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The treats of Bayonne's " L'Atelier du Chocolat (External link) " can be found in some thirty shops in France, including the historic Bayonne store.The undersigned provides, below, the information regarding the use of the personal data you have issued by completing this form, in compliance with the rules set out in EU Regulation 2016/679, relating to the protection of individuals with regard to the processing of personal data, as well as the free circulation of such data (also known as GDPR).Come along and get a taste of Bayonne's fabulous chocolate! For more information: Meanwhile, here is the latest invention planned for early 2020: a new criollo-based tablet, the rarest variety of cocoa in the world, which Bayonne's "L'Atelier du Chocolat" cultivates in Mexico, thus participating in its preservation. You can also taste new flavor specialties, like dark chocolate spiced up with Basque Espelette pepper, or white chocolate with vanilla, almonds and cranberries. Here, learn to recognize the grand crus that the chocolatier puts together as an oenologist, like the homemade "kiretsa" (70% cocoa, a unique blend of beans from Ecuador, Sao Tome and the Ivory Coast) and the "extra kiretsa" (97% cocoa, or chocolate from Madagascar). Want to dip your fingers in the chocolate pot after this mouthwatering visit? Young gourmets (4-12) are welcomed to get hands-on in a fun workshop: decorating a goodie or painting a fish.īayonne's "L'Atelier du Chocolat" opens the doors of its tasting area to all visitors. Today, if most chocolatiers have merged with industrialization, Bayonne's "L'Atelier du Chocolat," like the companies that form Bayonne's Academy of Chocolate, carries on the tradition of hand-crafted chocolate. Soon, it made the city famous: in 1809, the chocolate of Bayonne appeared on the first gastronomic menu of France! An academy for traditional chocolate These were Spanish and Portuguese Jews, who fled to Bayonne to avoid persecution, importing the secrets of the transformation of the cocoa bean to France in the 17th century.Īt the time, chocolate was a popular luxury product among kings and queens, starting with Infanta Maria Theresa of Spain, who introduced it to the Court after her marriage with Louis XIV in Saint-Jean-de-Luz in 1660.
Ganaches, pralines and other soft toppingsĪll week long, from Monday to Friday, through the windows of the workshops, enjoy watching chocolate artisans prepare ganaches, pralines and other soft toppings in a true goldsmith work in the tradition of the first chocolate makers in Bayonne. The visit is a true journey through the history of what was first an Aztec and Mayan drink before reaching Europe via the Spanish conquistadors on a maiden voyage into the mysteries of chocolate making.