Lecavalier Petrone doesn’t do basic. Founded by Chloé Migneault-Lecavalier and Loïse Desjardins-Petrone, this Pointe-Saint-Charles workshop turns chocolate into a kind of edible art form—technicolour bonbons splattered with cocoa butter, shaped like miniature gems, and packed with bold, book-inspired flavours. Think sea buckthorn, maple caramel, or almond-hazelnut praline, all crafted with fine-tuned precision and a bit of flair. The duo’s setup is part high-end lab, part open studio, where curious customers can sometimes glimpse the action behind the glass. While their confections are luxe, the approach is deeply personal—custom cakes and boxes are made to order, and a portion of the profits is reinvested in the surrounding community. It’s a rare mix of aesthetic, taste, and values, brought to life by two chocolatiers who clearly love what they do and aren’t afraid to colour outside the lines.

Les Chocolats de Chloé has been a fixture in Montreal’s chocolate scene for nearly two decades, and there’s good reason people keep coming back. Working out of a glass-walled workshop on Duluth, Chloé Gervais-Fredette and her small team make everything in-house—from silky ganaches to nostalgic sweets like sponge toffee and homemade “Whippets.” The space smells like cocoa and ambition, and you can watch every step of the process, from dipping to wrapping. The truffle counter alone is worth the trip: more than 30 varieties ranging from Earl Grey to lychee to five spice. Bars come studded with sea salt, nougat, or coffee flakes, and the Monsieur Croquant—a chocolate-covered slab of sponge toffee—has earned cult status. Chloé’s early days selling sweets from a corner at Olive et Gourmando may be long gone, but the craft-first spirit hasn’t budged. It’s high-quality, small-batch chocolate with zero shortcuts and plenty of charm.

État de Choc isn’t your typical chocolate shop—it’s more like a curated gallery for Québec’s bean-to-bar scene. Owner Maud Gaudreau opened the minimalist boutique in Little Italy in 2018 with one goal: to give local chocolate makers the spotlight they deserve. Inside, you’ll find bars from across the province—names like Qantu, Palette de Bine, and Monarque—alongside in-house creations by chocolatier Stéphanie Bélanger. Their own line includes bonbons, spreads, and small-format bars with unexpected flavour combos (the dark chocolate, corn, and chili pepper mini is a standout). But État de Choc is more than a retail space—it’s a community hub for tastings, workshops, and casual conversations about what makes great chocolate. The design is clean, the packaging is bold, and the ethos is refreshingly collaborative. Whether you’re after a gift or a crash course in terroir and cacao, this is where Montréal’s chocolate movement comes into focus.

Fous Desserts has been quietly raising the bar for pastry in Montréal since 1995. Under the care of Carolle De Boisvilliers and Hiroko Fukuhara, this Plateau shop blends classic French pâtisserie with Japanese nuance—think matcha mousses, pepper-spiced ganaches, and just-sweet-enough cakes built on seasonal, often organic ingredients. Carolle, a trained pastry chef, brings precision and originality to the kitchen, while Hiroko, who previously ran a tea shop, curates an exceptional list of imported teas under her label Chanoya.

Their small storefront has a few seats, but most visitors come for takeaway—croissants, house-made chocolates, and signature desserts like the Croquant (dark chocolate mousse, hazelnut praline, almond meringue) and the Gargamel (milk chocolate mousse with caramel and nut-studded nougatine). Come winter, there’s panettone and bûches de Noël. Year-round, you’ll find one of the city’s finest croissants—available in organic form, too—and hot chocolate that more than holds its own.

