Le Chocolat

We combine experience with creativity to create innovative tastes based on classic chocolate recipes. Our creations will travel you in the chocolate world!

Reserve your baskets

Our most famous product

hot melting chocolate souffle

Hot Melting Chocolate Souffle HOT $6.99

Ideal for hot & cold lovers

Combines hot and cold that's why it is disired by the most


    Special Thanks to Tasty.co

    To do this you're gonna need:


  1. 12 tablespoons butter

  2. 8 oz semi sweet chocolate (225 g), or dark chocolate

  3. 1 cup sugar (200 g)

  4. 3 tablespoons cornstarch

  5. 4 eggs

  6. 4 egg yolks

  7. ice cream, to serve

    Special Thanks to Tasty.co


  1. Preheat oven to 375°F (190°C).

  2. In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat

  3. In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.

  4. Add the eggs, and mix thoroughly. Refrigerate mixture overnight.

  5. Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.

  6. Serve with ice cream.

  7. Enjoy!

Week’s offer

extra fudgy brownies

Extra Vegan Fudgy Brownies ONLY $6.99

Ideal for vegetarian people

This week we offer our vegan brownies at the lowest possible price


    Special Thanks to Tasty.co

    To do this you're gonna need:


  1. 8 oz vegan chocolate (225 g)

  2. 2 tablespoons ground flaxseed

  3. 6 tablespoons water

  4. 1 cup sugar (200 g), plus 2 tablespoons

  5. ½ cup vegan butter (115 g), melted

  6. 2 teaspoons vanilla extract

  7. ¾ cup all-purpose flour (95 g), plus 2 tablespoons

  8. ¼ cup cocoa powder (30 g)

  9. 1 teaspoon baking powder

  10. 1 teaspoon salt

    Special Thanks to Tasty.co


  1. Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.

  2. Chop the chocolate into ½-inch (1 ¼ cm) pieces. Set aside half and melt the other half in a microwave-safe bowl for 45 seconds.

  3. Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.

  4. In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined.

  5. Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Be careful not to overmix. Then, stir in the reserved chocolate pieces

  6. Pour the batter into the baking dish and smooth the top with a spatula.

  7. Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes.

  8. Slice into 9 equal-sized pieces and serve.

  9. Enjoy!

Our special Product

chocolate crepe cake

Chocolate Crepe flour Cakes OFFER $9.99

Ideal for weddings-Birthdays

It's time to forget the common cakes and crepes and combine your favorite kind of sweets to our special product


    Special Thanks to Tasty.co

    To do this you're gonna need:


  1. 6 tablespoons butter

  2. 3 cups milk (675 mL)

  3. 6 tablespoons water

  4. 6 eggs

  5. 1 ½ cups flour (210 g)

  6. ⅔ cup cocoa powder (80 g)

  7. 7 tablespoons sugar

  8. 4 cups whipped cream (1 L)

    Special Thanks to Tasty.co


  1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.

  2. In the same pot, warm the milk. Remove from heat.

  3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.

  4. Gradually mix in butter and warm milk. Chill.

  5. On a nonstick skillet over medium heat, pour ¼ cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.

  6. Cool crepe. Repeat until all of the crepe batter is used.

  7. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.

  8. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.

  9. Spread over the crepe cake.

  10. Top with sifted powdered sugar (optional).

  11. Enjoy!

The more different the more tastful it becomes

chocolate cheesecake

Chocolate Fruit Cheese-cake TRY $5.20

Very tasty

We all know that you are bored of the common cakes so we have made something different for you


    Special Thanks to Tasty.co

    To do this you're gonna need:


  1. 20 chocolate sandwich cookies

  2. ¼ cup brown sugar (55 g)

  3. 7 tablespoons butter, melted

  4. 32 oz cream cheese (905 g), softened

  5. 4 oz semi-sweet chocolate chips (115 g)

  6. 1 tablespoon cocoa powder

  7. 1 ½ cups sugar (300 g)

  8. 2 teaspoons vanilla extract

  9. 4 eggs

  10. 1 ½ cups heavy cream (360 mL)

  11. ¼ cup powdered sugar (30 g)

  12. 16 oz chocolate chips (455 g)

  13. 2 cups heavy cream (480 mL), hot

    Special Thanks to Tasty.co


  1. Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.

  2. Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.

  3. Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly..

  4. Once the crust has been formed, place it in the refrigerator to firm up.

  5. Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.

  6. NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.

  7. Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.

  8. In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.

  9. Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.

  10. Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.

  11. Preheat oven to 300˚F (150˚C).

  12. Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.

  13. NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.

  14. Fill the larger pan with about 1 inch (2 ½ cm) of hot water.

  15. Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.

  16. Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.

  17. Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.

  18. Pour ganache evenly over the cooled cheesecake.

  19. Refrigerate the ganache covered cake for 30 minutes before cutting and serving.

  20. Enjoy!

Our New Product

tiramisu chocolate

Tiramisu Chocolate Mouse NEW $5.99

Brand-new

It is time to see your wish becoming true to our new combination of tiramisou-choco and mouse types of sweet


    Special Thanks to Tasty.co

    To do this you're gonna need:


  1. 36 chocolate sandwich cookies, crushed

  2. 1 envelope unflavored gelatin

  3. 3 tablespoons espresso, brewed, cold

  4. 1 tablespoon rum, cold

  5. ⅓ cup water (80 mL), boiling

  6. 1 cup sugar (200 g)

  7. ⅔ cup dark chocolate powder (80 g)

  8. 2 cups heavy cream (480 mL), cold

  9. 2 teaspoons vanilla extract

  10. 8 oz whipping cream (225 mL

  11. 8 oz mascarpone cheese (225 g)

  12. 4 tablespoons powdered sugar

    Special Thanks to Tasty.co


  1. Crush cookies in a bag and set aside.

  2. Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.

  3. Add boiling water and stir until gelatin is completely dissolved.

  4. Mix sugar and cocoa in large bowl.

  5. Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.

  6. Pour in gelatin mixture and beat until well-blended.

  7. Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.

  8. While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.

  9. Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.

  10. Enjoy!