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Are there raindrops falling on your head? Or maybe just leaves?
Either way it’s time to cozy up to a nice fire with a comforting book (or digital device). Ah – but what is missing from this Norman Rockwellian scene? 
A nice hot cup of sipping chocolate, of course!
Hot cocoa if you must, but sipping chocolate is richer, headier, double the comfort. Just heat up the milk of your choice – don’t boil or scald, but just below that point. 

Stir in 35 grams (3.5 Tbsp)* of our ready to roll MEXICO ground chocolate bits until it’s smooth and giving off that aroma that makes you swoon – and get back to your cozy chair by the fire with your book and your perfect sipping chocolate to complement and complete the scene.

*While this is our recommendation, feel free to adjust according to personal preference


Heat 1 cup of milk - or milk alternative. Add in 35 gr of chocolate and whisk. Mix in a sweetener, more chocolate, spices, marshmallows or whipped cream. Enjoy!

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?

When Comercializadora Semillas Aldama opened the plantation in 2006, his mission was to preserve the production and identity of the cocoa native to Tabasco, a southeastern state in Mexico. Fifteen years later, his company provides a network of local producers with everything they need to excel -- from the best plants to the most advanced technical support -- while Aldama’s center is dedicated to drying and fermentation. A strong future for a strong product!

Visit the plantation.

Cocoa pods of different colors in a Cocoa Farm, partner with Valrhona

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 Mexico, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract.

4.94oz (140g) | 7.41oz (210g) | 14.81oz (420g)

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