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Pure dark, milk, & white Chocolate
Maker: Cacaosuyo based in Peru.
Made with cacao from various regions in Peru. Includes: Pura 70% Dark, Chuncho-Cuzco 70% Dark, Lakuna 70% Dark, Piura Milk, Quinoa Crunch Milk.
Ingredients: Cocoa Paste, Sugar.
An array of individually wrapped Cacaosuyo mini bars in a beautiful gold tube. Perfect for gifting.
100 g (20 mini bars)
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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 India.
Ingredients: Cocoa Beans, Cane Sugar, Cocoa Butter.
Suggested Flavour Notes: Dried Fruit, Toasty.
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: Qantu Chocolate based in Montreal, QC, Canada.
Made with cacao from Amazonas, Peru.
Ingredients: Cocoa Beans, Cane Sugar, Cocoa Butter.
Suggested Flavour Notes: Toffee & Orange Blossom. Others suggest herbs, botanicals, floral, slight fruity.
Pairing Suggestions: Yogurt (room temperature), rum, savory herbs.
50 g
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Maker: Soma is based in Toronto, Canada.
Cacao is grown on a small farm called Hacienda Las Bromelias in Ocumare, Venezeula. The cacao is Criollo Merida, a type of cacao from this region.
A crunchy comfort. Ingredient wise, this bar is a milk chocolate, although it may not feel like it. The grinding time is very short, so the nibs, sugar, and milk powder are not ground until smooth. It feels as though you’re eating a delicious chocolate cookie, but it’s chocolate. Those Venezuelan cocoa beans give it the right amount of comforting cookie, molasses, and nutty flavour notes.
Ingredients: Organic Cane Sugar, Cacao Nibs, Milk Powder, Cacao Butter.
Suggested Flavour Notes: Cookie, Molasses, Nutty, Yogurt.
90g
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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 a Trinitario (ICS 95) and CCN51 hybrid cacao. CCN51 is notorious in the cacao world for poor flavour - but like any chocolate nerd knows - a poor cacao just requires better fermentation. Definitely a bar that will make the snobs weep, but the connoisseurs smile.
The cacao is grown in the Ucayali valley and is composed of nearly 500 farmers in the region, supporting their livelihoods and the growth of many other flora including banana, coconut, dala dala, and bijao.
Ingredients: Cacao Beans, Raw Cane Sugar.
Suggested Flavour Notes: Cinnamon. Ginger.
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 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 local native and hybrid cacao in the highlands of Junin, Peru where over 700 farmers have been growing cacao for generations. These farms also grow other trees such as banana, yuca, and citrus. This is a farmer-owned cooperative born in the town of Pangoa known as La Cooperativa Agraria Cafetalera Pangoa.
Ingredients: Cacao Beans, Raw Cane Sugar.
Suggested Flavour Notes: White Flower, Grapefruit.
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 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: 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.
Suggested Flavour: Coffee, Caramel, Tobacco, Brown Tropical Fruit
33g (1.16 oz)
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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 Tabasqueno cacao grown in Aguaescondida, Tabasco that is fermented for 5 days, and light roasted at about 115 Celsius.
Suggested Flavour: Cinnamon, Black Pepper.
33g (1.16 oz)
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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-acriolloado cacao grown in Comalcalco, Aguaescondida, Tabasco region of Mexico. Grown on small 2 hectare farms involving about about 100 farmers from the area.
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 a block for 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: Spiced, Dried Fruits, Banana, Hibiscus, Lime.
180g (6.35 oz)
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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 block 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
180g (6.35 oz)
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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 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 Origin: A-Typica Chocolate is a bean-to-bar maker from France with ties to Martinique.
Made with cacao from the John Crow Mountains region in Jamaica.
Ingredients: Cacao Beans, Cane Sugar, Habanero Pepper Powder, Red Chili Flakes, Sea Salt.
Suggested Flavour Notes: A beautiful arrangement of aromatic Jamaican cacao and spicy habanero creating an exciting dance on the palate.
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 L’Esterre plantation in the North East side of Grenada.
Ingredients: Cacao Beans, Cane Sugar from Martinique, Ginger and turmeric caramelized with cane sugar.
