Janie Chocolaterie Artisanale

The result of hard and passionate work !

For Janie, the work of the planters must be honoured by the development of a finished product of high quality, four days of patience are necessary to make a chocolate candy without artificial flavor.

Always looking for new flavours, Janie meticulously selects its raw materials and only uses wedding chocolate couverture grand cru or pur pays.

With her team, she works around natural flavours in infusion, such as vanilla pods from Madagascar, fruit pulp, fresh mint, coffee beans or even tea leaves, honey...

To delight you, Janie and her team followed an initiation to the art of ice cream with a Meilleur Ouvrier de France glacier, from this complicity was born a wide range of sorbets and ice cream.

Janie produces all its pralines, its recipes are directly inspired by gourmet desserts or cocktails, stories and traditions Tarnaises.