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Maker Origin: 9th & Larkin is based in San Francisco, USA.
Made with cacao from Oko-Caribe, Dominican Republic.
Ingredients: Cacao Beans, Cane Sugar, Cocoa Butter.
Suggested Flavour Notes: Baking Spices, Plum, Honey, Molasses.
65g (2.30 oz)
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Maker: Aroko Chocolate based in Riese Pio X, Italy with strong connections in Venezuela.
Watch this Interview with Johonny of Aroko Chocolate!
Made with cacao from the Hacienda La Sabaneta (founded 1885) in Choroni, Aragua State, Venezuela.
Ingredients: Sur del Lago Cocoa Beans, Cane Sugar, Natural Venezuelan Cocoa Butter.
Suggested Flavour Notes: Ripe Fruit, Tamarind, Dried Fruit, Floral.
50g
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Belu is a chocolate maker based in El Salvador.
Ingredients: Cacao Beans, Cane Sugar, Cacao Butter.
Suggested Flavour Notes: Nutty, Rum, Warm Spices, Cream.
Belu jumped into the recent revival of Salvadorian cacao production. El Salvador produces beautifully aromatic cacao. Belu started out creating drinking chocolate with traditional methods, and now produces a range of Salvadorian made cacao products.
50 g
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Belu is a chocolate maker based in El Salvador.
Ingredients: Cacao Beans, Monkfruit with Eritritol, Cocoa Butter.
Suggested Flavour Notes: Cocoa, Mint, Baked.
This is a great alternative for those seeking dark chocolate made without more traditional sucrose/cane sugar nor any bitterness. It may not be a great choice for those who enjoy the simplicity of single-origin, as the Monkfruit/Eritritol may act as a distraction.
Belu jumped into the recent revival of Salvadorian cacao production. El Salvador produces beautifully aromatic cacao. Belu started out creating drinking chocolate with traditional methods, and now produces a range of Salvadorian made cacao products.
50 g
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Maker Origin: Carobeans is a bean-to-bar maker from Minnesota, USA. Watch this interview with owner Caroline.
Made with cacao from Ruong Minh Thang of TBROS Chocolate in Vietnam. Truong purchases whole pods from local farmers and ferments and cures the beans himself.
Ingredients: Cacao Beans, Cane Sugar, Cocoa Butter.
Suggested Flavour Notes: Blackberry, Balsamic, Honey, Cream. Others suggest Hickory, with a Tannic finish.
55g (1.94 oz)
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Maker Origin: Harvest Chocolate is a bean-to-bar maker from Michigan, USA. Watch this interview with owners Matt and Elizabeth.
Made with cacao from the Semuliki Forest region in Western Uganda.
Ingredients: Cocoa Beans, Cane Sugar, Cocoa Butter.
Suggested Flavour Notes: Molasses, Fig, Cinnamon Brownie.
Snacking chocolate is a way of enjoying fine chocolate that is casual and approachable yet still respecting the craft of well made bean-to-bar chocolate.
56g (2 oz)
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Maker: Heinde & Verre based in Rotterdam, Netherlands.
Watch this interview with Jan-Willem and Ewald, owners of Heinde & Verre.
This is a small micro harvest of Bunsinchari Colombian cacao grown by the Arhuacos Ike tribes in the Santa Martha region. The arhuaco practise organic farming and put quality over quantity by refusing to take on modern hybrid varieties, staying true to their local traditional variety. They transport cacao on horseback to a local cacao fermenter: Cacao de Colombia. This direct relationships allows for better more sustainable income where they can invest directly into their own community.
Ingredients: Organic Cacao, Organic Cane Sugar, Organic Cocoa Butter.
Suggested Flavour Notes: Liquorice, Sweet Spices, Olive Oil, Laurel Leaves, Sesame, Lemon Grass, White Fruit.
70g
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Levelez is a chocolate maker based in Tabasco, Mexico.
Cacao: Trinitario cacao from Cerro Blanco in Tacotalpa, Tabasco region.
Ingredients: Organic cacao, organic cane sugar, cocoa butter.
Suggested Flavour Notes: Fruity and woody. Others suggest bread crust, prune, roasted hazelnut, cream cheese.
A higher percentage bar with no bitterness and well pronounced flavour. Smoothness is about a 3/5 with some slight detection of cocoa solids.
Levelez sources local cacao in the Tabasco region and crafts chocolate locally in Mexico. They challenge the idea of Mexican origin chocolate being very heavy, earthy, and intense. Their selection of cacao and processing techniques bring forth a new side of cacao origin chocolate.
60 g
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Chocolate Metiche is a bean-to-bar chocolate maker based in Guadalajara, Mexico.
Cacao: Single-Estate grown by the farm of Don Eder in Soconusco, Chiapas with Criollo Cacao.
Ingredients: Cacao Beans, Cane Sugar, Cacao Butter.
70 g
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Pure Chocolate is a direct-trade bean-to-bar maker based in Jamaica.
Cacao: Organically grown cocoa beans from the John Crow Mountains, and a mix of Criollo and Trinitario varieties.
Ingredients: Cocoa Beans, Cane Sugar.
Suggested Flavour Notes: Baked, Molasses, Cookie, Warm Spices, Cream, Chocolate Custard.
A very comforting and warm soft flavour that takes you through a few distinct flavours, some of which are listed above. Zero bitterness or harshness which is unique for a true 75% (no extra cocoa butter).
60g (2.1 oz)
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Maker Origin: Ruvido is based in Trezzo sull’Adda, Italy just East of Milano. They have a unique and unorthodox method and approach which pushes the boundaries of fine chocolate today.
Made with Trinitario single-Estate cacao from Agua Escondida in Tabasco, Mexico. Cacao is grown in a agroforestry system and fermented in Tabebuia Rosea wood boxes done by Revival Cacao.
