..A story of passion
Cacao et Chocolat was above all born of the meeting of three people who are passionate about chocolate. United by this shared passion, an architect, an entrepreneur and a chocolate maker set about creating Cacao et Chocolat together. The idea behind it? To pool their respective talents and know-ho to invent an original, innovative, friendly and educational place entirely dedicated to chocolate. A precarious and tricky business: in the face of the austerity of some shops, these three enthusiasts wanted to create a real place of discovery and freedom, in which chocolate would be king. Chocolate for oneself and for others.
...A responsible approach
The recipes are developed in a meticulous and innovative way: Cacao et Chocolate's treats are created from the origins of chocolate. The roots of chocolate and respect for the environment in which the beans grow are at the heart of the creation process. Nothing is left to chance: the selection of materials, raw materials and partners takes place in the context of a desire for authenticity and a responsible development approach.
...A Search for authenticity
This search for authenticity then leads to an in-depth immersion in the history of chocolate, its consumption, evolution and traditions: Cacao et Chocolat creates the future of chocolate by exploring the past.
After two years of work, previously unreleased recipes fitting in perfectly with the very origins of chocolate were created. Cacao et Chocolate's secret? Bringing together the best cocoa varieties from the four corners of the earth, to make products with unusual flavours.
This combination of naturalness and creativity thus gave rise to the core values of Cacao et Chocolat: tasting original flavours while not forgetting the true nature of chocolate. In the world of chocolate making, the brand will not be a follower, but a leader.
Cacao et Chocolat products differ from all the others by virtue of their strong character. Tasting them reveals itself to be both a real voyage of the senses and a world tour of flavours, combining the origins of the beans with natural flavours.
From the Lumi, made from beans from Papua New Guinea, to the Téocalli, made with beans from South America, through the Pajara, with pure Arabica Columbian coffee, and the Tonka, infused with Tonka Bean from Venezuela, the chocolates from the Impériale Range alone combine the best cocoas of the world.
Moreover, hungry for adventures full of sensations, Cacao et Chocolat has the audacity to incorporate rather unexpected flavours into its ganaches. Hence the fruit ganaches were created, such as the Toci, flavoured with Peruvian mango and Columbian passion fruit, spicy and infused ganaches such as the Kerala, flavoured with Indian cardamom, not forgetting pralines such as the Nopalli, a Gianduja with Piedmont hazelnuts and Valencia almonds coated in milk chocolate.
The innovative Cacao et Chocolat offers you a sensory voyage through the history and origins of chocolate, an extraordinary “chocolate experience”.
...Sharing our recipes
As the instigator of unusual trends and new ways to consume chocolate, Cacao et Chocolat is not stopping there, and fully intends to continue its journey in the land of originality, and throughout the world, promoting its international development in particular.
Just like its chocolates, Cacao et Chocolat has character and knows how to combine nature and subtlety.