CHOCOLATE MANUFACTURING STEPS
The production of our chocolate in Lyon requires a rigorous process. The beans arrive in bags of 60 to 90 kg and the selection will take place according to the different origins of the cocoa beans. The chocolate maker's nose, sight and hand will play an essential role. All operations require the utmost care and, for each of them, meticulousness expertise are decisive. As soon as the beans are received, manual sorting is carried out in a sieve. This first operation consists of removing damaged beans, metal debris and pebbles.
To learn more about Maison Bernachon, artisanal chocolatiers since 1953, find our products on the online shop.
Treat yourself to a gourmet break in our restaurant and tea room area.