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5 The art of blending chocolate, since 1882 Founded in 1882 Our story is first and foremost that of Eugène Weiss, a visionary, a pioneer and a chocolatier craftsman. He created the Art of pralines, and invented the Haut Chocolat®. Only the finest ingredients Weiss is committed to a short list of healthy and essential ingredients. We are committed to a environmentally and socially conscious "Clean Label" Agenda. High quality Master Craftmanship Weiss chocolaterie was awarded the prestigious "Entreprise du Patrimoine Vivant" (Living Heritage Company) label, an official recognition by the State of our unique craftsmanship and high standards of excellence. Proximity A human sized company (130 passionate employees), close to its clients, constantly adapting to their needs. We nurture our community contacts by prioritizing local suppliers and French raw materials. Transparency All of the bean’s origin and dry fruits are specified on the labels. Our Chocolaterie is open to the general public and professional restaurateurs. Bean to Bar Chocolatiers We craft our chocolate from the cocoa bean to our “fondette“, bars or chocolate bonbons. All of our products are made in Saint-Étienne. 5 Since our founding, we have always selected high quality noble ingredients.
6 2017 2018 2019 A short list of healthy ingredients. If it doesn’t add anything we don’t put it in! Before 2014 2016 2017 2018 2019 2020 Weiss, a brand rewarded for its innovations The art of blending chocolate, since 1882 At Weiss, blending chocolate is an art, since 1882! Eugène Weiss, a winemaker’s son and innovator in chocolate blending, took inspiration from the world of wines to create the Haut Chocolat®. For over 140 years Weiss has kept this pioneering spirit. To create their recipes, our master chocolatiers chose the finest raw materials, blend and balance cocoa beans from several origins and finish with the perfect ingredients. Furthermore, we make sure to always chose a short list of healthy ingredients, to create bold and surprising recipes. Weiss brings a great sense of details and refinement to all of its creations to perfectly compliment the quality of our chocolates and pralines. At Weiss, blending is also a journey: seeking out new worlds, crafts, ideas, people... We wish to continue these inspiring encounters to take our customers to new horizons and new experiences.
7 Selection of exceptional beans Roasting Patient conching From bean To bar The art of blending Haut Chocolat® 1 3 4 5 6 2 1 - Molding 2 - Ganache preparation 3 - Coating 4 - Bars 5 - Bonbons 6 - Fondettes
8 A pioneering spirit for 140 years 1882 Eugène Weiss invented the Haut Chocolat® and opened his first shop in Saint-Etienne, land of chocolate. 1926 Weiss patented the Napolitain. Our chocolate starts its globetrotting adventure! 1990 The creation of Weiss Praline, our signature product worldwide. 1995 Acarigua 70% co-developed with the Parisian Chocolatier Michel Chaudun. 1940 The must-have Orangette. 1985 The creation of a chocolate with the highest cocoa percentage on the market: Ébène 72%. → 2012 Li Chu 64% COCOA BEANS SINGLE VIETNAM ORIGIN, socially responsible chocolate made in partnership with the organization Vietcacao.
9 VAO 42% et 35% Vegan and organic couverture with just the right amount of sugar. 2022 2015 1st website for ordering online for our professional clients 2017 Chococèpes 42% An original idea from *** Chef Regis Marcon 2016 • The Sublimes co-developed with craftsman baker Raoul Maeder • Weiss opened its workshop: Les Ateliers Weiss. 2014 • Weiss is awarded the "Entreprise du Patrimoine Vivant" (Living Heritage Company) label A recognition of excellence and unique craftmanship • Innovation of the rupture of Praline powder rupture • Development of new creative avenues. 2019 • Mahoë Noir 64% COCOA BEANS SINGLE GRENADA ORIGIN. • Our organic and fairtrade range with the Max Haavelar label increases with Ceiba Blanc 33%, Ceiba Lait 42% and Ceiba Noir 64%. → 2021 Mbô 71% A chocolate co-developed with high traceability and socially responsible production.
