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These single origin Dark chocolate baking chips are like a gustatory thunder! Burnt hard caramel, licorice or stone fruits. The finish is rich and slightly spicy. Your cakes will thank you and your company will ask for more.  



FRÉDÉRIC'S NOTES ”Mexican cocoa is powerful; it will give a heavy chocolate taste to your cakes. When cooked and mixed with other ingredients, chocolate can lose its aroma; yet this one maintains a strong presence. When possible, I combine it with a Dark Milk chocolate. This works especially well  in Chocolate Chips Cookies.”


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?

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.

2.12 oz (60g)

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