-trade chocolates in her workshop, to sell at trade fairs or Christmas markets. Her delicious creations are such a hit with gourmets that, in 2019, she opened her own boutique, with just as many sweet treats to discover, led by her regional specialty, champenoise strawberries soaked in champagne ratafia, but also salted butter caramel munchies, owls filled with marshmallow and lots of other fun shapes, unicorns, robots or legos... a real treat!

The house has existed since 1946. Here, you can enjoy a wonderful, creamy hot chocolate in the tearoom accompanied by a succulent cake, and leave with some of the house's specialties such as the Rocs de Granville, caramelized puffed wheat, caramel chocolates, infused with cinnamon stick, ginger, star anise, raspberry pulp. Yver also makes pastries and macaroons that have nothing to envy the best. As you can see, this is the ultimate in this field.

Carli NANTES, a patisserie-chocolatier since 1948, enchants your taste buds with its refined creations. Recognized as one of the world's top 100 chocolatiers and awarded the Tablette d'Or every year since 2019, Carli is a symbol of French elegance and savoir-vivre. In its 9 boutiques in Nantes, Ancenis, Chateaubriant, Saint-Nazaire, Vallet, Cholet, Blain and Sainte-Luce, discover a delicious selection of chocolates made from quality cocoas. You'll be making a responsible purchase, as these delicacies comply with sustainability standards and come in recyclable and reusable packaging.

The Belgian specialist known for its white-coated chocolates, although all the chocolates (and there are dozens and dozens of references) stamped with the brand are good. Léonidas is present all over France, so it's not a small artisan chocolatier, but it does have real know-how. Numerous assortments to offer. You can also enjoy ice cream, one of the best things you can do on a long summer's day or a long winter's evening.

If there were a chocolate street in Avignon, this is it, and we'd name it after Aline Géhant, who opened her boutique here in 2009. An artisan chocolatier of excellence, she is unanimously acclaimed by her discerning clientele. Purists can indulge their sweet tooth with the classic ranges: dark chocolate palets, hazelnut or crunchy pralines, plain dark or milk ganaches, and the Noir de Provence combining cocoa from Grenada and Ghana. The curious can choose from a range of creations, including star anise, honey, thyme and lavender chocolates.

Philippe Compte and his wife Alexia have turned the place into a cavern of Ali Baba and a temple to gourmands. Pastries, macaroons, chocolates and ice creams are all revisited to discover new flavors. The pastries and confections are to die for, and Philippe was voted one of France's 100 best chocolatiers. And here's a tip: he works around the clock, so you can order your pastries from him in the morning and enjoy them at home in the afternoon! At lunchtime, the tearoom serves a variety of salads and snacks.

The showcase with its chocolate sculptures gives an insight into the talent of Eric Lamy, a master craftsman, often rewarded. From the threshold of the shop a dry chocolate aroma takes you! In radius, bogeyman, hailing, gold pucks, chocolates with multiple flavours (35 varieties) try you. Mary tells you all the wonders her husband develops under your greedy eyes. It is in front of visitors that Eric flows, mould, works, shapes chocolate, always in search of new flavours.

Maison Castan was founded by René Castan in 1989. Claire Castan has now taken up the torch to perpetuate the tradition. The values passed on by this fine chocolate factory remain unchanged: quality products are carefully handcrafted to tantalize our taste buds! Specialties include Cabosse gingembre, Salidou, Coeur Provençal, Framboisissimo and even Toulousaine, with figs, honey and walnuts...

It is one of the oldest hotels in Tutti-frutti and therefore the benchmark in chocolates and other delicacies.

At Henriet, a Biarritz institution and pillar of the local gourmet scene, you'll find chocolate in all its forms and tourons (an almond paste preparation). The Basque beret, a range of refined chocolates with character, praline bites and cocoa powder... As for pastries, the house's great classics and seasonal novelties rub shoulders, such as gâteau basque, baba au rhum, saint-honoré, ganache passion cognac, florentin, not forgetting ice creams and sorbets. A warm welcome awaits you.

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.

Here, the XL 40 (chocolate ganache combined with Armagnac from the Domaine d'Ognoas) is next to the Cahuète d'Aquitaine (60% peanuts from Soustons-Landes) and other specialties such as the Dudu, a sweet madeleine-mango cookie praline and chocolate icing crunch, to be tasted on the end of a stick. And the chocolate escarpin by Delphine Carrère, master pastry chef and chocolatier, has become a classic. She also makes your inspirations from the best chocolates (Mexico, Venezuela, Trinidad, Santo Domingo, Papua...).

