Lyon 2e. Diggers
Since 2018, Olivier Mauchamp and Geoffrey Robert, artisan roasters, have been distilling their ardour for chocolate into their idea bean to bar (from the bean to the bar) the place you come to get tablets or sit down and drink a sizzling chocolate.
À la carte, seven origins of cocoa that they roast of their lab (Lyon 8e), and particularly creations by “chocolate cocktails” : white chocolate and infused fennel seeds, darkish chocolate and infusion of orange peel and Ceylon cinnamon, darkish chocolate, roasted peanut puree and caramel and fleur de sel. To be savored, or not, with a pastry (we advocate the Liège waffle).
6 rue Neuve. 04 78 72 48 77.
Tuesday to Friday from 2 p.m. to 7 p.m., Saturday and Sunday from 10 a.m. to 7 p.m.
Costs. From 5 to six.90 euros.
Lyon 6e. Bernachon
In Lyon, chocolate has been synonymous with the identify Bernachon since 1953. Along with the store the place yow will discover pastries, chocolate candies and the now legendary Bernachoc’ unfold, you may sit down on the restaurant-tea room to have a chocolate very tasty sizzling.
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A mix of ten kinds of beans for a strong but creamy style. For many who want to reproduce it at residence, you may get the recipe by shopping for the components (home made cocoa powder and 62% bitter chocolate bar) on the store.
42 Franklin-Roosevelt programs. 04 78 52 23 65.
Tuesday to Saturday from 9 a.m. to six:30 p.m.
Costs. Scorching (or chilly) chocolate: 8.50 euros.
Lyon 5e. Bonnat & Crozet Embassy
As its identify suggests, the Bonnat & Crozet Embassy presents merchandise from the chocolate maker from Isère and syrups and liqueurs from the Rhone distillery; however above all, a continuous tea room service each day within the store, together with sizzling chocolate with Bonnat bars.
For every cup, Lionel Vaganay places 50 g of 60%, 80% or 100% chocolate, 25 cl of milk (or water), and home made whipped cream made with crème de Bresse AOP from the cooperative of ‘Be.
12 rue du Boeuf. 04 72 40 99 66.
Monday to Sunday from 10 a.m. to 7 p.m.
Costs. Scorching (or chilly) chocolate: 7.70 euros. Viennese or Liège model: 9.90 euros.
Lyon 1er. Go mex cantina
In Mexico, a significant cocoa-producing nation, chocolate-based drinks have been reserved for the elite and ready with water. With the arrival of the Spaniards, the drink grew to become milky. As we speak, it’s eaten primarily at tea time (and never within the morning) and in October for the Day of the Lifeless.
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At GoMex Cantina, it’s comprised of 75 g of 60% chocolate in bars, grated then combined with milk froth, a little bit cinnamon and cane sugar. A heavy pause.
16 Capuchin Avenue. 04 78 49 66 36.
Tuesday to Friday from 12 p.m. to 2 p.m. and from 6 p.m. to 10 p.m., Saturday and Sunday from 11:30 a.m. to 10:30 p.m.
Costs. 3.80 euros per cup. 9.90 euros per 540 g bar to make six candies at residence.
Lyon 1er. icon
On this chocolate bar, you come for a pancake, a waffle, a bowl of fruit… which you coat with darkish, milk or white chocolate in line with your needs (there are eight on the menu); but additionally for a chocolate fondue, a brownie, a fondant… and in addition an intense sizzling chocolate from Jeanne and Antoinette.
The chocolate home was created by two natives of Lyon, Lionel Cappio and Isabelle Simon and is now established in Chambéry. Its recipes have been developed with Alain Berne, Meilleur Ouvrier de France, based mostly on nice cocoa beans. An ultra-gourmet hang-out.
13 rue Constantine. 07 67 92 46 58.
Monday to Saturday 11:30 a.m. to 7 p.m., Sunday 11 a.m. to six p.m.
Costs. Chocolate from 4.50 to five euros.
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