These round, large, milk chocolate chips are created using the finest sustainably sourced cacao from Central and South America. Unlike many store-brand varieties, French Broad Milk Chocolate does not contain soy lecithin, a food additive used as an emulsifier. Sweet, but not cloying, we found that the texture, whether melted or bitten straight into, to be smooth and creamy, dare we say silky. Plus, we love how beautifully these milk chocolate chips are packaged.

These rich and flavorful dark chocolate chips are created using the finest sustainably sourced cacao from Matagalpa, Nicaragua. Unlike many store-brand varieties, French Broad Dark Chocolate does not contain soy lecithin, a food additive used as an emulsifier. With their round, flatter shape, these chips melt more smoothly. Their deep and complex dark flavor make them ideal for baking, decorating or eating by the handful. The beautiful packaging also makes these a perfect gift for your favorite baker.

Barely processed, these roasted cacao nibs are from Marou, the first artisan chocolate maker in Vietnam. Nibs are simply coarsely ground cacao beans that had been removed from the pods, briefly fermented and dried—the basis of any chocolate bar. These lightly crunchy nibs are rich and dark, with an almost savory essence, a bit of tropical fruitiness and a coffee-like finish. Simple and unadorned, they are highly versatile, adding a deep chocolate flavor and light crunch to a range of both sweet and savory dishes. We also give these nibs bonus points for the elegant and unique looking tin they come packaged in.

From the first artisan chocolate maker in Vietnam, this naturally processed cocoa powder by Marou has rich, deep flavors that give way to a gentle sweetness and subtle notes of cinnamon. It lacks the bitterness of some natural chocolates, and unlike Dutch-processed cocoa, Marou’s product is not alkalized, a process that darkens and reduces the natural acidity of the cacao bean. Besides using it in baked goods, this cocoa powder makes wonderful hot chocolate and simple chocolate sauces. And the attractive metal tin is nice enough to leave out on a shelf.

These delicious chocolate pearls from Valrhona, located in the French village of Tain L’Hermitage, are a mixture of three varieties to add a unique chocolatey flavor and crunchy texture to your desserts. All three feature toasted puffed cereal covered in chocolate and remain stable when baked, meaning they can be mixed into batters and used for decoration. Try 55% Dark Chocolate Crunchy Pearls for a deep chocolate taste and a creamy consistency, Dulcey 35% Crunchy Pearls for a smoother chocolate flavor with buttery, toasty notes, and Caramélia Milk 36%% Crunchy Pearls for rich milk chocolate and distinct caramel flavor. All crunchy toppings can be added to chilled desserts, used for decoration or enjoyed on their own.

These rich, creamy white chocolate discs offer a distinct cocoa essence with a hint of vanilla. Valrhona, located in the French village of Tain L’Hermitage, has been producing artisanal chocolates for a century. This high quality white chocolate is a definite favorite of ours, based on its high cocoa butter content of 35%. Many store brands don’t even contain cocoa butter, using sugar as their main ingredient. Perfect as is for use in baked goods or as a satisfying treat on their own, these discs also melt well for drizzling over desserts for a decorative finish.