The French are known for their superb wines and exquisite cuisine. French chocolate is no exception. Master artisan and World Champion French Chocolatier Pascal Caffet, has created 26 exquisite recipes exclusively for zChocolat, numbered from 0 to 24 in addition to the famous Z chocolate. Each chocolate is handmade with zealous adherence to French tradition: no alcohol, no preservatives, high cocoa content, low sugar and 100% pure cocoa butter. Our partnership with Pascal has resulted in worldwide availability of what we consider to be the finest French chocolates available. These signature dark, milk or white chocolates include rich ganaches prepared with the highest quality French butter and cream from Normandy and finely textured pralinés honed from a perfected mixture of Valencia almonds from Spain and Piedmont hazelnuts from Italy. Our collection is the organic outcome of combining Pascal Caffet's renowned expertise with years of meticulous chocolate tasting and feedback from thousands of our customers.

The Z Chocolate

Our most popular chocolate; intense 70% Venezuelan dark chocolate couverture encasing a duo of a lush caramel and crunchy praliné: the caramel is sweet and salty with Bourbon-Vanilla from Madagascar, the praliné is composed from slow-roasted Piedmont hazelnuts.

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The Z Chocolate

The White Z Chocolate

Our most popular chocolate; velvety white chocolate couverture encasing a duo of a lush caramel and crunchy praliné: the caramel is sweet and salty with Bourbon-Vanilla from Madagascar, the praliné is composed from slow-roasted Piedmont hazelnuts.

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The White Z Chocolate

The Milk Z Chocolate

Our most popular chocolate; intense, 40% Ivory Coast milk chocolate couverture encasing a duo of a lush caramel and crunchy praliné: the caramel is sweet and salty with Bourbon-Vanilla from Madagascar, the praliné is composed from slow-roasted Piedmont hazelnuts.

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The Milk Z Chocolate

The Chocolate n°0

Made from slow-roasted Piedmont hazelnuts, this rich praliné is surrounded by a 40% Ivory Coast milk chocolate couverture peppered with crunchy visible bits of California almonds.

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The Chocolate n°0

The Chocolate n°1

A velvety Madagascar Bourbon-Vanilla ganache, infused with a hint of Provençale lavender, enveloped in 62% Venezuelan dark chocolate with an additional 70% cover Venezuelan dark chocolate couverture.

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The Chocolate n°1

The Chocolate n°2

An unforgettable Italian Gianduja praliné; handmade with Piedmont hazelnuts and 70% intense Venezuelan dark chocolate - surounded by rich 40% Ivory Coast milk chocolate.

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The Chocolate n°2

The Chocolate n°3

Rich, smooth caramel intermingled with tangy passion fruit, coconut and unctuous mango puree - covered in 70% Venezuelan dark chocolate.

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The Chocolate n°3

The Chocolate n°4

A couverture of rich 40% Ivory Coast milk chocolate surrounding a handmade praliné of tasty Spanish, Valencia almonds and crunchy peanuts from China.

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The Chocolate n°4

The Chocolate n°5

A rich, deeply flavored, 70% Venezuelan dark chocolate couverture made from the Carenero Superior bean from Caracas with a 62% dark Venezuelan ganache filling.

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The Chocolate n°5

The Chocolate n°6

A balanced praliné made from slow-roasted Valencia almonds from Spain, rich 40% Ivory Coast milk chocolate, all covered with intense 70% Venezuelan dark chocolate studded with minced California almonds.

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The Chocolate n°6

The Chocolate n°7

Coarsely minced sweet and salty pistachios blended with a creamy pistachio-almond paste, encircled by a couverture of 40% Ivory Coast milk chocolate.

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The Chocolate n°7

The Chocolate n°8

An inspired combination of finely ground caramelized hazelnuts from the Piedmont region of Italy, phyllo dough, an unctuous coffee ganache fashioned from Kenyan coffee and Maragogype coffee beans from Nicaragua (covered in a 70% Venezuelan dark chocolate).

