Florian Fontaine – Au Délice Chocolaté

After a six-year journey to the other side of the world, he returned to France and settled in Geneva where he worked as head pastry chef at the Hotel d'Angleterre***** for five years. Eager to return to his mountains and to continue the family know-how, he took over his father-in-law's shop "Au délice chocolaté". The young artisan chocolate maker's guiding principle is to develop quality products with ingredients that he sources himself. For example, he uses only IGP Piedmont hazelnuts and Valencian almonds. A pure cocoa butter chocolate, homemade to be enjoyed… without moderation!