chocolate, yes, but Ome

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Everyone, or almost everyone, likes it chocolat. We consume it in all its forms, to lick our fingers. Bars, sweets, hot drinks, pastries, papillotes… it comes in many ways. If supermarkets are overflowing with choice, where can you find the combination of taste and quality for the holidays? In this period when the pleasure of the table mixes with that of being together, we have selected passionate artisanswhich make a consumer product a met d’exception. The opportunity to discover, in one bite, the whole flavor of know-how. Today: Ōme, Bean To Bar in Montpellier.

Chocolate on the table… or under the tree

Whether you can't resist it or want to offer it, the chocolate ofOmg adorned himself in his finest festive finery. There are tasting boxes made up of squares of dark chocolate, candied fruits coated in dark chocolate (lemon, orange and ginger, a victim of its success), but also two bars with praline, one hazelnut and the other almond. A box filled with pods filled with hazelnut praline can also be found. For fans, a box of sweets is available, with four different pralines. There are also whole hazelnuts and roasted cocoa beans coated in dark chocolate. More delicious, sesame nougatine also coated, just like small dark chocolate chips, with pieces of beans sprinkled on top. For the holidays, a small tree made with layers of beggars on which dried fruits, candied fruits and nougatine sit is also available. For regulars, the classic range is still available.

From bean to chocolate, the first “Bean To Bar” in Montpellier

Six years ago, during a professional trip to San Francisco, Florent Behaegel discovered the “Bean To Bar” concept, a artisanal and integral approach of chocolate making where producers carefully supervise each stage of production, from the cocoa bean (bean) to the chocolate bar (bar). This movement values ​​quality, traceability and transparency, with chocolatiers often distinguishing themselves through their commitment to sustainable and fair practices. To do this, they establish direct relationships with cocoa farmers and strive to offer them a fair price for their beans.

Back in France, Florent met Sophie Paluel-Marmont, today his life and work partner, and together they became passionate about Bean To Bar in Paris. Today, this passion comes to fruition in their Montpellier boutique: Ōme. A real chocolate factory, also a cocoa bean cellar, but also a shop and a tea room area.

Ōme Chocolat, 56 rue Saint-Guilhem, in Montpellier. 06 78 92 29 15. www.omechocolat.com

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