It is Bernachon who began. By crushing his own cocoa beans, while nobody ventured to do so, the father in law of Paul Bocuse’s daughter seemed like a dinosaur.

Nevertheless, he was followed by François Pralus who even has his own cocoa plantation and continues to travel all over the world to elaborate the most magnificent chocolates.

Furthermore, we owe him the famous Praluline, a delicious brioche with sugared almonds, whose reputation has been round the world. In Rhône-Alpes, we do not do things by halves!

Bonnat, in Voiron, does the same, chooses his beans, crushes and conches to elaborate eggs shells stuffed with praline and chocolate with Chartreuse, the recipe of which was exclusively entrusted to him by the Carthusian monks of the abbey next door.

Valrhôna and Weiss are kings of covering chocolate with which every great chocolate maker in the world works. In Tain l’Hermitage, Frédéric Bau, who learned his profession with the great Pierre Hermé, welcomes amateurs and professionals in his School, Ecole du Grand Chocolat .

The rest of the time, he passes from bean culture to public information and Valrhôna is at the origin of the famous Pastry World which is held every two years in Lyon.

The Stéphanois Weiss, also renowned notably with starred chefs, immortalizes the tradition of an exceptional chocolate that dates from the beginning of the 19^th century.

Special mention for Sève, the chocolate maker of the Halles de Lyon which does not hesitate to make dresses in chocolate for shows. And to know all about the chocolate, it is essential to visit the Museum in La Côte Saint André, homeland of Berlioz… Last, but not least …