"Most of the chocolates available on the market contain many additives (artificial colorings, preservatives...), things which we rigorously exclude from our products (except for the colorings necessary to the silk-screen printings which decorate some candies). Among the additives largely used by chocolate makers, soy lecithin features prominently: it gives a beautiful bright aspect to the chocolate and helps to stabilize it, thus delaying the inevitable separation of the cocoa butter from the cocoa mass. For our part, however, we chose to offer our clientele an authentic chocolate such as our fathers taught us to make: delicate and less shiny than ordinary chocolate, it is more difficult to produce, but its ingredients do not alter the delicate taste and the numerous benefits of cocoa."

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"Many customers would like to know more about the terminology we use: Praliné, Ganache, Nougatine, Caramel, Pâte d'amandes, Gianduja or Nougat. Here is a short guide to the world of chocolate.
Praliné: roasted almonds and hazelnuts cooked in caramelized sugar and ground as fine as desired ;
Ganache: mixture of chocolate with cream, butter or milk.
Nougatine ( Croquant ): roasted almond grains cooked in caramelized sugar.
Caramel: mixture of milk, sugar and butter.
Pâte d'amandes ( almond paste ): trimmed almond ground with sugar.
Gianduja: italian speciality, ground mixture of roasted hazelnuts and chocolate.
Nougat: beaten egg whites mixed with honey, sugar, almonds and pistachios.
"

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"The more refined the taste of an artisanal chocolate, the more fragile it becomes. However, fresh chocolate, if conditioned on demand in appropriate packaging and entrusted to high-quality express overseas carrier, should not suffer too much from long shipping. This is why we do not prepackage our chocolates and we guarantee express international shipping; we also advise you not to order chocolates during the hottest weeks of the year. Normal delivery time is 48 hours. "

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"Over the centuries, Debauve & Gallais developed a wide range of chocolates, which now comprises more than a hundred different specialities. The chocolates we offer in our E-shop are a selection, which varies according to season, taste of the customers, or when a special order has been placed. The chocolates available in our E-shop have been carefully selected among the chocolates which you can buy at our Parisian stores, according to their intrinsic properties. Thus we do not offer online the more fragile candies, which could not go through long-distance shipping without being damaged. "

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"Payment by credit card is mandatory on our website, except for orders higher than 1000 Euros. All the devices which we set up - SSL for the payment itself, insurance FIANET, data privacy processing - guarantee a high level of safety for your payments by credit card. Any other means would not secure the same level of safety. "

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"Contrary to what is generally believed, the best praliné is made from almonds or from a mixture of almonds and hazelnuts particularly delicate to carry out, but not from hazelnuts alone. Our praliné, heir to pure French tradition, is of course expensive to produce and much more difficult to make but its taste is really different. So do not hesitate any more: taste it ! "

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"French chocolate is unique in the sense that it is, and always was, the least sweetened chocolate in the world. In the world of chocolate, we always belonged with the most demanding chocolate makers, and we devote our utmost effort in carrying on this tradition of intense quality: most of our range of candies and bouchées is coated with chocolate containing 72% cocoa - which is much more than one can find in ordinary chocolates. Some of our specialities even reach 99% cocoa! Fasten your seat belts.... "

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"We do not offer "dedicated corporate gifts", if what you have in mind is a range of second-rate products and/or packaging. Our range of corporate gifts exactly matches our shop range: at Debauve & Gallais, we believe that your image should not suffer from mediocre corporate gifts. We prefer to offer attractive prices for all the orders above 500 Euros than to produce common chocolates. "

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"Our chocolates are manufactured by qualified craftsmen maintaining a long-standing tradition of quality. Therefore our range of delicacies seldom includes the filled mouldings which unfortunately are now predominant on the market. Most of our chocolates are delicately coated,
a difference which true connoisseurs know how to appreciate..."

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"Yes, we do.
Before the two World wars and the Revolutions who triggered in Russia, China...we had a net of almost 30 shops around the World. After no more than the two Paris shops.
At the occasion of our 200th anniversary, in 2000, we decided to re-built such net so that true connoisseurs originated from different cultures, could indulge in their pure dark chocolate passion !
In 2009 we operate td a net of 11 shops abroad:

New York
20 East 69th Street (Madison Avenue)

Seoul
96-3 Chungdam-dong, Guangnam-gu

Athens
4, Haritos Street, Kolonaki

Beijing
World Trade Center
Chaoyang District
Financial Centre
Xicheng District

Hong-Kong
Lee Gardens
33, Hysan Avenue

Shanghai
Huashan Square
Golden eagle

Dubai
Dubai Financial Centre

Chengdu
D&G Chocolate and tea House
Isetan




Our policy has always been that of creative perfectionists. The industrial world does not tempt us and our chocolates will remain exceptional as long as our production remains confidential.

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"Any food is potentially fattening when consumed without moderation. As for chocolate, cocoa is not fattening in itself, and has been recognized very early, by Debauve among others, for its benefits on health. The ingredients which could make you put on weight are sugar, butter and cream, ingredients of lesser value, which one finds in too large quantities in the majority of the chocolates available on the market, but which our chocolates are not primarily made from. As a matter of fact, French traditional chocolate has long been the most healthy of all chocolates, as it is the least sweetened and creamy that one can taste. Our chocolate, black among the blacks, is a 60% to 72% cocoa chocolate, a product of exception which coats most of our candies and bouchées, giving them their unique taste. "

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