Edwart Chocolatier

An adventure in taste

Chef Edwin Yansané is passionate about gastronomy, psychology and mixology. It is only natural that people refer to him as a mentalist of chocolate. It was in Paris, the City of Light, that he decided to create Edwart, a chocolate experience somewhere between a shop and a workshop.

Extraordinary chocolates

Edwart’s star product is the bonbon de chocolat! In one small bite, the chocolate melts in your mouth and reveals all its flavours. The maitres chocolatiers of the maison are willing to take a risk with flavours such as Madras curry praline, combava bark ganache or monkey bread praline (the fruit of the baobab). The key is to find the right balance between the surprise of an ingredient and the natural flavour of the cocoa that predominates.

A great lover of the French capital, Edwart likes to wander the cosmopolitan streets to track down little-known ingredients that will enhance his chocolates. Bouye, Tasmanian pepper and combava bark are just some of the subtle flavours you will find in his original creations.
An unfailing inventiveness that brings new recipes to life with skilful and delicate combinations of flavours. The passionate team at his side ensures that these original, artisan chocolates can be enjoyed by all. An adventure to share!

To confirm all this, Edwart has won numerous prizes such as the Award for Originality and the Tablette d’Or awarded by the Club des Croqueurs de Chocolat. His name also appears in the top 10 of the Best Chocolatiers in Paris, in the famous New York Times.
Visit the workshop and store on the Rue de Rivoli, adjacent to the jardin des Tuileries, to learn more about chocolate. The Edwart team will share their passion with you through workshops. You will at last be able to experience the life of a chocolatier and work with chocolate with professional equipment and quality products. All in a warm and friendly atmosphere too.

To discover even more exceptional chocolatiers, see the guide to the best chocolatiers in the Paris Region.