What makes chocolate bitter?

Chocolate Envelopes
Chocolate blind tasting

At a recent chocolate lecture, I asked the crowd what each type of chocolate evoked to them. White chocolate? Not real chocolate (ahem.) Milk chocolate? Sweet. When I said “dark chocolate”, the answer was unanimous: bitter. I wasn’t really surprised. The first time I tried a 99% bar, I almost spit it up. Thankfully, the 37 Chocolates challenge made me realize that a good dark chocolate didn’t have to taste bitter. In fact, some beans make an excellent 100% dark chocolate bar, without a trace of bitterness. So, why are some dark chocolate bars bitter? To answer that question, we need to look at the ingredients in chocolate.

To make chocolate, you need cacao or cocoa beans (it’s really the same thing.) Genetics, fermentation, and roasting will all impact chocolate flavor. Cacao is an agricultural product and not all beans are created equal. Just like a Granny Smith apple is more acidic than a Gala, some cacao beans are more bitter than others. Fermentation is a complicated topic, but it’s easy to imagine the results of bad fermentation (mold.)

Now, let’s take a look at roasting. I had long heard rumors of big companies over-roasting their beans, but I’d never seen evidence of that. All of this changed last summer when I got my hands on a roasted cacao bean husk* from a very large chocolate company. I won’t tell you which one, but I bet you can guess.

Overroasted Cacao

On my left, a roasted cacao bean husk from that large chocolate company. On my right, a cocoa bean from Sierra Nevada in Colombia roasted by much smaller, award-winning chocolate company. The bean on the left was over-roasted, to the point of being burnt. What does burnt food taste like?

Bitter.

However, dark chocolate doesn’t have to taste bitter. The combination of quality cacao beans, careful fermentation, and gentle roasting can create beautiful, intense, but not bitter dark chocolate. Granted, those bars won’t cost the same as industrial chocolate, but which color cacao bean would you rather put in your body? So head to your local coffee shop or specialty food store and start browsing the chocolate section. Your taste buds will thank you.

* The husk is the outside part of a cacao bean, one that is removed and discarded during the chocolate-making process (the fancy name is “winnowed.”) Inside the husk is the cacao nib, which will ground into chocolate. 

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The 37 Chocolates Guide to Paris Chocolate Shops

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Sign for almond milk hot chocolate in front of Rrraw in Paris

In 2017, I wrote about Three Paris Chocolate Shops You Must Visit on Bar & Cocoa’s blog. Since then, many of you have used the article to plan your bean-to-bar adventures, which is amazing! But two years later, it’s time for an update.

The chocolate scene has indeed changed a lot in a very short amount of time. Once a small shop in Montmartre, Kosak has now launched their distribution company, making bean-to-bar chocolate more accessible than ever. Department stores like Galeries Lafayette and Printemps have stepped up their chocolate game, making their gourmet departments definitely worth a visit. Plus, I discovered new bean-to-bar shops.

This new “37 Chocolates Guide to Paris” should come in handy if you plan on spending a vacation there soon. Feel free to email it to a friend, share it on Facebook or Pinterest… Anything to spread the word on good chocolate! 

Keep in mind this post isn’t a comprehensive list of ALL chocolate shops in Paris. Instead, it’s a timely, sometimes quirky, chocolate-centric list of places where I’ve personally shopped at. You’ll notice some classics are missing — À la Mère de Famille and A l’Etoile d’Or  — because I’ve not been there (yet) and, besides, I like to do things differently. I hope you find the list useful and remember to report back with YOUR chocolate finds in Paris. Bon voyage !

Tip: I use the Mapstr app to save addresses on my phone. You can set up the app so your phone vibrate if you’re close to any of your saved locations.

Ara Chocolat

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Owner Andres Zakhour with a vegan chocolate popsicle

Located near Gare du Nord, Ara Chocolat is an off-the-beaten path gem that will delight bean-to-bar chocolate enthusiasts. In their shoe-size shop, owners Andres and Sabrina Zakhour turn ethically traded cocoa beans into bars, bonbons, and popsicles. Depending on the weather, you’ll find hot chocolate or frozen treats to enjoy by the window, as well as bars and bonbons to bring to your hotel room. All their chocolate goods boast complex, bold flavors, but it’s the bonbons that stood out to me. Without dairy to mute their flavor, their fillings taste strong and bold. One year after trying them, I still remember how the praline and citrus versions felt on my tongue.

Good to know: all of Ara Chocolat’s products are vegan, a rare feat for a Parisian chocolate shop.

Ara Chocolat
54 Rue de Dunkerque
75009 Paris
Open from noon – 7 PM, closed on Tuesdays and Sundays

Phone +33 7 85 14 92 57/ +33 6 70 09 87 75

Des Gâteaux et du Pain

Four words: best croissants in Paris.

