Biscuits with Cocoa

Cocoa biscuits, doubly chocolatey from France

The cocoa biscuits from La Sablésienne are round, scalloped butter sablés from France, baked dark with cocoa and chocolate chips. A "Petit Sablé tout chocolat" crafted using traditional methods – chocolate in two forms, not just a plain butter biscuit.

Cocoa biscuits from La Sablésienne are French butter biscuits from Sablé-sur-Sarthe, whose shortbread dough is infused with cocoa and small chocolate chips. Doubly chocolatey, crumbly, and dark, they bring chocolate into play in two ways – in France, they are known as "Les Petits Sablés tout chocolat." The butter, free-range eggs, and flour are sourced primarily from the west of France. A biscuit for those darker hours when only real chocolate will do.

Dark shortbread with double the chocolate

The sablé breaks with a crumbly, dark texture, tasting first of cocoa and then of the small chocolate chips inside.

Chocolatey, buttery, robust – that is how the biscuit hits the tongue. The cocoa gives the dough a deep, slightly bitter note, while the chips provide sweet, soft accents. Dark brown and finely scalloped, the sablé feels substantial in the hand; it is a biscuit for those who want to taste the chocolate. If you like it bold, this is the one for you. There is nothing timid about it, and yet it remains a fine sablé, not a clumsy chocolate cookie.

For espresso, hot chocolate, and dark moments

With an espresso or hot chocolate, these cocoa biscuits are a powerful companion, dark and buttery at the same time—a biscuit with character.

The cocoa sablé pairs just as well with strong coffee as it does with a glass of red wine in the evening or a scoop of vanilla ice cream, providing a beautiful contrast to its brightness. Crumbled, it makes a dark base for a mousse au chocolat or a no-bake cheesecake. Compared to the lighter Sablés with chocolate chips, you can see how many faces chocolate has. On a long winter evening, paired with a glass of port, two or three biscuits quickly turn into a little celebration.

A dedicated chocolatier at the heart of the biscuiterie

La Sablésienne bakes biscuits. In Sablé-sur-Sarthe, the biscuiterie also includes its own chocolatier. Biscuits and chocolate under one roof – that is a rarity.

As a result, the chocolate for these sablés comes from their own production, and the cocoa goes straight into the dough. The recipe for the "Petit Sablé pur beurre" dates back to the 17th century and is part of France's culinary heritage. Georges Justier founded the biscuiterie in 1962, and since 2003, Amélie Loret Scherrer has been running it, carefully evolving the recipes.

Each sablé is kneaded, shaped, and stamped by hand, placed on metal trays, and picked up individually – with no artificial flavors, colors, or preservatives. You can find the other varieties in the La Sablésienne range; they pair perfectly with a bar of fine chocolate.

For a double espresso or hot chocolate

The 100g square box contains four bags of four sablés each, ensuring the biscuits stay dark and crumbly even after you open one. With a double espresso or a cup of hot chocolate in the evening, these cocoa biscuits are a powerful finishing touch. For those who love it dark, this box belongs in your pantry. The pretty packaging also makes it a perfect addition to a gift basket, especially during the darker seasons.