The story begins with Gustave Morin, who worked in 1884 at the Aiguebelle Chocolate Factory as a chocolate confectioner. He passed on his passion to his son, André, who succeeded his father at the Aiguebelle chocolate factory after working in various chocolate factories to perfect his knowledge. André decided in 1958 to open his own artisanal chocolate factory within the family farm. Jean-François, André’s son, then decided to start cultivating his almond, hazelnut and sour cherry trees to make homemade praline, marzipan and nougat. Franck Morin is now the last chocolatier in the line. After having studied in the food industry and in trade, made a few trips to the plantations to familiarise himself with the trade, he discovered above all the importance of the terroirs and the practices of cocoa cultivation.
Meet the maker
Chocolaterie A. Morin
About Chocolaterie A. Morin
The Morin family have been making chocolate in France since 1884, passing through four generations of father to son. It is now run by Franck Morin, who brings the traditional chocolate maker into the contemporary chocolate scene. Chocolaterie A. Morin directly source its cacao from fine-flavour origins and is often found combining flavours picked from its back garden into its handcrafted chocolate.
Chocolaterie A. Morin grows its ingredients from its own family property, in the heart of the orchards and lavender fields in the village of Donzère, in the South of France. Now, the family farm has been made into a traditional chocolate factory where they grow their own morello cherries, almonds and hazelnuts.
How they became makers…
Chocolaterie A. Morin’s Sourcing
Sourcing its cacao, Morin often goes beyond stating single origin, giving the consumer the exact region of where the cacao grows. The cacao is then roasted, cracked, winnowed and ground, and the chocolate conched to create a very creamy texture and nuanced flavour profile – something very French in style of chocolate-making.
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