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Des Gâteaux et du Pain’s super buttery croissants

Des Gâteaux et du Pain
63, boulevard Pasteur
75015 Paris – France

Jacques Genin

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Jacques Genin’s pâtes de fruits and chocolate bonbons

When I think of chocolate shops in Paris, chocolatier Jacques Genin’s always comes to mind. His chocolate bonbons are fantastic, both delicate and flavorful (don’t miss the mint ones!) but what makes their shop on Rue de Turenne a must-visit is the attention to a million of details.

First, the space: large, airy, and calm, with fresh flower arrangement and the coolest spiral staircase to look at. Next, the food: chocolates, yes, but also barely sweetened pâtes de fruits (fruit pastes) in a myriad flavors (red pepper, anyone?), and, my favorite, the Paris-Brest. Genin’s take on the classic French pastry is surprisingly light, with an intense just-roasted-hazelnut flavor. It’s hands-down the most delicious Paris-Brest I’ve had to date.

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Jacques Genin’s Paris-Brest

For the best experience, come with close friends or family and order tea from the thoughtfully sourced menu. When so many places would skimp on the quality of the beverage “because it’s a chocolate place,” Genin offers perfectly brewed tea sourced from the finest plantations. The tea is served with an array of complementary chocolates and pâtes de fruits, just because. Two years ago, I remember leaving my table well fed and cared for. Isn’t that what we all want?

Jacques Genin
133 rue de Turenne
75003 Paris

Métro : République, Filles du Calvaire, Temple
Open Tuesday – Sunday, 11 AM – 7 PM (7:30 PM on Saturdays)

Kosak

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An ice cream parlor/bean-to-bar shop, Kosak offers the largest selection of bean-to-bar chocolate in Paris. When I discovered Kosak on Instagram, I quickly fell for its famed chocolate wall. When I started chatting with their friendly owners, Nathalie and Catherine, I realized we shared a similar vision of chocolate. We talk about bars in the similar terms: they don’t bat an eye when I say Svenska Kakaobolaget’s bars taste punk rock because they feel that way, too. That’s why they commissioned me to write all the product descriptions on their website and distribution catalog.

In a city that many perceive as a large scale museum, Kosak holds proof that chocolate doesn’t have to be this precious thing served with white gloves and a whisper, but a fun, flavor-filled food. At Kosak, chocolate can be crunchy like a piece of Ajala Rustic bar, sophisticated like a bite of Solkiki Chocolatemaker’s salted caramel coconut bar, and bold like Hogarth Chocolate’s Gianduia.

In 2018, Kosak launched a distribution company, making their international selection of bean-to-bar available outside of their Montmartre shop. You’ll find a Kosak display at the ground floor of Lafayette Gourmet (see below,) as well as at Galeries Lafayette’s new Champs-Elysées location.

Tip: have lunch at Soul Kitchen up the street, then head down for a chat, chocolate samples, and a bag full of memories. Oh and don’t remember to take a selfie by the wall!

Kosak
106 rue Caulaincourt
75018 Paris

Métro : Lamarck-Caulaincourt

Tel: +(33) 9 80 73 35 60
Open from 11 AM – 8 PM, closed on Mondays.

Lafayette Gourmet

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Chocolate bonbons by La Manufacture par Alain Ducasse at Lafayette Gourmet

In an ideal world, every tourist would spend at least two weeks in Paris, enough to visit all of the museums and eat all of the food. In real life, some of us can only devote a few hours, if that, to chocolate shopping. So, what’s a time-strapped chocolate enthusiast to to?  Head straight to Lafayette Gourmet.

Located behind the legendary Opéra, this food hall gathers creations from some of the city’s most renowned pastry chefs and chocolatiers.

On the first floor, you’ll find creations by chocolatiers Pierre Marcolini and Jean-Paul Hévin. Bean-to-bar aficionados will head straight to Alain Ducasse’s corner to shop for single origin bars (recommended: Mexico.) All chocolate products were available for sampling, so feel free to ask for a small bite to help you select the right bars and bonbons. The chocolate-covered candied citrus were delicious. Before you leave the floor, make sure to stop by Sadaharu Aoki’s booth for Japanese-inspired creations.

Next, take the escalator to the ground flour and browse through Bonnat’s bars and Kosak’s second chocolate wall. Selection may include bars by Ajala (Czech Republic,) Chocolate Tree (Scotland,) Hogarth Chocolate (New Zealand,) and Svenska Kakaobolaget (Sweden.)

Good to know: the bathroom on the top floor is free and very clean.

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Praline-filled bars by La Manufacture par Alain Ducasse at Lafayette Gourmet

Lafayette Gourmet
35 boulevard Haussmann
75009 Paris

Métro : Opéra

Open Monday to Saturday from 8:30 AM until 9:30 PM. Closed on Sundays.

