Since its creation in 1977 by Robert Linxe, la Maison du Chocolat has passionately cultivated good taste and experience, from chocolates, all handmade elegant refined presentations. Demand for great quality to choose the best raw materials (selection and blend of couvertures from different origins, and their association with natural flavors, such as end-of-season raspberry, untreated lemon...)
Life time knowledge acquired from years of experience, along with tremendous attention to details reflect the perfection of each stage and production that are always carried out by a team of loyal master chocolatiers. A philosophy : chocolate without bitterness. The selection of a good cocoa bean gives strength to a chocolate, not bitterness. (Robert Linxe); This is why, at La Maison du Chocolat, none of the chocolate confections contains more than 65% cocoa.
And finally, values : To obtain a good chocolate, only cocoa butter gives smoothness to a ganache. (Robert Linxe). Therefore, at La Maison du Chocolat the usage of any vegetable oils other than cocoa butter are not permitted.