Qantu’s story starts with a dance in Cusco and ends with some of the most awarded bean-to-bar chocolate on the planet. Founded in 2016 by Elfi Maldonado and Maxime Simard, the Hochelaga-based company focuses exclusively on rare Peruvian cacao, sourced directly from cooperatives and transformed in-house into deeply flavourful bars. The duo travels to Peru twice a year to select beans like Chuncho, Gran Blanco, and Morropon—unmodified heirloom varieties that offer radically different flavour profiles, from bright red fruit to earthy complexity. Their attention to detail extends to single-tree batches like La Première Fois, made from a 100-year-old cacao tree still producing in the Andes. Qantu’s bars have taken home multiple golds at London’s Academy of Chocolate, but despite the international acclaim, the vibe remains grounded: transparent sourcing, small-batch craftsmanship, and a desire to put Peruvian cacao—and Montreal chocolate making—on the global map.

L’Affaire est Chocolat! wears a lot of hats—and pulls them off. Part bistro, part chocolate shop, part neighbourhood ice cream bar, this Rosemont mainstay is best known for its knockout hot chocolate and rotating selection of hand-crafted bonbons. Owner Nancy Bastien has been operating from this corner near Cinéma Beaubien for over 15 years, first as an ice cream parlour, then fully leaning into her chocolate obsession in 2016. The bonbons come in over 30 flavours—Szechuan pepper mango, Earl Grey, bourbon vanilla—and the chocolate-covered mendiants and bars are just as tempting. Beyond sweets, the café menu is stacked: crêpes, grilled cheese, and generous desserts, plus one of the best chocolate fondues around. Whether you’re here for a latte, a scoop, or a gift box of bonbons, this is a rare spot where classic comfort and chocolate craft collide. Come for the confections, stay for the salted caramel crêpe.

Mont Éclair is what happens when two accountants ditch the spreadsheets and follow the sugar trail. Opened in 2022 by Yasmine Naili and Meriem Aknak—who met while retraining at Montreal’s Calixa-Lavallée pastry school—the Mont-Royal storefront is a bright spot for éclairs, bonbons, and housemade spreads. Their specialty? Éclairs that rotate with the seasons but always keep a few standbys on deck (think praline, salted caramel, and vanilla). The chocolates are no slouch either—Yasmine once won best bonbon in the province with a pistachio-coriander creation—and the boutique’s line of spreads, from almond-dark chocolate to salted butter caramel, makes for dangerously easy gifts. Everything is made in-house by a duo who’ve clearly traded one kind of precision for another. The vibe is friendly, the confections are sharp, and the place has quickly earned its spot among the city’s best chocolate stops.

Avanaa keeps things small, deliberate, and deeply rooted in origin. Operating out of a modest Villeray workshop, chocolatier Catherine Goulet is one of the few bean-to-bar makers in Montreal, overseeing every step of the process—from sorting and roasting to wrapping each bar by hand. The cacao comes directly from small farms and cooperatives in Latin America, and the flavour profiles reflect that care: bright, layered, and often surprising. The shop itself is intimate, more workshop than storefront, but you can sample the goods—single-origin bars, hot chocolate blends, even cocoa husk tea—and pick up a few for the road. The playful packaging, illustrated by local artist Cécile Gariépy, is just the icing on the (chocolate) cake. Ethical sourcing, slow processes, and standout design converge here in a way that feels honest and unfussy. You won’t find filler—just chocolate that speaks for itself.

Farine & Cacao brings a quiet intensity to the city’s pastry and chocolate scene. At the helm is chef Christian Campos, whose training under heavyweights like Daniel Boulud and Michel Troisgros is evident in every precisely layered dessert and elegant chocolate piece on offer. The boutique, tucked into a low-key stretch of Ontario Street, draws you in with its window display of lemon-yuzu tartlets, pistachio-raspberry entremets, and bonbons that balance complexity with restraint. Inside, the vibe is calm and polished, with a few tables for those who want to sit with tea or coffee and something sweet. Campos works with a small team and a clear sense of purpose: minimize waste, reduce sugar where possible, and let the quality of the ingredients do the talking. From seasonal cakes to sculpted chocolates, this is the kind of place that quietly raises the bar without trying to be the centre of attention.

