The chocolate tempered on marble
From single-origin cocoa to pralines, bars and eggs: worked by hand, in small batches, all year round.
Tempering means waiting
The chocolate is melted, poured onto the marble and moved with the spatula until it reaches the right temperature. It takes minutes, every time, and it cannot be shortened.
When tempering is done well, the bar snaps cleanly, shines, and shows no white streaks. When it is not, you see it at once and start again.
We use a single-origin cocoa, 70% dark, and our own fresh milk for the milk chocolate. No vegetable fats other than cocoa butter.
What you will find at the counter
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Pralines
Gianduia, pistachio, whole hazelnut, coffee. In boxes of eight or sixteen, composed as you like.
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Bars
70% dark, milk, whole hazelnut, pistachio. From 80 grams, with the production date on the label.
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Hot chocolate
October to March, thick, made from the bar and not from powder. With cream whipped by us.
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Eggs with a surprise
From March, the egg is closed around a surprise you bring: a ring, a key, a note. The gift nobody forgets.
Questions about chocolate
How long does a bar keep?
Three months in a cool place, away from light. Not in the fridge: humidity brings the sugar to the surface and the bar goes dull.
Do you make sugar-free chocolate?
We have an 85% dark with little sugar and a bar sweetened with trehalose, the same base as the low glycaemic gelato flavours.
Can I order a box of pralines as a gift?
Yes, even on the day. For large boxes or several identical boxes, a day's notice.