La Chocolaterie
Alléno & Rivoire
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For a Modern Chocolate
For Yannick Alléno and Aurélien Rivoire, their collection is a reflection of their convictions: to offer gastronomic chocolate made with birch bark extract, better for taste and health.
At the crossroads of cuisine and pastry, the two chefs are inventing a modern confectionery and chocolate-making approach, fully aware of the challenges around them.
« It is very difficult to create surprise from a product that everyone knows and that many already work with technically to perfection. But we have the audacity to want to offer a new pleasure, something we have never tasted before. »
Aurélien Rivoire
Replace table sugar with birch bark extract
By using birch bark extract, Aurélien Rivoire revolutionizes both the textures and the nutritional properties of chocolate and fruit preserves. After several years of research, he developed preparation techniques that allow this ingredient to be used.
Aware of and attentive to consumer expectations, Aurélien Rivoire took on the challenge of creating a healthier chocolate. Due to its very low glycemic index (7 for birch sugar, compared to 70 for regular sugar) and the absence of table sugar in birch sugar (only sucrose is present), it respects the health of even the most refined palates.
Revolutionize the tasting experience
Thanks to the absence of table sugar, the palate does not become overwhelmed. With birch bark extract, the creations acquire lightness and freshness in the mouth.
Even more: it allows the true identity of the product to be respected, much like the fruit whose flavors it enhances.
Birch bark extract is the cornerstone of Aurélien Rivoire's work and his commitment.
Parisian boutiques
Join the Alléno & Rivoire teams
At Yannick Alléno, we believe that the heart of our success lies in the talents and passions of our employees. Each member of our team plays an essential role in bringing our gastronomic vision to life, contributing to the excellence and innovation that characterizes us.