The American Chocolate Revolution

The explosion of artisanal bean-to-bar chocolate producers in the US since 2005.

Since 2005 the U.S. has experienced a veritable explosion in the number of small chocolate makers, those who make chocolate from the bean. They come from different backgrounds but share a desire to learn, to experiment with new machines, and to develop new recipes. Most begin by installing micro-production laboratories at home and produce a quality chocolate which, for some, is equal to the best European brands.

Discover with us their unusual career, their style and their chocolate. A unique opportunity to explore movement and products still almost unknown in Europe that are beginning to inspire chocolatiers around the world.


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Morning sessions take place from 10.30am to 12.30pm. Afternoon only upon request.
The price is higher than standard classes because the chocolates tasted are high-end chocolates imported from the USA.

Expert advice

We strongly recommend a light breakfast before the session, and to avoid an arriving with an empty stomach. Also try to avoid coffee, chewing gum, spicy food and cigarettes at least 2 hours before the event. Bring paper and pencil if you would like to take notes, we will provide water.

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Chloe chocolat Paris : cours dégustation chocolat, tours guidés, livraisons chocolat