MAISON LE ROUX
Henri Le Roux.
"In the Landévant new laboratory the chocolate making is still hand-crafted as we refuse to produce in an industrial way! We select meticulously all our cocoas according to their origin and quality: Vanuatu, São Tome, Colombia, Venezuela, Madagascar.... Our suppliers are chosen carefully as well. We only use natural products (no GMO!) and no preservative. This is the secret of quality!"
Some specialties: Truffe de Truffe®, a mixture of moist bitter chocolate cream and fresh truffle; the “Soizig,” a praline chocolate with buckwheat crumble; "CBS,'' a salted butter caramel coated in dark chocolate; and the Ch’tou," a bitter chocolate shell surrounding soft caramel.
1 rue de Bourbon le Château
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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.