The production of the Moelleux is entrusted to Vianney Bellanger, head of the family business Chocolaterie Bellanger, based in Le Mans (Pays de la Loire). A member of the Relais Desserts association, which brings together the best pastry chefs in the world, Vianney has been designing chocolates and pastries for over 15 years, hand-made in his laboratory, surrounded by a team of enthusiasts. The development of the Moelleux required almost a year of work by Vianney in close collaboration with our veterinary doctor specializing in animal nutrition. From the choice of molds to the cooking, including the topping containing vitamins, prebiotics, probiotics, nutrients and plants for the well-being of dogs, it was in the Chocolaterie Bellanger laboratory in Le Mans that the tests were carried out until finding in particular:

• the perfect roast chicken aroma,
• the right coloring thanks to natural dyes of plant origin and
• the ideal balance between dry and wet products to create an exceptional daily ritual between a human and their dog.