CHOCOLATERIE DE L’ABBAYE DE BONNEVAL

Since its creation in 1878, the Cistercian Monial community of Bonneval Abbey draws most of its revenues from its chocolate shop. The nuns, who would keep their secrets from a Limoges chocolate-maker, work on the old, from the cocoa paste to the packaging. Their chocolate comes in the form of tablets, but also in rocks, malakishes, chocolate sticks, cream chocolates, oranges… But it's mostly the small chocolate bottles at the heart of liqueur - rum, pear or Triple Orange - that make the reputation of the chocolate shop. The manufacture is crafted by the monials as a priesthood through which they find peace of the soul. The Abbey chocolate is pure cocoa butter and the pralé made with crushed hazelnuts, sugar and cocoa, without artificial aroma or dye. Chocolate products are stamped with the Monastic logo and the Company's Living Heritage label.