Chapon chocolate
In 1986, when the company opened, Patrice Chapon was one of the first to roast the cocoa himself. He still maintains this pioneering spirit, even after handing over the reins to Cédric Taravella in 2022. From chocolate bars (Piedmont hazelnuts, cocoa nibs, praline filling, etc.) to fruit jellies and Chapon cakes, everything here is nostalgic and almost magical, right down to the enchanting packaging.
Chapon applies the “bean-to-bar” process to its chocolate: literally from bean to bar. This ensures traceability and transparency that is as appreciated as the various products on offer.
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