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黛堡嘉莱是法国最古老、最著名的皇室巧克力品牌。黛堡嘉莱的创始人是有“法式黑巧克力之父”之称的苏比士·黛堡先生。

黛堡嘉莱Debauve是路易十六（1774年即位）的御用化学家，后来成为路易十八和查理十世指定的巧克力供应商。Gallais是德伯夫的侄子，1823年成为德伯夫的合伙人。此二人同被尊为法国巧克力之父。塞纳河左岸，拉丁区中心，圣佩尔街横穿圣日耳曼大街，街口往北不出15米，就到了德加巧克力店。圣佩尔街店门梁上印着一句荷马的古语：“将有用与美好结合起来”。拉丁文的箴言总有着一种古老的威仪，在满街流动的巧克力浓香里散发着智慧。19世纪建筑，暗绿色门墙，玻璃橱窗巧克力展品搭出巧妙的形状，店堂并不大，宽10米深5米的样子，半月形木质柜台，典雅的礼盒装陈列在后架，诱人巧克力排满前台。历经几百年沧桑的德加巧克力依然保持着工匠式生产和家族式经营的方式，一直是巧克力世界的奢侈产品，每500克平均售价80欧元。这些向美食家们提供的巧克力是由高品质的原料严格制作而成的，以确保我们一直以来的专业要求，其中上等的可可豆是来自三大洲以及其他不为人所熟悉的地区，美食家们可以从中品位出来自土耳其的葡萄、西班牙的杏仁、波旁岛的香草豆、杜林的栗子以及印度的朗姆酒。正因为他们持之以恒地努力，他们所供应的巧克力不仅深受路易十八、查尔十世、以及路易菲力普的喜爱，也一直是现今鉴赏家们的首选。

创始人

黛堡先生（SulpiceDebauve）出生于启蒙运动时期，1800年在法国开了他的第一家巧克力商店，早在1609年，黛堡先生（SulpiceDebauve）的前辈们就在西班牙的一个名为Bayonne的小镇建立了作坊。

原系为法国皇室御用药剂师的他得到路易十六世的批准研制成了“健康巧克力”（内含99%纯黑巧克力），随后他又得到同是药剂师的外甥嘉莱先生（AntoineGallais）的帮助，从此他们把一生都奉献给了可可事业，从而缔造了举世闻名的黛堡嘉莱品牌。

随后，巧克力在药房盛行起来，它们非常的美味可口并且被制作成各种形状如条状、药片状，甚至是拿破仑军队的模样。从此在巧克力的世界里出现了许多拥戴者，而黛堡嘉莱的商店也成为美食家们的圣堂。

从19世纪初期开始，黛堡先生的名气已远远超出同行的竞争者。有名望的内科医生以及药剂师们（Corvisart、Allibert、Portal……）热情地赞扬黛堡先生与嘉莱先生的创造性和技术性，这些巧克力无可挑剔的品质和赋有创意的烹饪方法受到有眼光的美食家们（GrimoddelaReyniere、Brillat-Savarin……）深深的喜爱，而法国皇室更是将此钦点为宫廷御用巧克力。

博学多才的嘉莱先生撰写了一本关于可可的书籍，其中记载了巧克力成为食品的起源，以及古老民族使用巧克力的方式，更详细地研究了各产地可可果的品种与质量，还有巧克力的功用，此书充分展示的不仅是嘉莱先生非凡的才智还有他对于巧克力事业的无限热爱之情。

两百年来，黛堡嘉莱一直坚持纯手工制作，从原材料的采购到加工程序始终保持传统的方式，以保证巧克力纯正的口感和独有的香气。其中有几款具有强身疗效的巧克力，如：标榜有疗效的“健康巧克力”是内含99%的纯黑巧克力；

一款以波斯兰科植物球根制成的巧克力具有抗痉挛、治胃痛等功效。同时，黛堡嘉莱在口味和品种上也花样百出，增添了时代的气息，如：一款名为“玛丽皇后的金币”的巧克力可以包含数种口味；像是含有99%纯正可可的“chocolatedesante”；苦咖啡口味的“chocolatedesaffliges”；橘树花口味的“chocolatdesdames”。

这些向美食家们提供的巧克力是由高品质的原料制作而成的，以确保我们一直以来的专业要求，其中上等的可可豆是来自三大洲以及其他不为人所熟悉的地区，美食家们可以从中品位出来自土耳其的葡萄、西班牙的杏仁、波旁岛的香草豆、杜林的栗子以及印度的朗姆酒。正因为他们持之以恒地努力，他们所供应的巧克力不仅深受路易十六，查尔十世，以及路易菲力普的喜爱，也一直是现今鉴赏家们的首选。

