The husband and wife team of Christian Alexandre and Whajung Park brings just the right kind of lineage and experience to L'Artisan du Chocolat...
805 Living Magazine- Feb 2007

The small storefront shop is like a bit of Paris dropped onto a Los Angeles street...
East West Magazine 2007
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Handcrafted chocolate that rival those of a Parisian sweetery like Fauchon are available right now in Los Angeles!
For chocolate lovers this is as important as a local development as Nancy Silverston's launch of La Brea Bakery, representing the introduction of a new standard in the region.
We should celebratre!
Eating Los Angeles 2004
West of Downtown you will find find a decadent selection of handmade chocolates, truffles and caramel made by a French company called L'Artisan du Chocololat.
Downtown News

Los Angeles Times Feb. 2004
Best of L.A.2004
Distinction Magazine
Savoir   Magazine   September   2006
Bastille day 2001
Where Magazine 09/08.
805 Magazine 04/06
East West Magazine 2007
Eating Magazine 2004
                                              Sweets for the Sweet

“A sweet gesture goes a long way in saying thank you”, which is why a gourmet box of chocolates from Downtown’s best chocolatier may be in order. Sure, Sees Candies are good, but L”Artisan du Chocolat takes candy making to the next level. Husband and wife team Christian Alexandre and Whajung Park offer some of the most spectacular Fine French candies around.

For the gift that keeps on giving, the company offers the ingenious Chocolate Subscription Service, which allows you to schedule a regular delivery of refills for the gift box you give your administrative professional. You can opt for monthly, semi-monthly, quarterly or semi-annually. One of the most popular gift boxes is the Pyramid, a handsome wood container with three drawers filled with delectable items such as espresso truffles, lavender chocolate and hazelnuts swirls.

Or you can opt for an assorted mix of chocolates selected by the chef in a pretty new line green box tied with a red ribbon.Among the unusual chocolate flavors are Kalamata olive, chili pepper, caramelized banana and several infused with herbs like basil, fennel, thyme and rosemary.

Los Angeles Downtown News  April  16  2007

" is no wonder that their fine Chocolates are World Class."
805 Magazine  February  2007
L'Artisan du Chocolat
Mild Chili, Three Chili/Apricot.
Mild Chili is smooth, rich and deep with very subtle Chili. Three Chili Aztec is more pronounced and Apricot flavored.

Washington  Post  July  2006
71 reviews  on
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DOWNTOWNLALIFE.COM              Oct.21, 2010
For business a few years back I had to go to Belgium about once a month. The one thing that made my trip bearable for myself a true Chocoholic was the fine European chocolate found in an endless variety along the streets of Brussels.  I am sure Chocolate heaven will not be much different than the streets of Brussels. The chocolates are low sugar, fine quality chocolate and contain amazing fillings that never over powers the incredible chocolate. I always brought a trove back each month for family and friends and of course myself!

Recently I was shocked and amazed that we have, only 5 minutes from Downtown Los Angeles, on the edge of Silverlake, chocolates that exceed the quality and taste of those Belgium chocolates of memory, L’Artisan du Chocolat at 3364 West 1st Street. The maker of these fine chocolates is none other than Korean born Whajung. Whajung, Maitre Chocolatier, has been trained in Paris at the renowned Ecole Superieure de Cuisine Jean Ferrandi and has been working with some of the most qualified “Confiseur” and chocolate makers in Paris like Alain Furet. Christian, her husband and co-owner, who has a different background, as an International Banker, Financial Planner, Professor of Economics brings another set of experiences to the company. Together they have mastered Chocolate’s quality and taste with a superior European knowledge of how to work ingredients and subtle flavors. If you love chocolate this is Holy Grail, Mecca, The Garden of Eden of Chocolate. To miss out on these chocolates would be a disservice to your palate.

Don Noyes-More, Editor