Ingredients: Cacao Beans, Raw Cane Sugar.
Suggested Flavour Notes: Raisin. Rum. Other’s suggest dried fig.
Texture: Ruvido has a unique approach resulting in a texture that is rough and wild, so don’t expect a traditional silky smooth chocolate. It truly is an experience.
50g (1.76 Oz)
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Maker: Schoki Chocolate based in Nelson, BC, Canada.
Cacao is from San Vicente de Chucuri, Colombia.
Ingredients: Organic Cacao Beans, Organic Cane Sugar, Organic Cocoa Butter, Canadian Whole Milk Powder, Non-GMO Soy Lecithin.
Suggested flavour notes: Many find strong notes of vanilla, caramel, and custard. A milk chocolate that is sure to please most! Not overly sweet, and packed with flavour that comes only from the cocoa bean and how it marries with the milk.
65g (2.3 oz)
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Maker Origin: ShawZ Chocolate is based in Calgary, Alberta, Canada.
Ingredients: Cocoa Liquor, Cacao Butter, Cane Sugar, Vanilla.
Suggested Flavour Notes: The Dark beyond is made from a higher roast Peruvian origin bean. It’s a little more of a deeper flavour with a fruity finish compared to the Mellow Dark.
FREE of dairy, gluten, peanuts, tree nuts, soy, or GMOs.
50g (1.76 oz)
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Maker Origin: ShawZ Chocolate is based in Calgary, Alberta, Canada.
Ingredients: Cocoa Butter, Oats, Cane Sugar, Vanilla.
Suggested Flavour Notes: A beautiful smooth silky vegan white chocolate. Not overly sweet like other white chocolates.
FREE of dairy, gluten, peanuts, tree nuts, soy, or GMOs.
50g (1.76 oz)
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Maker: Wallace Chocolate based in Victoria, BC, Canada.
The cacao is harvested from wild cacao trees in the forest around the Baures region in Bolivia, near the Reserva Forestal Itenez. These are a rare Beniano cacao (97.3%), which are cured locally to where they are grown.
Ingredients: Cocoa Beans, Organic Cane Sugar.
Suggested Flavour Notes: Vanilla Buttercream, Papaya, Jasmine.
60 grams
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Maker: Wallace Chocolate based in Victoria, BC, Canada.
Made with cacao from the Ej Flomo Cacao Farm in Liberia where Mark, owner of Wallace Chocolate, worked for many years in the cocoa Industry. Mark worked with farmers in West Africa. This bar is a reflection of his relationships with those he directly trades with in Liberia.
Ingredients: Cocoa Beans, Organic Cane Sugar.
Suggested Flavour Notes: Oak, Dried Mango, Wildflower Honey. Others may suggest more botanical tones of Fresh Green Beans, Rose, and Chicory. Leaves a slight finish similar to a tannic red wine.
60 grams
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Maker: Wallace Chocolate based in Victoria, BC, Canada.
Made with cacao from the Ej Flomo Cacao Farm in Liberia where Mark, owner of Wallace Chocolate, worked for many years in the cocoa Industry. Mark worked with farmers in West Africa. This bar is a reflection of his relationships with those he directly trades with in Liberia.
Ingredients: Cocoa Beans, Organic Cane Sugar, Organic Whole Milk.
Suggested Flavour Notes: Nutty, Cinnamon Bun, Chicory. Others may suggest Crackers, Sugar Cookie, Vanilla Flan, Strawberry, Custard.
60 grams
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Maker: Vaicacao based in Olbia, Sardinia, Italy with strong connections in El Salvador.
Watch this Interview with JuanRa & Elisa of Vaicacao!
Made with Trinitario-Acriollada cacao from Finca S. Fernando, El Salvador. Direct & transparent trade, and purchased from the plantation.
Ingredients: Stone Ground Cacao Beans (100% Cacao Paste)
These cocoa beans were lightly roasted for a shorter duration. They are stone ground (not conched) and untempered (as tempering is not required for drinking chocolate - and you may notice natural discoloration). Comes in cube-like form, and requires breaking/chopping. It is suggested to mix with hot water and other ingredients if you wish (instructions on back of package).
Suggested Flavour: Dates, Banana, Ripe Fruit, Pineapple, Vanilla, And Cashew with a medium bitterness.
200g
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Maker: Vaicacao based in Olbia, Sardinia, Italy with strong connections in El Salvador.
Watch this Interview with JuanRa & Elisa of Vaicacao!
Made with Fino de aroma cacao (local genetics) in El Vado, Tuzantan, Chiapas, Mexico. The cacao is grown by about 14 families who send their cacao to Finca La Rioja where it is fermented, dried, and prepared for export.
These cocoa beans were lightly roasted for a shorter duration. They are stone ground (not conched) and untempered (as tempering is not required for drinking chocolate - and you may notice natural discoloration). Comes in cube-like form, and requires breaking/chopping. It is suggested to mix with hot water and other ingredients if you wish (instructions on back of package).
Suggested Flavour: Pepper, Tobacco, Green Notes, Tropical Spices
200g
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Maker: Vaicacao based in Olbia, Sardinia, Italy with strong connections in El Salvador.
Watch this Interview with JuanRa & Elisa of Vaicacao!
Made with Trinitario cacao from Upala and Guatuso, Costa Rica. The cacao is purchased to Nahua Cacao, founded by Juan Pablo, which connects a network of about 430 families in the region who grow cacao in a sustainable and environmentally conscious fashion.
These cocoa beans were lightly roasted for a shorter duration. They are stone ground (not conched) and untempered (as tempering is not required for drinking chocolate - and you may notice natural discoloration). Comes in cube-like form, and requires breaking/chopping. It is suggested to mix with hot water and other ingredients if you wish (instructions on back of package).
