Crêpe Dentelle Dark Chocolate

Crêpe Dentelle in dark chocolate, tart and crispy

The dark chocolate Crêpe Dentelle from Gavottes coats the paper-thin Breton wafer roll in dark chocolate. Tarter than the milk variety, with a delicate cocoa bitterness that truly gives the buttery crêpe definition – the classic from Quimper, all grown up.

Dark Chocolate Crêpe Dentelle is the dark side of the Breton wafer roll: the same eight-layered crispy core made of wheat flour, butter, and sugar, this time enrobed in tart dark chocolate. In the 100g pack, the rolls are individually wrapped, completely palm-oil free. The dark chocolate turns this light pastry into a treat you can consciously indulge in, a bite for everyone who prefers it less sweet and more intensely chocolatey.

Tart chocolate meets buttery crunch

The dark chocolate begins tart and slightly bitter, then the buttery caramel of the wafer roll emerges and rounds out the bitterness.

Unlike its milky-sweet sister, the cocoa note remains at the forefront here, bold and a little toasted. The thin pastry underneath provides the contrast: first the rich melt, then the delicate crunch. Those who love dark chocolate will find in this roll the exact tension between bitter and buttery that is characteristic of good dark pralines. Take your time with the first bite: first the dark tartness, then the warmth of the butter, and finally a fine roasted note remains on the palate.

As an end to a meal, the dark chocolate Crêpe Dentelle is a refined companion; one or two pieces are perfectly sufficient. Stored in a cool place, the chocolate remains firm and shiny; on hot days, the pack can be popped into the fridge for a moment.

The dark evolution of the classic

For the tart version, Gavottes dips a slightly smaller-baked Crêpe Dentelle in dark chocolate instead of milk chocolate.

The core remains true to the 1886 recipe: folded eight times, baked light and thin. The dark chocolate forms an even layer around it, turning the light pastry into a small, intense pleasure. The tartness of the chocolate and the delicate sweetness of the core strike a balance; neither pushes to the front. This gives the over-hundred-year-old classic a facet that pairs better with an espresso than afternoon tea.

We tell the story of how a forgotten crêpe in Quimper became the famous lace pastry in our classic Crêpe Dentelle. And for those who prefer it gentle and sweet, reach for the milk chocolate Crêpe Dentelle from the same house.

Breton tradition from Quimper

Gavottes has been folding Crêpes Dentelle in Brittany for over a hundred years and is now part of the traditional bakery Loc Maria Biscuits.

Serial production began in Quimper in 1920; today, around 800 million of these delicate rolls are produced annually in two factories near Dinan. The dark variety is the younger, tarter sister in the assortment, made for everyone who prefers their chocolate dark. It shows its best side alongside a strong coffee or a glass of red wine in the evening.

You will quickly notice that a roll here is more than just a cookie: a small moment for after the meal, when the coffee is steaming and things get quiet. The dark version also makes a great gift for chocolate lovers, ideally paired together with its milky sister.

On a cheese board next to a tangy blue cheese, the tart roll also cuts a fine figure, and during Advent, it belongs on the holiday treat plate for many. You can find the entire Breton assortment, from pure Crêpes Dentelle to savory Crêpes Apéritives, at Gavottes.