La Récolte

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Chocolat Madagascar at La Récolte

On the Well Tempered podcast, Karine Guillemette once shared that Chocolat Madagascar’s 100% chocolate would be a bar she’d bring to the cosmos. When I heard that, I knew I had to try it. Sadly, the bar is almost impossible to find in the US, although you can get it on Bar & Cocoa’s website.

Thankfully, the universe had my back: on my way to Pralus last year, a small, fresh convenience shop called La Récolte caught my eye, so I went in. The teeny tiny shop only carried one brand of chocolate — you guessed it — Chocolat Madagascar. I was obviously thrilled to find the 100% bar, which I tried it within an hour.

So what does it taste like? Well, the keto and Paleo-friendly bar boasts a lovely acidity, a slight fruity sweetness, but zero bitterness. It’s super addictive and I can see it being my new go-to afternoon pick-me-up. Grab it at either one of La Récolte’s locations in Paris.

La Récolte Batignolles
18 boulevard des Batignolles
75017 Paris

La Récolte Beaubourg
43 rue Beaubourg
75003 Paris

Monoprix

Monoprix? Yes, people, Monoprix. For those who don’t know, Monoprix is a large chain of grocery stores (with cult-like following, I may add) and I urge you to explore at least one of them during your trip because that’s where real Parisians actually shop!

If you’re a chocolate-loving tourist, browse the chocolate selection for a quick reality check. No, French people don’t eat chocolates from Jacques Genin on a daily basis, they buy mass-produced chocolate like everyone else. Grab some bars before checking out the (stylish! affordable!) clothes selection.

Monoprix 
Multiple locations across Paris

Pierre Hermé

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Who needs fashion boutiques when you have Pierre Hermé? OK, I exaggerate a bit, but please, don’t leave Paris without a stop at Pierre Hermé’s flagship store. Known as “the Picasso of Pastry”, Pierre Hermé dusted off the world of French pastry with his semi-annual collections and beautiful macarons with inventive fillings, such as passion fruit milk chocolate.

While he reached cult status with his Ispahan, a delicate pastry blending litchi, rose, and raspberry, Hermé is a wizard when it comes to chocolate. He’s the author of a dessert chocolate cookbook and, in 2017, he developed a macaron-based dessert filled with Belize single origin chocolate from the Xibun estate. The pastry was surprisingly bright and I loved the contrast with the candied almonds.

Simply put, a stop at Pierre Hermé’s store will refill your creative tank.

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Pierre Hermé Paris
72 rue de Bonaparte
75006 Paris

Open Sunday to Friday from 10:00 AM to 7:00 PM and Saturday from 10:00 AM to 8:00 PM.

Pralus

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The Pralus shop on rue de Rambuteau

Granted, Pralus doesn’t make chocolate in Paris, but their stores are so beautiful and welcoming that I suggest pushing their doors. At the Rambuteau location, you’ll find the company’s entire single origin range (hmmm, Trinidad) next to the famous pink-praline-filled brioche, which you can sample for free.

After making bean-to-bar chocolate before bean-to-bar was a thing, Pralus has continued to innovate and stay relevant to the contemporary chocolate scene. Case in point: the Carré de Café bar, a square bar made where cocoa butter acts as a vehicle for Arabica coffee. There are two versions of this bar, milk and dark, both of which will deliver your caffeine fix in the sweetest way.

If your budget and suitcase space are limited, grab a Barre Infernale (bar from hell), a thick chocolate bar filled with a sweet, high quality filling like nougat or orange. My favorite? Pistachio.

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The whole range of Pralus Barre Infernale bars

Although there are three Pralus shops in Paris, I recommend visiting the one on rue Rambuteau because of its more convenient hours. Plus, it’s located near Centre Pompidou, which you don’t want to miss.

Pralus
35 rue Rambuteau
75004 Paris
Tél.: +33 (0)1 57 40 84 55

Métro Rambuteau

Opening hours: 10 AM – 8 PM Monday to Saturday, 10 AM- 7 PM on Sundays.

Printemps du Goût

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I said it before and I’ll say it again — Chocolat Encuentro was the best chocolate surprise of 2018. So, when co-founder Antoine told me to stop by Printemps du Goût, one of their retailers, I knew I could trust his taste!

Located on the 7th floor of Printemps Homme department store, the newly renovated specialty food store is a gem with an entire aisle devoted to chocolate, all with an unbeatable view of the Eiffel Tower. You’ll find bars by Chapon, Michel Cluizel, Chocolat Encuentro of course, as well as some lesser known brands.

What I respect and appreciate the most is that every single product featured in the shop was selected as part of a blind tasting. As the flyer indicated, “good thing for some, too bad for others.”