Suggested Flavour: Coffee, Caramel, Tobacco, Brown Tropical Fruit
200g
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Maker Origin: A-Typica Chocolate is a bean-to-bar maker from France with ties to Martinique.
Made with cacao from Saint-Vincent.
Ingredients: Cacao Beans, Cane Sugar from Martinique, Indian Wood Leaves (Pimenta Racemosa).
Suggested Flavour Notes: Indian wood leaf is a staple of Caribbean cuisine. It has a lovely warm spiced aroma to it. This bar has the leaf blended into the chocolate for a deep and warm lingering flavour that is sure to
60g (2.12 oz)
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Maker Origin: A-Typica Chocolate is a bean-to-bar maker from France with ties to Martinique.
Made with cacao from the Caribbean.
Ingredients: Cacao Beans, Cane Sugar, Cinnamon, Vanilla, Nutmeg, Tonka Bean.
Suggested Flavour Notes: A very warm and spiced profile that is not too sweet either.
200g (7.05 oz)
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Maker: Allo Simonne based in Montreal, QC, Canada.
Ingredients: Hazelnuts, Organic Cane Sugar, Jaguar Dark Chocolate (70% theobroma bicolor, Organic Cane Sugar, Cocoa Mass, Organic Cocoa Butter, Vanilla Beans), Cocoa Powder, Vanilla Beans, Sea Salt.
The best chocolate hazelnut spread I’ve ever tasted. Tastes like a creamy milky hazelnut spread, but there is absolutely no dairy, so this product is 100% plant-based. The addition of cacao’s cousin, Jaguar beans (Theobroma bicolor) adds that extra creamy and nutty flavour. If you love gianduja, you will need to sit down while eating this. Spread it on toast, crackers, cookies, add it to your fruit or oatmeal bowl, blend it in a smoothie or even hot chocolate. The possibilities are endless. Impeccable. Puts all other chocolate hazelnut spreads you find at grocery stores to shame.
And if you don’t like it? Well, we likely can’t be friends.
220 g
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Maker: Black Jaguar Chocolate based on Vancouver Island, Canada.
Cacao Origin: The biodiverse rainforest of the Bosawás Biosphere Reserve, Nicaragua. The income of the local Indigenous People here is supplemented by the cacao they sell.
This is a unique and powerful blend of both fine cacao from the Nicaraguan rainforest and an array of spices, many of which were used in ancient recipes of Mesoamerican drinking chocolate. Overall it has a very warm, comforting, and intense flavour. Ceremonial Grade.
Preparation instructions are on the back of the packet. The key to a great drinking chocolate is the right proportions and lots of froth built up.
Ingredients: Organic Cacao Beans, Vanilla Bean, Ancho Chilli, True Cinnamon, Nutmeg, Rose Petals, Sea Salt.
Although it contains chilies, the spicy level is quite low for those who like spicy.
Maker: Cacaoworks based in Calgary, Alberta, Canada.
Cacao is from the Madagascar Sambriano Valley.
Cacaoworks makes their own black garlic from whole Alberta-grown Russian Red organic garlic. Black garlic originated in Korea, and is made by very slowly “cooking” the garlic over weeks at a low heat until the cloves turn soft and black and taste like a balsamic reduction with garlic. It’s sweet, tart, and one-of-a-kind. Cacaoworks takes their black garlic and pairs it with their Madagascar Origin cacao which is also sweet and tart/fruity. It’s a beautiful and unique balance of aromas and ingredients. Goes wonderfully on a charcuterie or cheese board, and pairs very well with a bright fruity red wine.
Ingredients: Cocoa Mass, Cane Sugar, Cocoa Butter, Black Garlic.
Suggested Flavour Notes: Garlic, Balsamic, Sweet, Fruity, Tart.
60g
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Maker Origin: Carobeans is a bean-to-bar maker from Minnesota, USA. Watch this interview with owner Caroline.
Made with fine Semuliki Forest cacao from Bundibugyo, Uganada.
Ingredients: Organic Cocoa Beans, Organic Cane Sugar, Organic Cocoa Butter, Powdered Goat Milk.
Suggested Flavour Notes: A beautifyl flavour of Cheescake and Toffee.
55g (1.94 oz)
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Maker Origin: Carobeans is a bean-to-bar maker from Minnesota, USA. Watch this interview with owner Caroline.
Ingredients: Organic Cocoa Butter, Organic Cane Sugar, Buttermilk, Pineapple.
Suggested Flavour Notes: A beautiful golden tan white chocolate with a sweet creamy toasted buttermilk flavour that melts divinely. For added brightness, there are chunks of sweet dried pineapple on the back which works wonderfully with the cookie flavour of the buttermilk white chocolate.
55g (1.94 oz)
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Maker Origin: Carobeans is a bean-to-bar maker from Minnesota, USA. Watch this interview with owner Caroline.
Made with fine cacao from Anamalai Estate, India.
Ingredients: Cocoa Beans, Cane Sugar, Organic Oat Milk, Masala Chai, Organic Cocoa Butter.
Suggested Flavour Notes:
55g (1.94 oz)
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Maker: Feitoria Do Cacao based in Portugal.
Made with cacao from Nicaragua
Ingredients: Cocoa Beans, Cocoa Butter, Cane Sugar, Skim Milk Powder, Whole Milk Powder, Puff Pastry (Wheat Flour, Butter, Water, Salt), Cinnamon, Lemon Oil.
Suggested Flavour Notes: Custard, Cinnamon, Pie Crust.
A lovely take on the famous Pastel De Nata (Portuguese Custard Tarts) in a chocolate bar. The puff pastry are added as an inclusion, and offer a texture and crunch to each bite.
