BFCM discount

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!

Discover our Caramel Speculoos spread.

Have you tried Speculoos?

Speculoos pronounced “speck-you-lows”, also known as Saint Nicholas cookies, are spiced shortbread cookies that originate in Belgium. Although everyone has a different variation of the cookie, the most common distinct ingredients are: cinnamon, nutmeg, cloves, ginger and, of course, butter. 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. Our spread is therefore very tasty and will satisfy all those with a sweet tooth. The caramel touch creates a delicious balance and tickles your taste buds.

It was made by hand in our chocolate laboratory in Longueuil. You can find it online but also in all our restaurants.

Crunchy pieces of caramel and milk chocolate, with roasted hazelnuts and puffed rice.

These brittles are made in our Chocolate Lab with sheets of our crunchy caramel that we dip in Belgian milk chocolate full of roasted hazelnuts and crispy puffed rice.

Our brittles are an intensely chocolatey treat full of nutty flavor that are sure to make you swoon!

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.

Crunchy shards of our salted caramel dipped in dark chocolate, with inclusions of almonds and crushed coffee beans.

To make these brittles we start by making our famous salted caramel, which we cook extra-long so that when we pour it, it hardens into beautiful golden sheets. We then pour chocolate over the hardened caramel and mix into the chocolate roasted almonds and crushed coffee beans.

The result is a delicious combination of hard brittle caramel, silky dark chocolate, and bitter coffee, for an irresistible snack you won’t be able to put down!

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.

Crunchy shards of hard caramel smothered in Belgian 33% cocoa milk chocolate full of roasted salted peanuts, in a 100g pouch.

To make these brittles, we pour sheets of caramel cooked to harden and become crunchy, over which we pour smooth milk chocolate and salted peanuts.

The result: a sweet and salty snack, crunchy and silky smooth, and completely delicious!

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.

Pour toutes les personnes souhaitant ajouter de la magie à leur dessert !

Nous sommes de grands rêveurs et nous aimons apporter toujours plus de folie à nos desserts ! C'est la raison pour laquelle nous avons créé des garnitures plus gourmandes les unes ques les autres ajoutant de la saveur, du croustillant et un côté éclaté partout où nous les mettons !

Ces petites brisures de crêpes sont un vrai régal! Juste assez sucrées et croustillantes, elle ajoute une texture originale et délicieuse!

Vous verrez, les garnitures gourmandes, c’est la petite touche magique à vos desserts qui fait que chaque bouchée pétille en bouche !

On les saupoudre sur nos tartinades, nos fondues au chocolat, nos brownies, nos gâteaux, dans un bol de yaourt le matin, sur la crème glacée … la liste est longue !

Crunchy pieces of caramel and milk chocolate, with roasted hazelnuts and puffed rice.

These brittles are made in our Chocolate Lab with sheets of our crunchy caramel that we dip in Belgian milk chocolate full of roasted hazelnuts and crispy puffed rice.

Our brittles are an intensely chocolatey treat full of nutty flavor that are sure to make you swoon!

Of all our brittles, this one is the most original: sweet and creamy white chocolate around bitter orange zests and crunchy caramel shards, for a delicious balance.

We let caramel sheets harden then we sprinkle orange zests and pour Belgian white chocolate over them before breaking them into crunchy brittle shards.

These brittles make for a delicious snacking treat that’s at ounce sweet and bitter, crunchy and smooth!

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.