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Chocolate is our life.As artisans, we work from theMaking our own chocolate hasheart.allowed us to forge links withWe are despotic about using thecacao growers and to broaden ourbest ingredients, fanatical aboutsources for fine beans to coopera-perfecting our production meth-tives around the world.ods and uncompromising aboutIt has deepened our understand-quality. We believe thating of cocoa and utmostartisan products craftedrespect for the peoplewith pride are thelast true luxurywho dedicate theirlives growing thisin a worldamazing crop.addicted toWe mix,consumingconche andmore andrefine eachfaster.batch withUnlikelove andmost choc-devotion.olatiers, wemake our ownchocolate.Our chocolateis thentransformed into allmanners of chocolateIn June 2006 we weredelights from truffles, to O s,one of the first chocolatiers in Eu-pearls, couture chocolates or ourrope experimenting with a newfamous liquid salted caramels.technology to produce chocolateOur chocolates are fresh and willon a small scale from groundkeep for 2-3 weeks in theircocoa beans.original packaging.
Couture chocolatesA whimsical range of fresh chocolates including sumptuous infusedganaches, rich nutty pralines, soft layered pates de fruit and decadentcaramels from the classical to the exoticAlmond &space dust pralineArtisan praline intensely nutty that melts andpops in your mouthCinnamonThese sweet quills havebeen used since the 18thcentury in hot chocolate;a little piece of history.Coconut pralineCrunchy roasted driedcoconut makes this pralinevery addictive.Apple crumbleLayered apple jelly on a crumbly cinnamonhazelnut pralineBanana & nutmegInspired by Caribbeancooking, a ganacheperfectly paired with rum.Basil and limeA wonderful herb that westruggled to use with chocolateuntil we came across abasil and lime sorbet.CardamomTraditionally used inBedouin coffee,cardamom pods bringall their force and comfortto this fresh ganache.Coffee & aniseSingle origin coffee fromCosta Rica spicedby a hint of star anise.Colombian darkA ganache made froma blend of beansfrom Huila,Tumacoand Santander.Colombian milkA rare milk chocolatemade with non deodorized cocoa butterimparting floral notesto this soft ganache.Confiture de laitSweet ganachereminiscent ofcooked milk pudding.
Couture chocolatesHazelnut artisan pralineHand made hazelnut praline,slightly grainy and oh sosatisfying.JasmineFloral and fragrant ganache.Dark caramelOur famous chewy salted caramel revisited in adarker shade. Chewy and intensely darkchocolatey with a hint of sea salt.Earl grey teaDistinctive bergamot flavourreleased in waves by thisclassical tea.Chilli and coriander pralineSmooth hazelnut pralinewith a hint of ying fromcoriander and yangfrom the heat ofchillies“These are the best chocolatesyou are ever likely to taste, each onewith a distillation of flavour, a miniatureexplosion of taste, a work of art”.Lavender honeyA taste of summer made withartisanal miel de lavandeand lavender buds.LumiPerfumed citrus ganacheInfused with Iraniansun-dried limes.Lemon & thymeRefreshing combination ofcitrus and wood notes.The Daily TelegraphFeuillantineAlmond and hazelnut pralinewith speculoos spices(ginger, clove, nutmeg andcinnamon) and crunchy wafers.GingerA pungent ganache infusedwith grated fresh ginger anda hint of honey.Liquoriceand poppy seedA sweet white chocolate ganache flavouredwith subtle liquorice roots and dotted withroasted poppy seeds, prefect blend of blackand white.
Madagascar darkPowerful chocolatewith red fruit notes.Madagascar milkCreamy sweet milkchocolate with notesof butter.Artisan du chocolat is proud to featureyoung British artists who illustratedour couture chocolates. This collectionwas created by Jordana Lyden-Swiftwho studied at Chelsea College of Art& Design before going on to completeher architectural degree at the LMUSir John Cass Faculty of Art & Architecture. She is now a senior memberof Unit , an interdisciplinary designcollective based in London, working onsocially driven small scale architecturaldesign projects across Europe.However her passion for illustrationhas never wavered.Jordana’s inspiration“As an artist and designer I find inspirationin everything that I encounter. The intenseflavours of these chocolates were inspirationenough, and in some cases the illustrationsrepresent simply how I feel a taste wouldvisually manifest. Certain tastes remind meof both places and people, so many of theillustrations are reflective of these experiences. Hence these illustrations are a verypersonal collection for me that sit well withthe flavours of the chocolates.”MarzipanSoft marzipan dipped indark chocolate.Garden MintAn infusion of freshmint leaves.Reminiscent ofthe best mint teas.NeroliAn infusion oforange blossom,perfumedand delicate.OrangeA traditional centrewith all the intensityof finely grated zest.HoneyMilk chocolate ganachesweetened with full bodiedchestnut or Tasmanianhoney
Pinenuts& black trufflepralineAn unashamedlybold mix of roasted hazelnuts, roastedpinenuts balanced by heady Perigordblack truffles.Passion fruitA layered chocolate of darkchocolate ganache toppedby a tangy jelly ofpassion fruit and pear.Pistachio caramelCaramel, chocolate,salted pistachios:need it say more?Simply gorgeous.Salted caramelThe chewy version ofour famous liquidsalted caramels.Tarragon & mapleA delicate French andCanadian inspired ganache,playing delicatelyon bitter and sweet.Tobacco (on request only)A taste experience made forHeston Blumenthal– the talented chef of3 Michelin stars Fat Duckrestaurant in Bray.First the pipe tobaccoflavours of caramel,coffeeand vanilla; then a tickle on the throatand the buzz of the tobacco released.TonkaInfusion of an unusual spicefrom Venezuela with a tasteakin to vanilla andbitter almonds.RaspberryA layered chocolate,half dark ganache, half sharpraspberries jelly.VanillaDark ganache infused withbig pods of Tahiti vanilla,the best in the world.RoseA classical English flavourmade to perfection byreplacing the white sugarcentre with a ganacheand infusing a naturaldistillate of rose.YuzuA sharp jelly of yuzu,a rare fragrant lemonfrom Japan balanced bya layer of milkchocolate ganache.
