Mes Chocolats, the new chocolate address in Uzès

What a better opportunity for fans of the multi-flavoured roasted pod to meet up at this new temple to chocolate, run by Alice, Alfonso's partner and a fine connoisseur of chocolate.

A chocolate address in the heart of Uzès

Between chocolates, confectionery and ice cream ‘highlighting the exceptional quality of the raw materials supplied by producers’, Mes Chocolats shows the value of ‘transparent and virtuous Bean to Bar  chocolate’ (the bean to bar trend was initiated in the United States at the turn of the century) but also the work prized by the federation of chocolate confectioners.

At Mes Chocolats, you'll find bars with a strong local flavour, gourmet, sugar-free (yes, that's possible!) but also white chocolate, chocolate for baking, gourmet bars, roasted beans that give off their aroma, both sweet and full-bodied... Ice creams completing the treat...

A must-try ? The cocoa sorbet from Colombian mujeres. We're already love it.

The excellence of Bean to Bar

Above all, the excellence of Bean to Bar is also a true commitment to cocoa that shows solidarity and wants to make a difference, in a world where industrial production methods are starting to have people reflect on.

For example, cocoa from Ecuador or, the very latest selected from Colombia, cacao de mujeres (women's cocoa), aim to develop ‘a sustainable, quality cocoa industry while improving the local family economy’, as does the authentic tasty cocoa from Tumaco, a region with a tropical climate on Colombia's Pacific coast.

Innovative by-products

More surprising is the choice to present products that could be called by-products, such as beer or wine, both flavoured with cocoa.

The White Stout is an unfiltered, top-fermented craft beer, refermented in the bottle, to be enjoyed well chilled: the cocoa flavours of the production of the village of Quinindé's (also known as Rosa Zarate) in Ecuador, located in a region known for the finesse of its tropical terroir ideal for growing cocoa, are there revealed to the most curious palate...

Good to know: Mes Chocolats' White Stout was created in collaboration with a local member of the Cévennes-based association J'apprends la brasse (French pun for 'to learn breaststroke', as brasse means brewing too), where “learning the rudiments and tricks of the art of brewing in the Cévennes” is the watchword.

There's also the intriguing Rouge Fèves de cacao (a red wine flavoured with cocoa beans), a very appetizing alliance created in association with the winemaker Frédéric Kchouk, from Domaine de Coulorgues, a vinyard which has just celebrated its 10th anniversary: this wine combines in one vintage the best of the Southern slopes of Mont Bouquet terroir with the subtleties of cocoa. A challenge for purists, but the result is a red wine with unexpected aromas.

Thanks to Alice Borel and Alfonso Cannarozzo for their collaboration on this article.

The right address: Mes Chocolats, 11 boulevard Gambetta, Uzès. Tel: 09 56 29 21 86. Open Monday to Saturday, 10am to 12.30pm and 2pm to 6.30pm. Mes Chocolats, 9 rue Edgar Quinet, Alès. Tel: 04 66 52 36 52, meschocolats@outlook.fr. Open Monday to Saturday, 10am to 12.45pm and 2pm to 6.45pm.

Check out Alice's photos, on her Instagram account and in the shop. When two artistic worlds meet, the result is bound to be great.

Read or re-read our article on Comte chocolate, on the road to flavour, which we wrote in collaboration with this other cocoa passionate from the Gard region. Eric Comte. To be found in the Local products section.

Photo Ganache with black tea and passion fruit©Alice Borel, Photos@Saloméwithacamera.