Raw-materials and manufacturing processes
"This factory owes with the lights, the talents, the zeal, the activity, I could even say to the pleasant, noble and clever policy of its owner, a success such finally that the name of Mr. Debauve eclipsed that of the chocolate manufacturers the most named up to now"
(Grimod of Reynière, author of the Greedy Almanac 1810)
You will find this bias of authenticity and creativity in all the products of our range. Generation after generation, Debauve & Gallais is today proud to ensure you a rigorous selection of its raw materials and a choice of manufacturing processes in which modernity does not yield anything to the respect nobility cocoa.
"What is health? It is chocolate."
Pharmacist of the King Louis XVI, Mr. Debauve was indeed always concerned with the questions of health and, faithful to its motto "Utile dulci" (Horatio), he proposed a range "of health chocolates": Chocolate of afflicted with the Ambergris, chocolate with the catechu whose the stomachic virtues were celebrated or chocolate made of Iceland lichens relevent for chest diseases. His nephew, Antoine Gallais, opened the way of instantaneous chocolate with Théréobrome, cold milk chocolate made at the minute which was worth the praises of Faculty.
This originality was greeted by the most discerning and beautiful feathers of the French gastronomy to start with Brillat-Savarin which, dice 1825, wrote in its "Physiology of the taste": "the chocolates of Mr. Debauve owe their supremacy with a good choice of materials, with a will closes that nothing inferior came out of his manufacture and to the glance of the Master who embraces all the details of manufacture"
Selection of the products and manufactoring processes. In accordance with its tradition, the chocolate factory uses only raw materials of great quality among which appear the Criollos broad beans, the Piedmont hazel nuts, the périgord nuts, the turkey grapes, the spain almonds, the Turin chestnuts or the Antilles Rum...
Since the foundation, Debauve & Gallais improved the manufactoring processes used at the time. Thus M. Debauve designed a machine with marble and granite cylindres to crush broad beans without altering their savour which was worth to him an official distinction in the accordance with the encouragement to industry.
Today like yesterday, our manufactoring processes uses the most sophisticated techniques in chocolate factory, in which traditional materials such that copper preserve the tradition of the taste. But this modernity should not make forget that the quality of the products is above all the result of the work of craftsmen in love with their job and animated of a constant desire to reach perfection.
Practical consequences: an appropriate logistic dedicated to the product.
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