Manufacture in Paris
Genesis of La Manufacture
For Alain Ducasse, chocolate is the taste of childhood, “a morsel of soft bread onto which the blade of a wide knife spread a layer of fresh butter with a subtle taste of hazelnut, topped with a grated handful of dark chocolate shavings from large, thick bars that were kept in a big biscuit tin”. The memory of taste…
The Excellence of French know-how
Le Chocolat Alain Ducasse, born from the desire to return to the roots and essence of what makes chocolate, holds the label "Entreprise du Patrimoine Vivant - The Excellence of French know-how “. Issued by the French State, this label aims to reward small and medium companies emblematic of French industrial or artisanal excellence.
The choice of bean
By going back to the roots of the art of chocolate, selecting the best cocoa bean varieties, carefully roasting them, Alain Ducasse and his artisans chocolate makers create products with unique and original flavours. The cocoa beans they select come from a variety of terroirs, all situated around the equatorial belt. Each variety has been selected for its specific gustatory identity.
The making of chocolate
Alain Ducasse and his artisans chocolate makers selected cocoa beans based on their purity as much as their personality: sourced from a dozen locations, resulting in as many identities and unique flavours. Each bean is worked according to its character: more or less conching, light or intense cooking…