We shape chocolate the way the bean intended — with patience, precision, and a restless curiosity.
Small-batch truffles, hand-tempered bonbons, and French pastries crafted daily on Broadway in the heart of Harlem.
Our Story
A chocolate counter
built on obsession,
not trends.
Chokolat Patisserie began as a quiet conviction: that chocolate deserves the same reverence as wine, coffee, or bread — and that the best flavors emerge slowly, from origin to hand.
We source whole beans from Venezuela, Madagascar, and Ecuador, roast them in small batches, and conche for days rather than hours. The result is chocolate with depth — nuanced, restrained, and honest. Our pastries follow the same philosophy: butter from Normandy, vanilla from Tahiti, technique from the French tradition, and a New York willingness to push further.
12+
Single-origin origins
72h
Minimum conching
Daily
Small-batch production
The Collection
Seasonal selections, crafted in limited quantities
Our menu shifts with the seasons and the harvest. What's available today reflects what's at its peak — nothing more, nothing less.
The Truffle Collection
Single-origin ganache centers, hand-dipped in tempered chocolate and finished with cocoa, sea salt, or gold leaf. Each piece is a study in contrast.
Inquire about availability
French Pâtisserie
Croissants, éclairs, tarts, and macarons made to French technique — laminated dough folded by hand, pastry cream cooked to order, shells piped fresh each morning.
View today's selection
Gift Boxes & Occasions
Curated assortments for celebrations, corporate gifts, or quiet indulgence. Hand-packed in our signature packaging with a note, if you'd like one.
Design your boxFrom Bean to Bar
The process is where the flavor lives
We control every step — from green bean to finished bonbon — because shortcuts leave a trace on the palate.
Source
We buy directly from cooperatives in Venezuela, Madagascar, and Ecuador — paying above market for fermentation that's done right.
Roast
Small-batch roasting lets us hear each lot — different beans need different profiles. We roast to develop, not to burn.
Conche
Seven days minimum. Long conching develops flavor compounds and drives off acidity — it's the difference between chocolate that tastes good and chocolate that lingers.
Shape
Tempering, molding, hand-finishing — every piece leaves our station checked, labeled, and ready. Some are simple. Most are not.
Visit Us
Come sit with us
on Broadway
3111 Broadway
Harlem, New York 10027
Hours
Monday – Friday · 7:00 AM – 7:00 PM
Saturday – Sunday · 8:00 AM – 6:00 PM
212-662-6096
Call or text for orders & inquiries
Get in Touch
Let's make something
delicious together
Whether you're planning a gift order, a corporate event, or simply want to know what's fresh today — we'd love to hear from you.