Good to know: Printemps du Goût isn’t located far from Lafayette Gourmet, so you could visit them both the same day.

Tip: consider ordering a coffee from Cafe Lomi and sip your espresso while taking in the view.

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Printemps du Goût
107 Rue de Provence
75009 Paris
Closed on Sundays

Rrraw

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Rrraw’s hot chocolate in Paris

A bean-to-bar workshop with storefront located in the heart of Paris, Rrraw makes chocolate products using only unroasted Peruvian beans. The brightly-lit shop carries a nice range of products, from cocoa beans and bars, to bonbons and hot chocolate.

While no bar really wowed me (I’m not a fan of chocolate made from unroasted beans, the aftertaste can sometimes be… odd), I really liked the licorice one. And if I liked the cube-shaped bonbons, it’s the hot chocolate I loved.

Made with almond milk and served with an assortment of chocolate goodies, it was rich, chocolatey, not too sweet, and without any of that weird, artificial almond aftertaste. It was also very easy to digest. The warm sun didn’t deter me from sipping my cup behind the glass window, watching people go by at the bustling intersection. The drink was soothing and the shop felt like a haven as I was preparing for my very first Parisian chocolate tasting with Kosak. To me, the drink is reason alone to discover Rrraw.

Tip: if you do go, consider having lunch at the nearby MÛRE first. All the cool Parisians gather at this veggie-centric, organic cafeteria and you want to be part of them, too. Merci to my friend Eliane for recommending it to me.

Rrraw Cacao Factory
8 rue de Mulhouse
75002 Paris France
Tel: +33 7 83 78 21 38

Open Monday – Friday, 11:30 AM – 7:30 PM. Closed on Sundays.

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My Top 5 Books for New Chocolate Enthusiasts

** This post contains affiliate links.**

For years, it felt like the world of chocolate books was divided in two: on one side, baking books with beautiful photos and super indulgent recipes — triple chocolate mousse cake, anyone? — on the other, serious books with in-depth information cacao genetics and the Mesoamerican roots of chocolate — too ambitious reads for a sleep-deprived mom.

As a new chocolate enthusiast in 2015, I longed for books I could read after putting the kids to bed, i.e. entertaining enough to keep me turn the pages, but with enough informative to deepen my chocolate knowledge.

Thankfully, the past couple of years have brought an abundance of books that fit that niche. With the holidays on the horizon, I thought I’d share my top 5 chocolate books for chocolate enthusiasts of all ages.

From Cocoa Beans to Chocolate, written by Bridget Heos, illustated by Stephanie Fizer Coleman

58693D16-C1F1-4BEB-8EAA-A8BBCA6367FBWritten for a junior audience, From Cocoa Beans to Chocolate by Bridget Heos covers all aspects of chocolate production, from the cacao growing on a fair trade plantation in the equator “where it’s warm all year” to chocolate-making in a “small chocolate factory.” With lively illustrations by Stefanie Fizer Coleman, this kids book provides a simplified yet accurate overview of the chocolate making process.

Bean-to-Bar Chocolate, America’s Craft Chocolate Revolution by Megan Giller

B2B Megan Giller

To the non-initiated, the world of bean-to-bar chocolate can be nebulous. Three years ago, I didn’t know most makers, didn’t understand chocolate labels, nor could I place cacao-growing countries on a map. The only way to make sense of that world, it seemed, was to eat my way through it — that’s how the 37 Chocolates challenge came to be.

Since then, Megan Giller released Bean-to-Bar Chocolate, giving chocolate enthusiasts a much-needed bean-to-bar primer. In this abundantly illustrated book, you’ll learn how chocolate is made, where it’s coming from, and how to taste it. You’ll meet the pioneers of the American bean-to-bar movement and discover trusted, established chocolate-makers. I personally loved the pairing ideas (bread! beer! cheese!) and the conversational, sometimes self-depreciating tone of the book (you’ll love the story of Megan trying to make chocolate.) Peppered with maker profiles and recipes, it is the book I wish had existed when I started my chocolate journey.

The Chocolate Tasting Kit by Eagranie Yuh

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**This kit was gifted to me by Chronicle Books ** 

The Chocolate Tasting Kit by Eagranie Yuh is a great gift for the food-lover who likes to entertain. The kit contains everything you need to throw a chocolate party, from tasting sheets and flavor flash cards to an introductory booklet for the host or hostess. I like how the latter provides very specific guidance on how to select chocolate by naming actual company names (hello Pralus and Askinosie.) In fact, I wish you could actually buy it on its own, as it provides much needed guidance to those new to the world of craft chocolate. The kit would make a lovely gift alongside a selection of fine chocolate bars.

