The art of roasting. Mathieu Taborcia is certainly a chocolate maker — and what a chocolate maker! —, but also a roaster. His shop, established in the village of Lambesc, is one of the few in Provence to offer bean to bar chocolate, an expression that means “from the bean to the bar”: he works with different cocoa origins and roasts the beans himself. However, if aromas begin to form during fermentation, it is this stage that gives chocolate its characteristic taste. The craftsman's paw does the rest.

“Pure origin” tablets and candies that reveal scents linked to different terroirs.

Ice cream infused with cocoa beans and homemade chocolate sorbet.

The kindness of the welcome and the warm shop open to the workshop.

The desire to transmit from Mathieu, journeyman of duty and semi-finalist of the “One of the Best Workers of France” (MOF) competition.

Bean To Bar France

Tablettes et bonbons de chocolat « pure origine » ou gourmands, ganaches, pralinés, amandes caramélisées aux éclats de cacao, fruits confits enrobés de chocolat, pâte à tartiner…