The quintessence of Chocolate
In an exceptional environment, the laboratory team works excellently under the direction of Stéphane Bonnat. Actions also become a heritage, and part of the secrets of manufacturing. The heart of the artisan identity of Maison Bonnat and its commitment to its clients lies in going from the essential, to the best, by using the best products and equipment.
The Voiron laboratory remains in the same location it was in 1884 and while it has been modernised, traditional processing machines are still used and have continued to demonstrate their absolute efficiency for over 100 years. Some of the original machines are still there, and others have been re-made exactly as they were. The first casse-cocoa tarare, purchased in 1883, was still working until the early 2000's and served four generations of chocolatiers. Traditional methods are clearly used in the laboratory and work is often carried out by hand. However, if necessary, we also choose the latest techniques and ultra-modern equipment, which is often custom- made under the guidance of Stéphane Bonnat.
In this historic laboratory, modernity is first and foremost a state of mind, a limitless technical and professional curiosity and a succession of choices that always prioritise quality, purity, nature, and full expression of the flavours, smells, textures and succulence of chocolate and pastries.