Suggested Flavour Notes: Pieces of the caramelized ginger and turmeric are spread across the back of the bar. The more earthy profile of the Grenada cacao balances well with the sharper brighter ginger and turmeric flavours.
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 Dominican Republic (Zorzal).
Ingredients: Cacao Beans, Pompona vanilla.
Suggested Flavour Notes: A fantastic choice for those who want a sugar-free bar that is also aromatic and intense without the bitterness. Simply 99% cocoa beans and a touch of Pompona vanilla from Martinique.
60g (2.12 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: 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.
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 Kokoa Kamili co-op in Tanzania.
Ingredients: Organic Cocoa Beans, Organic Cane Sugar, Organic Cocoa Butter, Grapefruit Peel, Organic Ginger, Sea Salt.
Suggested Flavour Notes: The already fruity Tanzanian cacao marries well with the fragrant grapefruit peel and spicy ginger.
55g (1.94 oz)
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Maker: Feitoria Do Cacao based in Portugal.
Made with cacao from São Tomé and Príncipe and sea salt from Aveiro, Portugal (Same city as Feitoria Do Cacao).
Ingredients: Cocoa Beans, Cane Sugar, Cocoa Butter.
Suggested Flavour Notes: Intense and Fruity.
50g
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Maker: Feitoria Do Cacao based in Portugal.
Ingredients: Cocoa Butter, Skim Milk Powder, Azorean Whole Milk Powder, Cane Sugar, Green Tea.
Both the matcha and tokujou-sencha teas are grown on a plantation in Miyazaki, Japan, by the Morimoto’s. The matcha is blended into the white chocolate, and the tokujou-sencha tea leaves are added as an inclusion and left whole for their crunch.
Suggested Flavour Notes: A lovely matcha profile that is not too sweet as other matcha bars. In fact, the bar itself lends a more herbaceous/earthy tea flavour as opposed to a typical sweet matcha chocolate.
50g
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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 Origin: Harvest Chocolate is a bean-to-bar maker from Michigan, USA. Watch this interview with owners Matt and Elizabeth.
Ingredients: Organic Cocoa Beans, Organic Cane Sugar, Cocoa Butter, Gluten-Free Sprouted Oats, Brown Sugar, Freeze Dried Apples, Cinnamon, Olive Oil, Vanilla Beans, Sea Salt.
It’s like the best apple oat trail mix in a bar. Tons of tasty autumn flavours in one delicious bar!
Both the maple sugar and peanut pumpkin are sourced locally in Michigan.
50g (1.7 oz)
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Maker: Heinde & Verre based in Rotterdam, Netherlands.
Watch this interview with Jan-Willem and Ewald, owners of Heinde & Verre.
Made with cacao from Indonesia, Dominican Republic, & Peru.
Ingredients: Cacao and cacao butter 50%, sugar, milk, speculaas spice mix, sunflower lecithin.
Suggested Flavour Notes: Speculaas cookie in a milk chocolate bar.
70g
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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.
15g (2 servings)
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Maker: MAYANA® based in Bruce Peninsula, Ontario, Canada.
Watch this Interview with Maria of Mayana!
Cacao: Made with cacao from Chiapas, Mexico. Maria works directly with the farmers in Chiapas.
Ingredients: Organic Cacao Beans, Organic Maca, Organic Lucuma, Organic Ceylon Cinnamon, Himalayan Salt. Sugar-free, vegan, nut-free, gluten-free, and soy-free.
A beautiful blend of flavours and nutritious ingredients for a drink that feels wonderful to take while your body thanks you. Sweeten this as you wish.
How to prepare: The key is to froth the mixture in the suggested proportions. There are instructions to help you, or visit Mayana to watch an informative video.
100g (6 servings)
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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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Maker: McGuire Chocolate. Based in St. Andrews, New Brunswick, Canada.
Watch this interview with Mark & Victoria of McGuire Chocolate!
Ingredients: Organic Cocoa Butter, Organic Cane Sugar, Whole Milk Powder, Carrot, Pecans, Spices, Sea Salt.
Tastes just like a carrot cake that melts in your mouth!
50g
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Maker: McGuire Chocolate. Based in St. Andrews, New Brunswick, Canada.
Watch this interview with Mark and Victoria.
