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 origins of cocoa whose beans he roasts 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 cozy shop open to the workshop and the terrace area in fine weather for an in situ tasting.

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

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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…

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Vallée de la Gastronomie, Entreprise et Découverte, Gault&Millau, Bean To Bar France