Paris’s Salon du Chocolat is taking place each year early November. Hundreds of chocolatiers and confectioners gathered in one pavilion in Paris’s exhibition park to exhibit their chocolates, the new trends and their interpretation of the world of chocolate. Last year 2014 the Salon was celebrating its 20th anniversary and that was enough of a reason to really party. Chocolate sculptures, the Salon’s famous chocolate dresses, fascinating demonstrations and above all lots and lots of that sweet, brown stuff. Since the Salon does not run year-round in the City of Light here are some recommendations for some of the best chocolatiers in Paris, who can be found throughout the whole year in the City of Lights.
(Click the links below each of the chocolatiers to find directions to their different branches).

Jacques Genin - chocolate, Pâtes de Fruits and heart melting caramels

Jacques Genin has come a long way from growing up in a poor family to becoming a chocolatier owning his own business, that supplies chocolates, confections and desserts to the most highly esteemed restaurants both in Paris and outside of the city. Genin’s chocolaterie is considered by those in the know to be one of Paris’s finest. His first branch, in Marais, is much larger than other chocolaterie - pastry shops in the city, and the décor is modern combined with the preservation of the spectacular historic structure. The complex consists of one floor on which the chocolate, pastry and confection counter is situated. In addition to the sales counter, there is also a space that is set up as a tea salon, where one can sit and enjoy the chocolatier’s specialties. The floor above holds the “laboratory” where Genin creates his delectable product which is all produced on-site.
 Although Genin describes himself as a chocolatier his desserts are also considered to be the best. More than one of Genin’s cakes have been rated the best in Paris.  The Mille Feuilles is certainly one of his most exceptional pastries and the hot Chocolat Chaud (Hot Chocolate) is divine.  Every day his chocolaterie offers several different flavors of Mille Feuilles – vanilla, vanilla-raspberry, caramel, chocolate and praline. Ask the server which fillings are being served that day, and select your flavor of choice. Genin’s lemon tart has also been awarded many prizes. If you are lucky enough to visit his chocolaterie on a day when the lemon- basil tart is being served, do not pass up the unique experience.
I witnessed his adherence to every single detail when I received his permission to come and work with him and his team for a couple of days in the “laboratory” above the shop. I was given the responsibility of putting together boxes of chocolates for the customers. The chocolates, Pâtes de Fruits and caramels are Genin’s diamonds and as such they receive the special treatment that they deserve. Each silver box is wiped and polished.  The cubes of chocolate and confectionaries are placed in the boxes in exemplary uniformity. Everything has been taken into consideration: the direction, the order of the flavors, the angle of the paper in which they are wrapped and the degree of the pleats - perfection. The excellent raw materials, the methods of work in the laboratory, the order, the cleanliness and the exceptional team, everything comes together to form one perfect creation.
Before leaving the chocolaterie, don’t forget to buy some provisions for the road – the chocolates are amazing and they come in a variety of flavors such as tonka, grapefruit, praline, vanilla, honey and more. I recommend tasting everything in the caramel section, but if you want to pinpoint flavors, the peanut, pistachio, Macadamia and mango and passion fruit are a must. And of course you can’t skip the Pâtes de Fruits; the blood orange, crème de cassis and rhubarb are my favorites.
Recently Genin opened another branch on Rue du Bac on the Left Bank; please note that this branch only sells chocolates and confectioneries, there is no seating.

Patrick Roger - if chocolate could talk