Don't feel like chasing down ten ingredients? Our brownie mixes made with 55% Belgian chocolate let you pull warm, fudgy brownies out of the oven in just a few minutes, in an 8-inch (20 cm) square pan. For the more adventurous, our chocolate-hazelnut braided brioche kit walks you step by step through baking a homemade laminated brioche worthy of a French bakery.
Spreads, fondues, and other must-haves
- Our Hazelnut-Chocolate Tartinette — our artisanal take on Nutella, palm oil-free, with real crushed praline hazelnuts for that satisfying crunch.
- Our fleur-de-sel caramel spread — creamy, generously rich, one of the Atelier's all-time favorites.
- Our chocolate fondues (dark 55%, milk, white), ready in 20 minutes in a pot of boiling water.
Juliette's books: for the deeper dive
For those who want to truly dive into chocolate baking, check out Les Brownies de Juliette (200 pages of recipes, from the classic to the vegan version) and Mon Année Chocolat (Juliette's desserts through the seasons).
Tips & tricks
How do you melt chocolate without burning it? The easiest way is the microwave: in 20- to 30-second bursts, stirring between each, until fully melted. Otherwise, use a double boiler: a mixing bowl set over a saucepan of gently simmering water.
How do I keep my pistoles tempered? Melt them slowly, and only about two-thirds of the way. Then stir to finish melting with the residual heat. As the chocolate sets again, it'll be tempered — beautifully glossy and snappy.
Which chocolate for which recipe? Brownies, fondants, fudgy cakes → dark 55%. Mousses and ganaches → dark 55% or 70%. Glazes and moldings → dark 55% or milk 33%, tempered. Shortbread, white ganaches, decor → white 28%.
All our baking chocolates are available online, in our restaurants for takeout, and at our factory boutique at the Atelier in Greenfield Park.
We ship across Canada.

