France follows U.S. in bean-to-bar trend

At Parisian chocolate retailer Le Chocolat, founder Alain Ducasse is roasting and processing the cocoa beans he uses to make chocolate on-site. Ducasse looked to Brooklyn, N.Y.-based Mast Brothers, which also makes chocolate from bean-to-bar on-site, as he developed his chocolate. While bean-to-bar chocolate is becoming popular in the U.S., it is relatively new in France.

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