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Maker Origin: Harvest Chocolate is a bean-to-bar maker from Michigan, USA. Watch this interview with owners Matt and Elizabeth.
Ingredients: Organic Cocoa Butter, Organic Cane Sugar, Almonds, Organic Gluten-Free Oats, Madagascar Vanilla Beans, Lemon, Nutmeg.
Suggested Flavour Notes: A creamy comforting white chocolate with burst of butter and vanilla with just the right amount of sweetness.
50g (1.7 oz)
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Maker Origin: Harvest Chocolate is a bean-to-bar maker from Michigan, USA. Watch this interview with owners Matt and Elizabeth.
Ingredients: Organic Cocoa Butter, Organic Cane Sugar, Almonds, Cinnamon.
Inspired by Grandma’s classic cinnamon custard pie. Simple yet so aromatic and comforting.
50g (1.7 oz)
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Maker: Kairi is a tree-to-bar maker based in Trinidad. The owners both grow their own cacao and produce chocolate from it. Deosaran harvests and ferments the cacao while wife Cherie-Ann works the melangers.
Cacao: Trinitario cacao from La Carlota, a 100+ year old family estate farm in Trinidad.
Ingredients: Trinidad Trinitario Cocoa Beans, Cardamom, Cinnamon, Clove, Star Anise, Ginger.
This stick can produce two small hot drinking chocolates. There is no sugar, so you may sweeten as you like with any sort of sweetener or as is for nice intense hit.
32g (1.13 oz)
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Maker: McGuire Chocolate. Based in St. Andrews, New Brunswick, Canada.
Watch this interview with Mark & Victoria of McGuire Chocolate!
Ingredients: Cocoa Butter, Organic Cane Sugar, Cocoa Butter, Lion’s Mane mushrooms, Chaga, Birch bark, Dandelion Root, Burdock Root, Licorice, Ginger, Vanilla Bean, Sassafras, Sarsaparilla.
A beautifully earthy and nutritious bar with deep mushroom and woodsy flavour notes.
50g
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Pure Chocolate is a direct-trade bean-to-bar maker based in Jamaica.
Cacao: Organically grown cocoa beans from the John Crow Mountains, and a mix of Criollo and Trinitario varieties.
Ingredients: Cocoa Beans, Unrefined Jamaica Cocoa Butter, Worthy Park Cane Sugar, Worthy Park Selected Rum.
Suggested Flavour Notes: Sweet Rum, Brown Sugar, Warm Spices.
A very prominent sweet rum flavour shines through on your first bite. Not overpower or overly fermented flavour, but a nice clean well balanced rum flavour that carries through. Not a super silky melt, but the flavour makes up for that.
60g (2.1 oz)
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Maker: Schoki Chocolate based in Nelson, BC, Canada.
Made with Madagascar cacao and vanilla bean.
Ingredients: Cacao Beans, Organic Cane Sugar, Organic Cocoa Butter, Buttermilk Powder, Organic Vanilla, Non-GMO Soy Lecithin.
Suggested flavour notes: A lovely milk chocolate that is not too sweet with a caramel flavour a little tangy finish from the buttermilk.
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Maker: Schoki Chocolate based in Nelson, BC, Canada.
Made with cacao San Vicente de Chucuri, Colombia.
Ingredients: Cacao Beans, Organic Cane Sugar, Organic Cocoa Butter, Organic Oat Flour, Organic Puffed Rice, Non-GMO Soy Lecithin.
A fun bar with crisp and crunch enveloped in a lovely mildly sweet Colombian-origin oat-milk chocolate.
65g (2.3 oz)
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Maker: Schoki Chocolate based in Nelson, BC, Canada.
Made with cacao from San Vicente de Chucuri (Santander District), Colombia
Ingredients: Organic Cacao Beans, Organic Cane Sugar, Organic Cocoa Butter, B.C. Whole Milk Powder, West Coast Roasted Hazelnuts
65g (2.3 oz)
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Maker: Schoki Chocolate based in Nelson, BC, Canada.
Made with cacao from San Vicente de Chucuri (Santander District), Colombia.
Ingredients: Organic Cacao Beans, Organic Cocoa Butter, Organic Cane Sugar, B.C. Whole Milk Powder, Locally Torrefacted Coffee Beans.
This bar is more like a cappuccino than a latte, with a well balanced yet very present coffee flavour. Coffee grinds also add a bit of texture to this very soft and silky coffee bar. As a higher percentage milk, and with the coffee, it is not too sweet for those who prefer a less sweet milk chocolate.
65g (2.3 oz)
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Maker Origin: ShawZ Chocolate is based in Calgary, Alberta, Canada.
Ingredients: Cocoa Butter, Oats, Cane Sugar, Earl Grey Tea, Vanilla.
Suggested Flavour Notes: A very fragrant tea and bergamot aroma, floral, with a very buttery feel from the cocoa butter. Just sweet enough.
FREE of dairy, gluten, peanuts, tree nuts, soy, or GMOs.
50g (1.76 oz)
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Maker Origin: ShawZ Chocolate is based in Calgary, Alberta, Canada.
Ingredients: Cocoa Ingredients, Cane Sugar, Oats, Sea Salt, Vanilla.
Suggested Flavour Notes: A lovely vegan oat milk chocolate for those who like it a little sweet and salty.
FREE of dairy, gluten, peanuts, tree nuts, soy, or GMOs.
50g (1.76 oz)
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Maker Origin: Utopia Tropical based in Brazil. Watch this interview with Julian of Utopia Tropical.
Made with cacao from Brazil.
Ingredients: Cocoa, Sugar, Cocoa Butter, Almond, Black Tea, Bergamot.
70g (2.5 oz)
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Maker Origin: Utopia Tropical based in Brazil. Watch this interview with Julian of Utopia Tropical.
