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These single origin Dark Milk chocolate baking chips are sweet and smooth, with notes of white flowers and jasmine. The Tahitian vanilla delicately balances the strength of cocoa. The finish is rich and sweet.
Your cakes will thank you and your company will ask for more.  


FRÉDÉRIC'S NOTES ”The idea of adding some Tahitian vanilla arose because it pairs well with the aroma of the Belizean cocoa. The original concept was to create a Dark Milk chocolate without too much added sugar. The vanilla is used as natural sugar but mostly  to fool your palate, giving the impression of  sweetness. The cocoa percentage is still 47%.”


Smell the chocolate. Break a small piece and let it melt under your tongue. Give time to the chocolate to release its aromas. Enjoy. Repeat.

Our single origin chocolate is sourced from one country, one region, and even one single Cocoa farm.

Like fine wine or cheese, each cocoa plant has its roots; an origin that gives it its typicality. A taste that connoisseurs -- you, soon! -- work to identify with pleasure.

Have you ever heard of terroir?

Xibun River Estate, in the middle of which stands a Mayan archaeological site, is located in the center of Belize. The land is fertile, watered, and -- although not certified -- does not receive any herbicides or pesticides. The cocoa trees arrived from Trinidad, Costa Rica and Ecuador in the 1970s and were left to decay at the beginning of the 21st century. But since 2014, Valrhona has helped to rehabilitate the plantation and restore its Belizean richness.

Visit the plantation.

Cocoa Farm - Maya Mountain Cacao - Belize - Valrhona Partner - Old Maya Pyramid

Frédéric comes from three generations of cattlemen-butchers. Trained at Fauchon (Paris FR), one of the most high end caterers, he opens his first store in 1994 in Fontainebleau France.

PASTRY CUP WORLD WINNER, 2013 (as President of the French Team) - PASTRY CHEF OF THE YEAR, France, 1999 and 2007 - President of Les Relais Desserts, 2003-2018 - Vice president of the Pastry World Championship, 2021. Shops and corners in Kyoto and Tokyo, Japan - Berlin, Germany - Tunis, Tunisia. 

Discover Frédéric's full chocolate story

Chocolat-e Team - Frédéric Cassel,  award-winning chocolatier, cofounder of Chocolat-e

Though recycled, compostable, and fit to minimize packaging, our sleeves remain simple and elegant. With less waste and less postage, we are certainly not here to show off. We work everyday to find better solutions and new ways to make our products sustainable.

KRAFT STAND UP PAPER POUCH BAD is made of Kraft paper on outside, laminated with foil inside to protect chocolate chips from moisture, gas and odor. It locks freshness in.

Milk chocolate couverture (47% cocoa minimum, pure cocoa butter) - Sugar, cocoa butter, cocoa beans from Belize, whole milk powder, brown sugar, emulsifier: sunflower lecithin, natural vanilla extract, vanilla

2.12 oz (60 g)

May contain gluten, nuts, egg, soy. Made in a facility that uses milk.