Monsieur Txokola belongs to a very exclusive circle of French chocolatiers who make their chocolate from the cocoa bean. The meeting between Ronan Lagadec and Cyril Pouil was decisive for the founding of Monsieur Txokola. The two friends are passionate and creative chocolatiers and together have almost 30 years of professional experience in traditional craftsmanship and industrial production – the chemistry between them is just right, and that is what makes Monsieur Txokola so special.

During our visit, we were able to immerse ourselves in their world, where chocolate bars, spreads and cocoa powder delight gourmets and connoisseurs alike.

All these delicious treats are made in their Bayonne chocolate atelier on Rue Jacques Laffite. Every day, cocoa beans are roasted, ground, refined and then conched for at least 48 hours. The chocolate is then poured into moulds and left to set.

Monsieur Txokola's artisan workshop is completely enclosed behind glass, allowing you to marvel at the cocoa processing.

The Chocolate Atelier

A chocolate factory in the heart of Bayonne

Monsieur Txokola's workshop and shop in Bayonne are a destination in their own right. The last mile can only be covered by walking. Visitors can watch the various stages of production through the windows.

Whether you're old or young, a gourmet or a sweet tooth, a connoisseur or simply someone who enjoys good food, you should stop by and spend a moment with Monsieur Txokola.

The atmosphere here is inviting; it's not about productivity, but about a love for the product.

The Roasting

This is a complex and crucial step, as it develops the aromas and flavours of the future chocolate, which requires a great deal of experience and expertise. Each harvest has its own characteristics and requires a balance between temperature and duration.

Peeling The Beans

After roasting, the ‘skins’ can be easily removed from the beans. This step is carried out by machine. A visual inspection is carried out to fine-tune the process and remove any foreign objects.

The Mixing

The cocoa beans are then mixed with sugar and other raw materials. They are mixed until a homogeneous mass is formed. In this step, milk powder is added if the chocolate is to be milk chocolate.

The Shredding

The entire mixture is then ground until it forms a fine, melting paste. A smooth mixture ensures very fine particles and thus a perfect finish. The grain size is only a few dozen micrometres.

The Conching Process

The mixture is then stirred for three days at 60°C. This important step gives the chocolate its fineness and creaminess. It achieves a homogeneous consistency, brings out the flavours and reduces the acidity.

The Chocolate Moulding

After tempering, the chocolate is poured into moulds. In some cases, it is combined with surprising but always subtle fillings. Special formats are available for chefs to create their own recipes.

From Cocoa Pod to Cocoa Juice by Monsieur Txokola

In the cocoa pod, the cocoa beans are surrounded by a thick white pulp called mucilage. This pulp, which is used in the fermentation of the beans, is rich in fibre and vitamins. Pressing it produces a delicious, naturally sweet juice with fruity and tangy notes: lychee, lemon, exotic fruits.

The cocoa juice is the result of encounters and close relationships with cocoa farmers in the Quevedo region of Ecuador. These farmers are familiar with the juice, which is extracted by pressing the pulp and has been drunk in Central America for centuries. With his cocoa juice, Monsieur Txokola pays tribute to cocoa cultivation in Ecuador in its entirety.

The Raw Materials of Monsieur Txokola

The company values are based on three key principles

The basis of all chocolate is the cocoa bean. With the help of an active network of buyers, Monsieur Txokola is constantly on the lookout for new taste experiences and exceptional beans.

The cocoa bean is the seed of the cocoa pod, the fruit of the cocoa tree, whose complex cultivation requires special climatic conditions. The Gulf of Guinea, South America and South Asia are the world's main growing regions. There are about ten species of cocoa tree, but only three main varieties are distinguished.

The Forastero variety is the most resistant and accounts for the largest share of global production. It is characterised by its very intense cocoa flavour, which is not very aromatic and slightly bitter.

The Trinitario variety is a cross between Forastero and Criollo and accounts for less than a third of global production. It has delicate flavours, which are less intense than those of the Criollo variety.

Criollo is dependent on specific biotopes and is therefore produced in much smaller quantities. It is low in acidity, very mild and has a very sweet cocoa flavour with distinctive secondary aromas.