This bar is a blend of a vegan white chocolate flavoured with tonka bean and dark chocolate, with praline sprinkled on the back.
This bar is made in collaboration with street artist Mariê Balbinot. The art on the packaging is a study by the artist into the unique shapes of South American female bodies.
Ingredients: Cocoa, Organic Sugar, Cocoa Butter, Cashew Nuts, Cumaru (Tonka).
Suggested Flavour Notes: Tonka, Cream, Nutty, Warm Spices.
70g (2.5 oz)
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Maker: Wallace Chocolate based in Victoria, BC, Canada.
Made with cocoa butter pressed from Dominican Republic.
Ingredients: Organic Cocoa Butter, Organic Cane Sugar, Whole Milk Powder, Organic Matcha Powder, Vanilla Bean.
Suggested Flavour Notes: A smooth, creamy, and beautifully aromatic matcha white chocolate.
60 grams
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Great Books On Cacao & Chocolate
A must have for any cacao and chocolate geek who loves to learn about the history of chocolate. A well-written 30-page precise book highlighting the fascinating and complex history of cacao, including artifacts, stories, and ideas surrounding cacao throughout the ages.
This book focuses mostly on Guatemala, as it is published by the Museo Popol Vuh, based within the Universidad Francisco Marroquìn in Guatemala.
This book is the accumulation of 4 authors including Michael D. Coe (Author of the True History of Chocolate), Carmen McNeil, Oswaldo Chinchilla Mazariegos, and Luis Luján Muñoz.
History is a complicated tapestry to unravel, with often conflicting and erroneous information floating around. This book does a great job of offering the reader a precise overview and a list of references to back it up. It includes many beautiful images of artifacts, explanations, stories.
You will notice the logo of Vai Cacao on the back of the book. VAI cacao helped sponsor this latest print and updated edition for Museo Popol Vuh. You can also enjoy their unique and lovely bars sold here in the online shop! VAI cacao is a chocolate maker based in Italy with connections to El Salvador and utilize cacao from here and other Central American countries.
Limited Edition Book. 30 pages. Soft Cover. 11”x8” Each page contains a column in English and a column in Spanish.
Young provides an overview of the fascinating natural and human history of one of the world's most intriguing commodities: chocolate. Cultivated for over 1,000 years in Latin America and the starting point for millions of tons of chocolate annually consumed worldwide, cacao beans have been used for beverages, as currency, and for regional trade. After the Spanish brought the delectable secret of the cacao tree back to Europe in the late 16th century, its seeds created and fed an insatiable worldwide appetite for chocolate.
The Chocolate Tree chronicles the natural and cultural history of Theobroma cacao and explores its ecological niche. Tracing cacao's journey out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests, Young describes the production of this essential crop, the environmental price of Europeanized cultivation, and ways that current reclamation efforts for New World rain forests can improve the natural ecology of the cacao tree. Amid encounters with sloths, toucans, butterflies, giant tarantula hawk wasps, and other creatures found in cacao groves, Young identifies a tiny fly that provides a vital link between the chocolate tree and its original rain forest habitat. This discovery leads him to conclude that cacao trees in cultivation today may have lost their original insect pollinators due to the plant's long history of agricultural manipulation. In addition to basic natural history of the cacao tree and the relationship between cacao production systems and the preservation of the rain forest, Young also presents a history of the use of cacao, from the archaeological evidence of Mesoamerica to contemporary evidence of the relationship between chocolate consumption and mental and physical health.
A rich concoction of cultural and natural history, archaeological evidence, botanical research, environmental activism, and lush descriptions of a contemporary adventurer's encounters with tropical wonders, The Chocolate Tree offers an appreciation of the plant and the environment that provide us with this Mayan “food of the gods.”
One of the best books on the history of chocolate. If you are a fan of chocolate and history, or if you wish to have a deeper understanding of chocolate so you can teach others through tastings and classes, this is a must have book. A great deal of history, especially concerning the earlier history of chocolate in Mesoamerica.
Understand the beginnings of chocolate, and how it has evolved into the confection the world loves today. Although this is an incredible book, like all books, it’s not all encompassing. If you want a detailed understanding of the history of chocolate, check out some other resources as well as my academy to learn more.
Grab a hot cup of single origin hot chocolate, sit back, and enjoy a delicious read with The True History Of Chocolate.
Suggested retail price of $29.95 CAD, offered to you at 26.95.
Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed.
Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories.
Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.
Tasting Tools
This beautiful flavour wheel is printed on thick Mohawk Superfine paper, one of the highest quality papers around. It’s a beautiful tool to keep and use while you taste to help you articulate the flavours you are tasting in your fine dark chocolate bars.
The front depicts a Bean To Bar World flavour wheel with 10 flavour categories and 60 flavour suggestions found in many fine chocolate bars.
The back contains a poem about chocolate and cacao written by Geoseph.
It measures 12 cm x 12 cm. You can purchase them in increments of 1, 2, or 5.
Become Your Own Chocolate Sommelier!
This One-Of-A-Kind Interactive Tasting Tool And Workbook Will Help Guide You Towards Becoming Your Own Chocolate Connoisseur. With The Right Tools And Information, Anyone Can Learn To Appreciate Fine Dark Chocolate.
The Bean To Bar Compass includes:
A 20 page booklet with various topics including tasting fine chocolate, neurogastronomy, cacao genetics, the chocolate making process, labels, and so much more. The booklet includes QR codes which can be scanned with your phone, and open into website pages packed with even more information on specific topics!
A removable 40 page (20 page double sided) logbook. The logbook will allow you to keep track of all your chocolate specifications and flavour analysis. This can be removed and replaced with a new logbook once it’s full.
