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Our revisited classic is the dark chocolate Fondant with its Raspberry molten heart. 

All our Fondants may be kept for 1 week in the fridge upon receipt.

The delicious molten heart is a homemade raspberry compote made in our laboratory.

The perfect balance of chocolate and the natural sourness of the raspberry will delight all the taste buds. The delight of all Epicureans! 

Buy the box of 6 Fondants and save taxes.  

Warm it in the oven for a few minutes or in the microwave for a few seconds for an even smoother treat (go ahead and eat it by the spoonful!). Even better – enjoy it warm with a scoop of vanilla ice cream. A classic!

All of our fondants are made by hand in our very own chocolate laboratory with recipes developed by us, for you (alright, they’re for us too!). 

*Serving suggestion.

Our bittersweet chocolate with 55% cocoa is a classic, rich and intense! This chocolate features the perfect bitterness. A favorite for many gourmets!

These drops are perfect for baking all of your favorite decadent desserts. Melt the drops for a rich and creamy chocolate to add to your cakes, pastries, cookies, and other treats inspired by the professional gourmet in you!

You can also enjoy them right out of the bag. Let them slowly melt in your mouth like candy, and you’ll see why we’re crazy about them!

This chocolate bar is made from 40% cocoa vintage milk chocolate that comes from a single plantation in Ghana.

For a milk chocolate it has an unusually high percentage of cocoa, and a rich and deep flavor profile, with natural hazelnut and caramel flavor notes that linger.

This chocolate bar is part of our collection of 9 exclusive bars, also available in gift boxes of 3 or 5 bars. Not everyone always wants dessert, but there’s always room for a little square of chocolate goodness!

Our white chocolate with 28% cocoa. The mild taste of white chocolate leaves no chocolate lover indifferent. It brings us right back to our sweetest childhood memories!

These drops are perfect for baking all of your favorite decadent desserts. Melt the drops for a rich and creamy chocolate to add to your cakes, pastries, cookies, and other treats inspired by the professional gourmet in you!

You can also enjoy them right out of the bag. Let them slowly melt in your mouth like candy, and you’ll see why we’re crazy about them!

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 triple chocolate monster cookie with dark chocolate, milk chocolate and white chocolate chips, scattered with lightly salted peanuts. This cookie is hiding a nutty surprise – its centre is made of creamy peanut butter!

For the ultimate Cookizilla experience, warm it in the oven or microwave for a few seconds to get that just-tender texture, and watch its delectable heart soften up.

All our cookies may be kept for 1 week in the fridge upon receipt.

A little background on giant cookies

In our tiny child’s hands, cookies were huge! That was part of the fun: holding a warm chocolate chip-packed cookie with both hands and taking a big bite, knowing there was much more cookie to enjoy! Our love for cookies hasn’t changed, but we devour them far too quickly, so… We made giant cookies! Only these monstrous cookies can make the decadent pleasure last.

Our monster cookies were handmade in our chocolate laboratory with one mission in mind: to make you (alright, and us!) happy!
Some friendly advice: enjoy with a large glass of milk.

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.

Introducing our latest chocolate bar: the Matcha chocolate bar.

White chocolate 28% with Matcha green tea, crunchy raspberry bits and puffed rice. A marriage between white Belgian chocolate, smooth and caramelized, and Japanese Matcha, an aromatic green tea with vegetal notes, which owes its unique color to the chlorophyll it contains.

The Matcha used comes from the Montreal branch of the Sakao family company, whose parent company is based in Tokyo and which has been cultivating its Matcha in Japan for four generations.

If you have a very sweet tooth, you can find this bar in our 3 or 5 bar chocolate boxes for maximum pleasure.

This chocolate bar is made in Quebec at our chocolate laboratory by our chocolatiers.

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.

Découvrez notre nouvelle tablette de chocolat noir 54 % sans sucre.
Retrouvez toutes les saveurs d'un chocolat noir intense et soyeux sans sucre ajouté pour conserver son arôme. Il est sans sucre parce que tout le monde devrait pouvoir profiter de ce chocolat parfait !

Cette tablette est disponible individuellement ou en coffret de 3 ou 5 pour tous les amateurs de chocolat qui en veulent toujours plus et surtout qui ne savent pas se décider pour quelle saveur opter.

Et n'oubliez pas : neuf personnes sur dix aiment le chocolat, la dixième ment !

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 kit to make your own chocolate lollipops at home!

Everything you need to make milk chocolate chocolate lollipops: a chocolate mold, lollipop sticks, 200g of Belgian milk chocolate, and complete instructions. Spend fun moments learning how to work easily with chocolate and treat yourself!

The milk chocolate included in this kit will make approximately 10 lollipops. The mold included is reusable, you can get more chocolate and use it again and again.

Please note the aspect of the chocolate mold can vary according to availability.

A chocolate bar of smooth dark Belgian chocolate with red berries: strawberries, raspberries and cranberries. The smooth bitterness of the rich dark chocolate pairs perfectly with the acidity and freshness of the red berries.

Perfect to say "I love you berry much!" this bar comes in a fun envelope that can be personalized for a sweet gift.

This chocolate bar is part of our collection of exclusive bars, also available in gift boxes of 3 or 5 bars. Not everyone always wants dessert, but there’s always room for a little square of chocolate goodness!

A hollow chocolate sphere containing a hot chocolate mix, to melt into very hot milk for a delicious Valentin’s Day hot chocolate!

The Red Velvet bomb contains a mix of cocoa, marshmallows, and the typical flavor of red velvet, to melt into very hot milk for a decadent hot chocolate.

Pour the very hot milk over the bomb, watch it melt and release its contents, then mix well for a rich and flavorful hot chocolate!

An original way to turn a hot chocolate break into a playful moment!

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.