We love the innovation of chocolate and fruit and chocolate and coffee. By adding the fruit to the top of the chocolate, instead of inside of the chocolate, the taste of the chocolate and the fruit create a delightful melody with each bite.
Another innovation is pink chocolate. In 2017, Peter Boone, Barry Callebaut's chief innovation and quality officer, founded what is now known as pink chocolate. The company derives its pink chocolate from a “ruby” cacao bean that grows in Ivory Coast, Ecuador, and Brazil and presumably went undiscovered and unutilized until the Swiss team discovered it.
Choose your favorite flavor combinations.
A French family-owned artisanal chocolate factory, Le Comptoir du Cacao has been producing pure origin, pure cocoa butter fine chocolates for 20 years, in the tradition of the artisanal know-how of master chocolatiers.
Manufacturing and canning are carried out in the heart of Gâtinais where the chocolate factory is located.
The qualitative choice of raw materials, the simplicity of the products guided by gustatory excellence and the authenticity of the concept are the basis of our identity.
Their raw materials come almost exclusively from France: lace crepe from Brittany, salted butter caramel from Isigny, candied fruit from Clermont-Ferrand, fruit jellies from Oraison, biscuits from Brittany, dried fruit from the south of France, "Petit Beurre from Nantes, nougatine from Calais, nougat from Montélimar, etc...
Country of Origin: France