In Saint-Dionisy, in the Gard department, in Occitania region of southern France, chocolate is made far from industrial production lines. At Barre Clandestine, Émilie Palisson and Emmanuel Ruas have chosen the “bean-to-bar” approach, a method involving cocoa beans transformation, directly into chocolate bars while controlling every stage of the process. By AP

Founded in 2022, this innovative chocolate manufacture (based on a play on words around clandestine bars) selects its fine cocoa beans, straight from producers in several parts of the world, including Peru, Tanzania, India, Ecuador and Belize. More than their geographical origin, it is their aromatic qualities and terroir that determine their selection. The beans are then carefully sorted by hand to remove any that show defects, this method helps preserve biodiversity, protect soils and maintain natural ecosystems, while providing farmers with a more diversified agricultural environment.

The manufacture also places particular emphasis on traceability and the quality of its raw materials. Each cocoa variety has its own identity, also depending on its origin and growing conditions. Rather than blending different origins together, Barre Clandestine highlights their individual characteristics and aromatic profiles (photo credits: Barre Clandestine).

This philosophy can be found throughout its range of single-origin chocolate bars. Depending on the cocoa type, visitors and customers can discover notes that may be either fruity, floral, spicy or even delicately roasted. Among the available delights, discover their different chocolates, such as Chulucanas from Peru, Kilombero from Tanzania, Cuzco from Peru and cacaos from the Dominican Republic. The wide range also includes more indulgent creations, such as dark-chocolate almonds, orangettes, ginger, nougats and mendiants, as well as assorted chocolate boxes and bite-sized confections. Barre Clandestine‘s commitment also extends to its inner recipes.

Thus, the manufacture tends to favour short ingredient lists, allowing their cocoa to remain at the heart of the final product, rather than masking its natural flavours with numerous additives.

Apart from this, the brand invites visitors to discover this philosophy, directly at their Saint-Dionisy manufacture. The experience focuses not only on chocolate-production, but also on understanding where cocoa comes from, discovering different horizons and learning how to recognise their aromas. Icing on the cake, visitors can even create their own personalised chocolate bar and soon enjoying a hot chocolate.

An instructive visit, designed for all chocolate enthusiasts, but also for anyone curious about ethical sourcing, biodiversity and a more transparent approach to chocolate. Visit: approximately 30 minutes. Price: €5 for adults, free for children under 12.

Barre Clandestine, Chemin d’Azord, 30980 Saint-Dionisy (France). More details on their official website.