10 A selection of the finest ingredients Weiss puts great effort into selecting raw materials. * Our Piedmont hazelnuts are PGI (Protected Geographic Indication). PGI is an official quality label of the European Union which guarantees the geographic origin of a food product whose qualities and specific characteristics depend on it. DOMINICAN REPUBLIC ECUADOR GRENADA Cocoa beans
11 CAMEROON IVORY COAST MADAGASCAR Bourbon Vanilla ITALY Piedmont & Roman Hazelnuts* SPAIN Valencia & Marcona Almonds PAPUA NEW GUINEA FRANCE French Hazelnuts GHANA VIETNAM Cashew nuts
12 100% Weiss favors responsible cocoa suppliers of our beans are traced from the cooperative and 70% are traced from the farmer in 2025. Weiss favors partnerships and works directly with our associated cooperatives as demonstrated by Li Chu 64%, Mbo 71% and the Ceiba range. Weiss is committed to improving our CSR every day... so you can offer a socially and environmentally responsible gastronomy. Our CSR commitments Weiss Chocolaterie also chose to participate in an innovative research project on cocoa farming, based on the agroforestry model. Cocoa Forest’s goal is sustainable cocoa farming. To go further in its approach to improving the traceability of cocoa, and to develop unique partnerships, Weiss is supported by the NGO Earthworm.
13 2016 We opened our workshop "Ateliers Weiss" at Saint-Étienne. A recognition of their chocolatemaking craftsmanship, intimately linked to our home-region’s history. Every year, Weiss imagines new collaborations with local artists. Weiss is proud of its home-territory and invest in it 100% of our ribbons are made in Loire companies. Since 2009, Weiss has been a partner and founder of Saint-Etienne’s "Cité du Design". Weiss participates in every "Biennale du Design" and designs our future products and services with our clients. Ella et Pitr L'encrerie Marine PEC Lucie Albon ARUAL
14 100% 100% 98% 99,5% of our chocolate couverture are made in France. of our cardboard and paper packaging are made in France and are recyclable. of products are made with French unrefined sugar. of our products are made with French milk. A French company since 1882
15 100% of our origins are communicated. All of our products have their nutrition facts clearly and visibly displayed to our clients. Weiss, craftsmen for good of our products are co-developed with our clients. 100% We imagine our future products and services with our clients, professionals or everyday customers, in a spirit of collaboration and creative approach. 100% of our couverture chocolate are Clean Label. Gluten-free, no artificial coloring, 100% pure cocoa butter and soy free.
16 2025 Our objective is to reach carbon neutrality on the scopes 1 and 2* * The scopes 1 and 2 are for direct emissions resulting from production and indirect emissions caused by energy consumption respectively Weiss is committed to limiting its environmental impact 100% of our Chocolaterie's electricity is from sustainable sources.
17 All of our cacao nibs are recycled and used to help landscaping in Saint-Etienne! All of new products are designed through an eco-conception process. 61% Reduction of our energy consumption compared to 2013. 63% Reduction of our water consumption compared to 2013.
18 Weiss goes all in on eco-responsibility Try out our new packaging in 1kg bag. Our reusable kraft bag, made in France and recyclable. Name of the chocolate Label Double sheet % of the chocolate Aromatic profile Bean origin Made in France RECTO Commitmens Weiss Weiss seal Trust building logos VERSO Recycling instructions Reusable and hermetic bag A stand-out, informative and socially-committed packaging! A recipe inside
