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🍫 Chocolate & confectionery
Artisan chocolatiers, confectioners, honeys, jams, home-baked biscuits. The bar is clear: the chocolatier works from beans or, at the very least, from quality couverture, never from industrial preparations dressed up for the part.
5 places in this category.
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Chocolate & confectionery
Guy Roux Chocolatier
French champion of sugar-free chocolate.
📍 Bout-du-Pont-de-Larn (81) — Occitanie
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Chocolate & confectionery
Sanhes
Farmhouse ice cream in Aveyron.
📍 Sainte-Radegonde (12) — Occitanie
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Chocolate & confectionery
La belle Aude
Whole-milk ice creams and full-fruit sorbets.
📍 CARCASSONNE (11) — Occitanie
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Chocolate & confectionery
Abbaye de Bonneval
Chocolate treats and quiet contemplation in Aveyron.
📍 Le Cayrol - Espalion (12) — Occitanie
Frequently asked questions
About chocolate & confectionery
What's the difference between artisan chocolatier and chocolatier?
The artisan transforms the couverture themselves (or even the cacao beans, hence "bean-to-bar"). A non-artisan chocolatier may buy in semi-finished products.
How do you store chocolate?
Between 16 and 18°C, away from light and strong odours. Never in the fridge (humidity). If "bloom" appears, it looks unsightly but is harmless.
What is bean-to-bar?
The chocolatier handles everything: bean roasting, conching, tempering, moulding. A movement born in the 2000s and well represented in France today.