The French are known for their superb wines and exquisite cuisine. French chocolate is no exception, it is one of the best chocolates in the world. Each chocolate is handmade by Pascal Caffet, World-Champion Chocolatier, with zealous adherence to French tradition: no alcohol, no preservatives, high cocoa content, low sugar, and 100% pure cocoa butter. These signature dark, milk, and white chocolates include rich ganaches prepared with French butter and cream from Normandy and finely textured pralines honed from a perfected mixture of Valencia almonds from Spain and Piedmont hazelnuts from Italy. Our collection is the natural outcome of combining Pascal Caffet’s renowned expertise with years of meticulous chocolate tasting and feedback from thousands of our customers.
Our Numbered Collection
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.
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 70% cover Venezuelan 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 70% Venezuelan 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, 70% Venezuelan 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 70% Venezuelan 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 a 70% Venezuelan 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 70% Venezuelan 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, smooth raspberry ganache, comprised of 40% West Africa milk chocolate, 62% Venezuelan dark chocolate, enhanced with a hint of French violet; drenched in a robust 70% Venezuelan dark chocolate couverture.
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-almond paste surrounded by a rich 70% Venezuelan 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 70% Venezuelan dark chocolate couverture.
Premium, savory Maragogype coffee from Nicaragua married with pungent Kenyan coffee, 70% Venezuelan dark chocolate, 40% West Africa milk chocolate, cream and cocoa butter all combine to create this sublime ganache; enveloped in a rich, silken 70% Venezuelan dark chocolate couverture.
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 (70% Venezuelan dark chocolate couverture).
The perfect splash of zesty orange brightens this creamy ganache covered in a smooth, rich 40% West Africa milk chocolate couverture.
A tender almond paste perfumed with a delicate floral hint of rose cloaked in a 70% Venezuelan dark chocolate couverture.
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 70% Venezuelan dark chocolate couverture.
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.
Discover how to build your personalized assortment
Other Chocolates
We have created other chocolate 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 dark chocolate coating and cocoa powder.To order this chocolate exclusively, select our chocamandine assortment.
An exquisite, tangy strip of candied Corsican orange peel surrounded by a tantalizing layer of intense 70% Venezuelan dark chocolate.To order this chocolate exclusively, select our orangette assortment.
A blissful 70% Venezuelan 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.
This "fleur de sel" (salty) caramel infused with Bourbon Vanilla from Madagascar is dressed to impress in an irresistible 70% Venezuelan 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.
A divine heart of 62% and 70% Venezuelan dark chocolate covers a delicate ganache infused with bergamot tea, enclosed in a velvety white chocolate couverture, dressed in red.To order this chocolate, select our 12 heart assortment.
A magnificent contrast of flavors and colors meet in this 70% Venezuelan dark chocolate ganache cloaked in a delicious French white chocolate couverture (may occasionally be replaced with a white chocolate ganache infused with Bourbon Vanilla).To order this chocolate, select our 12 heart 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 70% Venezuelan dark chocolate couverture.Order this chocolate.
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.
Tantalizing trio including our Large Z chocolate, with layers of salty Madagascar vanilla caramel and caramelized Piedmont hazelnuts crunchy praliné; a Large Z Pépites, with rich toasted Valencia almonds in 40% West Africa milk chocolate; and a Large Z Millefeuille, with alternating layers of Piedmont hazelnuts praliné, phyllo dough, and 70% Venezuelan dark chocolate, all dusted with golden powder.
Hazelnuts from the South of France and heady Bourbon vanilla united beneath a cover of 47.5% milk chocolate dusted with powdered sugar.
A center of chopped toasted Valencia almonds is drowned in 70% Venezuelan dark chocolate or 40% West Africa milk chocolate, then molded into a mouthwatering treat.
Scrumptious Piedmont hazelnuts are roasted and caramelized, then finely crushed and blended with creamy 40% West Africa milk chocolate to create this splendid spread. Fifteen whole caramelized hazelnuts are gently folded into the mix to add a crunchy texture. 53% hazelnuts, 20% chocolate and only 27% sugar.
This succulent spread is made with toasted Valencia almonds, which are caramelized and combined with velvety 40% West Africa milk chocolate. Caramelized almonds bits are melded into the mix to add a delightful crunch. 54% almonds, 25% chocolate for only 21% sugar.
To create the most indulgent peanut spread, we slow-roast and caramelize peanuts from China, then mix them with toasted almonds from Valencia and smooth 40% West Africa milk chocolate for an enchanting treat. 34% chocolate, 29% almonds, 21% peanuts for only 16% sugar.
Our Delicacies
To diversify our selection, we also offer 3 typical French delicacies: Pâtes de Fruits from the orchards of the Alps; Calissons, – the gourmet emblem of Aix-en-Provence; and Nougats, – a Montélimar specialty.
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.
An Aix-en-Provence specialty, the Calisson is a delicious blend of almond paste, orange zest and candied cantaloupe covered with a delicate layer of icing.
Nougat prepared with whole Provence almonds, cooked using ancestral traditions in local lavender honey.