Twenty-five recipes, numbered 0 to 24
Ganaches, pralinés and solid couvertures — every recipe 100% natural, crafted in Provence, France.
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 under a Venezuelan and Madagascan blend 70% dark chocolate couverture.
An unforgettable Italian Gianduja praliné; handmade with Piedmont hazelnuts and 70% intense Venezuelan dark chocolate — surrounded by rich 40% West Africa milk chocolate.
Rich, smooth caramel intermingled with tangy passion fruit, coconut and creamy mango purée — 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 and 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, and 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 the 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.
100% natural · no preservatives · no alcohol · no coloring · 100% pure cocoa butter
The other delicacies
Created to complement the Numbered Collection — recognizable by their shape rather than a number.
The Z Chocolates
Our signature piece — a duo of salted Bourbon-Vanilla caramel and crunchy hazelnut praliné, in three couvertures.
Our most popular chocolate; intense Venezuelan and Madagascan blend 70% 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.
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.
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.
Confections
Truffles, hearts and candied delicacies crafted alongside the 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.
Slow-roasted hazelnuts from Piedmont, Italy, molded in rectangular bricks coated with West African 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 rich, deeply flavored, Venezuelan and Madagascan blend 70% dark chocolate couverture reveals an opulent heart of dark ganache infused with a Piedmont hazelnut praliné.
Walls of a smooth 40% West Africa milk chocolate embrace a melt-in-your-mouth Piedmont hazelnut praliné studded with bits of phyllo dough.
This divine heart of delicate ginger praliné is enclosed in a velvety white chocolate couverture, dressed in red.
A magnificent sweet paradise where the white chocolate ganache infused with Bourbon Vanilla is cloaked in a delicious French white chocolate couverture.
An exquisite, tangy strip of candied Corsican orange peel surrounded by a tantalizing layer of intense Venezuelan and Madagascan blend 70% dark chocolate.
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 Madagascan dark chocolate coating and cocoa powder.
Creamy white, velvety milk, and robust dark chocolates envelop crunchy bits of Valencia almonds over a praliné heart made with meticulously roasted Californian almonds and Piedmont hazelnuts.
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.
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.
A center of chopped toasted Valencia almonds is drowned in Venezuelan and Madagascan blend 70% dark chocolate, then molded into a mouthwatering treat.
Bars & zBars
The iconic tiled tablets and their praliné-layered zBar cousins.
70% dark chocolate made from Madagascar cocoa beans, with a strong personality featuring light notes of citrus and candied red fruits.
36% milk chocolate made from Ivory Coast cocoa beans, with a creamy touch and a final note of viennoiseries.
A unique and powerful dark chocolate combined with the flavorful richness of slowly-roasted Piedmont hazelnuts to enhance its honey-tinged aroma.
Creamy praliné made from Piedmont hazelnuts, enhanced with crispy bits of phyllo dough encased in a 36% Ivory Coast milk chocolate couverture.
Silky Venezuelan and Madagascan blend 70% dark chocolate surrounds layers of sandy praliné made with Piedmont hazelnuts and crunchy almond.
A sandy praliné made with Piedmont hazelnuts and crunchy almond, drenched in smooth 38% West African milk chocolate.
Recipes by a 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.
Found a favorite?
Compose a personalized assortment around the numbers you loved — laid by hand in the box of your choice and shipped worldwide from Provence, France.