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The Chocolate n°8

The Chocolate n°9

A praliné crafted from slow-roasted caramelized Valencia almonds from Spain ground into a fine powder, mixed with milk chocolate and pure cocoa butter. All drenched in a 40% Ivory Coast milk chocolate couverture.

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The Chocolate n°9

The Chocolate n°10

A dense, solid and intense 70% Venezuelan dark chocolate, generously studded with minced, crunchy Valencia almond bits. Pairs great with robust red wines.

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The Chocolate n°10

The Chocolate n°11

A bite-sized dessert unto itself: fresh, seedless raspberry purée whisked with robust 70% Venezuelan dark chocolate and cocoa butter into a lavish ganache; coated with a 40% Ivory Coast milk chocolate couverture.

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The Chocolate n°11

The Chocolate n°12

A surprising and enticing blend of toasted Dutch sesame seeds in a Valencia almond praliné made of finely ground caramelized almonds, encased in a 40% Ivory Coast milk chocolate couverture.

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The Chocolate n°12

The Chocolate n°13

A rich, smooth raspberry ganache, comprised of 40% Ivory Coast milk chocolate, 62% Venezuelan dark chocolate, enhanced with a hint of French violet; drenched in a robust 70% Venezuelan dark chocolate couverture.

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The Chocolate n°13

The Chocolate n°14

Finely ground caramelized pistachios blended with Piedmont hazelnuts, milk chocolate and pure cocoa butter - covered in an enriching 40% Ivory Coast milk chocolate couverture.

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The Chocolate n°14

The Chocolate n°15

A refreshing and acidulous lemon-almond paste surrounded by a rich 70% Venezuelan dark chocolate couverture.

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The Chocolate n°15

The Chocolate n°16

A delicious, solid 40% Ivory Coast milk chocolate, liberally riddled with minced, crunchy bits of Valencia almonds from Spain.

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The Chocolate n°16

The Chocolate n°17

A sumptuous praliné made from Piedmont hazelnuts and a refined 40% Ivory Coast milk chocolate, accented by the enticing flavor of finely grated Sri Lankan coconut - all drenched in an intense 70% Venezuelan dark chocolate couverture.

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The Chocolate n°17

The Chocolate n°18

Premium, savory Maragogype coffee from Nicaragua married with pungent Kenyan coffee, 70% Venezuelan dark chocolate, 40% Ivory Coast milk chocolate, cream and cocoa butter all combine to create this sublime ganache; enveloped in a rich, silken 70% Venezuelan dark chocolate couverture.

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The Chocolate n°18

The Chocolate n°19

This imaginative recipe merges French walnut praliné, phyllo dough and Valencia almonds into a refined 40% Ivory Coast milk chocolate, imparting a crunchy texture common to Middle Eastern pastries such as baklava (70% Venezuelan dark chocolate couverture).

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The Chocolate n°19

The Chocolate n°20

The perfect splash of zesty orange brightens this creamy ganache covered in a smooth, rich 40% Ivory Coast milk chocolate couverture.

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The Chocolate n°20

The Chocolate n°21

A tender almond paste perfumed with a delicate floral hint of rose cloaked in a 70% Venezuelan dark chocolate couverture.

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The Chocolate n°21

The Chocolate n°22

A surprising blend of freshly milled coriander seeds from Ukraine with a subtle touch of citrus and hazelnut praliné from Piedmont, all coated in 40% Ivory Coast milk chocolate couverture.

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The Chocolate n°22

The Chocolate n°23

A silky ganache composed of 62% dark Venezuelan chocolate, brightened with the floral essence of violet and covered by a robust 70% Venezuelan dark chocolate couverture.

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The Chocolate n°23

The Chocolate n°24

Evoking the flavors of pastries and honey, this 40% Ivory Coast milk chocolate ganache highlights the delicious personality of the Ivory Coast bean all the way to its couverture.

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The Chocolate n°24