Led by Chairman and CEO Amine Berrada Sounni, the historic Moroccan chocolate producer is strengthening its international commercial outreach through a business spanning consumer confectionery, professional ingredients and specialist training.
CASABLANCA —After 84 years of chocolate manufacturingin Morocco, Aiguebelle is showcasing its products at SIAL Paris 2026, seeking to expand its international commercial relationships while building on a brand familiar to generations of Moroccan consumers.
The Compagnie Chérifienne de Chocolaterie, led by Chairman and Chief Executive Officer Amine Berrada Sounni, is participating in the internationalfood exhibition held from 17 to 21 October at Paris Nord Villepinte.
The company's presence at the Moroccan pavilion provides an opportunity to engage distributors, professional buyers and potential commercial partners from international markets.
For Aiguebelle, the strategy extends beyond the export of chocolate tablets. Its business combines consumer confectionery with ingredients developed for bakeries, pastry chefs, hotels and food-service operators.
That dual positioning gives the company access to two distinct markets, supported by decades of manufacturing experience and an established Moroccan brand.
A Moroccan Chocolate Business Built Across Generations
Aiguebelle's origins date to 1868 in France, when monks from the Abbey of Aiguebelle established the original chocolate-making business.
Its Moroccan operations began in 1941, with local manufacturing commencing in November 1942.
The company subsequently developed into the Compagnie Chérifienne de Chocolaterie, expanding its product portfolio and industrial capabilities.
A major ownership change came in 1987, when the business was acquired by OMNIPAR, the group associated with the Berrada family.
Today, its portfolio includes chocolate tablets, confectionery, cocoa powder and products for home baking, alongside specialist ingredients sold under Aiguebelle Professionnel.
The distinction is central to the company's commercial model.
Consumer products rely on brand recognition, pricing and availability through retail distribution. Professional ingredients serve customers whose purchasing decisions are also influenced by technical specifications, consistency and reliable supply.
Aiguebelle's professional range includes couverture-style chocolate products, cocoa-based ingredients and other supplies used in pastry production.
This diversification allows the manufacturer to address everyday consumers while developing longer-term commercial relationships with professional customers.
It also provides a broader platform for international distribution, where consumer products and specialist ingredients may appeal to different buyers.
Amine Berrada Sounni and the Professional Market
Under Berrada Sounni's leadership, Aiguebelle has placed emphasis on manufacturing expertise, professional education and the development of its chocolate and pastry businesses.
One of its documented initiatives is the Aiguebelle Pastry Academy, established to provide technical training and practical instruction for pastry professionals and enthusiasts.
The academy brings together product expertise, demonstrations and specialist workshops intended to strengthen skills within the baking and confectionery industry.
In May 2025, Aiguebelle reinforced this approach through a partnership with Morocco's Office of Vocational Training and Employment Promotion, OFPPT.
The agreement, approved by Berrada Sounni and OFPPT Director General Loubna Tricha, established a framework for developing training programmes in chocolate-making, confectionery, bakery and pastry.
For Aiguebelle, this initiative complements a business serving professional customers who require more than finished consumer products.
Technical training creates opportunities for closer engagement with pastry businesses, while specialist product ranges allow the company to address their production requirements.
The approach reflects a broader commercial proposition: supplying chocolate ingredients while contributing to the development of the professional skills needed to use them.
It also distinguishes Aiguebelle from a business focused exclusively on supermarket confectionery.
The Commercial Opportunity Beyond Morocco
Aiguebelle's participation in SIAL Paris forms part of its efforts to develop international distribution relationships.
The company identifies European, Middle Eastern and African markets as important areas for its international commercial activities.
Trade exhibitions provide manufacturers with opportunities to meet buyers, present product ranges and assess potential distribution arrangements.
For Aiguebelle, overseas development can draw on both its established consumer brands and specialist professional portfolio.
However, international expansion also requires reliable logistics, appropriate packaging, compliance with market-specific requirements and competitive pricing.
Chocolate manufacturers must additionally manage fluctuations in cocoa prices and the challenges of transporting temperature-sensitive products.
Aiguebelle has not disclosed recent export revenue, international sales volumes or detailed financial performance by market.
Its participation in SIAL Paris should therefore be viewed as a commercial development initiative, rather than evidence of newly secured contracts or confirmed export growth.
The company's industrial history and professional offering nevertheless provide a foundation from which to pursue those opportunities.
For Morocco's food manufacturing industry, Aiguebelle illustrates how an established producer can develop consumer brands while serving specialised business customers and building relationships beyond its domestic market.
For Aiguebelle, the next challenge is turning a familiar Moroccan chocolate brand into a stronger international business, supported by manufacturing expertise, professional customers and new distribution partnerships.