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Pure dark, milk, & white Chocolate
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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Flavoured Chocolate Products
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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SOC Test Kitchen
Chocolate and hazelnut is a childhood favourite of mine. This is more than simply coating hazelnuts in dark chocolate. The hazelnuts are well roasted and candied for an extra crunch. Then they are hand coated with two layers. The first layer is a hazelnut almond gianduja, and the second coat is a 73% Nicaragua-origin dark chocolate. Finally, they are lightly tossed in cocoa powder. Rustic but divine.
Ingredients: Hazelnuts, Sugar, Almond, Milk Powder, Dark Chocolate (Cocoa Beans, Cane Sugar, Cocoa Butter), Coconut Oil, Cocoa Powder.
Contains tree nuts and dairy.
80g and 250g
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Pumpkin seeds may sound a bit boring, but toast them up and lightly coat them in caramelized sugar, and you have a delightful tasty crunch. These candied pumpkin seeds were coated in a deep flavoured matcha chocolate, and tossed in an even deeper matcha coating to balance off the sweet matcha white chocolate.
Ingredients: Pumpkin Seeds, Cane Sugar, Matcha White Chocolate (Cocoa Butter, Sugar, Milk Powder, Matcha Tea Powder, Green Tea), Coconut Oil, Matcha, Maca Root, Tapioca.
Contains dairy.
80g or 250g
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Inspired by the popular strawberry matcha latte, but in crunch form. Candied roasted pistachio hand tossed in a deep matcha chocolate and then lightly tossed in a delicate coating of freeze dried strawberry powder.
Ingredients: Organic Pistachios, Cane Sugar, Matcha Chocolate (Cocoa butter, Sugar, Milk Powder, Matcha Tea Powder, Green Tea), Coconut Oil, Freeze Dried Strawberry, Maca Root, Tapioca.
Contains tree nuts and dairy.
80g
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Think outside the chocolate box!
There’s nothing that gets me more excited in the chocolate kitchen than using chocolate in a more savoury way. I first tried cheese and chocolate in truffle form back in 2015 at a shop I worked at as a chocolatier. It was odd, but oddly satisfying. Since then I loved hosting cheese and chocolate pairings.
Hence, here we have a truly savoury dragee. Freeze dried cheddar and smoked gouda coated in a black pepper dark chocolate. Goes well as a snack to your sandwich or with a glass of wine or fresh tomato juice.
Ingredients: Freeze Dried Cheese, Pepper Dark Chocolate (Cocoa Beans, Cane Sugar, Cocoa Butter, Black Pepper), Cocoa Powder.
80g
Contains dairy.
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Golden berries are a bigger more tart version of a cranberry, and golden yellow. On their own they make you pucker, but hand coated in dark chocolate and dusted with a little strawberry and they are just perfect. They are coated in a 73% Nicaragua origin dark chocolate.
Ingredients: Golden Berries, Dark Chocolate (Cocoa Beans, Cane Sugar, Cocoa Butter), Freeze Dried Strawberry, Maca, Tapioca.
Dairy-Free. Nut-Free.* May contain traces of nuts.
Let us know! Go to www.scienceofchocolate.com/rate to rate these products and offer some critical feedback. It’s always fun and interesting to know our customer’s preferences, suggestions, and ideas!
80g
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Books & Tasting Tools
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.
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
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.
Décor and Accessories
Handmade, exquisitely painted, and imported all the way from Venezuela. These beautiful and realistic wooden cocoa pod replicas are made by Venezuelan artist Gabriel from Beltran Cacao Maker. Please visit his Instagram page to see carves and creates these pods. Gabriel is well known in the craft bean-to-bar chocolate realm for his unique pods, which have made their way into many fine chocolate shops and tasting rooms around the world.
These works of art work would make for a beautiful home décor for the serious chocolate connoisseur, a lovely showpiece or art display, as well as the ultimate educational tool for your shop or chocolate tasting room. These pods come in two halves with a removable fruit pulp center.
Approximately 9” long by 4.5” wide.
Handmade, exquisitely painted, and imported all the way from Venezuela. These beautiful and realistic wooden cocoa pod replicas are made by Venezuelan artist Gabriel from Beltran Cacao Maker. Please visit his Instagram page to see carves and creates these pods. Gabriel is well known in the craft bean-to-bar chocolate realm for his unique pods, which have made their way into many fine chocolate shops and tasting rooms around the world.
