Madman Jacques Genin crafts some of the city's most exquisite chocolate, but he's almost equally known for his caramels and pâtes de fruits. You might mistake his shop in the northern Marais for a luxury jeweler. The airy space is filled with stunning floral arrangements and white-gloved assistants assembling chocolate boxes. Favorite chocolates include the menthe fraîche (fresh mint), the noisette-feuilleté (crispy hazelnut praline) and fève tonka (tonka bean). The mango-passion fruit caramels are stunning, but we love his anything-but-plain nature version. Expect his pâtes de fruits to change with the seasons, but keep an eye out for orange sanguine (blood orange) in winter and berry flavors like fraise and framboise (strawberry and raspberry) in summer.
Reviews of interest
Paris Bouge (2016) “L’incroyable (inégalable même!) chocolat chaud aux notes biscuitées et pralinées, la tablette «grand cru» au lait et noisettes, l’entremet noisettes avec crème de noisettes, ganache gianduja nappé d’une couche chocolat/amande. Vous le sentez ce goût de l’enfance? Addictif, sucré et craquant, lacté et boisé, c’est l’obsession de Cyril Lignac.”
The king of French fine dining has opened the first bean-to-bar chocolate manufacturing facility in Paris in an elegantly redone auto body shop. A second shop is now open in Saint-Germain at 26 rue Saint-Benoit. Don’t miss the salty-sweet hazelnut praline stuffed chocolate bar.
Master chocolatier and "caramelier" Henri Le Roux has set up shop in Paris. Salted butter caramel fans, rejoice.
Michel Chaudun is, simply, a master.
Pralines are the specialty at this fifty-year-old shop in the 16th.
This chocolate shop has had a presence on the rue du Bac for nearly 200 years. There's a tea salon, too, for tasting on the spot.
This Roanne-based shop is known for their bean-to-bar chocolate tablets - packaged in unmistakable, multicolored stacks - and Praluline, a praline-studded brioche.
Larnicol is known for his whimsical chocolate centerpieces and sculptures, as well as his signature kouignettes, a miniature, deeply caramelized version of the classic kouign amann.