Marlain Chocolatier has been quietly doing its thing since 1985—and doing it well. Founded by Marlain Jean-Philippe, a Martinique-born chef trained in both French and Creole cuisine (with a chocolate degree from Paris’s École Le Nôtre), the shop is a reflection of his skill, heritage, and willingness to experiment. From spiced ganaches to bean-to-bar creations sourced from single-origin plantations, Marlain’s chocolates don’t follow trends—they follow taste. His signature pieces, like the “Aphrodite,” show off a deep understanding of how cacao plays with heat and flavour. But the offerings go beyond chocolate: frozen dishes, small-batch jams, spicy sauces, and in-house roasted coffee round out the boutique’s ever-evolving stock. Set in a no-frills space with a welcoming vibe, this is the kind of spot where regulars return often—not just to stock up, but to see what new flavours have hit the counter.

Chocolaterie Bonneau has been quietly pushing the limits of flavour and technique in Ahuntsic since 2012. With over three decades of experience behind him, Yves Bonneau crafts fine chocolates known for their intensely smooth ganaches and clean, bold flavour profiles—no added sugar, no compromise. Local ingredients make their way into the mix, too, like Québec’s Sortilège maple whisky, which adds a warm, boozy edge to some of the more decadent pieces. The shop also offers a bean-to-bar line sourced from Peruvian cacao, for those who like their chocolate unadorned and direct. But Bonneau doesn’t stop at bonbons: there’s also a pastry counter and a full-on crêperie tucked into the space, making it a rare spot where serious chocolate, flaky pastries, and a proper sit-down meal coexist. Whether you’re after a box of chocolates or a maple-drizzled crêpe, this place delivers with quiet precision.

M. & Mme Chocolat is a Rosemont Petite-Patrie shop run by longtime chocolatiers Emmanuel and Jenny Ann, who bring more than three decades of experience to their craft. Using ethically sourced Valrhona and Weiss chocolate as a base, they create confections that highlight Québec ingredients—maple syrup, wild berries, aromatic herbs—without overcomplicating things. While the main focus is chocolate, the shop also offers pastries, house-made ice cream, and other seasonal treats. Their commitment to working with local suppliers runs deep, as does their goal of reflecting Québec’s culinary landscape in each bite. This is a straightforward neighbourhood spot powered by skill, ethics, and a lot of heart.

Arioum Chocolats is part chocolate shop, part café, part art gallery—an intersection of culinary and visual craft tucked into Ahuntsic since 2017. It’s run by Noémie, a trained pastry chef and chocolatier with a background in fine arts, and Ariel, a Cuban painter whose bold, intuitive canvases line the space. The result is a warm, eclectic spot where you can sip hot chocolate, browse local art, and bring home a box of hand-crafted bonbons or a jar of spread. Arioum’s offerings shift with the seasons: ice cream and paletas in summer, caramels and spiced drinking chocolate in winter. Everything’s made in-house and presented with care, reflecting the couple’s shared dedication to artistry—on the plate and on the wall.

Founded in 2018 by Belgian friends Quentin Ryckaert and Vincent Coja, Allô Simonne quickly made a name for itself with award-winning chocolate spreads—and more recently, bean-to-bar chocolate bars made entirely in their Montreal workshop. Everything here is done in-house, from roasting to wrapping, with an emphasis on quality ingredients, thoughtful design, and ethical production. The bars are sleek and contemporary, but the flavours go deep: standout options include a coffee collaboration with Café Pista and the striking Montréal and Canada bars, often picked up as edible souvenirs. Their products have earned multiple International Chocolate Awards, but the brand’s appeal isn’t just about prestige—it’s about accessible indulgence made with care. Vegan- and allergy-friendly options round out the line, making Allô Simonne one of the city’s most inclusive and consistently celebrated chocolate makers.

Maison Irène is an artisanal chocolate shop based in Montreal, specializing in crafting refined chocolate confections for all occasions. Each product is locally made with high-quality ingredients, offering unique flavors and exceptional craftsmanship.