The Story of Lorge Chocolates

Originally from eastern France’s Vosges region – a small region known for sweeping rugged mountains, off-the-beaten-path tranquillity, and the birthplace of Joan of Arc – Benoit trained as a master pastry chef in France, honing his skills in Michelin-starred restaurants and five-star hotels.

Like many chefs looking for both a fresh start and new challenges, he decided to relocate in the late 1990s, choosing to settle in Ireland. First alighting in Athlone in 1998, he later accepted a position at Sheen Falls Lodge in Kenmare—an acclaimed five star luxury hotel set against the intersection of Kerry’s wild and romantic Iveragh and Beara peninsulas.

Surrounded by Kerry’s natural beauty and Ireland’s slower pace of life, it was here that a pivotal moment occurred. During the slower winter months, Benoit volunteered to make chocolates for a local charity as a fun side project. What began as a simple community gesture ignited a deeper creative spark, and unexpectedly, a new career path began to take shape.

The remote Caha Mountains.

With its cheerful facades, artisanal workshops, and scenic backdrop, Kenmare is no ordinary small town. Sometimes called Ireland’s gourmet capital, its serene beauty and artistic locals quickly captured Benoit’s imagination. Originally planning only a short stay, he found himself drawn deeper into the rhythms of the place. Mornings spent watching the sun rise over the Caha Mountains, walks down the brightly painted main street, and cups of coffee in his lush emerald garden became part of a creative routine quietly shaping his work to this day.

This connection to Kerry is infused into every Lorge chocolate. Whether it’s the careful hand-tempering of couverture, the sculptural quality of his moulded pieces, or the use of flavours that echo the surrounding landscape, Benoit approaches chocolate making as both a craft and an art form. Inspired by the natural world and the creative energy of the region, his work reflects a refined yet deeply personal interpretation of artisan confectionery.

For travel advisors, travel agents, tour operators, and custom trip designers curating high-end itineraries in southwest Ireland, Lorge Chocolatier offers something increasingly sought-after: a hands-on, hyper-local experience rooted in quality and authenticity.

At the heart of Benoit’s approach is a commitment to ethical sourcing. Working directly with a patchwork of tried-and-tested small-scale cocoa farmers from Africa to South America, Benoit and his team seek to ensure transparency and traceability across their supply chain. This way, Lorge Chocolatier supports sustainable practices at the same time as securing access to some of the world’s most delicious cocoa beans – at least, delicious when Lorge’s team are done with them.

As consumer awareness grows, so too does the appreciation for bean-to-bar chocolate and small-batch craftsmanship. Whether single-origin bars, elegant bonbons, or bold, contemporary flavour pairings, Lorge Chocolates offers a taste of modern luxury through a timeless medium.

For food lovers, Benoit recommends pairing your favourite chocolate treat with Irish whiskey, French wines, and other gourmet ingredients, uncovering layers of depth. It’s a tasting experience that appeals to the senses, not to mention the rising interest in slow food, story-driven artisans, and culinary excellence.