Milk Chocolate Sea Salt

The fleur de sel from the Îles de la Madeleine plays a specific role in our chocolates: it brings out notes in the cocoa that you wouldn't notice otherwise. It's a phenomenon chocolatiers know well — a small amount of salt heightens the intensity of the chocolate without reading as salty. The result is a chocolate that feels more complex, deeper, with a finish that an ordinary bar simply doesn't have.

Our chocolates have a two-layer texture: the bar melts gently on the tongue, while the fleur de sel flakes add a light crunch that plays off the smoothness of the chocolate. It isn't a crunchy texture like a praline — it's a subtle surprise, the flake softly cracking, which makes every bite hard to put down.

These chocolates are crafted with care by a Quebec artisan chocolatier, chosen for the quality of their ingredients and their responsible practices — including sustainably sourced cocoa. That partnership is what lets the fleur de sel from the Îles de la Madeleine meet a chocolate worthy of it.

Fleur de sel from the Îles de la Madeleine creates a contrast that heightens the flavour — a phenomenon chocolatiers know well. The result: the milk chocolate feels more intense, more complex, with a finish you wouldn't expect. The salt flakes melt at a slightly different pace than the chocolate, which creates a small taste surprise in every square.

Yes — milk chocolate is naturally sweeter and creamier than dark. Where the 70% dark offers upfront intensity and a touch of bitterness that the fleur de sel balances, the milk chocolate leans into roundness and smoothness, with that small salty surprise that subtly lifts the flavour. One is deep, the other is comforting — it's about what you're looking for in that moment.