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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 Bernachon was quickly drawn to chocolate. From the age of fourteen, he was trained as an apprentice for Monsieur Debauge in Pont de Beauvoisin and Monsieur Coillard in Lyon, rue Victor Hugo. He finally joined the workshop of the maître chocolatier Monsieur Durand, on cours Franklin. When Monsieur Durant retired in 1953, he offered Maurice Bernachon to take over his chocolate and candy shop: the pupil had surpassed the master.
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Photo ©Toby Glanville
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The artisanal chocolate house was quickly a success. Always ready to give of his best, Maurice Bernachon worked with his son Jean-Jacques and their fifty employees. When Maurice Bernachon retired, his son Jean-Jacques took over the family business. Today the grandchildren of Maurice Bernachon, Stéphanie and Phillipe Bernachon, are ready to pick up the torch.
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The raw cocoa beans are processed on site. They are roasted, grinded, blent and eventually conched in in-house facilities. From Tokyo to New York, Bernachon chocolates are unanimously acclaimed. Industrialisation and trends have had no impact on Lyon’s maîtres chocolatier. They remain faithful to their savoir-faire and traditions.
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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
Thanks to the daily torrefaction of cocoa beans, Bernachon chocolates have an exceptional flavor. The raw cocoa beans, chosen for their prestigious quality, come from Puerto Cabello, Guayaquil, Santa Fé, San Antonio, Madagascar, Jamaïque, Bahia ...
The flavor of Bernachon chocolate results from the blend of those cocoa beans and of unique products such as Echiré butter and Isigny cream. It is not a matter of chemistry but of craft and passion for beauty, taste and chocolate !
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