Ingredients: Organic Cocoa Butter, Organic Cane Sugar, Whole Milk Powder, Cacao Beans, Pumpkin, Spices, Sea Salt.
It’s not simply pumpkin spice, but pumpkin as well! One bite will make you think you are enjoying a delicious moist pumpkin spice muffin.
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: Qantu Chocolate based in Montreal, QC, Canada.
Palo Santo is an aromatic wood that grows in Piura, Peru. The smoke is infused into the Bagua cacao, and transformed into a unique and elegant smoked dark chocolate. The smoke is not heavy and deep, but very fragrant and light yet still with a very strong presence.
Made with cacao Bagua, Peru.
Ingredients: Cocoa Beans, Cane Sugar, Cocoa Butter, Palo Santo Smoke.
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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 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: ShawZ Chocolate is based in Calgary, Alberta, Canada.
Ingredients: Cocoa Butter, Oats, Cane Sugar, Matcha, Vanilla.
Suggested Flavour Notes: A lovely classic Matcha white chocolate that is not overly sweet like many other Matcha bars. Very creamy and buttery, you won’t believe it’s vegan.
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 made with Brazilian cocoa butter as well as caramelized whole milk for a dulce de leche flavour, combined with homemade speculoos cookie pieces (spiced ginger cookies) for a very warm and comforting flavour.
This bar is made in collaboration with Dpaula, a street artist from Brazil.
Ingredients: Organic Sugar, Cocoa Butter, Caramelized Milk Powder, Speculoos Cookies.
Suggested Flavour Notes: As expected, a strong dulce de leche, lightly spiced, with a soft crunchy cookie in each bite.
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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Bar Bundles
Ruvido is a new brand by Mattia, a new maker from Italy. Mattia combines passion for flavour, a skillful palate from coffee, and a new approach to chocolate. Their slogan is “rough fine chocolate” pointing to the rough texture of the chocolate due to a lower refining time. The flavour is forward and on-point. A great range to challenge and improve your palate, especially for those not afraid of some texture.
Enjoy 5 Ruvido bars in this bundle. Make sure to go back and forth to compare and contrast them as you taste.
All bars are free of dairy, gluten, and nuts.
Bundles are not gift sets, and include bars only, no gift box or accessories.
I love VAICacao. Not only is their chocolate made with such care, but their approach, their transparency, and the way they educate is all to be admired. A couple with a passion for cacao which began with growing and selling cacao in El Salvador turned into a contentious chocolate making business in Sardinia, Italy.
Enjoy a bar bundle of 6 VAICacao bars. All bars are free of nuts, gluten, and dairy, but may contain traces of these.
Bundles are not gift sets, and include bars only, no gift box or accessories.
Kairi is a Trinidadian-based chocolate maker who not only make their own chocolate from the bean, but also own and grow their own cacao as well! What a labour of love. Their single-origin bars have packed with character, and their flavoured bars are unique and interesting. I love the chickpea ginger bar.
Enjoy 5 Kairi bars in this bundle. Some bars will contain dairy. No bars will contain nuts or gluten.
Bundles are not gift sets, and include bars only, no gift box or accessories.
Utopia Tropical is a newer chocolate maker based in Brazil. I love the work they do, and love sharing it with you in my online shop and in my tastings. Their single-origin bars are packed with unique profiles and their flavoured bars are always fantastic.
Enjoy a bundle of 5 Utopia Tropical Bars including a random selection of single-origin and flavoured dark, milk, or white chocolate.
Some bars contain nuts and dairy.
Bundles are not gift sets, and include bars only, no gift box or accessories.
Cacaoworks is a new maker executing some incredible bars. The flavoured bars are jam packed with unique flavour: Three Chili, Garlic, Whiskey - are all sublime. Along with unique darks such as mycelium (fungi) inoculated with a deep earthy flavour.
Enjoy a bundle of 5 Schoki bars including a random selection of single-origin and flavoured dark or milk chocolate.
Some bars will contain dairy. May contain hazelnuts unless requested otherwise at checkout. None will contain gluten.
Bundles are not gift sets, and include bars only, no gift box or accessories.
Cacaoworks is a new maker executing some incredible bars. The flavoured bars are jam packed with unique flavour: Three Chili, Garlic, Whiskey - are all sublime. Along with unique darks such as mycelium (fungi) inoculated with a deep earthy flavour.
