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How to make the best hot chocolate

How to make the best hot chocolate

Learn how to make the perfect stovetop hot chocolate using high-quality ingredients like 70% cacao dark chocolate, organic salt, and whole milk. Don't let it boil and get creative with toppings like whipped cream and marshmallows. Cozy up with a mug of indulgent hot chocolate and enjoy a moment of comfort and joy.
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How we make chocolate

How we make chocolate

Chocolate is made from the seeds of a fruit, which we call cacao. This cacao fruit is delicious on its own, and tastes sweet yet tart, kind of like lychee. Here is a step by step guide on how we make chocolate.
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Double Chocolate Doughnuts

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Image of the assembled cacao tea rose cake

Cacao Rose Tea Cake


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Molten Lava cake cut open and the chocolate flowing out of the centre

Molten Lava Cake

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Pulling out a slice of the chocolate lavender tart to eat

Chocolate Lavender Tart


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Ultimate Chocolate Chip Cookie Recipe

Ultimate Chocolate Chip Cookie Recipe



  • 150 g unsalted butter, room temperature
  • 150g fresh milled flour (we use red fife)
  • 1.5g baking soda
  • 3g salt
  • 115g coconut sugar 
  • 80g cane sugar 
  • 75g eggs, room temperature 
  • 4g vanilla extract
  • 160g semi sweet chocolate chips


  1. In a small saucepan, add butter and turn on medium heat. 
  2. Stir regularly using spatula to ensure butter doesn’t burn. It will foam once, dissipate, and begin to foam again. The second time it foams up, the butter will begin to brown. Stir more frequently as it will brown fast. Once you smell a nuttiness or caramel and notice the foam starting to turn brown, pull off the heat. The butter will look light brown or caramelized.
  3. While butter is browning, weigh out all ingredients. Start by separately weighing out flour, baking soda, and salt. Combine and whisk in a large bowl.
  4. Weigh sugars and pour into the large mixing bowl
  5. Once butter has browned, pour into a small bowl to cool slightly (roughly 30C)
  6. Weigh chocolate chips into a small bowl 
  7. Weigh vanilla, then eggs in a small bowl
  8. Once browned butter is at 30C add to your mixing bowl and whisk on speed 1 until combined. Using a spatula, scrape down the sides and bottom to ensure butter and sugars are fully incorporated. 
  9. Add vanilla and eggs. Whisk on speed 3, for 40-60 seconds until it lightens in colour and begins to thicken slightly. Scrape down the sides and bottom of the mixer.
  10. Switch to paddle attachment. Add dry ingredients. Gently incorporate before mixing on low speed so nothing spills out. Continue mixing on low until just combined and then add chocolate chunks and continue until all ingredients are just mixed
  11. Use a cookie scoop and place on your baking sheet with room to spread. We weigh our cookies to 70g if using a scale is easier.

Baking Instructions:

  1. Turn on the oven and set to 350F
  2. Bake for 10-13 minutes depending on your oven. Keep in mind they will set slightly as they cool
  3. Sprinkle lightly with salt for an added flavour bomb


  • Cookies spread best when butter is at 56F
  • Ensure butter is thawed ahead of time.

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Candied Cocoa Nibs

Candied Cocoa Nibs

A quick and easy recipe to elevate your cocoa nibs. Try these as a topping to your favourite dessert. Or sprinkle on ice cream for an elevated experience!
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layers of strawberries and crumble are baked into a tasty square

Summer Berry Squares

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chocolate crinkle cookies fresh out of the oven

Cookies aux pépites de chocolat

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Nibby & Nutty Granola stored in glass jars and ready to be enjoyed.

Granola Nibby & Noisette

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Brownies cut and stacked on top of one another, and ready to be eaten.

Brownies au chocolat fondant

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