英文翻译：Debauve & Gallais is the oldest and most famous Royal chocolate brand in France. The founder of Deborah Carlyle is Mr. subis Deborah, who is known as the father of French dark chocolate. Debauve was a royal chemist of Louis XVI (ascended in 1774), and later became the designated chocolate supplier of Louis XVIII and Charles X. Gallais is a nephew of debev, who became a partner in 1823. Both of them are regarded as the father of French chocolate. On the left bank of the Seine River, in the center of Latin District, St. Pell street crosses St. Germain street. Within 15 meters to the north of the street, you arrive at Degas chocolate shop. There is an old Homer saying printed on the door beam of St. Pell Street: "combine usefulness with beauty". The Latin proverb always has an old prestige, and it exudes wisdom in the chocolate fragrance flowing all over the street. In the 19th century, dark green doors and walls, glass windows and chocolate exhibits set up ingenious shapes. The shop hall is not large, 10 meters wide and 5 meters deep. The half moon shaped wooden counter, elegant gift boxes are displayed on the back shelf, attracting chocolate to fill the front desk. After hundreds of years of vicissitudes, Dega chocolate still keeps the way of artisan production and family business. It has always been a luxury product in the chocolate world, with an average price of 80 euros per 500g. These chocolates for gourmets are made of high-quality raw materials strictly to ensure our long-standing professional requirements. The first-class cocoa beans are from three continents and other unfamiliar areas, from which gourmets can taste grapes from Turkey, almonds from Spain, vanilla beans from Bourbon Island, chestnuts from Turin and India Of rum. Because of their persistent efforts, the chocolates they supply are not only popular with Louis XVIII, Charles X and Louis Philippe, but also the first choice of connoisseurs nowadays. The founder, Mr. Sulpice debauve, was born in the period of the enlightenment. He opened his first chocolate shop in France in 1800. As early as 1609, his predecessors established a workshop in a Spanish town called Bayonne. Originally a royal pharmacist in France, he was approved by Louis XVI to develop "healthy chocolate" (containing 99% pure dark chocolate). Later, he was helped by his nephew, Antoine Gallais, who was also a pharmacist. From then on, they devoted their lives to the cocoa industry, thus creating the world-famous brand of cabaret. Later, chocolate became popular in pharmacies. They were delicious and made into various shapes, such as strips, tablets, or even Napoleon's army. Since then, there have been many admirers in the world of chocolate, and the store of cabaret has become the sanctuary of gourmets. Since the beginning of the 19th century, Mr. Diebold's reputation has far exceeded that of his competitors. Famous physicians and pharmacists (corvisart, Allibert, portal...) Warmly praised the creativity and technicality of Mr. Deburg and Mr. Jialai. The impeccable quality and creative cooking methods of these chocolates were received by the discerning gourmets (grimodela reyniere, Brillat Savarin...) It is deeply loved by the French royal family, and it is the Royal chocolate. The erudite Mr. Calais has written a book about cocoa, which records the origin of chocolate as food, and the way in which ancient people use chocolate. He has studied the variety and quality of cocoa in various places in detail, as well as the function of chocolate. This book fully shows not only Mr. Calais's extraordinary wisdom but also his infinite love for chocolate industry Love. For two hundred years, Deborah Carlyle has always insisted on pure handmade, from the purchase of raw materials to the processing procedure, which always keeps the traditional way to ensure the pure taste and unique aroma of chocolate. Among them, there are several kinds of chocolate with physical strengthening effect, such as: the "healthy chocolate" with curative effect is the pure dark chocolate containing 99%; a chocolate made of the ball root of the Persian orchid plant has the effects of antispasmodic and stomachache. At the same time, the taste and variety of Deborah Calais also varied, adding the flavor of the times. For example, a chocolate named "Queen Mary's gold coin" can contain several flavors, such as "chocolate desante" with 99% pure cocoa, "chocolate desafiges" with bitter coffee, and "chocolate desdaemes" with orange blossom. These chocolates are made of high-quality raw materials to ensure our long-standing professional requirements. The first-class cocoa beans are from three continents and other unfamiliar areas, from which gourmets can taste the grapes from Turkey, almonds from Spain, vanilla beans from bourbon, chestnuts from Turin and Lang from India Rice wine. Because of their persistent efforts, the chocolates they offer are not only popular with Louis XVI, Charles X and Louis Philippe, but also the first choice of connoisseurs nowadays.

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