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In the Montpellier shop of this great name of chocolate, you can find in a neat and elegant setting all the productions of the Marssac-sur-Tarn factory. The chocolates, Yves Thuriès creates them as he likes: tender heart, brittle crust and robust flavour. This chef-pastry chef-chocolate maker, member of the Académie Culinaire de France, elected twice Meilleur Ouvrier de France pastry chef-chocolate maker-confectioner and ice-cream maker, has also been member of the Académie Française du Chocolat et de la Confiserie "Armchair n° 6", since 1998, companion of the circuit of France and author of a culinary encyclopedia in 12 volumes.... Praliné pistache, L'oriental, Pain d’épices, Praliné d’Yves, Sud Ouest, Eclat de caramel, Palet Yves Thuries lait, Souvenir d’enfance, Vanille bourbon, Ginger, Poire sauvage, Ganache violette, Guatemala, Venezuela, Andalousie, Grand cru Saint Domingue... His exclusive recipes combine the best raw cocoa with the most refined ingredients. To help us to recognize them, he associated a form with flavour: rectangle for the dark chocolate ganache, oval for that with milk chocolate and square for milk pralines. A sure value for gourmands and gourmets.
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