Making Chocolate, From Bean-to-Bar to S’more by Todd Masonis, Greg d’Alesandre, Lisa Vega, and Molly Gore

Dandelion

First, a disclaimer: I have no interest in becoming a chocolate-maker. However, as a chocolate lover and educator, there comes a time when you want to know more. Why are some bars grittier than other? How exactly is life on plantations? And how do you bake with a two-ingredient bar?

Written by the team at Dandelion Chocolate, Making Chocolate touches on all of these topics and then some, in a engaging, approachable way. This beautifully illustrated volume is for anyone who loves chocolate, from the gourmand looking for a single origin chocolate mousse recipe to the the budding professional who wants to start making chocolate at home.

As a chocolate educator, I rely on its show-stopping picture of cacao pods, drying beds, and plantations to bring context to my tastings. It’s also the only mainstream book I found that makes the less glamorous aspects of chocolate-making look fun: the reports of chocolate sourcerer Greg d’Alesandre are funny and the tech-inspired approach to roasting beans is fascinating. There’s a way the authors talk about machines that make you feel giddy about a roll mill. This is must-have if you ever dream of making chocolate at home.

Les secrets du chocolat by Franckie Alarcon

Les secrets du chocolat

Somewhere between a chocolate connoisseur manual (the author shares details about a cacao sourcing trip with Stéphane Bonnat) and a baking book (you’ll find a few recipes in there), this French graphic novel is the most entertaining chocolate book I’ve read to date. Playful yet informative, it is light enough to read after a long day at work, but serious enough to deepen your appreciation of chocolate.

Written through the lens of its author, French graphic novelist Franckie Alarcon, Les secrets du chocolat provides incredible insight on the philosophy behind the work of a great French chocolatier, Jacques Genin. If you can’t intern with Genin but read French, do yourself a favor and get this book! And if you don’t, you’ll enjoy this anecdote: Jacques Genin never tasted chocolate as a kid. As an adult, he worked as a pastry chef and, when becoming a dad, decided to work with chocolate so he’d make the best looking birthday cakes for his daughter. This is one of the many, many touching moments of the book.

Now, tell me, what are your favorite books about chocolate?

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Fall 2017 Chocolate Tastings

I was sipping my cappuccino at Philter Coffee this fall one day when a lady named Chelsea asked me about my next chocoldunaiate event. Although I had none planned then, I promised her to organize one. After I emptied my cup, I headed straight to the library, where it took all of 30 seconds to book a chocolate tasting workshop with Alex. Gosh, I wish all my meetings were that productive.

I now look forward to meeting Chelsea and her friends at the Kennett Library this Saturday, November 18, 2017. I have a couple more events planned this year to satisfy your chocolate cravings, including a Map Chocolate pop-up sale that same Saturday and a tasting at Grace Winery next month. Here are all the details, I hope to see you at one or all of these events!

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Join me at the Kennett Library this Saturday, November 18 for a FREE chocolate tasting workshop at 2 PM. Spoiler: you’ll touch a cacao pod and taste camel milk chocolate from Dubai. Space is limited so make sure to register here. The event was completely booked last time so don’t wait to save your spot!

Kennett Library
216 East State Street
Kennett Square, PA 19348

Chadds Ford

On Saturday, November 18, I will have Map Chocolate bars for sale at the inaugural Potts Meadow Tree Lighting event, presented by the Chadds Ford Barn Shops and the Brandywine Conservancy & Museum of Art. I’ll be there with several cool artists (Katee Boyle! Bri from Arden + James!). The event will run from 4:30-8:30 PM, you’ll find all the details here.

The history of the Barn Shops goes back 50 years, when some historic buildings (old general store, gas station, etc.) in Chadds Ford, PA, were moved to their current location for preservation purposes. My friend Bri and her father have been fixing up the shops all year and they’re proud to share them with the local community.

Please note you MUST park at the Brandywine Museum down the road and take a shuttle to the event. For safety reasons, including Route 1 traffic backup and children wandering around, you can’t park at the Barn Shops.

Chadds Ford Barn Shops
1609 Baltimore Pike
Chadds Ford, Pennsylvania 19317

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I love with the quiet, romantic setting of Grace Winery in Glen Mills – Prince Albert of Monaco was recently there! – so I am thrilled to host a two-hour chocolate education and tasting workshop on Friday, December 15 at 6 PM – 8 PM. Tickets are $50 and include your first glass of wine. If you’d like to learn more about your favorite food, hold a cacao pod, eat a cacao bean, and taste several chocolates, secure a spot now on EventBrite.

