Shop by flavor - Black Chocolate

Have a sweet tooth and want to enjoy a completely decadent brownie? Try our new Speculoos brownie.

But first, do you know what Speculoos is? It’s a delicious cookie from Belgium with a unique spiced and caramelized flavour. The cookies are divine and can be used to create brilliant recipes such as cheesecakes, chocolate bonbons, crumbles, ice-cream cookie sandwiches and so much more..

This time we decided to create a Speculoos brownie, our melt in your mouth cookie butter brownie served with our cookie butter caramel.

You have to try it! It's available online and in restaurants.

Our brownie was created with love by our pastry chefs at our chocolate laboratory in Longueuil.

Ingredients: Sugars (sugar, brown sugar) • Speculoos cookie (wheat flour, sugar, vegetable oils (palm, canola), brown sugar syrup, bicarbonate, soy flour, salt, cinnamon) • Chocolate (unsweetened chocolate, sugar, cocoa butter, soy lecithin, natural vanilla extract) • Liquid whole eggs • 35% cream (cream, carrageenan) • Butter • Rice flour • Natural vanilla flavor • canola oil • Citric acid • Salt. Contains: Wheat, Soy, Egg, Milk. May contain: Peanuts and other tree nuts.

A large 35% milk chocolate egg that comes with a small wooden hammer to use to break open the chocolate shell and reveal inside a surprise of colorful chocolate candies. An Easter egg that’s different and fun, to smash for your pleasure!

The surprise egg is made from Belgian chocolate, and is crafted in our Chocolate Lab. It weighs 190g. The golden egg is available in all our stores and on our online store.

Ricardo the chocolate ram is busy, what with having to defend the flock of sheep from intruders (we all remember the terrifying incident a few years back when a chocolate wolf disguised as a sheep tried to infiltrate the flock!).

Ricardo is made in our Chocolate Lab from milk and white chocolate and is filled with crunchy Spéculoos praline, he weighs 115g. He is available exclusively on the online boutique for Easter.

Ingredients : Chocolate (cocoa butter, sugar, whole milk powder, lactoserum, emulsifier : soy lecithin, natural vanilla flavour), speculoos paste (wheat flour, sugar, palm oil and/or colza, glucose, baking soda, soy flour, salt, cinnamon, citric acid), puffed rice (rice, sugar, salt, extract from malted corn and barley) Contains : milk, wheat, soy, gluten May contain : eggs, peanuts and other nuts. 

Please note it is now too late to receive online orders in time for Easter.

However, all our chocolates are still available in our restaurants!

A cooking mix to make at home fresh and warm French madeleines.

This cooking mix will yield about 18 madeleines, to enjoy still warm with a coffee or a hot chocolate!

Please note that to get the traditional madeleine shape you will need a madeleine mold!

The history of the madeleine:

The story goes that the madeleine was created in 1755, in France, at the Castle of Commercy. The Duke Stanislas was entertaining illustrious guests and asked his cook to invent a new dessert for the occasion. She came up with a small, light cake which she cooked in a scallop shell.

The guests were so enamored with this invention that the Duke, as a sign of his gratitude towards his cook, gave the cake her name: Madeleine.

The madeleine with its traditional shape has become a classic of French pastry. It is especially delicious out of the oven, still warm, dipped in a bowl of hot chocolate.

A cooking mix to make at home the best dark chocolate chip cookies, rich and fudgy.

The cookie mix will yield approximately 18 cookies that are crunchy on the outside and soft and moist on the inside, to savor warm out of the oven!

The history of cookies:

Cookies are as old as baking. During the Middle Ages they were hard and nourishing and were popular as an easy to carry snack for travelling. When the use of sugar became wide-spread, cookies started resembling our modern cookies and gained in popularity.

When chocolate started being used in cooking in the 19^th century, the addition of chocolate chips created the modern recipe. Today, cookies are one of the most popular treats: rich and indulgent, they bring memories of childhood.

A cooking mix to make at home thin golden crepes in the French tradition.

This crepe mix yields approximately 15 thin crepes, the prefect dessert to enjoy with caramel, chocolate, fruits, or simply sugar and a little lemon juice!

The history of the crepe:

The thin and golden crepe is a specialty of Brittany in France, where it is served with caramel, lemon and sugar, or simply butter.

Crepes were traditionally cooked to celebrate Candlemas and the end of Winter on February 2^nd. Cooks would flip their pancakes with one hand and hold a coin in the other hand: if the crepe fell back in the pan, it was a sign of wealth for the year to come.

A cooking mix to make at home fresh Brussels-style waffles, crunchy on the outside and moist on the inside.

This cooking mix will yield approximately 6 waffles 7 inches in diameter (a waffle iron is necessary to cook them!), to enjoy with fruits, melted chocolate, maple syrup, or for savory waffles with ham and cheese.

The history of the Brussels waffle:

The Brussels waffle, very light and airy, is sold warm on every street corner in the Belgian capital, served with all sorts of garnishes: icing sugar, whipped cream, chocolate, and fruits.

Its creation goes back to the Middle Ages; when it was traditionally cooked for New Year and served as a treat to children. It’s now a classic that has conquered the globe.