Puyricard Artisan chocolatier en Provence 🇫🇷

While traveling I’m always on the hunt for craft chocolate makers. My husband has come to expect that we will stop at every shop that says “chocolate” in just to check it out. When I start asking shop staff questions about origin of the beans etc, I’m usually disappointed with the blank stares and explanation that they use the finest chocolate, in France it was usually Valrhona. Sometimes I find that shops will even display a sack of cacao beans, yet only for display as they buy and melt chocolate into bars. I may purchase a truffle to taste but usually not a bar. I’m looking for true bean to bar makers that put their own spin on the process to create a work of art in a chocolate bar.

We recently spent several weeks in and around Nice France hiking and walking through seaside villages.  As we walked I sought out every shop I could find. Many times the shops were closed when we were in the area. Most of the time they didn’t have the level of chocolate I am looking for.  

Finally I found Puyricard, a shop that was both open and had bean to bar chocolate. Even some cacao from their own farms if I was correctly understanding the conversation in French, I admit I’m not anywhere near fluent. Their display of bars was beautiful.  As I asked questions I found that only a few of the bars on the display were bean to bar, however all bars were packaged in a very similar manner, black packages with beautiful sleeves adorned with flowers and birds. A lesson I’ll remember as I shop, always read the ALL of the labels on each bar and ask questions. 

The first bar I purchased from Puyricard was their Tumaco Colombia bar. No samples of their craft chocolate bars were offered so I was hesitant to buy more than one bar. Luckily we were staying a few blocks away so I could return for more as we left for the airport. 

Tasting Notes:

Colombie - Tumaco 70%

This bar starts a bit shy. It takes a moment to start the melt and for the flavor to appear but when it does, it’s a BOLD statement of rich vibrant earth and wood notes brought into balance by undertones of deep caramel. The bitter element is strong yet never crosses the line into distracting from the experience, only adding another layer of interest and an exceptional finish. 

I would pair (and did pair) this one with a spicy sweet chai as it can stand up to the unreserved flavors of the beverage. 

Liberia 85%

I’m not as familiar with this origin, it is rare for me to come across it in my travels.  

The aroma is dry as are the initial notes in the melt.  As the melt progresses there are strong earthy and peaty notes that arrive and stay throughout the melt and the finish.  A tiny bit of a prune note surfaces. The bitter on the finish is intense and ripe for those who crave pungent experiences. 

I think this one might actually pair pretty well with  salty nuts, I’d opt for cashews, next to a super sweet and creamy Thai iced tea. 

Papúa New Guinea 73%

This one was a surprise. Just the kind of journey I’m looking for in a craft chocolate bar. 

It tarts the creamy melt with sweet fruit notes that almost remind me of sweet tart candies then moves to richer, deeper, and more mellow notes of cream, a note on the edge of espresso, and a dark chocolate ganache. There is the slightest whiff of smoke, I had to search for the right word to describe that note. 

Finishes with a slightly very pleasant sour note rooted in those deep chocolate dark notes. 

This one would pair so well with bourbon or rum. I’ll be trying it next to I.W. Harper 15 year bourbon this evening. 

www.Puyricard.fr

I’ve got to admit that packaging makes a difference. I love the silk ribbon detail that weaves through the bag. Even though the bag got a bit crumpled on the flight it still feels special when I unwind it to bring out the bars and taste a bit of chocolate. 

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My next adventure takes me to London and perhaps Bath England.  I’d love suggestions on shops I should visit for bars or sipping chocolate. I’m always interested in meeting up for chocolate talk and a quick tasting if you happen to be close by.