Our history
Anima Dulcis
Introducing «Anima Dulcis», an unique artisanal chocolate bonbon company that specializes in creating handmade chocolates with only the finest ingredients.
Anima Dulcis was born from the vision and passion of its founding chef, Clément Raybaud, a master pastry chef with over 25 years of international experience in pastry, chocolate, ice cream and confectionery.
Trained at the Lycée Hôtelier Saint-Louis in Toulon, France, Clément Raybaud has developed his career in some of the world’s most prestigious luxury hotels and restaurants. He has worked alongside leading figures in gastronomy such as Bernard Loiseau at La Côte d’Or and Alain Ducasse at the legendary Louis XV in Monaco, both of which have three Michelin stars. His experience also extends to iconic hotels such as Sofitel Jumeirah Beach, Shangri-La, Kempinski and Address Downtown in Dubai.
His training has been enriched by specialised placements at Bellouet Conseil (Paris), at the historic Ladurée macaron workshop, and as sous-chef pâtissier at the renowned Jean-Paul Hévin chocolate shop in Paris.
Passionate about excellence, challenges and teamwork, in 2018 he joined the teaching team at Le Cordon Bleu Madrid as head of the Pastry programmes, where he has passed on his expertise and vision of haute patisserie to new generations of chefs.
In 2022, Clément Raybaud created Anima Dulcis, a brand dedicated to crafting unique liqueur chocolates, born from a meticulous selection of exceptional raw materials and carefully designed pairings.
Each creation is designed to offer an unique and unforgettable sensory experience, where technique, emotion and pleasure come together in a truly wonderful bite.