A tasting tool guide fold-out including a flavour tree, a practical guide for tasting chocolate, and storage tips.
A beautifully designed wooden binder. You can even use this wooden binder to attach your own pages for notes or other personal chocolate references to The Bean To Bar Compass!
This Bean To Bar Compass was created and designed by Geoseph.
Click here to learn more about The Compass
Click Here To Watch A Video On The Compass
This is the logbook only. Purchase this if your workbook is full and you need another one to add to your Bean To Bar Compass.
This is a 40 page (20 page double sided) logbook. Select between one copy or two. This product does not include the compass binder or tool book. This is the logbook only.
Hazel Lee is a craft chocolate enthusiast and food scientist. You have come across her beautiful tasting posters if you’re connected with the craft bean-to-bar world. She uses this tasting tool in her chocolate tasting workshops where guests paint the colours which express the flavours they experience from their chocolate.
This poster (In English) is a tasting tool which associates colour with words used to describe the flavours found in craft bean-to-bar chocolate. Use this as you would a flavour wheel or flavour tree to help articulate the flavours you experience in your single-origin chocolate bars.
The poster measures approximately 16.5” x 12” (or 42x30 cm). They are printed on quality 260gsm textured paper, similar to paper used for water colour paintings. They are packaged in an A3 biodegradable plant-based pouch.
It is recommended to frame your poster in order to keep it safe, but also so it can function as a beautiful art piece in your home or tasting room!
The poster(s) will be shipped flat within corrugated cardboard.
Hazel Lee is a craft chocolate enthusiast and food scientist. You have come across her beautiful tasting posters if you’re connected with the craft bean-to-bar world. She uses this tasting tool in her chocolate tasting workshops where guests paint the colours which express the flavours they experience from their chocolate.
This poster (In French) is a tasting tool which associates colour with words used to describe the flavours found in craft bean-to-bar chocolate. Use this as you would a flavour wheel or flavour tree to help articulate the flavours you experience in your single-origin chocolate bars.
The poster measures approximately 16.5” x 12” (or 42x30 cm). They are printed on quality 260gsm textured paper, similar to paper used for water colour paintings. They are packaged in an A3 biodegradable plant-based pouch.
It is recommended to frame your poster in order to keep it safe, but also so it can function as a beautiful art piece in your home or tasting room!
The poster(s) will be shipped flat within corrugated cardboard.
Hazel Lee is a craft chocolate enthusiast and food scientist. You have come across her beautiful tasting posters if you’re connected with the craft bean-to-bar world. She uses this tasting tool in her chocolate tasting workshops where guests paint the colours which express the flavours they experience from their chocolate.
This poster (In Spanish) is a tasting tool which associates colour with words used to describe the flavours found in craft bean-to-bar chocolate. Use this as you would a flavour wheel or flavour tree to help articulate the flavours you experience in your single-origin chocolate bars.
The poster measures approximately 16.5” x 12” (or 42x30 cm). They are printed on quality 260gsm textured paper, similar to paper used for water colour paintings. They are packaged in an A3 biodegradable plant-based pouch.
It is recommended to frame your poster in order to keep it safe, but also so it can function as a beautiful art piece in your home or tasting room!
The poster(s) will be shipped flat within corrugated cardboard.
Hazel Lee is a craft chocolate enthusiast and food scientist. You have come across her beautiful tasting posters if you’re connected with the craft bean-to-bar world. She uses this tasting tool in her chocolate tasting workshops where guests paint the colours which express the flavours they experience from their chocolate.
This poster (In Portuguese) is a tasting tool which associates colour with words used to describe the flavours found in craft bean-to-bar chocolate. Use this as you would a flavour wheel or flavour tree to help articulate the flavours you experience in your single-origin chocolate bars.
The poster measures approximately 16.5” x 12” (or 42x30 cm). They are printed on quality 260gsm textured paper, similar to paper used for water colour paintings. They are packaged in an A3 biodegradable plant-based pouch.
It is recommended to frame your poster in order to keep it safe, but also so it can function as a beautiful art piece in your home or tasting room!
The poster(s) will be shipped flat within corrugated cardboard.
This chocolate flavour wheel is here to help you articulate the flavours of your fine chocolate. The file includes a flavour wheel with a white background, and one with black background. The file downloads as a .pdf
It includes major groups and flavours many find within fine dark chocolate. There are flavour wheels that are more or less complex. This wheel was designed to offer a good broad idea of possible flavours, without overwhelming the taster. Many of these flavours were extracted from countless chocolate tasting classes, as well as from peer reviewed research on chocolate flavour and aroma.
If you need more help and details on how to taste fine chocolate, please check out my page Chocolate Tasting 101 and even the Tasting Guide as well. If you have more questions, don’t hesitate to reach out to me.
You are free to use this pdf download to copy and print as you wish. I ask that you do not remove the credit. This flavour wheel is to be used for teaching purposes either for yourself or your class, and is not to be sold or altered. ©2020 The Science Of Chocolate.
I am always looking to create tasting tools in other languages. If you don’t see a language you’re looking for, and think you can help me translate it, please contact me. Fine chocolate should be for people from around the world, and I’m happy to help reach as many people as possible!
This chocolate flavour wheel is here to help you articulate the flavours of your fine chocolate. The file includes a flavour wheel with a white background, and one with black background. The file downloads as a .pdf
This wheel is different from the other where the colour tones match the category. In this wheel, the colours are more reflective of the colours some may associate with such flavour. This may be more helpful for those who are more visual.
It includes major groups and flavours many find within fine dark chocolate. There are flavour wheels that are more or less complex. This wheel was designed to offer a good broad idea of possible flavours, without overwhelming the taster. Many of these flavours were extracted from countless chocolate tasting classes, as well as from peer reviewed research on chocolate flavour and aroma.
