Patrick Roger: the Rodin of chocolate
At Place de la Madeleine, a life-sized chocolate orangutan captures the attention of passers-by. Welcome to Patrick Roger, the gatekeeper to a world where precious cacao reigns supreme. This Meilleur Ouvrier de France (2000) – an award for the best craftsmen in France –, whose work has been shown at the Musée Rodin, will be showcasing his own version of Auguste Rodin's Monument to Balzac during the La sculpture a du gout (The taste of sculpture) exhibition for the museum's re-opening. No fewer than 450 hours went into producing an all-chocolate sculpture measuring four metres high. From his Sceaux workshop, the master chocolatier constantly strives to push his creativity for gourmet creations further. Along with his fine team, he produces extraordinary Provençal chocolate-covered caramelized almonds. There is also his signature “Amazone”: a half-sphere that combines luscious caramel with just-tart-enough lime.
3 place de la Madeleine
+33 (0)9 67 08 24 47
Jean-Charles Rochoux: a virtuoso of detail
Not far from the Jardin du Luxembourg, step into the wood and mirror bedecked boutique of Jean-Charles Rochoux, understudy to Guy Savoy. In this veritable cabinet of curiosities, you will find crocodiles, hares, garden gnomes and other chocolate sculptures on display. This genius of precision works with chocolate to create unique shapes with a perfectly chiselled result. But this chocolatier knows that substance is just as important as style. Taste his surprising Alba (Piedmont) white truffle chocolates or addictive spreads (like the wild strawberry, hazelnut and chocolate flavour). His bestseller? “Ephemeral chocolate bars”, which have a 48-hour shelf life. This fleeting delicacy is made of fresh seasonal fruit covered in 70% cacao dark chocolate. It's a real treat for chocolate connoisseurs.
16 Rue d'Assas
+33 (0)1 42 84 29 45
Sadaharu Aoki: flavour ferryman
Ever since his childhood in Japan, Sadaharu Aoki has sought out amazing flavours. After setting up a shop in Paris in the nineties, this pastry chef makes French chocolates with a decidedly Japanese flair. He has won a devoted following ever since opening his first shop on Avenue de Vaugirard. He uses a few emblematic ingredients – matcha, yuzu (an Asian citrus fruit), wasabi and red bean paste – to transform chocolate into something new. Discover his playful “make-up box”, which resembles a cosmetic palette but is filled with elegant, intense flavours such as bamboo and white chocolate ganache. Send your palate travelling.
35 Rue de Vaugirard
+33 (0)1 45 44 48 90
Jean-Paul Hévin: a master of unique combinations
Jean-Paul Hévin is known for thinking outside the flavour box and has made a name for himself with his cheese-filled aperitif chocolates. Each combination includes dried fruit or nut, an herb or a spice to take the flavour up a notch. Try a small box of goat cheese and hazelnut chocolates that pair nicely with a glass of Jura wine, a taste experience you will find strangely harmonious and subtle. The chocolatier, who long served oyster-topped hot chocolate at the upstairs chocolate bar in his Faubourg Saint-Honoré shop, got his start studying under the biggest names in the business and boasts a perfect mastery of more classic chocolate renditions. His caramel and sea salt milk chocolate bar or his Yuzu, made with lemon ganache, yuzu and dark chocolate, will delight your taste buds.
231 Rue Saint-Honoré – côté cour
+33 (0)1 55 35 35 96
Patrice Chapon: a cacao manufacturer
This chocolate lover started selling his own chocolates door-to-door to Parisian confectionary stores. Since 2012 and the creation of his “laboratory” in the Paris suburb of Chelles, he is one of the rare chocolatiers who roasts his own cocoa beans. From choosing the beans to the cracking, conching and tempering, Patrice Chapon carries out every last step of the chocolate-making process himself to make everything from scratch. Enjoy his “opals” – divine praline bonbons – or his chocolate bar flavoured with smoked salt and pistachios. His chocolate made with coconut sugar, developed for diabetics, deserves special praise. To try all of these wonderful marvels, head over to Rue du Bac. A surprise awaits: a chocolate mousse bar that is as unexpected as it is delicious. Go on and indulge, choosing your favourite flavours from old-fashioned bowls filled with mousse made with chocolate from Madagascar with a hint of mint or from Ecuador with dried figs and candied citrus peel. A stay in Paris has never been so full of epicurean pleasures.
69 Rue du Bac
+33 (0)1 42 22 95 98