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Le pinceau - Baking/Pastry chocolate for professionals and chefs

A Swiss chocolatier known and celebrated for 120 years, for the first time in its history Villars is launching a professional range designed for chefs, whether they work in restaurants or specialise in chocolate.
We have put all our expertise at the service of creating exceptional chocolates, a blend of responsibly-sourced cocoa and exclusive Swiss ingredients.
Available in Switzerland and Europe, our chocolates have already won the hearts of many chefs through their flavour identity and excellent compatibility with patisserie.

Pure Origins Range

A range of 3 single origin dark couverture chocolates. Each chocolate reveals its full character, showcasing the aromatic characteristics of the terroir where the cocoa beans are grown.

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Bergli 66%

Couverture pure origine Saint Domingue

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Acaïou 70%

Couverture pure origine Côte d'Ivoire

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Dunkeli 68%

Couverture pure origine Guatemala

Terroir Milk Range

The first range of milk couverture chocolate inspired by two Swiss counties: Fribourg and Lucerne. Each couverture reveals the typical aromatic characteristics of the county’s milk used to make the chocolate.

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Fribourg Leity 33%

Couverture Lait de Terroir

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Lucerne Milcheli 38%

Couverture Lait de Terroir

Blending Range

A range of three white (29%), milk (37%) and dark (63%) couverture chocolates. Each couverture chocolate (milk and dark) is made with cocoa beans from different origins that are blended according to the aromatic characteristics of each terroir where the cocoa beans are grown.

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Inalpa 29%

Couverture Blanche

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Lauena 37%

Couverture Lait

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Boudji 63%

Couverture Noire

Service Products

A range of chocolate sticks completes the couverture chocolate range. We have 3 chocolate sticks (white, blond, filled milk) that can be used to make pains au chocolat. These sticks have been specially developed to adapt to your patisserie and viennoiserie recipes.

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Branche blanche 11g

Produits de service

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Branche blonde 10,5g

Produits de service

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Branche lait fourre 11g

Produits de service

A TASTE FOR ARTISAN CHOCOLATE

« Celebrating Swiss chocolate, its tradition as well as its modernity, is the best way to raise the profile of all artisan chocolate makers, faithful and devoted links in the chain of its incredible culinary creativity ».

Chef’s recipes

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Rhubarbe à la touche iranienne

par Adeline Gumy

Une délicate tartelette composée d’un clafoutis de rhubarbe et d’une mousse au chocolat blanc et citron noir.

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Plaque Chocolat noir cacahuètes

par Nicolas Bertherin

Une délicieuse plaque de chocolat noir fourrée d’un praliné chocolat au lait, caramel et cacahuètes.

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Le Tout Fribourg

par Mattieu Bruno

Un dessert à l’assiette composé d’une mousse au chocolat au lait de fribourg, de crème double, de meringue et d’une gelée de vin cuit.

Chefs who talk about it

the best !

Marcela Murta

Marcela 2 Caroots - Baking/Pastry chocolate for professionals and chefs

Barista and coffee expert at Caroots

“Caroots a pour concept de rééduquer les palais au goût des fruits et légumes. Grâce à ses extractions à froid, transformés en mocktails (cocktails sans alcool) les saveurs sont encore meilleures. D’un autre côté nous travaillons tout type de boissons chaudes, du chai latte au vrai chocolat chaud. Privilégiant le souhait de travailler avec des acteurs locaux ayant, comme nous, une démarche écologique saine, notre passion nous a amené à collaborer avec Villars pour faire les meilleurs chocolats chauds possible.”

Are you a pastry professional, chocolate maker, restaurateur or distributor?

Would you like to try our delicious couverture chocolates? We will get in touch as soon as possible.