Chocolate factory
What we're talking about here is a successful professional reconversion and a genuine passion that drives Benoît and Sandrine Dega. The trip enabled this couple of "globe trotters of flavors" to make some wonderful encounters with cocoa planters. From theory to practice, it's only a mouthful with sweets that are a great success. Coffee ganache, chestnut cream praline feuillantine, Piedmont hazelnuts... 33 bars that dare to go as dark as 99%, a range of sugar-free chocolates and iced desserts. The whole team is at its best here.