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Juliette & Chocolat Chocolate Boxes and Confections
Discover our artisanal chocolate boxes, handcrafted in our Chocolate Atelier in Montréal with the finest Belgian chocolate. Each box is designed for balance—rich, silky, crunchy, and bright—so every bite feels like a little tasting experience.
What makes our boxes unique
Seasonal varieties: limited-edition flavors inspired by the seasons—perfect for gifting and celebrating.
Always included: our all-time favorite salted caramel truffle—a creamy, buttery caramel with a delicate touch of sea salt, enrobed in a crisp shell of fine dark chocolate.
Layered creations: we love two-layer chocolates that play with textures and flavors—imagine a hazelnut praline paired with a vibrant fruit paste (like passion fruit) for delicious contrasts.
Artisanal quality: every chocolate—and every ingredient that goes into it, from nut pralines to fruit pastes and caramels—is made in small batches for peak freshness and flavor. The chocolates are molded in a variety of shapes, with chocolate tempered to perfection for a neat shell that gives a satisfying snap when you bite.
Want something smaller? The Crunchy Praline Rocher is for you!
A cube of crunchy chocolate perfection, dipped in milk chocolate and filled with crunchy roasted hazelnuts and milk chocolate: the essence of everything we love! Juliette says it herself: “My favorite confection is probably the Rocher! It’s so crunchy, and the praline pairs wonderfully with milk chocolate! When my chocolatiers are making it, I hover around the production tables to catch any leftovers!”
Here’s what some of our verified customers say about our Rocher:
“Congratulations to the entire Juliette & Chocolat team, your service is truly exceptional. As for your crunchy praline Rocher, its taste, texture, and combination of ingredients are fantastic—a very good option to share and to offer.” — Z. Munozdiaz
“Decadent… with your products, that word always comes to mind!!! A must-try—a cube of happiness in the mouth.” — S. Bordage
“Best chocolate ever! Divine, you won’t be disappointed—the best chocolate I’ve eaten in a long time. A great discovery for me—received as a gift, and now I’m a fan.” — P. Martin
“Being a Rocher fan… these are the best I’ve ever eaten!!!! Pure delight!!!! for anyone who loves praline, of course!” — M. Clément
So whether you’re looking for an assorted box rich in flavors and textures, or a unique confection centered on crunchy praline—a classic selection or a seasonal surprise—our chocolates and boxes showcase deep chocolate flavor, elegant textures, and the care of true artisanal craftsmanship. They’re ideal for birthdays, thank-yous, corporate gifts, or a well-deserved moment of indulgence.
Browse the collection and find your new favorites—chocolates made in Montréal, premium Belgian ingredients, and beautiful boxes ready to gift (or keep just for yourself).
FAQ
How fresh are your chocolates?
We make them fresh every week in our Chocolate Atelier, so they’re always fresh.
How many different collections per year?
We create about 4 collections per year.
How many box sizes do you have?
We have boxes of 4, 9, 16, and 25 chocolates.
Are there any chocolates always included in your collections?
All chocolates change with the seasons, with one exception: our dark chocolate salted caramel truffle, which is so popular it is always included in every collection.
What textures might I find in these chocolates?
The salted caramel truffle has a dark-chocolate shell that holds a liquid, salted-caramel center. And we love crunch! You’ll often find nut pralines: roasted hazelnut praline, speculoos praline with crunchy cookie bits… We like to contrast these crunchy textures with silky-smooth ganaches: dark-chocolate ganache, white-chocolate crème-brûlée ganache, etc.
What does “tempering” chocolate mean?
Juliette Brun, founder of Juliette & Chocolat and a trained chocolatier, explains:
“To be used in confections, chocolate can’t simply be melted: it has to be heated to the right temperature and then brought down to a workable temperature so it crystallizes as it sets. When it crystallizes like that, it becomes shiny and crisp as it cools, with a satisfying snap! when you bite.”
For example, a 55% dark chocolate may need to be melted at 55 °C, while a 33% milk chocolate, which contains fewer solids and more cocoa butter, must be melted at a lower temperature.
This tempering process can be done by hand, but for large quantities we use tempering machines that follow the chocolate’s temperature curve to melt it and keep it liquid so we can work it and mold it into bars and bonbons.
What’s the difference between a “coated” chocolate and a “molded” chocolate?
A coated chocolate (like our Praline Rocher) is first shaped in a sheet and cut into cubes; those cubes then pass under a curtain of melted chocolate to be coated.
By contrast, a molded chocolate is made directly in an individual mold. We first line the mold with a thin layer of chocolate and let it set, then we fill it (praline, caramel, fruit paste), and finally seal it with another thin layer of chocolate. For a molded chocolate, perfect tempering is crucial; otherwise unmolding becomes difficult.
How long do your chocolates keep?
They keep 2 weeks at room temperature (no higher than 20 °C / 68 °F), and up to 4 weeks in the refrigerator.
How do you ship—will my chocolates arrive in good condition?
Our boxes and confections are carefully sealed and wrapped, and we work with shipping partners experienced in transporting food. We do not ship during heat waves, so your chocolates always arrive in perfect condition.
Where can I find your chocolate gift boxes?
They can be ordered online for delivery, purchased at one of our restaurants, or at the boutique in our Chocolate Atelier.