The history of Chocolat began about 40 years ago, after numerous internships at master chocolatiers considered among the best in Europe and at the National School of Pastry French. For the Collomb family begins a long journey in search of excellence by selecting only the best raw materials on the national and international market. The variety in the production includes numerous types of chocolates with processing inspired by Piedmont, French, Switzerland and Belgium, among which stand out the fillings with saffron in pistils of San Gavino (Sardinia), cayenne pepper, lavender of Provence, Virginia tobacco, Aloe, black tea and rose petals, orange and cinnamon, Genepy and many others. Do not forget the classic Easter eggs, the artistic and fantasy ones. Among the specialties of Chocolat, the Tometta di La Thuile, whose shape recalls that of an alpine cheese, thanks to which La Thuile has obtained the recognition 'City of chocolate': a chocolate of 350 grams, based on milk chocolate, gianduja, hazelnuts of Piedmont IGP. The other specialties are hot chocolate and the exquisite Fondue Chocolat (a must taste) served in combination with fresh fruit and fine biscuits, of course of own production. As pastries, the berries tarts, the traditional apple pie, the mousse with three chocolates and the tiles produced according to an ancient recipe also stand out. La Thuile stands out in the chocolate sector, Chocolat Collomb is its maximum expression. Chocolat offers a warm and welcoming atmosphere, with a generous service also made of smiles and courtesy.