Located at number 2 rue de Paris, the shop is unmistakable with its design and refined display case, and its forest green counter. It is an imposing chocolate sculpture that captures the eye of the passer-by, pushing any cocoa lover to cross the threshold of this curious shop. Once inside, indulge in the delicacies and discover the distinguished creations of the famous chocolate maker: chocolates with lemon-basil, ginger root, vanilla marzipan with sesame, Sechuan berries or Creole rum. Patrick Roger is a true chocolate artist known for his majestic chocolate sculptures considered and exhibited as works of art. He opened no less than eight chocolate factories in Paris and Sceaux. His creations of great gustatory subtlety are to be damned!

After Gérardmer, the Schmitt chocolatiers set up shop in Nancy in 2011, delighting gourmet Nancy residents and visiting tourists every day. Based in the Vosges, Jean-Élie and Jérôme Schmitt handcraft the products, which are sold by Nicolas in Nancy. Winner of the "Tablettes d'Or" prize in the "Guide des Croqueurs de Chocolat", he created the magnificent "Tablette Stanislas", named after the famous square. The chocolates come in amazing flavors, and you can also indulge in Granit, Daffodil Onions or Mirabelle Gingerbread!

Raphaël combines passion and know-how. He pays attention to detail to offer the best. You'll be delighted by the viennoiseries, croissants, pains au chocolat, praline brioches, excellent individual entremets, whether classic or with more surprising flavors, and family-size creations with seasonal fruit. They also make pastry Christmas logs (raspberry crunch, almond praline crunch, etc.). Chocolate assortments, ballotins and Easter creations. Order birthday cakes and pièces montées. Tearoom.

It's customary to bring back a bottle of Badoit from a trip to Saint-Galmier, and it's even better if it's made of chocolate! In his elegant, uncluttered boutique, Anthony Pailleux, a renowned chocolatier in his thirties, selected at the end of 2019 by the jury of the "Talents Gourmands" competition, offers you some filled with Balnéarian cobblestones, a praline and roasted hazelnut slivers coated with cocoa powder, taking the shape of the village's alleyways. But the product range doesn't stop there, it's highly diversified, with handmade confections made for the most part from fresh fruit, creamy caramels or marrons glacés. Creative delights!

Discover the creations of this chocolate maker and Meilleur Ouvrier de France. Here, we love chocolate in pralines, ganaches, tiles, bars... The pastries, made with local products, are delicate and graphic, like the Ty Breizh: pain de gêne, pecan crunch, caramel with fleur de sel, Madagascar vanilla mousse and caramel icing. A few steps away is the pastry shop and the tea room of the same house.

Pralus is a favourite with the greedy. Let's be fair and let's give Pralus back its Loire origin and the excellence of its know-how in terms of praline brioche, pastries and chocolate. One of the last to work directly with cocoa beans to obtain great vintages presented with care in wooden cases. Success guaranteed in a gourmet city where people rush to savour the Praluline as well as to offer chocolates with a unique taste, sold with a smile and in the right way.

This boutique showcases the original creations of Thuriès. This chocolatier-harvester is a former Companion of the Tour de France, MOF pastry chef-chocolatier-confiseur and ice-cream maker. Here, gourmets discover chocolates made with cocoa from plantations in San Fernando (Ecuador) and the South-West. We love the variety of the chocolates. Fruity, floral, dark, milk, etc. The store's Truffelines (a base of crêpe dentelle and praline), Bouchons (dark praline chocolate bonbons) and Noisirons (confectionery with honey, candied fruit and hazelnuts) are also very appealing. But we're also looking forward to other delights, such as demi-macarons, caramel, pralines and spreads. Something for everyone!

In Beaune, Dijon and Besançon, Fabrice Gillotte's shop windows are deliciously gourmet. This MOF chocolatier has won the hearts of chocolate lovers everywhere. A Grand Atelier in Norges-la-Ville, a blue-and-white store in Beaune, a chic, minimalist decor. Caramel-filled butters, macaroon pyramids, pure butter shortbread, soft cakes with melting hearts... everything is exquisite. For your special events, Fabrice Gillotte creates themed sculptures, from a 1.20 m-long love affair to giant mushrooms. What art!

In this store, which graces the streets with its cocoa-flavored fragrance, you can buy homemade chocolates that will devour your eyes. Whether you prefer the classic or the original, the knowledgeable sales assistant will find the chocolate that's just right for you: Mathildette with almonds, vagues en nougatines, Hortus, Pic Saint Loup, Mont Aigoual, all will stimulate your taste buds! Local policy dictates that the almonds and honey used come from producers in the region, which is all the more reason to drop in!

Founded in Lourdes in 1729 by apothecary Pailhasson, Chocolaterie Pailhasson is France's oldest chocolate house. As early as the ^19th century, its delicious creations charmed the imperial court of Napoleon III and attracted prestigious customers, including Pope Leo XIII and Empress Eugénie. The rigorous selection of the finest cocoa vintages and the exaltation of their unique flavors are at the heart of its heritage. This demand for quality endures, and the master chocolatiers continue to innovate, to satisfy and surprise gourmets.