For 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.
Bergli 66%
Santo Domingo Pure Origin Couverture
Acaïou 70%
Côte D’Ivoire Pure Origin Couverture
Dunkeli 68%
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.
Fribourg Leity 33%
Terroir Milk Couverture
Lucerne Milcheli 38%
Terroir Milk Couverture
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.
Inalpa 29%
White Couverture
Lauena 37%
Milk Couverture
Boudji 63%
Dark Couverture
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.
White branch 11g
Service Products
Blond branch 10,5g
Service Products
Filled milk branch 11g
Service Products
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
Rhubarbe à la touche iranienne
by Adeline Gumy
A delicate tartlet with a rhubarb clafoutis and white chocolate and black lime mousse.
Plaque Chocolat noir cacahuètes
by Nicolas Bertherin
A delicious dark chocolate bar filled with milk chocolate praline, caramel and peanuts.
Le Tout Fribourg
by Mattieu Bruno
A plated dessert with a Fribourg milk chocolate mousse, double cream, meringue and a fortifield wine jelly.
Chefs who talk about it
the best !
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.