Truffles collectionClassical and timeless little morsels of chocolate heaven.Milk truffleLight and creamy milk truffleTruffle2Layered truffle of milk anddark ganaches.Dark truffleIntense yet lightdark truffleChapel Down truffleMade from the best British sparkling wine,a subtle and refined truffle.Sugar free Dark truffleAll the intensity of our chocolatetruffle, without sugar.Sugar free Milk truffleCreamy, silky chocolate truffle,without sugar.Sugar free Truffle2Our famous layered truffle,now also sugar free
Pearls Pearls cast a luxurious glow like no other. Inspired by thesenatural wonders, we have created the finest tiny truffles encasedin chocolate and covered in pearlescent or sparkling edible coats.The shimmer collectionSouth sea silver pearlWhite chocolate hiding adark chocolate ganache.South Sea gold pearlWhite chocolate holding amilk chocolate ganache.Copper pearlMilk chocolate coveringhazelnut praline.Tahiti pearlDark chocolate oozinghazelnut praline.Emerald pearlMilk chocolate oozing puresalted pistachio praline.The sparkling collectionSilverDark chocolate cloakingpecan salted caramel.GoldMilk chocolate encasingspiced cashew bananapraline.RubyMilk chocolate wrappingalmond milk caramel with ahint of rose praline.
Assorted Os and fresh mintsThin discs in dark, milk or white chocolate incredibly filledwith fruit coulis, pralines, honey or ganache.O apricot & tonkaO caramelO honeyO mintO pralineO cherryO pistachioO pecan & cinnamonO lychee & roseO passion
Liquid salted caramels“Artisan du chocolat is the best chocolateshop in the UK. Their salted caramels areto die for.”Jay RaynerN 1Our original sea salted caramels were invented in 2003 by Gerard Coleman forGordon Ramsay’s menu at Claridges: a sweetliquid caramel with a pinch of Noirmoutierisland’s grey salt, captured in a cocoa dustedshell of intense dark chocolate. The pureuntreated grey salt, harvested by hand fromclay marshes since medieval times, holdsa wealth of minerals and trace elementsthat enrich its rich taste. Our most famouscreation.N 1 milkA decade after inventing our liquid saltedcaramels for Gordon Ramsay at Claridge’s,we have given into our caramel fan demandsfor a milk chocolate version for those whoprefer life a little sweeter.N 4is a spicy salted caramel infused with fieryIndian black peppercorns and fragrantMadagascan pink peppercorns.N 7is a tangy salted caramel lifted by Malpighiaged balsamico.N 12Is an oak smoked salt caramel balancinggracefully earthy and sweet notes.N14is a lovely golden salted caramel oozingpassion.N25is an opulent caramel with ripe figs andgingerbread spices.
iMagic wandsOur magic chocolate wands illustrateperfectly our approach to creating newchocolates. Filled with ganaches, theytrick your tastebuds into perceiving anew and entirely different flavour whentwo are combined.A unique signature creation that bringsfun and a sense of wonder to the worldof fine chocolates.Rasperry pear appleStrawberry vanilla marshmalloRaspberry pineapple strawberryStrawberry banana bubble guLemon cinnamon colaMajor MunchWe enrobe, drown, smother, smudge andpan all sorts in fine chocolate from saltedpistachios, to cannonmalts, honeycomb toorangettes, ginger to macadamia & coconut,gourmet popcorn & artisan biscuitsand more.
Our boutiquesChelsea London, 89 Lower Sloane Street SW1Notting Hill London, 81 Westbourne Grove W2Selfridges London, Oxford street W1Borough Market London SE1Brown Thomas, DublinAl Faysaleyah Mall, Riyadh, Saudi Arabiawww.artisanduchocolat.com
Artisan du chocolat is proud to feature young British artists who illustrated our couture chocolates. This collection was created by Jordana Lyden-Swift who studied at Chelsea College of Art & Design before going on to complete her architectural degree at the LMU Sir John Cass Faculty of Art & Archi-tecture. She is now a senior member
