Because chocolate is manufactured in the traditional manner here, with each stage of its production mastered and controlled, the craftsmen can indulge in exploration and innovation. “Here, we can allow ourselves the freedom to make creative choices that could not be realised in an industrial context,” Alain Ducasse enthuses.

To learn more

- Making process - Step 1: Selecting the beans

The Manufacture is yet again demonstrating its creativity to celebrate Easter with its unusually shaped eggs… Plenty of odd shapes and plenty of flavours, no compromise. It’s our trademark!

This year, we're heading to the Mediterranean for Easter, the sun-drenched region whose shores have fuelled his imagination over time. To delight chocolate lovers everywhere, the deep blue sea takes on a chocolatey hue – a feast for the eyes and the palate.

Dive into an enchanting seascape created by children's illustrator Philippe Jalbert. Between idyllic shores and magical sea beds, find yourself face to face with our chocolate sea creatures and fall under their spell.

There are several new products to discover: the Shark and its praline surprises; the Turbot, a crunchy tribute to the fish emblematic of Chef Alain Ducasse's cuisine; the Chocolate Box adorned with a turtle and filled with delicious Pépites; and the All-Butter Biscuit Squares so irresistibly reminiscent of childhood.

For those who love chocolate bars, discover our ultra-crunchy Seahorse Chocolate Bar, and the Lobster Chocolate Bar, an original recipe with a maritime allure.

Let's not forget our Easter essentials: the Turned Egg and Layered Egg are as wonderful to behold as they are to devour. Our box of Praline Eggs are a favourite among praline lovers, and our bite-sized Chocolate Sardines and iconic Praline-Filled Moulded Chocolates are a must.

All those delicacies are sold at The Manufacture, Galeries Lafayette Gourmet in Paris or online
 

Nicolas Hot chocolate