Grace Winery
50 Sweetwater Road
Glen Mills, PA 19342

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Chocolate Shops & Independent Coffee Shops in Paris

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** May 2019 Update: Check out The 37 Chocolates Guide to Paris for detailed reviews on several of these chocolate shops. **

Guess what: I’m going to Paris in May! Plane tickets to France are at an-all time low so I finally booked that long overdue trip to my homeland. This will be my first trip to Paris as a chocolate-lover and I am excited to see the city through the lens of chocolate. As I was imagining myself hopping from one shop to another, I started compiling a list of chocolate shops in a notebook, but notebooks get lost and stained, so I thought why not compile them all on my blog instead? As an added bonus, it may help some of you plan your own visit. So there you have it, a list of chocolate shops to check out in Paris: some are bean-to-bar storefronts, others chocolatier shops, but all have been recommended by a friend or fellow chocophile.

I made sure to add the name of the closest subway station as well as opening hours. And because coffee is a chocolate’s best friend, I have added a list of independent coffee shops in Paris, too. I hope you’ll find the lists handy and please feel free to list your favorite Parisian chocolate (and coffee) shops in Paris in the comments.

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Photo credit: Le Chocolat des Français

Chocolate Shops

A l’Etoile d’Or
30 rue Pierre Fontaine
75009 Paris
Open Monday, 2 – 8 PM
Tuesday – Saturday, 10:30 am – 8:00 pm

According to David Lebovitz, this is “best candy shop in Paris.” It is also the only place outside of the original shop in Lyon that sells Bernachon chocolate.”

Ara Chocolat 
54 Rue de Dunkerque
75009 Paris
Open Monday, Wednesday, Thursday, Friday, Saturday: noon – 8 PM.
Tuesday: 4:30 – 8 PM.
Closed on Sundays

Atelier C
123 Avenue Daumesnil
75012 Paris
Metro Gare de Lyon, Reuilly-Diderot, or Montgallet.
Open Tuesday to Sunday, noon – 8 PM

Atelier C hosts 2-hour bean-to-bar workshops one Sunday per month. You can contact them on Instagram for a schedule of their classes.

Chocolatitudes 
57 rue Daguerre
75014 Paris
Metro Denfert-Rochereau, lines 4 and 6
Open Wednesday, Friday, Saturday: noon – 7 PM; Thursday: noon – 8 PM; and Sunday: noon – 2 PM, 4 – 7 PM

Laurence Alemanno, owner and founder of the company, is also the author of several books in French about cacao and chocolate, which you can discover here.

Chocolaterie Cyril Lignac
25 rue Chanzy
75011 Paris
Metro Charonne on line 9 and Faidherbe-Chaligny on line 8
Open everyday, 8 AM – 8 PM.

Cyril Lignac is an acclaimed pastry chef and the host of Le Meilleur Pâtissier, the French equivalent to the Great British Bake-Off. His latest venture is a boutique entirely devoted to chocolate. On Instagram, and I have seen chocolate bars in gorgeous, colorful wrappers, pralines, and bonbons.

Comptoir du Cacao

192 av de Versailles
75016 Paris
Open Tuesday through Saturday 10:30 AM to 7PM
Sunday 10:30AM to 1PM

118 rue Ordener
75018 Paris
Open Tuesday through Saturday 10:30AM to 7PM
Monday 2 PM to 7PM

The chocolate factory is located outside of Paris in Bazoches sur le Betz. You can check out directions to the facility here.

Jacques Genin

Turenne Shop:

133 rue de Turenne
75003 Paris
Métro : République, Filles du Calvaire, Temple
OpenTuesday – Sunday, 11 AM – 7 PM (7:30 PM on Saturdays)
There is room to sit and enjoy your chocolate at this location.
Varenne Shop:
27 rue de Varenne
75007 Paris
Métro : Rue du Bac, Sèvres Babylone, Varenne
Open Tuesday – Saturday, 10:30 AM – 7 PM

I only knew Jacques Genin by name until I read Franckie Alarcon’s graphic novel Les secrets du chocolat. The graphic novelist followed the chocolatier for a year and wrote about his experience in the book. Genin comes across as a generous, passionate, and approachable, which made me eager to check out his shop.

Kosak 
106 rue Caulaincourt
75018 Paris
Metro Lamarck-Caulaincourt
Open Tuesday – Sunday, 11 AM – 11 PM

Kosak is an ice cream shop located in Montmartre that also specializes in bean-to-bar chocolate. The shop carries a lot of the brands I tried during the “37 Chocolates” challenge, such as Dick Taylor. From my interactions on Instagram, the owners of the shop seem super friendly.

Le Chocolat des Français

The chocolate is available in many locations across the country. Find a list of retailers here.

La Manufacture de Chocolat Alain Ducasse
40 rue de la Roquette
75011 Paris
Metro Bastille, lines 1, 5, 8
Open Tuesday – Saturday, 10:30 AM – 7:00 PM

Chef Alain Ducasse opened his bean-to-bar operations in Paris a few years ago. I was not too crazy about his Colombia bar but French writer Martin Page swears by the unconched chocolate, so I plan on giving a try.

