CHOCOLATE CREATOR
Since 1886, FAUCHON has created refined chocolate collections, a real pleasure for the eyes and taste buds. From the traditional cup of hot chocolate at the end of the 19th century to chocolate bars for children, FAUCHON has become an expert in tasting chocolates, where pleasure is always the priority.
To create his exceptional chocolates, expert François Daubinet, Pastry Chef in charge of creating sweet products, has been working with Pascal Caffet since March 2010. Together, they create new recipes, textures and flavors for sensory chocolates.
Combining excellence and know-how, Pascal Caffet, Meilleur Ouvrier de France and Pastry World Champion, contributes to the modern vision of FAUCHON chocolate. He guarantees the selection of raw materials for the manufacture of chocolates, thus ensuring their quality.
SEGMENTATION AND STAR PRODUCTS
At FAUCHON, chocolate comes in various forms: chocolate boxes, bars, almonds or dried fruits coated in chocolate, truffles, orangettes and mendiants. There are chocolates for all tastes, all desires and all moments. FAUCHON's approach is simple, centered on the great classics, with essential, structured, frank and elegant flavors.
This vision of chocolate is based on three pillars:
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Exceptional ingredients : Dark chocolate 70% cocoa from Criollo "Carenero Superior" beans from Venezuela, milk chocolate 40% cocoa, Valencia almond, Piedmont hazelnut, Bourbon vanilla from Madagascar, and Maragogype coffee.
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Expertise of Meilleur Ouvrier de France : For example, the preparation of praline at Pascal Caffet is done by hand, in small quantities, in copper basins.
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Exclusive recipes : A praline rich in dried fruits at 65%, a crunchy coating which protects a melting ganache.
CHOCOLATE BOXES AND COLLECTIONS
This collection represents the contemporary line of 20 chocolates: 10 great classics reinterpreted by FAUCHON and 10 new creations combining bold flavors and textures. Two collections respond to each other: boxes of pralines, including an exceptional "piano" of 100 chocolates, and assortments of chocolates, ganaches and pralines in square boxes of 9 to 81 chocolates.
EPHEMERAL CREATIONS
Each season, FAUCHON offers new recipes. For example, for summer 2013, the favorite praline from the Attraction collection combined milk chocolate, almond praline, caramelized peanut and caramel praline.
TABLETS AND SNACKS
FAUCHON also offers a nomadic version of its chocolates with mini-bars and coated dried fruits. These delicacies come in hazelnuts, almonds or coated dried fruits, with varied flavors.
THE GIFT CHOCOLATE
Chocolate is perfect for giving on any occasion, to mark an event or share a gourmet moment. For every occasion, there is a FAUCHON box: from expert chocolate boxes to savor to heart-shaped metal boxes filled with praline chocolates.
TASTING AND ADVICE
Tasting FAUCHON chocolates appeals to your five senses:
- Sight : Observe the color, shine, and texture of the chocolate.
- Hearing : Listen for the snap of a bar being broken or the crunch of a chocolate being bitten into.
- Smell : Smell the chocolate before tasting it.
- Touch : Feel the softness, grain, crunch or melting of the chocolate.
- Taste : Let each bite melt to reveal all the aromas.
The ideal temperature for enjoying these chocolates is 19°C.
UNPUBLISHED RECIPES
A contemporary, ultra-gourmet range of ten chocolates with elaborate flavors. These creations combine gourmet fruits, flower or spice aromas to enhance ganaches, pralines, dark or milk chocolates.
