FAUCHON Committed chocolate
FAUCHON Committed chocolate
What is committed chocolate?
A committed chocolate is one whose production and marketing are associated with social, environmental or ethical commitments. These commitments can take several forms.
Committed chocolates may be made from cocoa purchased at a fair price from farmers, thus guaranteeing decent living conditions for cocoa producers and the non-use of child labour. These chocolates use sustainable farming practices to reduce their impact on the environment, such as reforestation or the preservation of biodiversity.
The idea behind a committed chocolate is to create a product that benefits not only consumers, but also cocoa farmers and the environment.
WHY CHOOSE COMMITTED CHOCOLATE ?
The use of committed chocolate demonstrates FAUCHONs commitment to ethical business practices. It is important that our artisan partners commit to sourcing cocoa from producers who receive fair remuneration for their work, combat child labour and improve the living conditions of local communities.
FAUCHON recognises the importance of supporting cocoa producers and offering them fair working and living conditions. By choosing a committed chocolate, they help to improve the incomes of cocoa farmers, fight poverty and promote better working practices.
Where do our committed chocolates come from?
FAUCHON has decided to highlight socially responsible chocolate in several of its recipes. The dark chocolate is an intense 66% SANAGA dark chocolate, originating from Cameroon. The milk chocolate, on the other hand, is a 35% or 45% chocolate from Côte d'Ivoire and Ghana. The cocoa used for making these chocolates is of high quality, obtained under environmentally friendly conditions, and involving both women and men in its production.
When it comes to cocoa, FAUCHON selects excellent cocoa sourced from plantations that, thanks to their social and environmental commitment, guarantee the production of exceptional cocoa beans.
By placing the producer at the heart of the creation and transformation process, for example, by supporting them in two essential stages to enhance the cocoa's flavors: fermentation and drying of the beans.
Easter chocolates
For Easter, Sébastien Monceaux, FAUCHON's Executive Chef, is expanding the chocolate collection with new creations combining sweetness and creativity, in bold shapes and flavours.
You'll find the dark chocolate used to coat our chocolate mouldings, such as the Poisson fashion or the Poisson Trendy, or our Oeufs Signatures. But also in our Poisson Chicissime chocolate from this Easter collection, which reveals a creamy praline with Pièmont hazelnuts.
You'll also find milk chocolate in our Easter specialities, such as the friture praliné.
FAUCHON IS COMMITTED TO THE IMPACT OF ITS ACTIVITIES
By positioning itself as the Ambassador House for French culinary arts around the world, FAUCHON has chosen to commit to a virtuous quality supply chain, offering the best to its consumers while taking into account environmental and social aspects at every stage of its suppliers' production. The 'Engaged Chocolate' initiative for some of our products is a significant part of this commitment.
