Le pavé glacé
Manufacturing secret

Following the original recipe from 1936, the dark chocolate is perfectly tempered and combined with the remaining ingredients, ensuring that the mixture remains below 32°C to achieve optimal chocolate crystallisation.

The mixture is poured between metal bars and cooled to promote ideal crystallisation. Timing is crucial when cutting the mixture into squares; cutting too soon causes it to stick together, while cutting too late results in breakage.

Once adequately cooled, the surface is marked with a ruler, and strips of equal width are cut in one direction.

The process is repeated in the opposite direction to create squares. The pavés are then chilled to achieve complete hardening.

To achieve their final appearance, the pavés are coated with cocoa powder.

Excess cocoa is removed manually.

The finished pavés are then ready for packaging and sale in our stores.

You can also conveniently order them online by clicking here.