The chocolate museum

Our opinion

It was through Bayonne that chocolate was introduced to France. The origin of chocolate production in Bayonne dates back to the beginning of the 17th century, when the Jews of Spain and Portugal, hunted down by the Inquisition, settled in the Saint-Esprit district with, in their luggage, the recipe for the production chocolate, brought by the Spaniards from Mexico. Possible visit of the Chocolate Workshop.

Details of the activity

The best way to appreciate the subtlety of chocolate is to taste it. And we say it without greedy subjectivity. However, this beautiful product also deserves that we are interested in its history and its secrets. From the cocoa tree to the taste buds: (re)discover chocolate Located in Bayonne in our chocolate factory, the discovery trail takes you on a discovery of chocolate. During 1h30 of playful visit imagined by our founders Marie-Pierre and Serge Andrieu, you get to know this familiar treasure, from the cultivation of the cocoa tree to the production. All complemented by videos, an exhibition of old machines and an educational film. At the end of the tour, a tasting session awaits you in the "shop" area of our chocolate factory. Behind the scenes of our chocolate factory The discovery tour also aims to share with you the heart of our business: the production of chocolate. You will be able to see our artisan chocolate makers at work in our "lab", only separated from you by a glass wall (we don't mess with hygiene). The melted chocolate calling for tasting, the ganache which yields tenderly under the cut… these scenes are worth all the speeches to arouse vocations. The surprising taste of the ripe bean, and other anecdotes Throughout the discovery trail, you will discover many surprising facts about the manufacture of chocolate, its tasting, its history and even the cultivation of cocoa. Like this anecdote, for example: when harvested, the cocoa bean has a tangy taste similar to that of lychee or mango. It is only after fermentation and roasting that it acquires its characteristic chocolate flavor. At the end of the visit, workshop and tasting break After the theory, the practice. The tour ends in the boutique area, where our chocolatiers and chocolatiers will make you taste our specialties. The opportunity to learn about the differences in flavor between an Extra Kiretsa with 97% cocoa, a chocolate from the island of Sao Tome at 70%, a Grand Cru from Madagascar or Vietnam... The little ones can also participate in our chocolate painting workshop and bring their works home.

The prices