Our Numbered Collection
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.
Intense, 40% West Africa 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.
Made from slow-roasted Piedmont hazelnuts, this rich praliné is surrounded by a 40% West Africa milk chocolate couverture peppered with crunchy visible bits of California almonds.
A velvety Madagascar Bourbon-Vanilla ganache, infused with a hint of Provençale lavender, enveloped in 62% Venezuelan dark chocolate with an additional with a Venezuelan and Madagascan blend 70% dark chocolate couverture.
An unforgettable Italian Gianduja praliné; handmade with Piedmont hazelnuts and 70% intense Venezuelan dark chocolate - surounded by rich 40% West Africa milk chocolate.
Rich, smooth caramel intermingled with tangy passion fruit, coconut and creamy mango puree - covered in a Venezuelan and Madagascan blend 70% dark chocolate.
A couverture of rich 40% West Africa milk chocolate surrounding a handmade praliné of tasty Spanish, Valencia almonds and crunchy peanuts from China.
A rich, deeply flavored, Venezuelan and Madagascan blend 70% dark chocolate couverture made from the Carenero Superior bean from Caracas with a 62% dark Venezuelan ganache filling.
A balanced praliné made from slow-roasted Valencia almonds from Spain, rich 40% West Africa milk chocolate, all covered with intense Venezuelan and Madagascan blend 70% dark chocolate studded with minced California almonds.
Coarsely minced sweet and salty pistachios blended with a creamy pistachio-almond paste, encircled by a couverture of 40% West Africa milk chocolate.
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 Venezuelan and Madagascan blend 70% dark chocolate).
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% West Africa milk chocolate couverture.
A dense, solid and intense Venezuelan and Madagascan blend 70% dark chocolate, generously studded with minced, crunchy Valencia almond bits. Pairs great with robust red wines.
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% West Africa milk chocolate couverture.
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% West Africa milk chocolate couverture.
A rich and smooth cinnamon ganache drenched in Venezuelan and Madagascan blend 70% dark chocolate.
Finely ground caramelized pistachios blended with Piedmont hazelnuts, milk chocolate and pure cocoa butter - covered in an enriching 40% West Africa milk chocolate couverture.
A refreshing and acidulous lemon gianduja surrounded by a rich Venezuelan and Madagascan blend 70% dark chocolate couverture.
A delicious, solid 40% West Africa milk chocolate, liberally riddled with minced, crunchy bits of Valencia almonds from Spain.
A sumptuous praliné made from Piedmont hazelnuts and a refined 40% West Africa milk chocolate, accented by the enticing flavor of finely grated Sri Lankan coconut - all drenched in an intense Venezuelan and Madagascan blend 70% dark chocolate couverture.
Espelette pepper ganache covered with rich and smooth Venezuelan and Madagascan blend 70% dark chocolate.
This imaginative recipe merges French walnut praliné, phyllo dough and Valencia almonds into a refined 40% West Africa milk chocolate, imparting a crunchy texture common to Middle Eastern pastries such as baklava (under a Venezuelan and Madagascan blend 70% dark chocolate couverture.).
A praliné made from Piedmont hazelnuts blended with a white chocolate and a vanilla ganache, all covered with rich 40% milk chocolate from West Africa
A smooth white ganache made with Tonka Bean from Caribbean, all covered in Venezuelan and Madagascan blend 70% dark chocolate.
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% West Africa milk chocolate couverture.
A silky ganache composed of 62% dark Venezuelan chocolate, brightened with the floral essence of violet and covered by a robust Venezuelan and Madagascan blend 70% dark chocolate.
Evoking the flavors of pastries and honey, this 40% West Africa milk chocolate ganache highlights the delicious personality of the Ivory Coast bean all the way to its couverture.
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Other Delicacies
We have created other delicacies to complement our Numbered Collection:
A blissful Venezuelan and Madagascan blend 70% dark chocolate couverture covered in bittersweet cocoa powder surrounds a creamy Italian hazelnut paste and a velvety cocoa paste from Madagascar. To order this chocolate assortment, visit our truffle collection.
Slow-roasted hazelnuts from Piedmont, Italy, molded in rectangular bricks coated with West Affrican milk chocolate and finely dusted with fresh sprinkles of fine cocoa powder.
Sugar-free chocolate truffles combining the bitterness of its intense chocolate ganache with the soft hazelnut paste from Piedmont, Italy, pure cocoa from Madagascar, cocoa butter from Switzerland, cacao powder from the Netherlands, and chopped almonds from the United States.
This "fleur de sel" (salty) caramel infused with Bourbon Vanilla from Madagascar is dressed to impress in an irresistible Venezuelan and Madagascan blend 70% dark chocolate robe.
Walls of a smooth 40% West Africa milk chocolate embrace a melt-in-your-mouth Piedmont hazelnut praliné studded with bits of phyllo dough.To order this chocolate, select our 12 heart assortment.
This divine heart of delicate ginger praliné is enclosed in a velvety white chocolate couverture, dressed in red. To order this chocolate, select our 12 heart assortment.
A magnificent sweet paradise where the white chocolate ganache infused with Bourbon Vanilla is cloaked in a delicious French white chocolate couverture. To order this chocolate, select our 12 heart assortment.
An exquisite, tangy strip of candied Corsican orange peel surrounded by a tantalizing layer of intense Venezuelan and Madagascan blend 70% dark chocolate. To order this chocolate exclusively, select our orangette assortment.
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 center of chopped toasted Valencia almonds is drowned in Venezuelan and Madagascan blend 70% dark chocolate, then molded into a mouthwatering treat.
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.
Silky Venezuelan and Madagascan blend 70% dark chocolate surrounds layers of sandy praline made with Piedmont hazelnuts and crunchy almond.
A sandy praline made with Piedmont hazelnuts and crunchy almond, drenched in smooth 38% West African milk chocolate.
100% natural pâtes de fruits with invigorating flavors of cherry, orange, green apple, raspberry, strawberry, lemon and apricot, made with fruits picked at their ripest in Provence.
PASCAL CAFFET
WORLD CHAMPION
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.