The house
Artisan chocolatier since 1987
Plaisirs Chocolatés was born from a simple conviction: chocolate is a living matter that calls for time, attention and a certain sense of restraint.
I — The matter
A passion for cacao
Before it becomes a delicacy, chocolate is a fruit. In the workshop, every harvest is tasted, roasted in small quantities and refined until it reveals what is most true — the noble bitterness of a great origin, the roundness of milk, the brightness of a praline.
This attention to the raw material guides every gesture, from conching to moulding, and gives the collection its unity: clear flavours, never forced.
II — Origins
Chosen origins
Our cacao comes from a small number of terroirs followed through the seasons — Ecuador, Madagascar, Peru, São Tomé and Vietnam. Each origin is worked separately, so its character remains legible in the cup and in the bite.
We favour lasting relationships over large volumes: a few growers, known by name, whose patient work comes before ours.
“Chocolate does not like haste. It asks for precise gestures and the patience of time.”
III — The workshop
Work in the workshop
Ganaches poured by hand, pralines ground on a stone mill, coatings tuned to the half-degree: the workshop works in small batches, following the seasons. Nothing is fixed — every creation is tasted, adjusted and sometimes set aside for a season until its balance is found.
- 1987Year founded
- 5Cacao origins
- 21Catalogue creations
- 72 hGanache refinement
IV — The signature
A quiet signature
Every piece leaving the workshop carries the same standard: a fine shell, a clear texture, a fragrance that seeks not to impress but to last. This is our signature — quiet and faithful from one season to the next.