Shop by type of chocolate - Juliette & Chocolat

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!

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 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.

Grognon the small Easter gnome does not like to be tickled! 

Grognon is made in our Chocolate Lab with two types of Belgian chocolate: milk 33% cocoa chocolate, and white chocolate. He weighs 100g.

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.

Discover our new 54% sugar-free dark chocolate bar.
Experience all the flavors of an intense, silky dark chocolate without added sugar to preserve its aroma. It's sugar-free because everyone should be able to enjoy this perfect chocolate!

This bar is available individually or in a box of 3 or 5 for all chocolate lovers who always want more and especially who can't decide which flavor to choose.

And remember: nine out of ten people like chocolate, one tenth is lying!

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 chocolate bar that’s a dessert all by itself!

Our fruity Guilty combines strawberry, marshmallow, and crunchy cookie.

Molded in our Atelier with 33% Belgian milk chocolate, it’s generously filled with strawberry compote, strawberry marshmallow, and crisp cookie pieces.

For an even more abundant filling, our Guilty Bars are made in domed molds: beneath the thin, snappable chocolate shell, discover a gooey, creamy, ultra-indulgent center.

Break open the Guilty… and let decadence speak! It’s so good you’ll feel (just a little) guilty enjoying it!

Our Guilty Bars are wrapped and presented in cylindrical sleeves for a distinctive look.

Weight: 130 g of milk chocolate and gourmet fillings.

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 chocolate bar that’s a full dessert all by itself!

This is our Guilty Bar with pecan praline, sugared crunchy pecans, and salted caramel!
This Guilty Bar showcases pecan flavor by pairing the silkiness of 33% Belgian milk chocolate with our house-made roasted pecan praline, caramelized pecan pieces, and a Breton salted-butter caramel.

For an even more abundant filling, all our Guilty Bars are poured and filled in domed molds: beneath the thin, snappable chocolate shell, discover a very, VERY indulgent center—creamy and gooey.

Break open the Guilty Bar… and let decadence speak! It’s so good you’ll feel (a little, but not too) guilty enjoying it!

Our Guilty Bars are wrapped and presented in cylindrical sleeves for a distinctive look.

Weight: 130 g of milk chocolate and gourmet fillings.

A silky milk-chocolate tablet generously layered with strawberry marshmallow, strawberry compote, and caramelized crunchy biscuit pieces.

Presented in an elegant sliding sleeve—perfect for gifting.

Crack it open to unveil the gooey, flavour-packed center and share a truly indulgent moment!

130g

A chocolate bar that’s a whole dessert all by itself!

Meet our Guilty Bar with crunchy pistachio cream and marshmallow.

This Guilty Bar features a smooth, silky shell of 33% Belgian milk chocolate, with a filling of pistachio cream studded with crispy puff-pastry flakes, paired with a light, creamy marshmallow.

For an even more abundant filling, all our Guilty Bars are poured and filled in domed molds: beneath the thin hard chocolate shell, discover a silky, gooey center.

Snap open the Guilty Bar… and let decadence speak! It’s so good you’ll feel (just a tiny bit) guilty savoring it!

Our Guilty Bars are wrapped and presented in cylindrical sleeves for a distinctive look.

Weight: 130 g of milk chocolate and gourmet fillings.

Pistachio lovers, take note! The Hulkookie has arrived!

Our Hulkookie is handcrafted in our Chocolate Workshop with a dark chocolate cookie dough filled with a smooth pistachio cream blended with crispy, toasted strands of puff pastry.

The result? A perfect harmony between the richness of Belgian dark chocolate and the bold flavor of our pistachio cream—along with a contrast of textures: the softness of the cookie, the creaminess of the pistachio, and the crunch of the toasted knafeh inclusions (crispy shredded pastry)!

Inspired by the famous Dubai chocolate bar that combines pistachio and chocolate, our Hulkookie is an even more indulgent take on that pairing—designed with contrasting textures to satisfy every gourmet craving!

