Private Experience
Only you or your group will fully enjoy this experience
Duration of the experience : 3h00
Your choice of schedule
The Tasting
Enjoy a true tasting experience of 3 rare chocolates, where you will learn to identify aromatic notes and understand the process of making chocolate bars from cacao beans. Our chocolatier will delight both your mind and taste buds with stories, anecdotes, flavors, and aromas.
The Making
Next, it’s time to get hands-on: You’ll create a batch of 8 mendiants made with Robert Madagascar chocolate, enhanced with four traditional fruits. At the end of the session, everyone will leave with their creations, along with expert tips, tricks, and the recipe sheet so you can recreate it at home.
Cancellation
policy
Please note that the credit card fee is non-refundable.
All cancellations must be advised in writing and are effective on the day they are received by our company during office hours: Monday to Friday from 8AM to 6PM (Paris time).
If you wish to cancel the reservation:
- At least 30 days before the scheduled time of the experience, 80% of the total amount of the reservation will be reimbursed.
- Between 29 days and 15 days before the scheduled time of the experience, 50% of the total amount of the reservation will be reimbursed.
- Less than 15 days before the scheduled time of the experience, 100% of the total amount of the reservation is due.
+ 3
see the gallery
Group size
From 1 to 6 people
For a request of more than 6 people, please contact us
What is provided
Material and equipment for making chocolate
Chef’s hat
Languages
French
English
Spanish
Meeting place
All details and contact information will be transmitted to you upon completion of your reservation in order to facilitate the meeting with our expert.
About our expert
-
Christophe,
Master Chocolatier
Son and grandson of master chocolatiers, Christophe is continuing the proud line into the third generation. After naturally learning through the family business and working in several well-known establishments, Christophe was, among others, named First Apprentice of France in 1983 and won the Grand Prix of the City of Paris in 1995, followed by the first prize for “Le Moussoir Chocolat”, presented by the International Culinary Order at the Salon du Chocolat in Paris in 2011. Among his more notable achievements, is the making of the very first Snoopy in chocolate for the Museum of Decorative Arts in Paris. He still holds the French record for the biggest chocolate molded egg, and created the very first golden charm that can be found in a Galette des Rois.