Stand E46
La Chocolaterie Robert, Planteur Chocolatier de Madagascar, élabore un chocolat d’excellence.
Son chocolat est confectionné à partir des fèves issues de ses plantations dans la vallée du Sambirano.

Intégrant le cercle très fermé de Planteur Chocolatier, la Chocolaterie Robert garantit une traçabilité totale et une production sans aucun intrant chimique.
Le cacao de Madagascar est classé parmis les cacaos fins par l’Icco.

Les fèves de sa Plantation ainsi que son chocolat ont été primés de nombreuses fois à l’international par l’Academy of chocolate, l’International Chocolate Awards et l’ International cocoa awards.

Venez également découvrir sur notre stand le miel de Madagascar et participer aux Ateliers « fabrication de palets exotiques » par Atelier C Paris

Stand E33
Ivee Promenade is an opportunity for constant delight in chocolate art and immersion into its intricacies. It is an absolutely new and launching brand of premium bean-to-bar chocolate, which will be introduced to the public during the Salon Du Chocolat for the first time. We invite our customers for a delightful promenade into the world of the finest chocolate. Our wish is for everyone to experience true pleasure while tasting our delicious chocolate. We would like to get our customers acquainted with the authentic chocolate, show them its diversity, teach them to understand it and appreciate its nuances. Ivee Promenade creates unique and exceptional flavors by using special techniques and ingredients to make the chocolate exceptionally intense and unforgettable. During our participation in the exhibition, we will be introducing our chocolate to the public for the first time. Our first collection will be presented under the name “African Art”. In our African collection, we will showcase chocolate made from cocoa beans sourced from Uganda, Congo, and Madagascar. Our goal is to provide customers with the opportunity to appreciate and compare the flavors of chocolate from the same regions but prepared using different techniques. Customers will be able to experience the difference between classic dark chocolate and the chocolate produced using techniques of additional fermentation of cocoa beans in fruits or berries, infusing cocoa beans in alcohol, aging chocolate, resulting in an exquisite and distinct flavor.

Stand E10