The French take chocolate seriously. There are dozens of chocolatiers to choose from, but the purveyors listed here are unusually distinguished for excellence and originality.

paris chocolate

Christian Constant. Christian Constant is deservedly praised for his exquisite ganaches, perfumed with jasmine, ylang-ylang, or verveine. 37 rue d’Assas, 6e, Luxembourg, Paris. 01-53-63-15-15. St-Placide.

Jacques Genin. Pared down to the essentials, Genin offers the essence of great chocolate: not too sweet, with handpicked seasonal ingredients for the velvety ganaches. Relax at the boutique-café for a creamy hot chocolate or chocolate sampler. 133 rue de Turenne, 3e, Le Marais, Paris, 75003. 01-45-77-29-01. Oberkampf.

Jean-Charles Rouchoux. Rouchoux makes three superb collections: the Ephemeral, with fresh fruit; Made-to-Measure, with animals and figurines, and the Permanent Collection of everyday favorites. 16 rue d’Assas, Luxembourg, Paris, 75006. 01-42-84-29-45. Rennes.

Jean-Paul Hévin. Jean-Paul Hévin has a formal tearoom at his Rue St-Honoré boutique, and there are “exhibits” of chocolates and pastries at Rue Vavin—Mr. Hévin hasn’t earned his world-class chocolatier status because of his interiors, though: the 40 different varieties of chocolate each seem more delectable than the last. 231 rue Saint-Honoré, 1er, Louvre/Tuileries, Paris. 01-55-35-35-96. Louvre/Tuileries. 3 rue Vavin, 6e, Luxembourg. 01-43-54-09-85. Vavin.

La Maison du Chocolat. This is chocolate’s gold standard. The silky ganaches are renowned for subtlety and flavor. 19 rue de Sèvre, 6e, St-Germain-des-Prés, Paris. 01-45-44-20-40. Sèvres-Babylone. 8 bd. de la Madeleine, 9e, Louvre/Tuileries. 01-47-42-86-52. Madeleine.

225 rue du Faubourg St-Honoré, 8e, Louvre/Tuileries. 01-42-27-39-44. Ternes.

Michel Chaudun. This chocolatier is known for putting granules of cocoa beans into the chocolates to enhance intensity. His delicate pavés—squares of dark-chocolate truffle ganache topped with a dusting of cocoa—are fabulous. 149 rue de l’Université, 7e, Invalides, Paris. 01-47-53-74-40. Invalides.

Patrick Roger. Paris’s bad-boy chocolatier likes to shock with provocative shapes and wicked humor. Everything is sinfully good. 108 blvd Saint-Germain, Latin Quarter, Paris, 75006. 01-43-29-38-42. Odéon. 91 rue de Rennes, Luxembourg.

Pierre Hermé. Hermé may be Paris’s (or the world’s) most renowned pâtissier, and his chocolate never wavers. Classics, like the dark-chocolate and orange-rind batons, are perennial favorites. 72 rue Bonaparte, 6e, Latin Quarter, Paris. 01-43-54-47-77. Odéon. 4 rue Cambon, 1er, Louvre/Tuileries. 01-58-62-43-17. Concorde.

185 rue de Vaugirard, 15e, Montparnasse. 01-47-83-29-72. Pasteur.

Pierre Marcolini. Pierre Marcolini proves it’s all in the bean with his specialty saveurs du monde collection, made with a single cacao from a single location, such as Madagascar or Ecuador. 89 rue de Seine, 6e, St-Germain-des-Prés, Paris. 01-44-07-39-07. Mabillon.