Alexis Sanson

Alexis Sanson is a Master Chocolatier–Confectioner and Director of the Chocolate Academy France.

After completing a comprehensive training path—CAP Pastry, additional specialization, CAP Chocolatier–Confectioner, followed by two BTM diplomas (Pastry and Chocolate & Confectionery)—he built a strong technical foundation at Yver Chocolatier in Granville. There, he discovered the demanding and rigorous world of chocolate, particularly through artistic chocolate showpieces, which he continued to refine beyond working hours.

A natural competitor, Alexis Sanson has taken part in numerous prestigious competitions, including the Pascal Caffet Trophy, the WorldSkills France, and the French selection for the World Championship of Sugar Arts, before reaching the semi-finals and finals of the Meilleur Ouvrier de France Chocolatier–Confectioner competition.

Driven by a passion for craftsmanship and knowledge sharing, he naturally turned toward teaching. He began as a trainer at the INBP (National Institute of Baking and Pastry), working alongside MOFs and World Champions, then joined the Académie des Experts de Délices et Créations (formerly DGF) to train the next generation of artisans and professionals.

Alexis Sanson has recently taken on the role of Director of the Chocolate Academy France, where he puts his expertise at the service of knowledge transfer and innovation. His mission is to support artisans and chefs in mastering chocolate and emerging pastry trends.

For VoilaChef, Alexis Sanson presents three technical, indulgent, and accessible recipes: a glossy chocolate egg filled with crunchy hazelnut praline, perfectly textured pear fruit jellies, and soft chocolate–peanut nougat bars that are both melting and irresistibly addictive.