For even more indulgence, you can warm up the cookie in the oven or microwave to bring out its gooey center. Don’t hesitate to enjoy it with a glass of milk for an instant trip back to childhood.

Why monster cookies?
Because while growing up has its perks (like getting your driver’s license, for example), it also has its downsides—mainly that cookies just aren’t the right size for adults anymore! So, to bring back those giant childhood cookies we remember, here are our monster cookies! Made to keep the joy going, just like when we were kids.

All our cookies keep for one week in the refrigerator after delivery.

A collaborative Guilty Bar that brings together the indulgent worlds of Juliette & Chocolat and Geraldine!

Inside its Belgian milk chocolate shell, this ultra-gourmet bar hides cookie dough, a thick layer of our famous Breton salted caramel, and crunchy cookie pieces.

Break this chocolate bar… and dive into excess! It is so delicious that it truly lives up to its name.

Our Guilty Bars are packaged and presented in cylindrical cases for a distinctive look.

This collaborative Guilty Bar is available at the Atelier Juliette & Chocolat, located at 1420 Victoria Avenue in Greenfield Park, on the Juliette & Chocolat online store, and at the Geraldine boutique as well as on its online store.

Weight: 130 g of milk chocolate and indulgent fillings.

A rich and indulgent Breton caramel made with butter, enhanced with a touch of fleur de sel, and infused with Barista espresso coffee. It combines the deep sweetness of salted butter caramel with a coffee note that brings beautiful intensity and lightly roasted undertones.

Creamy, smooth, and intensely flavorful, this caramel is delicious by the spoonful, spread on toast or croissants, or served with crêpes, waffles, ice cream, or pastries.

A decadent meeting of traditional Breton caramel, fleur de sel, and the rich aroma of espresso.

A half-baked bittersweet dark chocolate cake with a molten pistachio cream center and crispy toasted puff pastry shards for crunch. Soft and rich on the palate, melting and runny at the center, crunchy by surprise: an individual decadent cake that brings three textures together in one spoonful.

Pairing intense dark chocolate with sweet, fresh pistachio was an obvious match. And for the pistachio cream filling the center, we use our own cream, also available in jars for at-home use.

Buy the box of 6, taxes on us.

Just like in our restaurants

Remove the paper mold around the fondant, then reheat it for about 20 seconds in the microwave (or 5 to 10 minutes in a 180 °C / 350 °F oven) to release the molten center. Best of all? Serve it with a scoop of vanilla ice cream: the warm-cold contrast between the cake and the ice cream is divine.

Handcrafted at our Atelier

All our fondants are handcrafted, in small batches, in our Chocolate Atelier in Greenfield Park, on Montréal's South Shore. They keep for 1 week in the fridge from receipt.

Discover our other molten-heart fondants, our brownies, and our Monster Cookies too.

A bittersweet dark chocolate fondant with a molten hazelnut praline heart, scattered with crunchy caramelized hazelnut bits. Three textures in a single spoonful: the soft, melt-in-your-mouth cake, the velvety praline that flows when warm, and the satisfying crunch of toasted hazelnuts.

The pairing of dark chocolate and hazelnut praline is a match made in heaven — the deep bitterness of cocoa softened by the caramelized roundness of hazelnut, in the great gourmet tradition of gianduja, revisited our way.

Buy the box of 6 Fondants and save taxes.

For a tasting experience just like in our restaurants: Remove the paper mold around the fondant, then warm it in the microwave for about 20 seconds (or 5 to 10 minutes in the oven at 180 °C / 350 °F) to release its molten praline center. Even better — enjoy it warm with a scoop of vanilla ice cream. That hot-cold contrast with the hazelnut praline is pure bliss.

All our fondants are handcrafted in our Chocolate Atelier in Montréal, in small batches. They may be kept for 1 week in the fridge upon receipt.