If you need more help and details on how to taste fine chocolate, please check out my page Chocolate Tasting 101 and even the Tasting Guide as well. If you have more questions, don’t hesitate to reach out to me.
You are free to use this pdf download to copy and print as you wish. I ask that you do not remove the credit.If you use this for your business or commercial purposes I ask that you please make a donation to this website to help me develop more tools in the future. Feel free to request tools or content you wish to see more of when you donate. This flavour wheel is to be used for teaching purposes either for yourself or your class, and is not to be sold or altered. © 2018 The Bean To Bar World. If you wish to have a customized flavour wheel, please purchase the custom wheel or contact me if you have questions.
I am always looking to create tasting tools in other languages. If you don’t see a language you’re looking for, and think you can help me translate it, please contact me. Fine chocolate should be for people from around the world, and I’m happy to help reach as many people as possible!
This .pdf includes 15 chocolate flavour wheels, each with a different background. The backgrounds include cacao beans (in process or electron microscope views), cacao pods, and chocolate.
The flavour wheel itself includes major groups and flavours many find within fine dark chocolate. There are flavour wheels that are more or less complex. This wheel was designed to offer a good broad idea of possible flavours, without overwhelming the taster. Many of these flavours were extracted from countless chocolate tasting classes, as well as from peer reviewed research on chocolate flavour and aroma.
This flavour wheel is to be used for teaching purposes either for yourself or your class, and is not to be sold or altered. © 2020 The Bean To Bar World
This chocolate flavour wheel is here to help you articulate the flavours of your fine chocolate. The file includes a flavour wheel with a white background, and one with black background. The file downloads as a .pdf
It includes major groups and flavours many find within fine dark chocolate. There are flavour wheels that are more or less complex. This wheel was designed to offer a good broad idea of possible flavours, without overwhelming the taster. Many of these flavours were extracted from countless chocolate tasting classes, as well as from peer reviewed research on chocolate flavour and aroma.
If you need more help and details on how to taste fine chocolate, please check out my page Chocolate Tasting 101 and even the Tasting Guide as well. If you have more questions, don’t hesitate to reach out to me.
You are free to use this pdf download to copy and print as you wish. I ask that you do not remove the credit. This flavour wheel is to be used for teaching purposes either for yourself or your class, and is not to be sold or altered. ©2020 The Science Of Chocolate.
I am always looking to create tasting tools in other languages. If you don’t see a language you’re looking for, and think you can help me translate it, please contact me. Fine chocolate should be for people from around the world, and I’m happy to help reach as many people as possible!
helpful FAQ Posts For Beginners
What main factors influence the flavour of fine cacao and chocolate? You may be surprised by some of the answers. Yes, roasting is one, but there are a couple underestimated factors as well. Is terroir a good reason why cacao and bean to bar chocolate tastes so different?
What is the difference between “cocoa” and “cacao”? Is there a difference? Do they differentiate quality?
Aurelien can't stay still - which is perfect if you want to get into a chocolate kitchen as multitasking is critical. Originally from Switzerland, and with a passion for the outdoors, Aurelien found home in Nelson, BC that combines all his passions. He stumbled into chocolate almost by accident, purchased a chocolateir business, and transformed it into a bean-to-bar business. Quite the feat! Watch this interview to learn about Aurelien's story and connection to the world of chocolate, challenges in the kitchen, views on chocolate making, and more. Connect at www.nelsonschocofellar.com
Rosario is a breath of fresh air to the world of bean-to-bar. A very thoughtful, warm, and passionate craft chocolate ambassador. Rosario runs The Cacau Club which retails craft chocolate and subscriptions across Europe and makes it her mission to help educate the public on all things bean-to-bar. Watch this interview to learn about what motivates Rosario, her ideas surrounding craft chocolate such as flavour suggestions, storing chocolate, other various aspects of the industry. Connect with her at www.thecacauclub.com
Caroline of Carobeans is new to the chocolate scene, but already crafting incredible chocolate from bean to bar (I have tried them myself!). A lovely line of single-origin, and a creative and well executed range of flavoured bars. With the desire to create from scratch, a nut allergy, mindful of ethics, and a sister in Bolivia all came together one day and making bean-to-bar chocolate is the result! Watch this interview to learn about Caroline's values, the "fun" challenges of starting off, and her views on the craft of chocolate making.
Jens fell into chocolate making by chance after deciding to shake up his life and move from Germany to the Dominican Republic. He never would have imagined he would be operating a chocolate manufacturing company on the beautiful Caribbean island. One aspect that makes Jens experience unique is he lives and works in a cacao growing region, and so has developed close relationships with the cocoa producers there. Learn about how he got started, his struggles, and what motivates him today to keep producing a line of DR craft chocolate!
Lorenzo is fountain of knowledge when it comes to manufacturing chocolate. He operates his 32 year old family business, PACKINT Chocolate Machines, in Pavia, Italy and along with a location in New York City as well. This interview was very satisfying, as it was like talking to one of my science of chocolate textbooks in the flesh. In this discussion, not only will you learn about the equipment PACKINT manufactures, but also what the difference is between much of the chocolate equipment on the market (refining vs grinding, melanger vs conche, types of ball-mills). Packint is very customer oriented, and aims to be there with their customers every step of the way. If you're a chocolate manufacturer looking to possibly size up, this is a great overview to help you decide. Or if you're a small-scale manufacture, chocolate taster, or simply love to learn about chocolate manufacturing, this conversation will be very informative.
Jessica hails from Tasmania, Australia, where she is showcasing the world of craft bean-to-bar chocolate to the locals. Through in-person tastings, pairings and online bar reviews, Jessica is keen on not only sampling the world of chocolate but sharing her passion with everyone. I've known Jessica for many years now and she's a lovely, kind, and caring craft chocolate ambassador. Here we have some fun exploring her insight into the bean-to-bar chocolate realm including how she views chocolate as a food not a snack, her approach to tasting, ways of educating the public, importance of understanding costs, supporting producers, and more.
