Happy birthday! We will double the amount of chocolate on your order.
Joyeux anniversaire ! Nous doublerons gracieusement la quantité de chocolat sur votre commande.
¡Feliz Cumpleaños! Doblaremos la cantidad de chocolates en su pedido.
Cyber Monday Until Midnight PST today: we DOUBLE THE AMOUNT OF CHOCOLATE on all orders placed online.
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  • Cyber Monday Jusqu'au 28/11 08:59 : nous DOUBLONS GRATUITEMENT la quantité de chocolat !
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  • Cyber Monday Hasta la 28/11 08:59 : DOBLAMOS GRATUITAMENTE la cantidad de chocolate de sus pedidos.
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  • We guaranty Christmas delivery worldwide for all orders received no later than Tuesday December 20 PST
    Nous garantissons la livraison pour Noël dans le monde entier jusqu'au mercredi 21 décembre 12H GMT
    Garantizamos la entrega para Navidad en el mundo entero hasta el miércoles 21 de Didiembre a las 12H GMT
    To celebrate Women’s Day (March 8), we DOUBLE the number of chocolates included in each online order!
    Pour célébrer la Journée de la Femme le 8 mars, nous doublons la quantité de chocolats sur toutes les commandes.
    Este Día de la Mujer (8 de marzo), doblamos gratuitamente la cantidad de chocolates en cualquier pedido hecho en línea.
    This week, we offer a complimentary chocolate covered in pure 24 karat food-grade gold leaf with each product purchased.
    Cette semaine, nous vous offrons un chocolat Z recouvert à la main d’une feuille d’or 24 carats pour toute commande de chocolats.
    Esta semana, ofrecemos un chocolate Z recubierto a mano de una hoja de oro 24 quilates con cada pedido de chocolates.

    Pascal Caffet, World-Champion Chocolatier

    Pascal Caffet & zChocolat

    Pascal Caffet has created 26 exquisite recipes exclusively for zChocolat. Our combined expertise and experience has resulted in worldwide availability of the finest French chocolates in the world. This collection combines Pascal Caffet’s expertise in chocolate making with years of meticulous chocolate tasting. The result is an unequaled repertoire of edible masterpieces: made of the finest cocoa and freshest local ingredients, low in sugar, with no preservatives, no alcohol and 100% pure cocoa butter.

    From Father to Son

    Springtime in Troyes, 1962: the birth of a future pâtissier. Pascal Caffet spends his childhood in the family patisserie, surrounded by comforting aromas of freshly baked bread and the delicate works of art that are the cakes. For as long as he can remember, he has always planned on a future that is just as food-orientated as this time in his life. Towards the end of the 1970s, this young man discovers the delicate art of chocolate. From his teenage years through to the beginning of his 20s, passion, expertise and an appreciation of different flavours is passed from father to son.

    Becoming the Best

    At 21, after a period of work experience at Lenôtre, Pascal sets off to Paris to continue his culinary education with Peltier, one of the profession’s finest. At this age, he decides to try his luck with Dalloyau. However, life has other ideas for him. In 1983, the death of his beloved father results in his return to Troyes. Suddenly brought back to his birthplace, Pascal Caffet continues to tackle both his entrepreneurial responsibilities at the same time as his ambitious projects with his new business, all while working towards “becoming the best”.

    “The best chocolate is the one that we like the best!”

    At just 27, Pascal Caffet is one of the youngest to ever earn the title of ‘one of the best Pâtisserie chefs in France’. This recognition of his talent mixed with a sense of pride for his hometown further motivates Pascal. Paying no attention to the claims of snobbery, Pascal remains true to his motto of “The best chocolate is the one that we like the best!”. To provide this, Pascal selects only the highest quality ingredients. From Venezuela to Papua New Guinea to New Zealand, from Madagascar to Brazil to Guatemala, he is prepared to search high and low to find the perfect components for his chocolates.