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Montelimar nougat is a well-known name amongst gourmets. Our nougat from Belgium has, however, nothing to be ashamed of, and can boast of having 28 % honey. For those amongst us who prefer a fruitier taste, here are two exciting nougats with cranberries and with a heavenly strawberry flavour.

Chocolate meets tea - Delicate chocolates encounter finest tea. We are particularly proud of these creations made of dark and milk chocolate. These 50 g bars are handmade in a small confiserie and refined with green tea or chai spices. Finest dark chocolate with a cocoa content of 60 % and delicate milk chocolate with a cocoa content of 36 % form the base of these beautiful bars. Each bar is artfully marbled, making it unique.

Chocolate meets Coffee - Exquisite chocolates meet our popular espresso, freshly roasted from our own roastery! We are pleased to present our small yet sophisticated range of handmade chocolates: fine milk chocolate (36 %) enriched with our Espresso No. 3 and milk chocolate (36 %) laced with salted caramel pieces. Each bar is unique with its own particular topping!

Chocolate meets Fruit - Fine chocolate meets lime and raspberry & vanilla. We are expanding our range of handmade chocolates with two particularly fruity varieties that clearly stand out both in terms of aesthetics and taste.

Valter Bovetti comes from a culinary family with its own hotel and finest cuisine based in Piedmont. From childhood he learned to find and process high-quality ingredients. As a young man, he already had the dream of founding his own chocolaterie. In 1994 he moved to France and started up a small production of high quality chocolate products. Valter attaches great importance to the right ingredients. All chocolates are made with pure cocoa butter and without the addition of soy lecithin. The cocoa comes mainly from Ecuador, Ghana and partly from Papua New Guinea. Valter maintains very good contacts with the small plantations, visits them regularly and also supports cultivation and reforestation projects. All other ingredients such as salt from the Guérande or caramel from the Breton island Île de Ré are personally selected and still processed according to traditional methods.