Each chocolatier in Paris offers a unique journey into the realm of chocolate, where tradition meets innovation, and where every piece of chocolate tells a story of craftsmanship and passion. From the historic lanes of Saint-Germain to the bustling streets of Marais, Parisian chocolatiers, with their diverse backgrounds and unique approaches, create chocolates that are not just treats but artful expressions of their mastery.
In this exploration, we delve into the world of Paris’s top chocolatiers, where the likes of Jacques Genin and Chocolat Alain Ducasse showcase their unparalleled artistry. Each chocolatier brings their unique story, philosophy, and flavor to the fore, making Paris not just a destination but a chocolate pilgrimage for connoisseurs and enthusiasts alike. Join us as we embark on a decadent journey on where to buy the best chocolates in Paris.
Jacques Genin
Jacques Genin’s chocolate shop in Paris’s haut Marais is a testament to his dedication to minimal sweetening and the use of high-quality natural ingredients. His ganaches, such as ganache à la menthe with fresh mint leaves and ganache au miel de châtaignier with chestnut tree honey, showcase his innovative approach. Genin is also known for adventurous flavors like hazelnut praliné with capers. His commitment to quality makes his chocolates a must-try for chocolate lovers.
Chocolat Alain Ducasse
Alain Ducasse’s reputation for excellence in culinary arts extends to his chocolate venture. His shops offer a variety of chocolates, including truffles, bonbons, and single bean bars from different origins, reflecting his uncompromising commitment to detail and quality. The wide range of cocoa percentages available allows customers to explore different chocolate experiences, making it a unique destination for chocolate connoisseurs.
Patrick Roger
Patrick Roger, a knighted sculptor-chocolatier, combines his artistic talents with his chocolate creations. His boutiques, characterized by minimalist lighting and dominated by his chocolate sculptures, offer an array of chocolate bars and the special Délire number 6. His innovative approach to chocolate-making, coupled with the practicality of his packaging, particularly for travel, makes his chocolates a unique and distinguished choice.
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Debauve & Gallais
With over 200 years of history, Debauve & Gallais is renowned as the chocolatier of the Kings of France. Founded by Sulpice Debauve, a pharmacist turned chocolatier, the shop gained fame with chocolates favored by Queen Marie-Antoinette. Their creations have been a choice of royalty and famous personalities, offering a rich history with every chocolate piece.
Jean-Paul Hévin
Jean-Paul Hévin, recognized as “Meilleur Ouvrier de France” in patisserie-confectionery, is dedicated to introducing artisan-made chocolate. He carefully selects cocoa beans and crafts his chocolate bars with the precision of a winemaker crafting wine. His passion for the French flavor and chocolate culture is evident in his wide range of chocolates, which are as much a delight for the palate as they are for the eyes.
Pierre Marcolini
Though Belgian by origin, Pierre Marcolini has become an international chocolate maker known for his contemporary style. He emphasizes a “Bean to Bar” philosophy, highlighting his relationship with small-scale producers and the use of single bean varieties. His chocolate boutiques in Paris and other cities worldwide offer a modern chocolate experience with a diverse range of flavors and textures.
Henri Le Roux
Specializing in caramel, Henri Le Roux’s boutiques are a must-visit for caramel lovers. After studying chocolate and candy making in Switzerland and working in Paris, he created the renowned salted butter caramel, which has gained international acclaim. His approach to blending traditional ingredients like salted butter from Bretagne into his creations marks a unique spot in the Parisian chocolate scene.
Á l’Étoile d’Or
This intimate shop, managed by the generous owner Denise Acabo, is known for its selection of pralines, caramels, jellies, and chocolate bars. The old wood cabinets and glass display cases add to the charm, making it a Paris institution. It’s particularly famous for its refined selection of chocolate bars, each a testament to the art of chocolate-making.
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La Maison du Chocolat
Founded by Robert Linxe in 1977, La Maison du Chocolat is dedicated to restoring the nobility of chocolate. Linxe’s innovative approach includes using Asian spices, fresh fruits, and herbal infusions to create unique chocolates. The shop is celebrated for its apricot-infused truffles, salted caramel macarons, and hazelnut pralines.
Pierre Hermé
Known as the “Dior of Desserts,” Pierre Hermé is celebrated for his innovative combination of sweet and savory flavors. His Seville Orange Ganache and Lemon Ganache, covered in dark chocolate, are just a few examples of his unique creations. Hermé’s mastery in blending flavors and textures has earned him a distinguished place among Paris’s chocolatiers.
Maison Pralus
François Pralus, a master chocolatier, is renowned for his exceptional skill and creativity in chocolate making. He is one of the few chocolatiers in France who produces his own chocolate, starting from the cocoa beans. Pralus’ chocolates are known for their unique character, which he attributes to the different origins of the cocoa beans, much like fine wines are distinguished by their terroirs. His passion for cocoa led him to create a cocoa plantation in Madagascar, where he cultivates the Criollo variety, highly prized for its finesse. This commitment to quality and sustainability is evident in his diverse range of products, including about twenty 75% bars, three special blends, a 100% pure Criollo from Madagascar, and a strong 45% milk chocolate named Mélissa.
Top image: by Jessica Loaiza on Unsplash