Paris-caramels seeks to respect the recipes that have given it its reputation, some of which date back to over 40 years ago. The company is one of the last companies to still make fruit jellies and chocolates with liqueur centres in a sugar crust.
The production of the liqueur centre is a highly technical process (this know-how has practically disappeared). It involves making a sugar syrup, adding the alcohol, pouring the mixture into starch moulds, manually turning the centres back to ensure homogeneous crystallisation and meticulously positioning them in the jelly or chocolate shells.
For manufacturing caramels, know-how in slow cooking at low temperatures requires a very high technicality to control all of the parameters of cooking, the incorporation of raw materials, and also the management of modifications to physical and environmental parameters).
The fruit jellies are hand crafted from carefully selected fresh fruits and cooked in old pots using traditional methods. For chocolate, the know-how lies in the manufacture of the fillings (pralines and ganaches) made in the workshops.
Its clientèle is made up of private customers, businesses (mainly chocolatiers, pâtissiers, confectioners and delicatessens) and, it should be noted, local town halls, the county council and the AMF. Its customers are largely based in France. The company exports to around twenty foreign countries, such as the United States, the United Arab Emirates and Japan.