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Bio

Bio / T.Atlan

Since it was Discovered

Chocolate has been considered a noble confection.

Either in bars, bonbons or drinks, chocolate is appreciated by so many for its taste and quality. But making chocolate is a long and complex process which takes years of experience to master. For Thierry Atlan, Meilleur Ouvrier de France chocolatier (Best Craftsman of France), making chocolate refers to using exceptional quality products. It means being able to create the perfect combination between the flavors of a ganache or praline and the chocolate.


From cocoa to Truffles

Each ingredient used in the confection of our chocolates is meticulously chosen.

Thierry’s knowledge and passion have always pushed him to reinvent his chocolate collections by seeking the best quality. 30 years ago, Thierry Atlan walked into the chocolate store of Mr Charpot in Troyes, France, where he did his apprenticeship, and fell in love with this magical material. For him, working with chocolate implies sharing passions of taste and of mastering.

Thierry passed on his knowledge and passion

By consulting around the world for over 10 years.

Having worked with over 100 companies throughout the world, Thierry Atlan learned how to adapt himself and his chocolates to the cultural tastes and ingredients of the various countries he worked in. Thierry’s vision has always been to educate people on the quality of “chocolat à la française.”



Because chocolate is associated with PLEASURE

The emotions brought by each piece are an important aspect of our chocolates’ confection.

Each recipe has been elaborated with time to find the perfect balance between taste and texture. For Thierry Atlan, Meilleur Ouvrier de France, it is important to constantly improve the quality and the taste of his chocolates.

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