Pierre Marcolini
235, Rue Saint-Honoré
75001 Paris
Open Monday to Saturday 10:30 AM – 7:30 PM

89, Rue de Seine
75006 Paris
Open Monday to Sunday, 10:30 AM – 9 PM

3, Rue Scribe
75009 Paris
Open Monday to Friday, 10:30 AM – 7 PM
Saturday, 10:30 AM – 7:30 PM

Yes, Pierre Marcolini is from Belgium but for those of us who cannot take the trip to Brussels, we can always head to one of his Paris shops. A pioneer of the bean-to-bar movement, Marcolini is also the author of an imposing book about chocolate, which my friend Penny recently reviewed.

Pralus
35 rue Rambuteau
75004 Paris
Metro Jacques Bonsergent, line 5
Open Monday to Saturday, 10 AM – 8 PM; Sunday, 10 AM – 7 PM

Coffee and Cream

Independent Coffee Shops

Café Lomi
3 rue Marcadet
75018 Paris
Open everyday, 10 AM – 7 PM

Coutume
47 rue de Babylone
75007 Paris
Open: Monday – Friday : 8 AM – 6 PM
Saturday –  Sunday: 9 AM – 6 PM

Fondation
16 rue Dupetit Thouars
75003 Paris
Metro: Temple (line 3)
Open 8 AM – 6 PM on weekdays, 8 AM – 6 PM on weekends.

Hexagone Cafe
121 rue du Chateau
75014 Paris
Metro: Line 13 Pernety or 13 Gaîté; line 6 Edgar Quinet
Open 8 AM – 6 PM on weekdays; 10 AM – 6 PM on weekends.

Hollybelly
19 rue Lucien Sampaix
75010 Paris
Metro Jacques Bonsergent, line 5
Open 9 AM – 5 PM on weekdays, 10 AM – 5 PM on weekends.

Ob-La-Di
54 rue de Saintonge
75003 Paris
Metro Temple, Line 3
Open Monday-Saturday, 8 AM-6 PM; Sunday 9 AM-6 PM

Ten Belles
10 rue de la Grange aux Belles
75010 Paris
Metro Gare de l’Est (lines 4, 5, 7); Jacques Bonsergent (line 5); Goncourt (line 11); Colonel Fabien (line 2)
Open 8 AM – 5 PM on week days, 9 AM – 6 PM on weekends.

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How is Chocolate Made?

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How Cocoa Beans Become Chocolate: Graphic Developed by Ecole Chocolat and Megan Giller of Chocolate Noise

How is chocolate made? Find that out in my latest post on the Choco Rush blog. A big thank you to Ecole Chocolat and Megan Giller of Chocolate Noise for providing the fun and educational graphics, including the one here. Happy reading!

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Interview with Carol Morse, Founder & Maker, Acalli Chocolate (New Orleans, Louisiana)

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Carol Morse, maker and founder, Acalli Chocolate. Photo credit: Erin Krall.

“So. Much. Flavor.”

Those were my thoughts as I sampled the Milk & Nibs bar by Acalli Chocolate last summer. The brand had been recommended to me by Laura, a chocolate-loving barista, soon after I committed to the 37 Chocolates challenge. I was looking for recommendations and she was happy to share hers. She jotted down the names of four makers on a piece of parchment paper before commenting on each brand.

“Acalli. I like what she does in New Orleans.”

She?

That was a first.

I was not aware of any female chocolate-makers. I obviously had to learn .

A few weeks after that conversation,  I found myself in Wayne, Pennsylvania, trying to escape the scorching heat with my friend Teresa. We pushed the door of Gryphon Cafe and, as I ordered an ice latte, my eyes caught the sight, on the elevated counter, of a small orange box with the name of that Louisiana maker – Acalli Chocolate. The bar, a combination of  65% dark milk chocolate, was sprinkled with cacao nibs. I was intrigued.

After we picked our drinks, Teresa and I sat down, we breathed a sighed of a relief – cool, at last. I opened the orange box, inside which was a thick cellophane wrapper that I unsealed to reveal a dark piece of chocolate. I cut the bar into squares, one of which landed on my tongue.

“So. Much. Flavor.”

That day, I finally understood what craft chocolate was about.

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Soon after I posted my video review of Acalli Chocolate’s Milk & Nibs bar , I connected with Carol Morse, founder of Acalli Chocolate and we spent a couple of hours on Skype getting to know each other. Unlike other makers, who fall into chocolate by wondering how chocolate is made, Carol became curious about chocolate after finding herself on an actual cacao plantation. How cool is that? I found her story so interesting that I invited her to share it with you. In this article, Carol answers a few of my questions about her background, her brand, and what’s next for her company.

