Premium Wholesale Chocolate Program
Chocolate has always been more than a passion for Thierry Atlan.
From the first step he took at Mr Charpot chocolate store as apprentice, to becoming the youngest Chef Chocolatier to receive the prestigious title of MOF in 1996, Thierry always tried to push the boundaries of the Chocolatier profession.
Once he received the prestigious award of MOF, Thierry quickly took over the direction of the Chocolate Research and Development department at Lenôtre, time during which he elaborated new technics like the one shot technology. He then spent 9 years travelling as consultant for world acclaimed chefs who were seeking Thierry’s help and trend setting technics.
Thierry vision is one of a kind: always ahead of the game, inspired by progress and the whole surrounding him, seeking for talent and beauty through the art of chocolate
M.O.F. In 1997. Thierry Atlan won the prestigious awards of MOF (Meilleur Ouvrier de France), which distinguished him as the best craftsman of France in his category.
This title rewards the desxtirity, the knowledge of traditional and modern techniques as well as the creativity of the candidate.
The Parisian collection is an authentic tribute to Thierry’s roots and passion: classic but elegant design, highest quality ingredients, full bodied flavors.
The collection is currently offering 20 different flavors, from Dark Single Origin from Peru to Milk Coconut Mousse or else to Caramel and Yuzu Dome.
This collection can be purchased as bulk, or packaged in our classic chocolate boxes.
TECHNIQUE. Chocolate doesn’t have any more secrets for Thierry Atlan, Meilleur Ouvrier de France. Quality, confection, flavors, and colors are all aspects that Thierry masters.
We invite you to rediscover caramels with our caramel boxes. From salted caramel to passion fruit and lime, our caramel collection use the traditional method of making caramels while incorporating new flavors.
Ideal as a gift, our caramel domes box is composed of five delicate flavors: lime caramel, sea salt caramel, passion fruit caramel, vanilla caramel and dark chocolate caramel.
Chocolate has always 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.
After receiving his prestigious title of M.O.F. Chocolatier (best craftsman in his category..),Thierry became the head of research and development for chocolate and a professor at l’Ecole Lenôtre, Paris..
CHOCOLATE DIFFERENT FLAVORS
Le Grab n’ Go
Because living in New York implodes being constantly in movement, Thierry also wanted to created something different, which will allow every New Yorker to enjoy a treat.. on the go!
Discover our collections of Grab n’ Go made for the New Yorker!
From the mini tablets, to the daily dose, or else to bark.. A treat for everyone!
This collection is sold pre-packaged. Packaging is custom depending on the budget and the size requested.
Milk Red Fruit Bars
This milk chocolate bar is made with dried strawberries, raspberries, and blueberries.
White Chocolate Bars
Using white chocolate produced in Ecuador, this creamy white chocolate bar has a subtle sweetness with notes of vanilla.
White Red Fruit Bars
This white chocolate bar is made with dried strawberries, raspberries, and blueberries.
Dark Chocolate Bars
This dark chocolate bar is made from a subtle mix of cocoa beans to provide you with a balanced chocolate that is neither too sweet, nor too bitter.
Dark Red Fruit Bars
This dark chocolate bar is made with dried strawberries, raspberries, and blueberries.
Dark Red Fruit & Nuts Bars
This dark chocolate bar is made with dried cranberries and pistachios.
Milk Chocolate Bars
This milk chocolate bar is the perfect balance between sweet and creamy.
Milk Chocolate Pearl Bars
This milk chocolate bar is made with chocolate covered crisps.
Milk Chocolate Reese's Pieces Bars
This milk chocolate bar is made with Reese's Pieces. It is the perfect combination of chocolate and peanut butter.
BARS & BARKS
Dark Chocolate, Candied Orange, Almonds
Our dark chocolate bark is made with whole roasted almonds and candied oranges.
Milk Chocolate, Apricot, Hazelnuts
Our milk chocolate bark is made with whole roasted hazelnuts and dried apricots.
White Chocolate, Cranberry, Pistachio
Our white chocolate bark is made with whole roasted hazelnuts, pistachios, and dried cranberries.
Milk Almond Clusters
Our milk almond clusters are finely cut almonds covered in milk chocolate.
Coconut Almond Clusters
Our coconut almond clusters are finely cut almonds covered in white chocolate with natural coconut aroma and toasted coconut flakes.
Pistachio Almond Clusters
Our pistachio almond clusters are finely cut almonds covered in white chocolate with natural pistachio aroma and caramelized pistachios.
Raspberry Almond Clusters
Our raspberry almond clusters are finely cut almonds covered in white chocolate with natural raspberry aroma and dried raspberries.
Dark Almond Clusters
Our dark almond clusters are finely cut almonds covered in dark chocolate.
CHOCOLATE COVERED BITES
Milk Chocolate Sea Salt Caramels
Chewy caramel sprinkled with sea salt and covered in milk chocolate.
Milk Chocolate Covered Almonds
Whole roasted almonds covered in milk chocolate and dusted with milk cocoa powder.
Dark Chocolate Covered Almonds
Whole roasted almonds covered in dark chocolate and dusted with dark cocoa powder.
Dark Chocolate Sea Salt Caramels
Chewy caramel sprinkled with sea salt and covered in dark chocolate.
CHOCOLATE COVERED BITES 4.75 oz
CHOCOLATE COVERED BITES 6.5 oz
Where to find us...
For premium wholesale chocolate and macarons orders, please contact: Suzanne
146 Redneck Avenue, Moonachie, New Jersey, 07074. (201) 334-1625
Mail : firstname.lastname@example.org