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
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.
Nekli 28%
Blond Couverture
Inalpa 30%
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 !
Alia Adi
Founder & CEO, Maison Amarella
“Maison Amarella SA is a Fribourg-based company specialising in the artisanal production of high-end and 100% natural macarons. We always give priority to quality but also to proximity in the selection of our ingredients. Our collaboration with Villars came naturally and we are all the more proud of it as we share the same values of excellence and innovation.”
Marcela Murta
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
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 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.