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These single origin Dark chocolate baking chips from Madagascar are young and impertinent! Raspberry/citrus acidity and definitely fruity. The finish is rich and slightly roasted. Your cakes will thank you and your company will ask for more.  


FRÉDÉRIC'S NOTES ”Plantation Millot is an amazing place, the people there are so friendly and professional. Yes, Madagascar is a young origin and you can feel it on your tongue, like green grapes would taste compared to the taste of wine. The complexity of the soil gives a very rich and layered aroma.”


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?

Andzavibe plantation is named after founder Lucien Millot (1906). Seated in North Madagascar, the dazzling 3,200 acre site is the heavenly kingdom of fresh vanilla, ylang, vetiver, patchouli and... cocoa. Our partner, Valrhona, has exclusive purchase rights to 1,500 acres of this certified organic plantation, and recently became a shareholder in the Société Millot. They employ about 800 workers -- the majority of which are women -- and support local schools in their work. Travelers are graciously welcome, if you happen to pass by.

Visit the plantation.

Cocoa Farm - Millot Plantation - Madagascar - Valrhona Partner - Buildings

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.

Dark chocolate couverture (72% cocoa minimum, pure cocoa butter) - Cocoa beans from Madagascar, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.

2.12 oz (60g)

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