Enjoy a bundle of 5 Cacaoworks bars including a random selection of single-origin and flavoured dark, milk, or white chocolate.
Some bars will contain dairy. None will contain nuts or gluten.
Bundles are not gift sets, and include bars only, no gift box or accessories.
Feitoria is a lovely brand from Portugal by Sue and Tomoko producing a range of unique bars including sheep milk, matcha/senche, Portuguse tart, and more. Silky chocolate beautifully designed to resemble the blue and white tiles that cover the shops and streets in Portugal.
Enjoy 5 Feitoria bars in this bundle. Some bars will contain dairy. One bar contains gluten unless you request to swap it at checkout.
Bundles are not gift sets, and include bars only, no gift box or accessories.
From the Mokaya to the Olmecs, To the Mayans and the Aztecs, Mexico has a long history with cacao and chocolate. Back then it was all about the drink, but today we see an emergence of bean-to-bar makers in Mexico using the incredible cacao Mexico has grown for millennia.
This bundle includes a chocolate bar from 3 Mexican-origin makers: Kakoa, Metiche, and Levelez.
Enjoy 3 Mexican-origin bars in this bundle. Make sure to go back and forth to compare and contrast them as you taste.
All bars are free of dairy, gluten, and nuts.
Bundles are not gift sets, and include bars only, no gift box or accessories.
Choose your value amount, and receive a surprise. Since bars and chocolate products range quite a bit in value, there is no definite number of bars/products you’ll receive.
Not for the picky eaters. You may receive something you normally wouldn’t choose. Be open to new bars and flavours.
What you will receive is a set of bars that is higher in value than what you pay. For instance, if you choose $40, you will receive 1, 2, or 3 bars that normally retail for above $40. Some bars may be close to Best Before Dates (but still enjoyable for months after).
You may request to have the bars dairy-free, nut-free, gluten-free, and alcohol-free, or free of any other potential allergens (make note of others at checkout).* *Although I cannot guarantee no traces of any allergens.
You may not request specific flavours, brands, or types.
All products may include bars, drinking chocolate, spreads, or other cacao/chocolate items.
Bundles are not gift sets, and include bars only, no gift box or accessories.
Choose your value amount, and receive a surprise. Since bars and chocolate products range quite a bit in value, there is no definite number of bars/products you’ll receive.
Not for the picky eaters. You may receive something you normally wouldn’t choose. Be open to new bars and flavours.
What you will receive is a set of bars that is higher in value than what you pay. For instance, if you choose $40, you will receive 1, 2, or 3 bars that normally retail for above $40. Some bars may be close to Best Before Dates (but still enjoyable for months after).
You may request to have the bars dairy-free, nut-free, gluten-free, and alcohol-free, or free of any other potential allergens (make note of others at checkout).* *Although I cannot guarantee no traces of any allergens.
You may not request specific flavours, brands, or types.
All products may include bars, drinking chocolate, spreads, or other cacao/chocolate items.
Bundles are not gift sets, and include bars only, no gift box or accessories.
SOC Test Kitchen
Chocolate and hazelnut is a childhood favourite of mine. This is more than simply coating hazelnuts in dark chocolate.
My last hazelnut pralines were a success, so I wanted to make them again. However, this time I removed any dairy (I feel the hazelnuts and almonds added enough creaminess) and added a touch of pure lemon oil from Sicily. My family still has some land in Sicily, and on it grows many lemon trees. I love adding lemon zest to many chocolates and desserts, and I feel it adds a brightness to an already delicious confection.
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 75% dark chocolate made with a blend of origins. Finally, they are lightly tossed in natural non-alkalized cocoa powder. Rustic but divine.
Ingredients: Hazelnuts, Sugar, Almonds, Dark Chocolate (Cocoa Beans, Cane Sugar, Cocoa Butter), Spices, Lemon Oil, Cocoa Powder.
Contains tree nuts (hazelnuts and almonds).
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.
It was summer and I visited a blueberry farm here in BC. They also had a shop and sold various freeze-dried fruits. I decided to make some buttermilk white chocolate with strawberries and peaches. Although the peaches were masked by the buttermilk and strawberry, it still turned out tasty. Almost like a fruity cheesecake flavour. I decided to use it to coat some roasted candied almonds, and this is the result!
