Welcome to ChocoParis, a website devoted to the best chocolate and pastry shops in Paris!

Browse the menus above to discover the best chocolate, pastries, ice cream, and hot chocolate offered by the city’s culinary masters.

Planning a trip to Paris? Why not try one of our Paris chocolate walk itineraries, available for three delicious self-directed tours. You’ll also find hundreds of detailed listings and shop profiles on our Paris chocolate shop map, which features gourmet chocolate stores by arrondissement.

Please note that shops are listed in alphabetical order for easy reference.

Your feedback is always welcome. For comments, suggestions or to report a broken link, please contact us.

Enjoy!

The Parisian pâtisserie Ladurée is celebrating its 150th anniversary this year.

To mark this milestone, the company has launched a line-up of spectacular desserts and pastries — one for every month.

The sweets, created under the direction of Ladurée head pastry chef Vincent Lemains, will be unveiled one at a time, throughout 2012.

January’s pastry is the Bostock Cacao: a rich chocolate brioche and chocolate almond cream, topped with a chocolate corolla!

A speciality of the Champagne region, traditional Bostock is made with day-old brioche that is drenched in syrup, covered with almond cream and sliced almonds, and baked until caramelised.

Ladurée’s chocolate Bostock Cacao is available at the company’s stores in France, the U.K. and Japan.

Founded on rue Royale in 1862, Ladurée, most famous for inventing the double-sided macaron, is a Parisian establishment — one that is now reaching out to gourmands around the world.

The company’s growth in the last ten years has been remarkable. In addition to the three shops in Paris, it now has 26 shops located in Ireland, Italy, Japan, Kuwait, Lebanon, Luxembourg, Monaco, Saudi Arabia, Switzerland, Turkey, the United Arab Emirates, the U.K. and the U.S.

Photo: © Ladurée

For Valentine’s Day 2012, Dalloyau has created his and hers gourmand pastries: Valentine & Valentin, a tasty duo of religieuses, the round éclairs first invented in 1856 at the Café Frascati in Paris.

The Frascati, an upscale establishment immortalised in the works of Honoré de Balzac and Alexandre Dumas, was located at the corner of boulevard Montmartre and rue de Richelieu (2nd arr.). It was demolished in 1857, but the plucky religieuse has endured as a classic of French pâtisserie!

Dalloyau’s Valentine’s Day adaptations of the 156-year-old pastry: Ma Pulpeuse Framboise, a “voluptuous” religieuse, covered with a scarlet, violet-infused glaze, and filled with luscious raspberry centre. And Mon Tendre Caramel, covered with a delicious rum-flavoured glaze and filled with a smooth caramel fondant.

The origin of the name “religieuse” (French for “nun”) remains unclear, though some note the pastry’s vague resemblance to a nun’s shape and attire. That said, the original version, as served in the Café Frascati, was actually square. It was gradually modified to differentiate it from similar pastries.

Valentine & Valentin are available at Dalloyau, 101, rue du Faubourg Saint-Honoré, 75008 Paris and the company’s six other locations in Paris.

Photo: © Dalloyau

Paris’s oldest sweets shop, A la Mère de Famille, is one of the city’s most famous historic shops.

Founded in 1761, the flagship store on rue du Faubourg Montmartre has been operating in the same location for more than 250 years. Both the exterior façade and the interior décor date from the 18th century.

A la Mère de Famille is known for its artisanal chocolates, calissons, ice cream and other confections.

Chef Julien Merceron has created a lovely chocolate Chinese lantern, in French known as “amour en cage” (love in a cage), for Valentine’s Day.

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Abanico Chocolat, is one of Paris’s newest chocolate shops. Founded in 2009 by Victoire Finaz, the company sells mainly online but also has a shop in Paris’s 8th arrondissement.

The name Abanico means “fan” in Spanish and the company’s signature chocolates are presented in a distinctive layered box that fans out to reveal the chocolates contained within.

For Valentine’s Day, Victoire Finaz has created Cœur Dentelle, a delicate lace-like chocolate heart containing seven of Abanico’s finest ganaches and pralines.

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To celebrate Valentine’s Day, Michel Cluizel is offering Chocolove, a delicious trio of dark- and milk-chocolate hearts.

Created by his daughter, Catherine Cluizel, who runs the flagship store on rue Saint-Honoré, Chocolove combines elegant design and succulent flavour in the form of a romantic chocolate sculpture.

Chocolove features hearts of velvety smooth 63% cacao dark chocolate and 45% cacao milk chocolate infused with subtle hints of vanilla and gingerbread.

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As it has for the last five years, the Paris Convention and Visitors Bureau is once again holding its popular “Paris Romantique” Saint Valentine’s Day-themed campaign, featuring special offers and promotions throughout the month of February.

The campaign includes discounts for restaurants, tours, hotels, and theatres as well as some yummy freebies!

As in previous years, Pierre Hermé chocolate and pastry shops will be giving away free goodies on presentation of a complimentary gift card issued by the Convention and Visitors Bureau.

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Nestlé is no longer a shareholder in Brussels-based chocolatier Pierre Marcolini’s holding company, the company has announced.

Pierre Marcolini, along with three Belgian minority shareholders, has bought back the 29 per cent stake acquired by Nestlé over the past four years, making his company, Les Chocolats de l’Iris (soon to be renamed Les Chocolats Marcolini), once again wholly Belgian-owned.

Nestlé first acquired 4.5 per cent of Marcolini back in 2007, progressively increasing its stake to 29 per cent in 2010.

The arrangement allowed Nestlé to benefit from Pierre Marcolini’s know-how and artistic talent in developing premium chocolate products, notably its luxury Nespresso line of chocolates.

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As the Fête des Rois (Epiphany) approaches, pâtisseries across Paris are offering traditional galettes des Rois, the delicious frangipane-filled puff pastry dessert.

Left Bank chocolatier and pâtissier Gérard Mulot has created an assortment of tasty galettes des Rois, from the traditional Amande, to more fanciful creations like the Royale Melchior (almonds, pistachios, dried fruits), Galette Carrée aux Pommes, Simplement Chocolat, and the heart-shaped L’amour de Galette (wild berries and pistachios).

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Founded in 1682, Dalloyau has been making exquisite cakes and pastries for more than 300 years.

The renowned Parisian pastry shop, chocolatier and caterer today has several stores in Paris as well as boutiques in Japan, Korea, Dubai and Doha.

For this year’s holiday collection the theme is gold and light, with scintillating desserts designed to be served by candlelight.

Dalloyau’s pastry chefs have skilfully sculpted, spun and stretched sugar to create some graceful glass-like ornaments.


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Renowned Breton chocolatier and caramel maker Henri Le Roux has just opened his first shop in Paris.

Located on rue de Bourbon le Château, in the heart of the Saint-Germain-des-Prés district, the new store offers Monsieur Le Roux’s famous salted butter caramels, fabulous ganaches and pralines, single-origin chocolate bars, fruit jellies, wonderful marrons glacés (glaced chestnuts) and much more.

Quiberon-based Henri Le Roux, creator of the salted butter caramel, grew up in a family of gourmands before establishing his own company in the 1970s. His father, Louis Le Roux, was a well known French pâtissier who worked for several years in New York and Australia before setting up shop in his native Brittany.

It was there that Henri Le Roux learned the art of pâtisserie, before heading to Basel, Switzerland to train as a chocolatier.

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