19 ACARIGUA 70% 1 kg Ref. 1 122 833 GALAXIE NOIR 67% 1 kg Ref. 1 122 693 CEÏBA NOIR 64% 1 kg Ref. 1 122 690 CEÏBA LAIT 42% 1 kg Ref. 1 122 691 EBÈNE 72% 1 kg Ref. 1 122 695 CACAO PURE PÂTE 100% 1 kg Ref. 1 122 838 GALAXIE LAIT 41% 1 kg Ref. 1 122 694 LAIT SUPRÊME 38% 1 kg Ref. 1 122 836 ANËO 34% 1 kg Ref. 1 122 692 NÉVÉA 29% 1 kg Ref. 1 122 837 SUBLIMES 55% 1 kg Ref. 1 122 840 GRUÉ 100% 800g Ref. 1 122 697 ALTARA 63% 1 kg Ref. 1 122 696 A selection of 14 Weiss best-sellers articles LI CHU 64% 1 kg Ref. 1 122 689
20 A co-development approach with our clients We develop our chocolates, pralines and chocolate bonbons with and for our customers. They are involved in our creative process, from the initial design to their release on the market. This close relationship gives a permanent connection to all our customers needs and expectations. Our motivation... Noir 55% Lait 29% Blanc 23% Raoul Maeder Les pépites Sublimes Régis Marcon Chococèpes
21 … satisfied customers Cooperative SCOOPS CA Aristide Tchemtchoua (president) Mbô 71% & Mbô Lait 41% Our Weiss workshop bar
22 Over 140 years after its creation, Weiss still has its heady passion for chocolate and has kept its team excited about this complex genuine product. Do have an idea, a need or a desire ? We’re there for you at [email protected] or at 04 77 49 41 49 • Sales Service • Research and development engineer • Master Chocolatier and Pastry Chef • Customer Service Experts at your service Julien Yoann Virginie Stéphane Chrystelle Grégory Jonathan Margot Sophie Patrice
23 Kira Jonathan Justine Lionel Béatrice Yasmine Nathalie Marion Lucie Nael Maëva
24 An offer tailored for you Baker Restaurateur Pastry Chef Fine foods Chocolatier
25 Lab chocolates Pralines & Gianduja 5 x 1 kg 5 kg 10 kg 2,5 kg Weiss products adapted to your needs In a format suited to you Coating Molding Pastry Cooking High grade packaging Protects from humidity and light / Ergonomic, solid and easy to store 5 x 1 kg 5 kg
26 P.32 BLENDED CHOCOLATE P.28 APPLICATION CHART P.30 TEMPERING CURVES The Weiss ranges
27 P.48 COCOA BEANS SINGLE ORIGIN CHOCOLATES P.84 LAB SUPPLEMENTS P.60 VEGAN COUVERTURES P.66 PRALINES
28 Lait VAO 42% Pure Dominican Republic 35 29 • • • • Blanc VAO 35% 35 36 • • • • Technicals caracteristics The applications The formats Couvertures % cocoa fat % sugar % Dairy fat Fluidity Pastry Molding Coating 1Kg Bags 5 Kg Bucket 10 Kg Bucket Dark Adzopé 55 % 36 44 • • • Oricao 58 % 36 41 • • • Altara 63 % 39 36 • • • • • • Galaxie Noir 67 % 42 32 • • • • • • Ativao 67 % 43 32 • • • • • Ibaria 67 % 40 32 • • • • Acarigua 70 % 40 29 • • • • • Komélé 70 % 42 29 • • • • Ebène 72 % 43 27 • • • • • Kacinkoa 85 % 47 14 • • • • Milk Caramelatte 35 % 30 36 4 • • • Lait Entier de France 36 % 33 42 5 • • • • Lait Suprême 38 % 32 41 5 • • • • • • Lait Caramel 38 % 32 41 5 • • • • Galaxie Lait 41 % 34 36 6 • • • • • • Chococèpes 42 % 35 34 4 • • White Névéa 29 % 30 42 7 • • • • • • Oryola 30 % 31 35 7 • • • • Ceïba blanc 33 % 33 41 6 • • • • Anëo 34 % 34 37 7 • • • • • Vegan couvertures Blended origins Cacao beans single origins Dark Ceïba Noir 64 % Pure Dominican Republic 39 35 • • • • • Li Chu 64 % Pure Vietnam 38 35 • • • Santarem 65 % Pure Papua New-Guinea 40 34 • • • Bassam 69 % Pure Ivory Coast 38 30 • • • Mbô 71 % Pure Cameroon 43 28 • • • • Mahoë Noir 76 % Pure Grenada 47 24 • • • • Milk Madalait 35 % Pure Madagascar 29 43 6 • • • Mbô Lait 41% Pure Cameroon 34 35 6 • • • • Ceïba Lait 42 % Pure Dominican Republic 34 37 5 • • • • • Mahoë Lait 43% Pure Grenada 33 35 5 • • • • Application Chart
29 Lait VAO 42% Pure Dominican Republic 35 29 • • • • Blanc VAO 35% 35 36 • • • • Technicals caracteristics The applications The formats Couvertures % cocoa fat % sugar % Dairy fat Fluidity Pastry Molding Coating 1Kg Bags 5 Kg Bucket 10 Kg Bucket Dark Adzopé 55 % 36 44 • • • Oricao 58 % 36 41 • • • Altara 63 % 39 36 • • • • • • Galaxie Noir 67 % 42 32 • • • • • • Ativao 67 % 43 32 • • • • • Ibaria 67 % 40 32 • • • • Acarigua 70 % 40 29 • • • • • Komélé 70 % 42 29 • • • • Ebène 72 % 43 27 • • • • • Kacinkoa 85 % 47 14 • • • • Milk Caramelatte 35 % 30 36 4 • • • Lait Entier de France 36 % 33 42 5 • • • • Lait Suprême 