Nutritional values ​​per 100g:

⁕ Calories: 2285KJ/ 546 Kcal
⁕ Fat: 42.9 g
⁕ Of which saturated fat: 26.9 g
⁕ Carbohydrates: 31.7 g
⁕ Of which sugar: 26.9 g
⁕ Protein: 5.7 g
⁕ Salt: 0.16 g

120 years ago, the entrepreneur and adventurer Léon Voisin traveled the world in search of the best cocoa.

At the helm of the largest family-run chocolate factory in France, the managers of the 3rd and 4th generations of the Voisins are always driven by the same passion: they want us to discover the best cocoas on the planet.

Cultivating the flavors of good chocolate, a real alternative to standardizing taste, the Voisin family is proud of this asset, this anchor in Lyon's gastronomic heritage.

The Voisin chocolate masters perpetuate an old-fashioned artisanal production: their recipes and know-how are kept secret in the heart of the chocolate factory in the 9th arrondissement of Lyon. All creations require the expertise of the human hand.

Bean to Bar - from the cocoa bean to the chocolate bar
From the bean to the bar, the Voisin chocolate masters master every step of the transformation from cocoa to chocolate. Only the beans that meet the family's strict requirements are used to make Voisin chocolate.

Of course, the old-fashioned artisanal way is used here. The job of the roaster is above all a job of the creator that requires sensitivity and care. Depending on the type of cocoa they come from, the beans are roasted slowly and gently. This is a crucial step in the evolution of the flavors of each vintage. The roast master must be able to capture the moment when the cocoa has reached the desired color and flavor in order to get the most out of the bean.

Once the beans are roasted, they are crushed. This is the step that allows the cocoa liquor to be shaped and transformed into a mixture of fine chocolate particles. In this phase, the chocolatiers can mix cocoas from different origins to obtain chocolates with more complex flavors. The addition of sugar and cocoa butter (a fat obtained by squeezing the cocoa beans) marks the true transformation into chocolate. Kneading the chocolate for 72 hours in the manufacture's traditional conching machine gives it its fluidity and melt-in-the-mouth. The chocolate thus takes on its final character.

Of course there are recipes and they are followed. But it is the master chocolatier's hand and eye that are constantly put to the test to sublimate the bean: it is the magic of chocolate!

The best cocoa beans come from the terroir.
Like wine, cocoa is directly rooted in the term terroir. Its character will be linked to the soil, the climate, the plants and the different know-how that give it particular flavors. In addition, the parameters of the harvest, such as the degree of ripeness, drying or storage time of the cocoa pods, can strongly influence the taste of the future chocolate, which is why Voisin beans come exclusively from plantations cultivated with the utmost respect for the environment and the living conditions of local farmers be farmed.

Manufacturer's address: Voisin Chocolatier, 24 Avenue Joannès Masset, 69009 Lyon, France