The best chocolatiers New Aquitaine

This café offers on-site dining, but does not deliver.

Julie is a real enthusiast, and you only have to push open the door of her chocolate shop to be convinced. Located in the heart of the market district, this sweet-smelling shop is dedicated to gourmands. Having worked in some of the world's top chocolate houses, Julie, accompanied by her sister, offers not only fair-trade and organic chocolates, but also original creations and vegan and gluten-free pastries. We appreciate the Rochelaise (almond paste, cognac and pineau), the chocolate by the slice and the ice creams made by hand. La Cabosse is also committed to zero waste!

This charming factory outlet offers a wide range of expertise and the many creations of the renowned chocolatier: chocolates, tablettes, mendiants, cookies...at preferential prices for products with minor defects, but which in no way alter their quality! And a wide range of frozen desserts from the Boncolac factory, where regulars can find their favorite desserts. Normandy tarts, lemon tarts, Basque cakes and other delicacies. To your gourmet baskets!

In the Rue Bourbon chocolate factory, the Mélusine fairy delights gourmands. In the laboratory, Alexandre Burgault is in charge of production. In the boutique, his wife Sandrine welcomes you to their brand-new premises. The specialty: nougatines from Poitou, grêlons from Vienne, and crottes de bique (hazelnuts coated in dark chocolate). The chocolate bars and ganaches will delight you, as will the cakes, ice creams and home-made pastries you can sample in the establishment's tearoom.

Jean-Claude Berton is a chocolate enthusiast and specialist. He can't stop talking about his products, his specialities, his profession, the benefits of chocolate... At this address, you'll find a fine collection of handmade organic chocolates: the Boule du Futuroscope, the Châtelleraudais and the Descartes, as well as innovations like the Omégachoco bars. Here, we don't just treat you to sweets, the chocolatier opens his doors to share his know-how and the secrets of chocolate. Food lovers beware!

Yves Thuriès has its own plantations of cocoa beans in Ecuador and hazelnuts in Baleyssagues. The flavored ganaches sold in the store in downtown Agen offer an exquisite texture and taste. Marshmallow in the summer, Morello cherries with kirsch and marrons glacés in the winter, all "home-made", give rhythm to the seasons of our delicacy. Passers-by frequently stop in front of the windows where beautiful chocolate pieces illustrating the holidays of the year (Christmas, Valentine's Day, Easter, etc.) are displayed. Bravo the artist!

Rookyto began as a meeting between Chloé (Californian) and Romain (French) in a chocolate factory in Vietnam. Together, they traveled the tropics (then California and India) to learn more and more about the cocoa bean. Their new adventure takes root in Seignosse, in the heart of the artisan village: Les Ateliers de Larrigan. In their workshop-boutique (where you can watch the chocolate being made), you can already enjoy choosing between bars, gourmet treats, drinking chocolate and jams!

It was in 1670 that the ^1st mention of chocolate appeared in Bayonne, which was to become France's Cité du Chocolat. Since 1951, L'Atelier du Chocolat has been offering a bouquet of hand-crafted creations from a rigorous selection of the world's finest beans in its 6 boutiques across the Basque country. And the Saint-Jean-de-Luz boutique is the perfect showcase for the workshop's expertise. Bouquets de Chocolat®, chocolate spreads, boxes and boxes filled with chocolate, organic bars and bouquets, jams and fruit jellies... For yourself or as a gift!

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.

SARL GABORIT - Chocolatier is a chocolatier located in Biarritz. Run by Didier Gaborit, who was voted best chocolatier in the world in 1996, this establishment is renowned for its delicious chocolate creations.

Eric Vallegeas, who has been based in Saint-Martin-de-Ré for 20 years, moved to the mainland several years ago. Good news for all chocolate lovers! The son of an artisan baker and confectioner, he has nevertheless kept his laboratory on the island, which you can visit to see how the local specialities are produced. Don't look for the store in Laleu; from now on, you'll have to go opposite the hospital to buy these delicacies. It's the ideal place to pick up regional specialties such as the timeless chocolate sardines or the famous perles de Ré, melting caramel sweets coated in dark chocolate. The house specialty is caramel with fleur de sel and PDO butter. You'll also find a wide range of chocolate bars (dark, white and milk), chocolate spreads and chocolate pistoles to make all your pastries a success.

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.