38 % 32 41 5 • • • • • • Lait Caramel 38 % 32 41 5 • • • • Galaxie Lait 41 % 34 36 6 • • • • • • Chococèpes 42 % 35 34 4 • • White Névéa 29 % 30 42 7 • • • • • • Oryola 30 % 31 35 7 • • • • Ceïba blanc 33 % 33 41 6 • • • • Anëo 34 % 34 37 7 • • • • • Only in 5x1 kg loaves Dark Ceïba Noir 64 % Pure Dominican Republic 39 35 • • • • • Li Chu 64 % Pure Vietnam 38 35 • • • Santarem 65 % Pure Papua New-Guinea 40 34 • • • Bassam 69 % Pure Ivory Coast 38 30 • • • Mbô 71 % Pure Cameroon 43 28 • • • • Mahoë Noir 76 % Pure Grenada 47 24 • • • • Milk Madalait 35 % Pure Madagascar 29 43 6 • • • Mbô Lait 41% Pure Cameroon 34 35 6 • • • • Ceïba Lait 42 % Pure Dominican Republic 34 37 5 • • • • • Mahoë Lait 43% Pure Grenada 33 35 5 • • • •
30 Milk chocolate 42/45°C 30/31°C 27/28°C 0 °C Chocolate is a complex and living food which reacts to every change in its environment. You need to know everything about it to get perfect results that reflect your high expectations. Completely mastering the temperature to get and to enhance the best qualities out of our chocolate: its shine, crunchiness and unparalleled taste. You don’t just need the right equipment to do this. Your skilled hands and keen eyes is required of course, but your knowledge is your ultimate tool. Dark chocolate 45/50°C 31/32°C 27,5/28,5°C 0 °C Melting point Tempering curve Melting point Crystallisation Crystallisation Working Working
31 White Hazelnut chocolate (Oryola) 42/45°C 29/30°C 26,5/27,5°C 0 °C White chocolate 42/45°C 29/30°C 26,5/27,5°C 0 °C Melting point Melting point Crystallisation Crystallisation Working Working
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33 Blended chocolate
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35 "Le Livre du Savoir-faire": a guide to get the best out of our chocolates. Contact your Weiss salesperson to get your copy. BLENDED CHOCOLATES • Dark chocolates • Milk chocolates • White Chocolates Le Livre du Savoir-faire 2021-2022
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37 Thanks to our expertise in chocolate-making and our precise knowledge of every terroir, Weiss finds the perfect pairings and gets unique couverture chocolates. To feed your creativity and to improve our communication with customers, Weiss is one of the only couverture chocolate makers that states the beans’ origins in our blends. Try out, for example, the tartness of Ecuador paired with the power of an African cocoa or the unexpected spices of Vietnamese flavors... Adzopé GHANA AND/OR IVORY COAST Chocolaty and generous The unique flavor of African cocoa, chocolaty with light notes of hot spices, which give it a 55% generous chocolate profile, which give it a generous chocolate profile. 5 kg bucket Ref. 1 022 036 Oricao GHANA AND/OR IVORY COAST The quality of Weiss every day Must-have dark chocolate with an intense flavor. This chocolate opens with a gentle taste that serves as basis for flavor pairings. This is a launching pad for all the typical chocolate 58% notes, giving it an rich chocolaty finish. 5 kg bucket Ref. 1 022 063
38 Ibaria Spicy and fruity Spicy chocolate, very fruity, well balanced with cocoa butter finishing with a touch of 67% acidity. GRENADA AND/OR DOMINICAN REPUBLIC, ECUADOR, GHANA AND/OR IVORY COAST 10 kg bucket Ref. 1 024 020 Altara GHANA AND/OR IVORY COAST Distinct and intense A variety of beans which give this well balanced chocolate a unique flavor with melted 63% tannins. 5 kg bucket Ref. 1 022 035 1 kg bag Ref. 1 122 696 1 kg bag Ref. 1 122 693 10 kg bucket Ref. 1 024 023 Galaxie Noir GRENADA AND/OR DOMINICAN REPUBLIC, ECUADOR, GHANA AND/OR IVORY COAST Balanced with toasted notes An exceptional chocolate made with the best beans from four great origins. It introduces itself with slightly acid woody notes. This then leads to a pronounced tartness balanced with the toasted notes of dried fruits that give it a distinct lasting flavor. Its perfect texture, fluid and full, adapts to every application. 67% 5 kg bucket Ref. 1 024 033 10 kg bucket Ref. 1 121 406 COUVERTURE CHOCOLATE EVERY DAY
