What is committed chocolate?
For the Easter holidays, Sébastien Monceaux, Executive Chef of FAUCHON, is enriching the chocolate collection with new creations that combine sweetness and boldness, in innovative shapes and flavors.
Discover dark chocolate in our refined molds such as the Fashion Fish and the Trendy Fish, as well as in our Signature Eggs. The Chicissime Fish, also in dark chocolate, will seduce you with its creamy praline with Piedmont hazelnuts.
Milk chocolate is found in our special Easter creations, such as the praline friture, which highlights the richness and sweetness of milk chocolate.
WHY CHOOSE RESPONSIBLE CHOCOLATE?
Choosing committed chocolate reflects FAUCHON Paris’ commitment to ethical business practices. Our artisan partners are dedicated to sourcing cocoa from producers who receive fair pay, who combat child labor, and who work to improve the living conditions of local communities.
FAUCHON recognizes the importance of supporting cocoa producers by ensuring fair working and living conditions. By opting for committed chocolate, we contribute to increasing the income of cocoa farmers, reducing poverty and promoting responsible working practices.
What are the origins of our committed chocolates?
FAUCHON highlights committed chocolate in several of its recipes.
The dark chocolate used is an intense 66% SANAGA chocolate, from Cameroon. The milk chocolate, meanwhile, is available in 35% and 45% versions, and comes from Ivory Coast and Ghana.
Regarding cocoa, FAUCHON selects excellent beans from plantations that, thanks to a social and environmental commitment, guarantee exceptional cocoa production. The cocoa used for these chocolates is obtained in conditions that respect the environment and the people involved in its production.
By placing the producer at the heart of the creative process, FAUCHON supports producers through the two crucial stages of enhancing the aromas of cocoa: fermentation and drying of the beans. This approach not only ensures the quality of the chocolate but also a positive impact on the working and living conditions of producers.
Committed Easter chocolates
For the Easter holidays, Sébastien Monceaux, Executive Chef FAUCHON, is enriching the chocolate collection with new creations combining sweetness and creativity, through bold shapes and flavors.
You will discover the dark chocolate used in the coating of our chocolate molds, such as the Fashion Fish, the Trendy Fish, or the Signature Eggs. It is also revealed in our Chicissime Fish from this Easter collection, which reveals a creamy praline with Piedmont hazelnuts.
Committed milk chocolate is also present in our specific Easter references, such as praline friture.
40 min
FAUCHON COMMITS TO THE IMPACT OF ITS ACTIVITY
As an Ambassador House for French food trades around the world, FAUCHON is committed to a virtuous sector to offer the best to its consumers, taking into account environmental and social aspects at all stages of its suppliers' production. The "Committed Chocolate" approach for some of our products fully contributes to this commitment.
