LE MOULIN DU CACAO
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The origin of this real chocolate factory dates back to 1970. The Cocoa Mill led by Daniel Eynard, authentic théobromeur, i. e. chocolate technologist assisted by his wife Monique, develops his products based on cocoa beans 100% Côte d'Ivoire. This master chocolate-pastry chef has even a pastry pastry in Abidjan, the capital of Côte d'Ivoire. The African sector is fully controlled: harvesting, selection, sun drying, cleaning, fermentation, roasting. The basic product is perfect. For the rest, it is the use of ingredients and the inspiration of the chef who makes the difference. We have the choice of sweets: Provençal pitcholinette, logissons de Provence, venelloises borealis, Touloubre pebbles, brulé truffles truffles, orange and lemon bark aiguillettes, chocolate candy, and chocolate tablette. You can even taste cocoa wine. All this is very strong in chocolate! But there is also the confectionery shop, which has candied fruits and nougats.
Members' reviews on LE MOULIN DU CACAO
2/degustation offered! finally!
3/explication by the only theobromor of France! explanation on technology transformation of cocoa!
4/ Top quality level! finally, the French chocolate, followed raw material, chocolate mono- original monovarietal, bars without lecithin, 100 chocolate candy models! mouldings Easter and Christmas!
and 3 specialities:
) candied olive with honey and herbs, chocolate bituminous mix has 78% cocoa,
B) LOGISSON provençal listed gourmet stage of the mouths of the rhône 2009 2010!
GO AND SEE, it is definitely worth it! the owner even brings back has car!
I discovered it when a visit to the bus our combination of pensioners! now I go there by bus once a month refuel!
I enjoyed in top candied olives!
but me I prefer their chocolate roots of ginger.
my husband take cocoa liqueur there not sugar for its diabetes!
to see the range of shelf has breathtaking!!!!!!!
the chocolatier is too nice and the chocolatiere very mignone pure dimensions D ivory! warm welcome you taste.