“In southern Vietnam, on the banks of the Mekong Delta where cacao trees are grown under coconut trees, Erithaj selects pods directly from the families of planters. Erithaj has its own processing industry, the cocoa beans are fermented and dried directly at the fermentation station. Transformed in France, chocolate comes in different collections to seduce the taste buds of the general public and the world of gastronomy.”
Some specialties: cacao syrup, caramelized cacao beans, truffles.
6 rue Brûlée
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Chocolatiers with the following notations sell at least some products of this type, according to our research. To be 100% certain about a specific product, you may wish to contact the chocolate maker directly.
= Bean to Bar
= Gluten Free
= Fair Trade
= Sugar Free
Please note: Brief quotations above are from chocolatier websites to help provide insight into their processes.