All the delights of the company are made from pure chocolate cocoa butter, without the any vegetable fat or soy lecithin. Valter Bovetti wants to fulfill this highly qualitative will for all his creations. Thus, each ingredient is carefully selected to reveal all the flavors of the chocolate : Perigord walnuts, Fleur de sel (the best of sea salt) from Guérande, Chili from Espelette , caramel from Ré island, hazelnuts from Piedmont, Sicilian almonds ... The Bovetti “grand cru” only allow excellent company.
In 2008, Valter Bovetti created its range both organic and fairtrade certified thanks to an outstanding “grand cru” chocolate from Santo Domingo. This range is more and more popular and counts now with 23 different flavors of chocolate bars, 5 chocolate spreads, mouldings for children…
Exported all around the world (Australia, Germany, Austria, Portugal, Netherlands, USA, Canada, Belgium, China,Kazakhstan, Japan… 37 countries in total), Bovetti chocolates have already affected the taste buds of hundreds of thousands of consumers.
The chocolatier master Valter Bovetti shares with personalities as different as the writer Umberto Eco, the singer Umberto Tozzi or the philosopher Primo Levi, its origins from the Italian Piedmont. Coming from a family of restaurateurs, Valter Bovetti learnt Italian cuisine including pasta making when he was a child. All Sundays long, he was helping his father in the kitchen rolling gnocchi , cutting ravioli, flouring tagliatelle & other pasta specialties cooked in the family restaurant named "da Cesare" (The name of his father Caesar). He will never forget these origins. You must discover the child Bovetti to know the man Valter.
Before becoming the artist of Cocoa settled in Périgord, Valter Bovetti has experienced many stories ... At first , First inventive pastry and biscuit chef, he has claimed from the beginning to be labelled as a gastronome. Deeply quality-lover, he is looking night and day for some new combinations and the balance of the senses. He finds them in the diverstiy of the tastes and flavors offered by nature, in the secret palette of the inspiring chocolate substance ...
1985 was a determining year for Valter Bovetti. 27 year old he left his native Piedmont to settle in France. He finally made his dream coming true in 1994 by opening its chocolate factory in Aubazine in Correze. No one knows why this same year he began producing chocolate nails and tools…
Theses original creations made on a strange prototype machine 20 meters long that he developed in his garage sent his nails to the shelves of the famous French grocer Hediard. His attraction for the chocolate flavored ironwork will only be the beginning of a road sprinkled of delicious stories of innovations. In 2002, the Bovetti chocolate factory opened in Terrasson, Dordogne with the production area, a shop and even a museum together on the same location.
With a preference for cocoa beans from 3 origins that are Ecuador, Ghana and Papua, Valter Bovetti often visits his “partner” plantations. It allows him to select rigorously its raw material. He also wants to control personally the processing methods practiced in the producing countries and understand better the life of the planters.
In 2006, Valter Bovetti sponsored two plantations in Sao Tome, a former Portuguese colony offshore Gabon also named the Chocolate island. In 2014, he visited his own small suppliers from Santo Domingo to know the reality in place and check where the income of fairtrade goes to.
Creation of the “Christmas walnuts”, a Perigord walnut coated with white chocolate packed in a canister usually used for conditioning foie gras. A tribute from Italy to Périgord…
If the chocolate fondue has now entered the culinary traditions, we owe to Valter Bovetti the “2 minutes flat” version. Valter Bovetti realeased it at the Chocolate Show in New York...
Development of a spread made only with healthy ingredients and an unmachted nutty flavor. The first and only one made with real pure chocolate cocoa butter. Signed Bovetti, cheers for all those fond of good food.
New products straight away awarded by a professional jury as “2014 innovation” at Sial Paris.
Creation of an innovative packaging with a window that allows to see the multiple aromatic inclusions
on more than 100 different flavours of chocolate bars.
Amazing appetizers chocolates. You need to taste them to believe it and become a fervent fan.
You are note mistaken, you will breathe the scent of rosemary, coriander, anise, mustard that are the ingredients that Bovetti chocolates extols the virtues.
Who else but the tireless Valter Bovetti could think about creating cosmetic treatments based on chocolate?
A partnership with Sothys (leader in professional cosmetics in institutes and and incidentally his neighbor in Brive)
will consolidate this inspiration.
Do you love hot chocolate ?
As Marie Antoinette, reinvigorate yourself with a steaming elixir of pure origin. It's easy. Bovetti imagined a chocolate heart attached to a small wooden spoon. Just soak it in a cup of hot milk and stir gently until complete melting of this sweetest sin.
2014To celebrate his 20th Birthday,
These three products sold from September 2014 in gourmet shops and delicatessens departements of homestyle, tableware shops and garden centers are already part of the Bovetti story until the next episode …
The man who hammered a nail to set the scene of a renewed history releases again his nails to give a wink to the beginning of the company.
Used to make chocolate with children who like to meet him in his museum-workshop, the “Maitre chocolatier” invites them to discover its last creations specially for them : round lollipops with 3D dressed animals.
Because greed is the sin the most shared in the world, Valter Bovetti wants to make it reachable to diabetic people with the launch of a range of bars and a spread without any risk to their balance.
2015 Valter Bovetti
Dedicate yourself to this unsweetened pure origin cocoa powder, coming from exceptional origins. It turns out to be a rare taste dimension thanks to the quality of slowly roasted beans. Its subtle flavor is round in the mouth without any bitterness. Its amber color promises heartwarming times that will remind you your childhood hot chocolates.
Add it to milk and bring to a boil while stirring to reveal all the flavors of this product.