As you walk down the rue du Nil in the 2nd arrondissement leaving behind all the boutique patisseries you’ll become very much aware of a familiar scent filling the cobbled streets. It’s cacao! Discovering a bean to bar maker this central in Paris is pretty astonishing. It’s also a welcoming fragrance in this big and smelly city.

PLAQ started in 2017 by the creative duo Sandra and Nicholas. She worked in the fragrance industry and he ran a graphic design agency. They met as client and supplier. During one particularly long meeting he shared his favourite chocolate bar with her. The two fell in love, with each other and with chocolate. Embarking on their chocolate making journey together, PLAQ was born.

It wasn’t until 2019 however when pastry chef Celine Lecoeur joined the duo and they opened their first brick and mortar shop the same year.

What does PLAQ stand for?

In terms of the name the website states it’s the sound the chocolate bar makes when it hits the counter. A bit like snap, crackle and pop. Another version is that Plaq is short for plaque, which means chocolate bar in French. Nowadays the word tablette is more common.

The manufacture and shop of PLAQ is pretty condensed and every centimetre is used wisely. To your left you are in plaque paradise, facing the counter you are tasked to make up your mind which delicious drink and treat to sample and on your right you can watch the magic of chocolate making unfold. It’s a spectacular sight to witness!

One of the girls was even kind enough to give us a tour, which excited us beyond belief. We pictured rows of melangeurs and a team of chocolatiers making bars. The tour ended a few meters to the far right with us peeking inside a 50 litre melangeur and at the same time standing on the toes of the chocolatier doing his job. It was quite funny.

The design and concept of PLAQ reminded me a bit of LOT in Barcelona. Sleek design made up of bare brick walls with metal and wood elements in the architecture. Also the cafe features modern chocolate treats baked in-house.

With the only seating being available outside we ordered a hot chocolate to keep us warm and a chocolate tart to test their baking skills. The hot chocolate was water based and truly magnificent. The beans used for it were Maya Red Mountain from Belize. Expect notes of fruit and a gentle acidity.

The Tarte Pur Choco I would not order again however, that is for personal reasons. It was definitely the most rich in chocolate flavour.

To finish my personal review I would like to add that the prices for their cafe items as well as their chocolate bars are steep. Yes we are in central Paris. I agree chocolate is worth a higher price tag. You are also right, cacao prices are going up. Yet, I am struggling to convince myself that 13 Euros is a normal price to charge in 2025. We are not quite there yet. Their inclusion bar with black sesame for instance sets you back 19 Euros.

On a positive note, they also make bars using the one and only Piura Blanco cacao. Seeing it on the shelves of chocolate makers always makes me happy.

PLAQ remains one of my highlights visiting Paris this time. Finding a bean to bar maker that values quality and works with detailed precision is rare. Especially this central in the capital.

If you have visited and would like to share your experience please let me know in the comments below. Wishing you a great start to the weekend.

Warm wishes,

Robin