Philippe Pascoët

A shop window filled with stacks of chocolate bars wrapped in gold foil and dark, geometric truffles marks the home of Philippe Pascoët. This small atelier creates ganaches flavored with surprising ingredients like lime, cardamom, or saffron. Pascoët trained as a pastry chef before turning exclusively to chocolate, often sourcing his ingredients from local Geneva suppliers. He once decided to incorporate Moroccan mint into a batch, which became a staple recipe still sitting on the shelves today.