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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%

Santo Domingo Pure Origin Couverture

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Acaïou 70%

Côte D’Ivoire Pure Origin Couverture

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Dunkeli 68%

Single Origin Couverture Chocolate 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%

Terroir Milk Couverture

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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.

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Inalpa 29%

White Couverture

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Lauena 37%

Milk Couverture

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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.

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White branch 11g

Service Products

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Blond branch 10,5g

Service Products

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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

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Rhubarbe à la touche iranienne

by Adeline Gumy

A delicate tartlet with a rhubarb clafoutis and white chocolate and black lime mousse.

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Plaque Chocolat noir cacahuètes

by Nicolas Bertherin

A delicious dark chocolate bar filled with milk chocolate praline, caramel and peanuts.

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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 !

Marcela Murta

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

Barista and coffee expert at Caroots

“Caroots’ concept is to re-educate the palate to the taste of fruits and vegetables. Thanks to its cold extractions, transformed into mocktails (cocktails without alcohol) the flavors are even better. On the other hand, we work with all types of hot drinks, from chai lattes to real hot chocolate. Favoring the desire to work with local actors who have, like us, a healthy ecological approach, our passion led us to collaborate with Villars to make the best hot chocolates possible.”

Brévine Bakery

boulagerie brevine temoignage chocolat villars - Baking/Pastry chocolate for professionals and chefs

Chocolate mouldings made by the chocolatier Théo Lebrat

“We discovered VILLARS chocolate for Easter 2021 and we were seduced by it as much for the pastry work as for the moulding work and of course for its taste. We also discovered a company on a human scale with whom we can discuss our needs and our future creations… a collaboration that delights us since the spirit of our company is defined by these words: simplicity, innovation, proximity, pleasure, passion…”

Grain de Sucre

number cake chocolat villars - Baking/Pastry chocolate for professionals and chefs

Number Cake by Grain de sucre

“I use Villars chocolate already for years for my small pastries at home. So when I decided to open my own pastry shop I reaches out naturally to Villars Chocolat. The chocolate is easy to work with, whether for tempering or for mousses or ganaches pastries. Moreover, it is a brand that speaks also to people who are not in the business, which is a real asset in promoting local products.”

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.