Est. 2014 · Lyon, France
Our
Story
A converted 19th-century apothecary. Copper conching drums that have turned for a decade. A founder who spent years in cacao groves before opening a single door. This is ChocoLuxe — not a brand, but a belief.
"Chocolate is not a product. It is a conversation between soil, sun, and the hands that shape it."
— Isabelle Moreau, Founder
The Founder
Isabelle
Moreau
Born in Lyon to a family of pastry cooks, Isabelle spent her formative years apprenticing under Maître Chocolatier Henri Duval in Bordeaux — learning that great chocolate begins not in the kitchen, but in the cacao grove.
After a decade sourcing cacao across Ecuador, Madagascar, and Venezuela, she returned to Europe with a singular vision: a boutique where every piece tells the story of its origin, its farmer, and the 72 hours of craft between harvest and plate.
ChocoLuxe opened in 2014 in a converted 19th-century apothecary. The original marble counters remain. The copper conching drums still turn. The philosophy has never changed.
12+
Years of craft
18
Cacao origins
3
Michelin stars held
Bean to Bar
72 Hours
of Craft
Most industrial chocolate is conched for 4–8 hours. We take 72. The difference is not efficiency — it is flavour, texture, and the patience to let cacao become what it was always meant to be.
Cacao Selection
Single-origin cacao beans arrive whole, sorted by hand. Each batch is cupped like fine wine — we reject anything that doesn't meet our flavour profile.
Roasting & Cracking
Beans are slow-roasted at 135°C in our vintage drum roaster, then cracked and winnowed to separate the nibs from the husk.
Stone Grinding
Nibs enter our granite stone mills. Over 24 hours, the friction reduces them to a liquid mass — cacao liquor — releasing the natural cocoa butter.
The Conch
Our copper conching drums run for 72 hours. This is where bitterness softens, acidity rounds, and the chocolate develops its signature silky texture and complex aroma.
Artisan Sourcing
Where
Cacao
Grows
We work directly with fewer than 20 farming cooperatives worldwide. No commodity brokers. No anonymous blends. Every origin is visited, cupped, and approved by Isabelle personally. We pay above Fairtrade premium — because great cacao deserves great stewardship.
Arriba Nacional
Ecuador
Floral · jasmine · dark fruit
Sambirano Valley
Madagascar
Raspberry · red fruit · mineral
Chuao Village
Venezuela
Floral · tobacco · complex
Piura Valley
Peru
Citrus · blackcurrant · caramel