Bassan

Located in Carleton-sur-mer, BASSAN chocolat has mastered the art of chocolate making from A to Z, or rather from the raw cocoa bean to the soft velvety chocolate. Chaleur B, BASSAN’s creative workshop, designs gourmet pleasures and exceptional bars from high-quality pastilles.

Chocolate making is a meticulous process that requires patience and dedication. Each bean must be roasted, crushed, ground, tempered and transformed into pastilles so that each bar (which can take up to seven days) is ready for tasting. This range of chocolate products underlines the commitment to quality and transparency, while highlighting the distinctive flavor profiles of each terroir.