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A Virtual Tour of the Best Little Chocolate Shops in Europe Paris Paris Paris Paris Paris Paris Paris Paris Paris Paris The Angelina Story In 1903 the confectioner Antoine Rumpelmayerfounded Angelina, which he named after his daughter-in-law. For over a century the tearoom has built a reputation as a place of sophistication and indulgence. As soon as it opened, Angelina became the place to be among the Parisian aristocracy. Proust and Coco Chanel rubbed shoulders with the biggest names in fashion in Angelina's salons. The interior, designed by the famous Belle Epoque architect Edouard-Jean Niermans, combines elegance, charm and refinement to create a sense of romanticism and poetry. Angelina is a tranquil, exquisite space, somewhere between serenity and indulgence. Founder and creative director of the Maison that takes his name, Pierre Marcolini is renowned for his outstanding expertise and his passion for creating the world’s finest chocolates. For him, each day is a new opportunity to surprise, pushing the boundaries of what is possible. Born in 1964 in Charleroi, Belgium, Pierre Marcolini was deeply inspired by his family and his Italian origins. By the age of 14, he knew he wanted to be a chocolatier. His upbringing gave him a tremendous hunger for learning, along with the desire to fight to make his grandest dreams come true. In 1983, on finishing his studies, he became a pastry chef and worked alongside many of the top professionals in Belgium. “Chocolate is a universal product, inspiring just the same appreciation in Paris as it does in London, Nagoya or Brussels.” Starting out as a young artisan, Pierre Marcolini has become an ambassador of the art of Haute Chocolaterie. A tireless inventor, he has succeeded in breaking all boundaries with his stunning creations. Maison “Ever since I was a child, I’ve had this hunger to Pierre Marcolini now numbers some thirty stores in Belgium, Paris, London succeed, this crazy passion for my work. Being in and Japan. my workshop as often as I possibly can makes me fundamentally happy, and seeing my creations develop is a singular delight. It’s not been easy every day. These words have kept me going: There’s only one doorway that separates dreams from reality – courage.” “I draw inspiration from everywhere but most of all it’s travelling across the world that lets you open your mind and see that there is talent all around. It lets you experiment with mixing unexpected flavours inspired by cultures other than our own.” The story of the Ladurée macaron starts in the middle of the 20th century with Pierre Desfontaines, who first thought of taking two macaron shells and joining them with a delicious ganache filling. Since this time, the recipe did not change. Jeanne Souchard succeeded in combining the style of Parisian cafés and the delicacies of French patisserie, giving birth to one of the first of the capital. As Chairman of Ladurée, David Holder is a man who also allows his feelings and intuition to play their part. His main aim is to craft fine creations, to infuse real character in each of his establishments and to promote the quality and beauty of Ladurée products. The Debauve & Gallais chocolate shop on rue des Saint-Pères, near Saint-Germain-des-Prés, has been operating in the same location for almost 200 years. The company’s founders, Sulpice Debauve and his nephew August Gallais, started out selling “health chocolates.” In the 1800s, chocolate was used to make bitter medicines more palatable. It was also combined with “healthful” ingredients to promote vigour and health. SulpiceDebauve, a former royal chemist under King Louis XVI and a chocolate maker to King Charles X, opened his first chocolate shop on rue Saint-Dominique, in Saint-German-des-Prés, in 1800. Debauve & Gallais’ signature items include its chocolate pistoles, small discs of chocolate that vary according to cacao content (ranging from 45 per cent to 99 per cent) and flavorings (almond oil, bitter coffee, Bourbon vanilla and orange blossom). He arrived in Paris at the age of 18 and started his career in pastry. Having found that it wasn’t his thing, he was relegated to the chocolate section as a punishment. Here he found his “ticket to the world! I could work with it, I could build with it!” he says. The rest is now history: fine French chocolate created by an artist in a boutique that doubles as an art gallery. He was awarded the title Meilleur Ouvrier de France in 2000. He has been in his enviable workshop for four years. His pleasure palace of a boutique in the Place de la Madeleine is his latest achievement. Many of his products are named after human traits or moods, which says a lot about the man. He told me that Instinct was the first chocolate recipe he ever made, at home, for his parents. It is like a first love that has deepened and remained. Its