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FRANCOIS PRALUS
35 Rue Rambuteau; +33-1-48-04-05-05

HERITAGE: Pralus, the son of chocolate master Auguste Pralus, who opened his own store near Lyon in 1948, already owns five chocolate shops in France’s Roanne region.

This story first appeared in the January 8, 2009 issue of WWD.  Subscribe Today.

STORE DECOR: Bars of chocolate wrapped in colorful paper are piled around the shop, lending a joyful look to the space.

SAMPLING: In his creations, Pralus primarily uses cacao beans he grows himself on Nosy Be in Madagascar. But one of his specialties is passed down from his father: a brioche made with praline called the Praluline.

COST
: 65 euros, or $90, a kilo for a selection of chocolates.

PHILIPPE PASCOET
52 Rue Saint-Placide; +33-1-45-48-12-87

HERITAGE: Originally from Brittany, Pascoët settled in Switzerland six years ago to become Geneva’s most sought-after chocolatier.

STORE DECOR: Minimalist furnishings are complemented by the overwhelming waft of Pascoët’s 33 flavors of chocolates.

SAMPLING: Pascoët, who only works with Swiss products, is known for infusing his chocolate with herbs, such as thyme and tobacco.

COST: 90 euros, or $125, a kilo for a selection of chocolates.

JACQUES GENIN
133 Rue de Turenne; +33-1-45-77-29-01

HERITAGE: Genin has been the man behind the scene, making chocolates for Paris’ prestigious hotels like the George V and the Plaza Athénée.

STORE DECOR: Architect Guillaume Leclercq helped Genin with his 2,000-square-foot store inside a 17th century building.

SAMPLING: Fresh pastries including éclair au caramel and chocolate mille-feuille are baked daily and sold in the tea salon area.

COST: 120 euros, or $167, a kilo for a selection of chocolates.

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