Thank you, Carol for sharing your chocolate story.

1) When we first talked last year, I was surprised to learn that you have a PhD in Anthropology. How did you make the switch to becoming a full-time chocolate-maker?

I don’t have a PhD, but anthropology was my college major. I also have a background in economic development, as I worked in micro-finance before I made chocolate. So the full chain of chocolate making – from cacao and the people that grow it to the final bar – lets me combine a lifelong love of chocolate with an interest in people and the work that they do.

My husband is an archaeologist (he is pursuing his PhD), and three years ago we spent a summer in Guatemala while he studied a Mayan language and I worked remotely for a California micro-finance nonprofit. We visited Maya Mountain Cacao in Belize and I met Guatemalan chocolate-makers. I was just fascinated by everything, and when I got back to the U.S., I ordered small equipment and cacao from John Nanci (I don’t know what I would’ve done without his Chocolate Alchemy website!) to begin making chocolate at home. The Chocolate Life was also a really helpful forum for me when I started out – so many chocolate-makers offering advice and guidance.

In 2014, I visited the Norandino Cooperative in Northern Peru, and was impressed by both their work and cacao. I began buying from them shortly thereafter.

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The original line-up of Acalli Chocolate bars. Photo credit: Carol Morse, Acalli Chocolate.

2. What is the origin of the name Acalli?

The name Acalli (ah-CALL-ee) means “canoe” in Nahuatl (the Aztec language that also gave us the word “chocolate”). It seemed appropriate as a name since canoes connect people even across great distances, and were an early method of transporting cocoa beans. I also just think it’s a pretty word and one that evokes the spirit of travel and a sense of adventure. My husband is an anthropologist and linguist, so he helped come up with it!

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Carol Morse, founder and maker, Acalli Chocolate. Photo credit: Erin Krall.

3. When I think of New Orleans, I think about hot and humid: what challenges does that climate pose for a chocolate-maker?

I’m constantly learning about the impact of climate on chocolate here! I didn’t realize what I was getting into when I started, but I do feel like I understand chocolate better because of the time I’ve spent figuring out why things go wrong. Humidity is a big issue – I have a humidity monitor in my workshop and it rarely reads below 50% relative humidity. It’s often above 65 or 70…and I have learned that you can temper in those conditions, contrary to popular belief! Summers are also difficult when it comes to keeping the temperature down, especially for tempering and molding. But like anywhere, I guess you just figure out what works for the conditions you have. I definitely get nervous making summertime deliveries, but I appreciate ice packs more than ever before!

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Park Morse, Carol’s brother, at work making chocolate. Photo credit: Carol Morse, Acalli Chocolate.

4. You just added two new bars to your existing bar line-up. Could you tell us a bit more about your chocolate?

Of course! I’m currently buying all of my cacao from the Norandino Cooperative, and it’s a big cooperative that spans several regions of Peru. I started out last year with three bars. Two are made with beans from six communities in the Tumbes region of Peru, and one is made with beans from the community of El Platanal in Chulucanas, Peru.

The bars that I just released are smaller “tasting bars,” and they’re darker, with an 81% cocoa content. They’re made with a blend of the Tumbes and El Platanal beans, and sweetened with local Louisiana sugar. The combination is so fudgy and rich, with a hint of molasses from the sugar. One bar is plain, and the other is topped with nibs and sea salt. I’m a little obsessed!

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The latest (delicious!) additions to Acalli Chocolate’s original line of bars. Photo credit: Carol Morse, Acalli Chocolate.

5) There are over 150 bean-to-bar chocolate-makers in the US today. What sets Acalli apart?

A big tenant of business model is sourcing in person. I’m not the only one doing that, but it was something important to me from the beginning, especially in light of my anthropology and development background. I want to pay a price that treats cacao as a value-added specialty product, not a commodity. Because there is a huge amount of work that goes into cacao production: cultivation, harvesting, fermenting, drying… I want to acknowledge all the work that has been done by the farmers before I even receive the beans.

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Park and Carol Morse in front of a fermentation box in Tabasco, Mexico, summer 2015. Photo credit: Acalli Chocolate.

6) What’s next for Acalli?

Launching the new little bars has been such an exciting way to close out the summer! I’ll be expanding those into more retail locations, and we’re slowly starting to move toward prime drinking chocolate weather, which is great. I quietly introduced some drinking chocolates late last winter and I’m eager to start offering those in a more visible way.

My husband Luke, my brother Park and I (that’s the entire Acalli “staff,” with Park helping with production and Luke doing a lot of the web and social media work) all visited about twenty farmers in Mexico last summer to pursue Chiapas and Tabasco as potential bean origins. I’m hoping to introduce a new Mexican origin some time soon. I’ve been roasting sample batches of Chiapan beans this week, so that’s been an exciting project also!

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