description, “a roasted almond praline cluster,” does little to prepare you for how sublime it is. A texture both crunchy and smooth, rich with almonds and hazelnuts, sweet, caramelized and toasted, all combined and wrapped up in the indulgent warmth of chocolate. , Dating back to 1827, in these terms that Victor Hugo was already celebrating the Maison Boissier ... Maison Boissier is part of history, and perpetuates with talent and so selective, the unique knowledge of Belisarius Boissier, founder of the House. It finds its foundation and legitimacy at the heart of his "craft" original Chocolatier confectioner where the artisanal nature of the production has so far been deliberately and lovingly preserved., manufactured according to exclusive recipes and enviously guarded. The packaging ideally reflect the combination of the two values dear to the brand: Tradition and Memories through a decor of yesteryear, reassuring and immediately impacting. Purity of lines and blue "cyan Œ caskets boxes give modernity and topicality products. Zurich, Switzerland Meet Max. On 27 September 2009, the boy’s father made a family dream come true, simultaneously marking his own father’s birthday. That day saw the opening of Max Chocolatier in Lucerne, in the heart of Switzerland. Every bite is a ticket for the taste buds to travel on an unforgettable journey. This may take them to the Swiss Alps via rich Napf cream and meadow flowers, or to faraway destinations in South America or Asia facilitated by ingredients as diverse as green tea, rum and mountain coffee. From a picture-postcard location in Lucerne, neighboured by snow-capped mountains, a lake and an iconic wooden bridge, the Max Chocolatiers use top-quality natural ingredients to create their unique handmade products. Each Max Chocolatier truffle, chocolate bar, is committed to enabling people to “Experience chocolate for the first time”. Founded in 1932 by Dolf Teuscher, Sr., Teuscher in Switzerland, Teuscher Chocolates was founded in the Swiss mountainside in 1932 and our signature creation, the Champagne Truffle, has been appreciated around the world for over 65 years. Using only the purest and highest quality ingredients such as Dom Perignon champagne, the Champagne Truffle has a dark chocolate ganache center that is enriched by a creamy infusion containing finest Dom Perignon Champagne. Its enrobing consists of milk chocolate and it is finally sprinkled with confectioner`s sugar to produce the Champagne Truffle`s distinctive look. We ship the chocolates every week from Zurich in order for them to be available freshly in our stores in Europe, North America, Asia, and the Middle East. In this way, we continue to bring you these marvelous chocolates, acclaimed as the world`s finest by gourmets and critics alike. The Felix am Bellevue is the café of the ZuchConfiseur Teuscher.His chocolate creations are known far beyond the national borders. In the stylishly decorated coffee hall is a sweet enjoyment simply, whether it is the homemade drinking chocolate or handmade patisseries. The offer leaves nothing to be desired. Visit us at the Bellevue in Zurich! David Sprüngli opened the Confiserie Sprüngli & Fils on Marktgasse in Zurich in 1836. In 1859 David Sprüngli and his son Rudolf acquired a property on the Paradeplatzin Zurich, still little frequented, in the hope that one day the train station would be built here. Unfortunately, this was not the case, which caused for many a sleepless night for the Sprüngli family. And yet soon there was active building activity taking place all around Paradeplatz. The passing-by Bahnhofstrasse developed into one of the most renowned shopping miles in the world. Today Confiserie Sprüngli takes a preferential position on the street with its store and the associated restaurant, café and bar. Sprüngli is operating fourteen stores in and around Zurich today. Another seven can be found in Basel, Bern, Winterthur, Zug and Geneva. (1) Probably the oldest poster (1880) by Sprüngli comes presumably from Paris, where poster art developed from artistic drawings. The two girls radiate grace and charm and identify themselves with the vivacious, easygoing and elegant atmosphere that was associated inseparably with chocolate for that generation. (2) International export advertising at the end of the 19th century (1890). (3) As early as the Belle Époque, chocolate was recommend to holiday guests and travellers. (1890) The practice of enclosing little collectible individual pictures or series of pictures with chocolate bars, to leave the eater with something enduring, stretches back to the 1880s if not earlier. The pictures tend to feature cutesy motifs. Lucerne, Switzerland When Anton Bachmann opened a small bakery in Sursee a 100 years ago, he did not yet know that he would lay the foundation for a thriving family business.

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