These mini hand crafted wooden cacao pods measure about 9 cm long. Colour may not be exactly as shown.
Hazel Lee is the creator of the beautiful Taste With Colour Flavour maps. This is a print of a water colour painting by Hazel Lee. Cocoa pods come in a spectrum of genetic types, shapes, and colours. This beautiful painting would make a wonderful addition to the home of any chocolate enthusiast!
This is printed on a quality smooth 160gsm paper. It is packaged within a biodegradable plant-based pouch.
It is recommended to frame this work to preserve it and showcase it in your home or shop!
The image measures approximately 12” x 8” (30 x 21 cm).
The print will be shipped flat within corrugated cardboard.
Lightweight fabric and wonderful as wall décor.
Maria Merian was a German illustrator and naturalist and drew many incredible botanical and animal illustrations dating back to the 18th Century.
This is one of her cacao illustrations which captivates an elegance and beauty that is cocoa.
Size: Approximately 60x50 inches. Includes tapestry only (no hangers or rings).
Lightweight fabric and wonderful as wall décor.
Luis Egidio Meléndez, known as the greatest Spanish still-life artist of the 18th Century, depicts a still life including a chocolate pot where chocolate was frothed and served in Europe at the time. It wasn’t until the 19th Century where people ate chocolate in solid form. This image depicts a time when chocolate was still viewed as a drink and served up hot and frothy.
Size: Approximately 60x50 inches. Includes tapestry only (no hangers or rings).
Lightweight fabric and wonderful as wall décor.
Francois Boucher was a French painter of the 18th Century. His beautiful style is certainly depicted here in this painting of high society enjoying some chocolate in the form they took it: as a drink. The decorative and intricate elegance of the room and clothing exemplifies the elegance of flavour found only in fine chocolate.
Size: Approximately 60x50 inches. Includes tapestry only (no hangers or rings).
Froth is key to making the perfect hot chocolate or mocha. In fact, some Mesoamericans thousands of years ago thought the froth was the most important part of their drinking chocolate. There are many ways to build froth in your drinks at home, and you can read about some ideas here. The rotating frother is one such tool.
Watch this video where I show you how well this frother works and how to use it.
This nifty device is a manual frother that spins when you push down on the handle. You can use it to beat your hot milk frothy before pouring it over your chocolate and frothing it a few more times. Or, you can add your grated chocolate or hot chocolate mix into the hot milk and press until you have reached the froth desired. It may be beneficial to froth it in a separate tall slender container first, and pour it into your cup. However, if your mug is big enough, you can froth it in the same mug you will drink from.
Stainless steel. No batteries or electricity required. Perfect for camping. Easy and fun to use.
Size: 10” long.
Froth is key to making the perfect hot chocolate or mocha. In fact, some Mesoamericans thousands of years ago thought the froth was the most important part of their drinking chocolate. There are many ways to build froth in your drinks at home, and you can read about some ideas here. The rotating frother is one such tool.
Watch this video where I show you how well this frother works and how to use it.
This frother does a great job whipping up your milk and/or hot chocolate. Ideally, place a couple table spoons of your grated drinking chocolate into the mug. Then, pour in your boiled milk and froth it up by moving the frother up and down to incorporate as much air as possible. Froth it for 1-2 minutes for a beautiful texture.
Plastic & stainless steel. Batteries not included (2 x AA)
Size: ~9” long.
The best way to make a hot chocolate is to froth up a good quality grated chocolate with milk or milk substitute. A wonderful easy and effective way to do this is to use the steam wand on your espresso machine. Just be sure, as you always should, to purge your steam wand right after each use. Always refer to your instructions of your espresso machine or frother.
Fill the pitcher to the desired amount of milk
Add in 1-2 spoons of grated dark chocolate
Steam and froth your milk as you normally would
Give the pitcher a good swirl/shake and pour into your cup or over a shot of espresso for the perfect mocha.
These beautiful golden pitchers are engraved on both sides with scales (in ml). Can be used to froth milk, make hot chocolate, mochas, cappuccinos, and lattes.
Available in 550 ml and 350 ml
Beautiful spoons to use for serving and stirring your drinking chocolates. Available in gold and rose gold. Size: about 5 inches or 14 cm long.
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.