Chocolate, from bean to bar

Discover Aurélien Plassard Chocolatier, a Bean-to-Bar chocolate maker based in Genay, on the outskirts of Lyon. Aurélien began his apprenticeship in the food trades at the age of 15, before specializing in chocolate within several major Lyon houses.

Passionate about the diversity of cocoa, he chose the Bean-to-Bar path to master every step of the transformation: selecting and sorting the beans, roasting, cracking, grinding, then several hours of conching. The chocolate then rests for several weeks to mature before being tempered and moulded, in small batches, in his workshop-boutique.

Each cocoa origin reveals its own aromatic identity, shaped by the terroir, the variety and the fermentation. An approach built on taste, transparency and respect for the product, in direct partnership with producers and cooperatives selected for their quality.

Discover Aurélien Plassard Chocolatier, exclusively on CAJMI.