LE JARDIN CHOCOLAT

Cédric Da Costa Faro chose Aubrac and its wide open spaces to practice a profession that is rare in France today: chocolate roaster. He transforms cocoa beans harvested in the four corners of the world -in India, Africa, South America- into bars with explosive flavors. Cédric adheres to the Bean to bar movement whose objective is to magnify the true flavor of cocoa, without adding fat or vegetable flavoring. Cédric also produces a hazelnut spread from the South West of France and shares his know-how during workshops.