You will find this bias of authenticity and creativity in all the products of our range. Generation after generation, Debauve & Gallais is today proud to ensure you a rigorous selection of its raw materials and a choice of manufactoring processes in which modernity does not yield anything to the respect of the nobility of cocoa.

"What is health? It is chocolate."
(Brillat-Savarin)

Since its opening Debauve & Gallais differentiated itself from all the other existing chocolatiers: instead of using imported cocoas of the Spanish colonies less expensive but also less flavored it ordered and used broad beans from Caracas, Maracaibo, Magdelaine, Soconusco and Guayaquil. Instead of producing sweetened chocolate, it cleared the way for dark typically french chocolate.

Pharmacist of the King Louis XVI, S. Debauve was always concerned with the questions of health and, faithful to its motto " Utile dulci " (Horatio), he proposed a range " of health chocolates ": Chocolate for the afflicted with the Ambergris, chocolate with the catechu whose stomachic virtues were celebrated or chocolate made of Iceland lichens relevant for chest diseases.His nephew, Antoine Gallais, opened the way of instantaneous chocolate with Théréobrome, cold milk chocolate made at the minute which was worth the praises of Faculty.

This originality was greeted by the most discerning and famous feathers of the French gastronomy to start with Brillat-Savarin which wrote in his 1825 treatise "The Physiology of Taste": "the chocolates of Mr. Debauve owe their supremacy to a good choice of materials, to a will closes that nothing inferior came out of his manufacture and to the glance of the Master who embraces all the details of manufacture"
This time-proof success is measured with the seniority of the catalogue of our House whose certain products go back to its foundation! Thus the well-known Pistoles of Marie-Antoinette made as of the opening of the first store, prepared with orgeat cream, almond oil or orange tree flower.

Selection of the products and manufactoring processes. In accordance with its tradition, the chocolate factory uses only raw materials of the highest quality among which appear the Criollos broad cocoa beans, Piedmont hazelnuts, Perigord nuts, Turkish grapes, Spainish almonds, Turin chestnuts, West Indies rum...
It produces a chocolate without concession whose nobility is preserved by the weak sugar addition, the exclusion of any dye, conservative or other additive. As she like to recall it, Paule Cuvelier who, in 1989, succeeded to the Debauve & Gallais' presidency "our chocolate is thus guaranteed without soy lecithin, additive which, if it gives a bright appearance to the chocolate, altered the taste and the original virtues of health of the cocoa which have, from immemorial time, makes the reputation of the oldest french House of chocolates ".

Since its founding, S. Debauve et A.Gallais improved the manufactoring processes used at the time. Thus S. Debauve designed a machine with marble and granite cylinders to crush the broad beans without altering their savour which was worth to him an official distinction in the accordance with the encouragement to industry.

Today like yesterday, our manufactoring processes use the sophisticated techniques in which traditional materials such that copper protect the tradition of the taste. But this modernity should not make forget that the quality of our products is above all the result of the work of craftsmen in love with their job and animated with a constant desire to reach perfection.