The finest Grand Cru couvertures, aromatic fruit, fiery sharpness and subtle flavours from fine spices. For her virtuoso chocolate compositions, master confectioner Sabine Pauly only uses ingredients of excellent quality.
Because only from select raw materials can the delicacies she produces in her new Bendorf chocolaterie “La Fleur du Chocolat” (Rhineland-Palatinate) be created, – melt-in-the-mouth truffles and pralines, handmade chocolates, petit fours and fanciful cakes. Caramel with Tahitian vanilla, marzipan Provençal, Indian cardamom, Arabica coffee – subtle flavour harmonies that are also visually striking.
For 12 years, Sabine Pauly learned the art of classic French patisserie in Michelin-starred restaurants in Germany, and she spent four more years building her own chocolaterie at her parents’ country house in the Eifel. Today, in the new, 120 sqm Bendorf production with an attached shop, seven employees and the gourmet press enthusiastically celebrate the young chocolaterie owner.