Bernachon chocolates have an exceptional and unique taste: an original and subtle blend of 10 varieties of selected cocoa beans from Venezuela, Peru, Jamaica and Madagascar, to name a few.
Founded by Maurice Bernachon in the French city of Lyon in 1952, the Bernachon family business have been making some of the world’s finest chocolates for three generations. Bernachon chocolates have an exceptional and unique taste: an original and subtle blend of 10 varieties of selected cocoa beans from Venezuela, Peru, Jamaica and Madagascar, to name a few. All the chocolates are handcrafted from natural products and made without coloring or preservatives.
The chocolatier is especially famed for The “Président” cake, which was commissioned by President Valéry Giscard d’Estaing in 1975. The cake recipe is a true original masterpiece, with three layers of cherry sponge cake covered with hazelnut praline ganache with cherries immersed in Cherry liquor. 40 years later, the “Président” is still the joy of many food connoisseurs around the world.
A beautiful product, the unique taste of Bernachon chocolate is something that has accompanied me since childhood. Its special features are above all excellence & tradition.
Philippe Bernachon, the third generation to take over the Bernachon business.
Jean-Jacques Bernachon took over from his father, before handing the reins to his son Phillipe. Alongside his sisters Stéphanie and Candice, Phillipe brings a new chapter to the much-loved chocolatiers. The siblings have grown up with this unique know-how, faithful to the values that have always been advocated: passion, high standards, tradition and excellence. The chocolates are in a league of their own when it comes to quality, and are made according to a true bean-to-bar practice in the Lyon workshop. In 2017, Maison Bernachon obtained the EPV Label in 2017, and is proud to be a Living Heritage Company.
