PLAQ Chocolat
PLAQ Chocolat is a small shop in Paris that makes chocolate from bean to bar in its own workshop. Located in the 2nd and 6th districts, it offers chocolate bars, bonbons, pastries, and hot chocolate made from cacao sourced from places like Venezuela, Peru, and Belize.
The shop was founded by Sandra Mielenhausen and Nicolas Rozier-Chabert, former marketing professionals inspired by a book about chocolate making. Their approach emerged from a desire to preserve the true taste of cacao by using only essential ingredients and rejecting added fats or artificial flavors.
The name reflects simplicity and directness, matching the shop's philosophy. Visitors experience chocolate as a moment of appreciation rather than mere consumption, following a local habit of pausing for small indulgences throughout the day.
The shop operates at two locations and is open daily except Sunday, with hot chocolate available from November through December. Orders placed early can often be processed the same day for pickup or delivery within Paris.
The winter hot chocolate is made from Maya Mountain cacao beans from Belize, which have fruity and slightly tart notes, and is infused overnight before being heated with a special nozzle. The preparation follows a secret recipe from renowned pastry chef Pierre Hermé.
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