Jean-Christophe Hubert has a background in history of art.
He is also a foodie at heart and, having a passion for chocolate, naturally joined the"Bean-to-Bar" adventure by creating Millésime Chocolat in October 2017.
After attending chocolate-confectioner courses, he continued his education by discovering the world of chocolate at CIRAD (Centre for Agricultural Research for the Development of sensory Analysis of Chocolate and Cocoa expertise) in Montpellier and at the Fine Cocoa and Chocolate Institute in New York.
Immersed in the world of Bean-to-Bar, Jean-Christophe Hubert got caught up in the game and went even further… Like in the world of wine, he works exclusively with cocoa beans from exceptional plantations and terroirs without mixing crops or vintages. He produces his chocolate according to ancestral knowledge and manufacturing processes, pillars and values clearly defended by the Millésime Chocolat brand.
