At Chocolat, we don't just bake cakes and desserts., We went to great lengths to perfect our recipes with a mindful process that begins with the right ingredients; each ingredient is thoughtfully chosen, every recipe carefully crafted, and every bite savoured. Our commitment to quality leads us to an extensive fine-tuning process of testing and tasting. It’s a tedious process, but it was all worth it!
With ingredients being the core structure of a cake, We tested and curated these common ingredients to be used across all our bakes: 72% Belgium chocolate, Madagascar vanilla bean, raw almonds, plant-based almond milk and unprocessed raw sugar.
Our cakes are generally not too sweet, 35%-40% less sweet than commercial cakes. We limit the use of sugar and choose to use berries and fruits for their natural sweetness whenever possible. We believe sugar should be used like salt in culinary arts to enhance the flavour and not overpower it. When a little sweetness is necessary, we choose to use muscovado or molasses raw sugar.
In our quest for healthier options, we prefer using as little cake flour as possible so that you can enjoy more of the goodness and fewer carbs. Trust us; you won't miss the extra flour with our addictive desserts.
We are mindful of what goes into our cakes and are committed to bringing you the best of the best.
