In this secretive shop high up in the village of Saint-Jeannet, there are no empty promises: “From the root of the cocoa tree to the bar of chocolate,” says Matéo Cosnefroy, because he manages this cycle from A to Z in order to offer up sweets with 100% traceability. A true bean-to-bar experience that the agricultural engineer/chocolatier runs with his Peruvian associate Jimmy Isminio Gonzalez, from fermentation, drying and processing of four plots of land cultivated using agroforestry techniques in the San Martin region of Peru. The result? A dozen pure and unique chocolate bars, also available in dark milk chocolate (60% cocoa), like the Puru Puru dark chocolate bar with notes of toast and peanuts, or the Alto Miro milk chocolate bar which has hints of brioche and honey. // Jean Pascal 

THE HIDDEN GEM: The Saint Martin chocolate bar made with majambo plant-based milk, a cousin of the cocoa bean with a truly delicious flavor that smacks of vanilla and almonds (€9 for 60 g).