39 Acarigua Soft and fruity A soft gentle flavor with strong red fruit notes to finish. 70% A Weiss classic co-developed with Michel Chaudun, renowned Parisian chocolatier. 5 kg bucket Ref. 1 022 016 1 kg bag Ref. 1 122 833 10 kg bucket Ref. 1 024 021 Ativao MADAGASCAR, GRENADA AND/OR DOMINICAN REPUBLIC GHANA AND/OR IVORY COAST Balanced and chocolaty An exceptional couverture chocolate, it is subtle mix of beans from three origins. It opens with a good balance of fresh round flavor which grows into intense crescendo. 67% Its chocolaty character, with warm grilled notes, blooms with a lasting flavor. 5 kg bucket Ref. 1 022 046 10 kg bucket Ref. 1 121 407 ECUADOR, GHANA AND/ OR IVORY COAST YOUR ESSENTIAL COATING TOOL
40 Komélé VIETNAM, PAPUA NEW GUINEA, GHANA AND/OR IVORY COAST Dark chocolate co-developed with the Chef François Daubinet of the Maison Fauchon This creation is the result of the collaboration of two organizations which have a complementary skill-set. One selects high quality ingredients and makes exceptional products, the other choses them, transforms them and brings out their full potential in their creation. Pioneering many innovations, the two organisations uniquely represent French elegance with a touch of magic. It’s natural that these two organisations, passionate about and perfectionist in their work, cooperated to create a 70% dark chocolate made from beans of four different origins. Each origin of the selected beans gives this chocolate a unique aromatic profile: • A strong cocoa start, followed by notes of roasted coco, typical of African cocoas. • A lasting flavor with a smoky finish, the calling card Papua New Guinea beans. • And slightly acid and vegetal notes gained from the pairing of beans from the Mekong Delta in Vietnam. 70% 5 kg bucket Ref. 1 122 251 Download here Francois Daubinet’s recipes, from Fauchon Komélé 70% Chocolat noir co-développé avec François Daubinet de la Maison Fauchon Dark chocolate developped in partnership with François Daubinet from Fauchon
41 Kacinkoa ECUADOR, GHANA AND/OR IVORY COAST Extreme strength of cooa A couverture chocolate with strong tart flavor but not acidity, with a roasted aroma and 85% smoky notes in the end. OUR MOST POWERFUL CHOCOLATES 5 kg bucket Ref. 1 022 017 Ebène Full and powerful A harmonious blend of Ecuadorian beans gently round off the powerful flavor 72% of African cocoa. Awarded Blue Ribbon at the Intersuc Salon. GARRUANTED NO ADDED LECITHIN 5 kg bucket Ref. 1 022 018 10 kg bucket Ref. 1 024 032 1 kg bag Ref. 1 122 695 GRENADA AND/OR DOMINICAN REPUBLIC, ECUADOR, GHANA AND/OR IVORY COAST
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43 Caramelatte Delicate notes of caramel without any artificial aroma or coloring Milk chocolate with a harmonious balance of rich milky flavors and all the finesse of an elegant caramel. All of this without any artificial aroma or coloring! 35% 5 kg bucket Ref. 1 121 182 GHANA AND/OR IVORY COAST Contact your Weiss salesperson to get your booklet. Lait Entier de France A luminous and perfectly balanced chocolate Its light color, a blend of cocoa beans from Vietnam and Madagascar, its intense fresh 36% milk flavor will bring maximum contrast to your display cases and perfect flavor balance. 10 kg bucket VIETNAM, MADAGASCAR Ref. 1 121 913
