Our Numbered Collection
We have created other delicacies to complement our Numbered Collection:
Our master chocolatier gently roasts Valencia almonds until their full, robust, nutty flavor is released. Each almond is then drowned in 40% West Africa milk chocolate and rolled in a 70% venezuelan and madagascar dark chocolate coating and cocoa powder.To order this chocolate exclusively, select our chocamandine assortment.
A lovingly handmade 4-inch wide, half-pound chocolate heart. Its smooth, sensual exterior is comprised of unctuous, aromatic 40% West Africa milk. Within, resides a supreme praliné, studded with slow-roasted, caramelized Piedmont hazelnuts - saturated in resonant Venezuelan and Madagascan blend 70% dark chocolate couverture.
A 3.4-inch tall, three-quarter of a pound edible work of art. Framed with a scarce (2008 vintage) 73% intensely dark couverture from Bolivia with hints of licorice and dried fruit, it reveals a whole slow-roasted caramelized Piedmont hazelnut center with a foundation of finely textured French praliné and a 40% West Africa milk chocolate cover. Layered above is a virtuoso swirl of salty Madagascar vanilla caramel.
Pascal Caffet, World Champion Chocolatier has created 26 exquisite chocolate recipes exclusively for zChocolat. Our combined expertise and experience have resulted in worldwide availability of the finest French chocolates in the world. This collection combines Pascal Caffet’s expertise in chocolate making with 20 years of meticulous chocolate tasting. The result is an unequaled repertoire of 100% natural edible masterpieces made of the finest cocoa and freshest local ingredients, low in sugar, with no preservatives, no alcohol, no coloring and 100% pure cocoa butter.