The best chocolatiers Prades

The tasting chocolates are simply exquisite! To make them sublime, Mr. Torres chooses his raw materials with a meticulousness that forces admiration: Valencia almonds or Piedmont hazelnuts to make the pralines; seven forms of pralines, each more surprising than the next! Don't be mistaken, the mixtures of flavours for the macaroons are just as original: pepper-raspberry-Espelette pepper, Maury-raisin, peach-saffron... This former pastry chef, converted into a chocolate maker, will convince even the most conformist.