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Chocolate,
is not only a sweet or a treat.
Its a real dish..
Maurice Bernachon
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Passion for chocolate
Maurice Bernarchon has always been drawn by chocolate. At fourteen years old, he became an apprentice by Mr. Debauge in Pont-de Beau-Voisin, before serving Mr. Coillard in Lyon, Victor Hugo Street. He was finally trained by the confectioner Mr Durand in Lyon, cours Franklin-Roosevelt. When he retired in 1953,Mr. Durand himself suggested Maurice Bernachon to buy out the confectionery shop: The pupil has surpassed the master.
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The craft industry quickly captured Lyon and its vicinity.Always ready to give the best of himself, Maurice Bernachon works with his son Jean-Jacques and their fifty employees. They roast, grind and blend themselves cacao beans, then eventually process to the conching: The chocolate is mixed under heat to make their own raw material.
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From Tokyo to New York, their unique chocolates are unanimously appreciated.Trends go out,industrialisation set in, but have no influence on chocolate manufacturers "à la lyonnaise",who remain faithful to their traditionnal skills. Today, Stephanie and Philipe Bernarchon, grandchildren of the founder, are ready to take over.
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True chocolate,
can only be made with cocoa butter.
All our products wholly respect thistradition.
Jean-Jacques Bernachon
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Elegance and quality
Bernachon chocolates possess an exceptionnal flavour, thanks to the daily roasting of cocoa beans. Selected among the finest, they come from Puerto Cabello, Guayaquil, Santa Fé, San Antonio, Madagascar, Jamaïca, Bahia...
Chocolates arise out of the clever mixture of these cocoa beans and inimitable products such as Echire butter and Isigny cream. No chemistry, just the work of experts with a passion for beauty,for taste, for chocolate !
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