Maria grew up in Mexico, but did not know about cacao or the world of bean-to-bar until she was living in Toronto and seeking out healthier eating habits. Today she produces a line of incredible and nutritious drinking chocolate and chocolate elixirs in the beautiful area of Bruce Peninsula, Ontario, Canada. Watch this interview to hear her story, why she is passionate, and other topics including some health benefits of cacao, her work with farmers in Mexico, ceremonial cacao, and other topics. To connect with Mayana Cacao visit www.mayanacacao.ca or one of their stockists.
Antonio, like most bean-to-bar chocolate making had a background in something other than culinary. He worked in aerospace making parts for aircraft, but always appreciated making food. Originally from Croatia, and where he anticipated starting his business, a series of life events brought him to Osaka, Japan, where he opened Choco Forest making a range of single-origin bars, flavoured bars, along with baked goods and ice creams using his own house-made chocolate. Learn more about his story, the differences between Croatian and Japanese chocolate consumers, challenges in the industry, and some of his future ideas! To connect with Choco Forest visit www.chocoforest.jp or visit them if you are in Osaka!
Melanie didn't like chocolate. Now she loves it! She loves it so much she decided to create a business and dedicate her life to the craft of bean-to-bar chocolate making and chocolate education. Watch as we discuss what inspired her to delve into chocolate making, competing with long-time French brands, single origin chocolate drinks, mousse, and brownies, and ways we can grow the world of bean-to-bar chocolate. To connect with 20nord20sud visit www.20nord20sud.com or visit in person!
When Quentin brought his chocolate skills from Belgium to Canada, he was also searching for incredible gianduja. Unable to find what he was looking for, he decided to make his own, which quickly became one of the best gianduja's in the world. Not only is the flavour incredible, the ingredients are simple, pure, and vegan yet milky thanks to the addition of Jaguar beans. Learn about the story of how Quentin and Vincent started this bean-to-bar business, and the incredible work Fernando from Mexico brought as he joined the team. We discuss issues surrounding Jaguar beans (Theobroma bicolor), challenges, educating customers, environmental consciousness, and how Canadian chocolate can be better than Belgian chocolate. To connect with Allo Simonne, visit www.allosimonne.com to purchase bars and learn more.
With roots in Colombia and a family business exporting Colombian food products, a visit with his family to a Swiss chocolate maker got them thinking about Colombian cacao. Cacao Musa now distributes fine Colombian cacao and tries to educate chocolate makers about the diversity in flavour Colombian cacao has to offer. We discuss topics such as impacts on cacao farmers, ethical and mindful business practises, cacao genetics, and the overlooked yet important cultural aspect of cacao and the stories connected with those who produce it. To connect with Cacao Musa, visit www.cacaomusa.com to learn more and purchase their range of fine quality and ethically sourced Colombian cacao.
The bean-to-bar chocolate scene is booming In Brazil. Learn about how Erica and Nelson started their own part-time business making chocolate with local Brazilian cacao using only real nutritious ingredients. From Erica's desire to make healthy foods from scratch, and Nelsons love for biology and birds, listen to their story and why they're so passionate about Brazilian made chocolate. We discuss topics such as the views of Brazilians towards high quality craft chocolate, different types of sugars and sweeteners in chocolate, challenges in chocolate making, and more. To connect with Chocolates Tavua, visit www.instagram.com/chocolates_tavua/ to purchase chocolate and stay in touch.
Learn about what happens behind the scenes, or between the scenes, in the bean-to-bar chocolate world. Although it would be idea if every maker could travel the world and directly source their cacao, for many that is not possible. This is where incredible people, such as Albert, have created a business which provides cocoa farmers buys, and provides incredible high quality flavourful cacao to passionate chocolate makers looking for quality and ethically sourced cocoa beans.
To connect with Crafting Markets, visit www.craftingmarkets.com and start sourcing quality ethically sourced cocoa beans.
Some children want to grow up to to be astronauts. Others wish to be doctors or firefighters. Maria wanted to be a chocolate maker! As she grew up she went into more practical career paths such as marketing, but upon stumbling on the bean-to-bar movement online, her passion for chocolate was reignited, and this time she knew she could do it! Maria makes bean-to-bar chocolate in Mexico City using cacao from various farmers in Chiapas. Even within the small region of Chiapas there is so much variation in cacao flavour, which is preserved in the vibrant chocolate she makes. Listen to her story, ideas about cacao and chocolate in Mexico today, and much more!
To connect with Kakoa, visit them on Instagram @kakoa.beantobar or at their website www.kakoa.com.mx
The landscape of chocolate is constantly changing with new makers popping up all around the world. And with this coms new views on chocolate and new ways of making chocolate. I chat with Laila and Shanour from Amsterdam, Netherlands, who got into chocolate via the raw chocolate movement. We discuss topics such as their story entering into chocolate, ceremonial chocolate, artisanal chocolate, and raw chocolate, drinking chocolate, chocolate and nutrition, and much more.
If you wish to connect with The Heart Of Cacao, you can follow them on Instagram @theheartofcacao
Maker Origin: 9th & Larkin is based in San Francisco, USA.
Made with cacao from Malekula Island, Vanuatu.
Ingredients: Cacao Beans, Cane Sugar, Cocoa Butter.
Suggested Flavour Notes: Caramel, Fudge, Nuts.
65g (2.30 oz)
Zoom in photo to read more details.
Looking for better deals on chocolate bars? Check out the Gift Boxes! A random selection of bars, as well as other helpful chocolate tools & products.