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.
The clean lines of Roger’s shop show off his bold style and playful displays. Contemporary flavors like lemongrass and Sichuan peppercorn mix with classic pralines, dark ganaches, and caramels. A Meilleur Ouvrier de France.
International ubiquity might make La Maison du Chocolat easy to overlook on a visit to Paris, but this shop, with its heavenly ganaches, remains a standard bearer.
A singular candy shop, run by the singular Denise Acabo, stocking chocolates by Bernachon, Bonnat, and Leroux (and many more), and old-fashioned candies from all over France. Go.
A charming shop with multiple locations, selling all manner of chocolates and candies. A fine spot for ice cream in the warmer months.
This Lorraine-based chocolatier (a Meilleur Ouvrier de France) opened a boutique in Paris in late 2010.
This shop off the marché Aligre features fair trade chocolates, and serves breakfast and brunch, too.
This historic shop, in the Chambeau family for five generations, produces old-fashioned, handmade chocolates and candies.
Don’t miss the single-origin chocolate mousse bar at Chapon.
Michel Chaudun is, simply, a master.
Sulpice Debauve was the chocolatier to Marie Antoinette, and you’ll pay a queen’s ransom for a box of her preferred pistoles. She ate them as medicine, and this shop retains its original apothecary display case. A Paris chocolate landmark.
Pralines are the specialty at this fifty-year-old shop in the 16th.
Near the Places des Vosges, Vannier offers playful chocolate sculptures and a range of bon bons.
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.
Not to be confused with the guy with several restaurants on rue Sainte Dominique, this Christian Constant is a chocolatier and full-service traiteur. In warm months, this is a good shop for ice cream; the glaces here are freshly made, with no stabilizers or additives.
This charming patisserie near Parc Monceau is run by Miyuki Watanabe, who worked with Gerard Mulot.
Pascal Guerreau now runs this longstanding bakery, pastry, and chocolate shop.
Jean-Charles Rochoux is one of the few chocolatiers in Paris with a workshop on premise, which makes walking into this shop — filled with aromas of chocolate and caramel — a particular pleasure.
Tucked into one of the covered passages in the ninth, Le Valentin specializes in Alsatian sweets, and serves breakfast and lunch in their tea salon.
This perfectly preserved Auteuil chocolatier has been in business since 1913.