44 Lait Caramel The explosive flavor of cooked caramel This chocolate will bring you back to your childhood from the first bite thanks to its explosive cooked caramel flavor and its creamy flavor. 5 kg bucket Ref. 1 121 383 ECUADOR, MADAGASCAR, GHANA AND/OR IVORY COAST Lait Suprême ECUADOR, MADAGASCAR, GHANA AND/OR IVORY COAST Milky with balanced cocoa Classic couverture chocolate with a strong cocoa flavor enhanced by a touch of vanilla 38% which, at 38%, bring a caramelized note. The classic Weiss milk couverture chocolate. 5 kg bucket Ref. 1 022 037 1 kg bag Ref. 1 122 836 10 kg bucket Ref. 1 024 028 38% Contact your Weiss salesperson to get your booklet. Mélanger à la feuille le beurre, le sucre et le sel. Puis incorporer la farine et le cacao tamisés à vitesse lente et ensuite les œufs. Laisser reposer 1 heure au froid avant d’utiliser. Foncer les cercles, les piquer puis cuire 25 min à 160°C en four sole. Chablonner les fonds froids avec de la couverture lait caramel. Farine Poudre de cacao Fleur de sel Beurre AOC Charente Poitou Sucre glace silice Œufs Couverture Lait Caramel 38% 350 g 25 g 1,25 g 170 g 150 g 75 g QS PATE SUCRÉE Bouillir le lait. Dissoudre la gélatine. Verser sur le chocolat pour réaliser une ganache. Placer au froid. A 26°C incorporer la crème montée. Garnir le fond de tarte et réserver en poche une partie de mousse pour le décor. Lait Couverture lait Caramel 38% Feuilles de gélatine réhydratées Crème fleurette montée 200 g 400 g 3 600 g MOUSSE LAIT CARAMEL
45 Chococèpes CHOCOLAT AU LAIT AUX CèPES Chococèpes 42% 1 kg loaf GHANA Ref. 1 121 793 An original idea by Régis Marcon made in Weiss’ style Chococèpes has intense woody mushroom notes thanks to a mix of traditional technics and real pieces of ceps grown in the undergrowth. A surprising and unparalleled flavor! Galaxie Lait ECUADOR, MADAGASCAR, GHANA AND/OR IVORY COAST Creamy with a pronounced cocoa flavor An exceptional milk chocolate, a blend of beans of four different origins.Its milky fresh notes pair with a strong cocoa flavor that brings a slight tartness. Other notes include a 41% warm freshly baked biscuit, the whole living a pleasant lasting flavor. COUVERTURE CHOCOLATE EVERY DAY 5 kg bucket Ref. 1 024 034 10 kg bucket Ref. 1 121 404 1 kg bag Ref. 1 122 694 Contact your Weiss salesperson to get your booklet.
46 Oryola White Hazelnut Chocolate Where our two fields of expertise meet: praline and chocolate making, Oryola is an unctuous white chocolate with real Italian Hazelnuts. It pairs the nostalgic creaminess of fresh milk with the intense freshness of just cracked hazelnut. Its slightly sour side is rounded off by the Guadeloupean brown sugar for a generous toasted final note. 30% 5 kg bucket Ref. 1 122 061 Névéa Soft vanilla flavors With a milky aroma, with hints of sugar and vanilla, this chocolate leaves you with a light 29% vanilla flavor. It’s high cocoa butter content makes it very fluid and easy to work with. 5 kg bucket Ref. 1 022 012 1 kg bag Réf. 1 122 837 10 kg bucket Ref. 1 024 030 Ceïba blanc An organic and Fair Trade with a raw authentic flavor Its full creamy texture is reminiscent of farmer’s milk and finishes with notes of milk jam. 33% The organic brown sugar gives it a slightly golden color. 5 kg bucket Ref. 1 122 319 ORGANIC AND FAIRTRADE
47 Anëo 34% From pastry with chocolate bonbons to high gastronomy, find Anëo in all of its forms in our recipe booklet. An amazing purity Its name was inspired by one of Inuit words. Anëo is a white chocolate, with a light coloring. It has very little sweetness, its generous taste of fresh milk caresses the palate and is perfectly balanced with the warm flowery notes of Madagascar’s vanilla. With perfect fluidity and a creamy texture, this chocolate will be your best friend in all your creative endeavors. 5 kg bucket Ref. 1 121 367 1 kg bag Ref. 1 122 692 10 kg bucket Réf. 1 123 019 Chocolaterie Weiss : 1 rue Eugène Weiss BP 242 - 42006 Saint-Etienne Cedex - France Service commercial France : Tél : +33 (0)4 77 49 41 49 Export Departement : +33(0)4 77 49 38 93 [email protected] RCS WEISS Saint Etienne 353 395 346 – Visuels non contractuels Crédit photos : Studio Caterin - Jacques Gavard - Design : Création d’Images - 09/2016 LE CHOCOLAT BLANC à la pureté étonnante WHITE CHOCOLATE WITH AmAzING PuRITy
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49 Cocoa beans single origin chocolates
50 Always at the roots of a great chocolate