Ingredients: Almonds, Sugar, Chocolate (Cocoa Butter, Sugar, Buttermilk Powder, Freeze-dried Peach, Freeze-dried Strawberry), Icing Sugar (Sugar, Corn Starch).
Contains dairy, nuts, cornstarch.
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.
When in Rome, do as the Romans do. A saying that encourages visitors to be considerate of local customs and culture. Well, did you know that in Roman times, walnut stuffed dates seasoned with black pepper were a popular treat. Camels were also present in Italy during the Roman Empire but also long before, even in Sicily.
These dragee are an homage to the sweet and savoury roman dates, and blanketed in a 63% camel milk chocolate I made using Colombian cocoa beans. There is no salt added, but the salty touch comes from the camel milk itself.
A sweet and salty treat with a little warm spicy ending.
Ingredients: Dates, Walnuts, Sugar, Black Pepper, Camel Milk Chocolate (Cocoa Beans, Sugar, Cocoa Butter, Camel Milk Powder), Cocoa Powder.
Contains tree nuts.
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.
I came across Durian at a Chinese restaurant in Richmond Hill nearly 20 years ago. When I asked what it was, my friend said I wouldn’t like it, so naturally I had to try it. I fell in love. Deep roasted almonds are common in Italian sweets, and so these chocolate palets are my take on a fusion of Chinese and Italian sweets.
For this I made a lovely durian white chocolate and combined it with a deep roasted almond praline that I ground just before the nuts began to liquify. I pipped them into crunchy little dollops. They are very buttery, and the durian is a background flavour to the intense roasted almond. Quickly melts while contrasted with a nice crunch.
Ingredients: Durian Chocolate (Cocoa Butter, Milk Powder, Sugar, Freeze-Dried Durian), Roasted Almonds, Sugar.
Contains tree nuts.
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.
I’m not sure why some people hate raisins. I could eat a bag full of just raisins. As a kid, chocolate covered raisins were a favorite of mine. This is simply raisins coated in a 75% dark chocolate I made from a blend of origins, and lightly dusted them in natural non-alkalized cocoa powder.
Ingredients: Raisins, Dark Chocolate (Cocoa Beans, Sugar, Cocoa Butter), Cocoa Powder.
May contain traces of nuts.
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.
These are delicious, and I wasn’t even planning to make them. Sometimes I love just seeing what I have and creating something from it. So I had a spiced milk chocolate I wasn’t sure what to do with. So I loosely ground together pistachio, cranberry, and coconut. Maybe an homage to the Italian flag? Either way, they turned out just as good as I had hoped.
Ingredients: Toasted Pistachio, Cranberry, Dried Coconut, Milk Chocolate (Cocoa Beans, Sugar, Cocoa Butter, Milk Powder, Spices), Non-Alkalized Cocoa Powder.
Contains nuts and 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.
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.
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.
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.
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.
Ingredients*: Whole Roasted Colombian Cocoa Beans
About the cocoa beans: These cocoa beans are grown in Hacienda Morumbi, a single-estate plantation. This is a single-estate plantation within the Puerto Lleras del Meta province of Colombia. The area encompasses 150 hectares, 50 of which are dedicated to cocoa, and the other 100 hectares conserve native forests.
Flavour: Many find these cocoa beans to have a familiar cocoa aroma with some toasted nutty flavour as well. Some may also find it has a general baked, bread crust taste. Although cocoa beans are not sweet, these beans are not particularly bitter, especially for those who enjoy less sweet foods and drinks.
How to use: These whole cocoa beans still have the testa (AKA husk or “shell”) around the kernel. The kernel is also referred to as cocoa nibs (this is the part you eat). Crack and peel away the paper-like shell before eating the nibs. You can compost the testa.
Ideas: Peel the beans and use the nibs on salads, baked in or sprinkled on cookies/coffee cake, with red wine, black tea, or enjoy on their own! Can generally be used where you would normally used chopped nuts (like walnuts or almonds).
Did you know? Cocoa beans (sometimes called cacao beans or simply “cacao”) contain some of the highest levels of flavanols (antioxidants) of all our foods, even compared to high antioxidant fruit and vegetables. The flavanols in cocoa beans and dark chocolate are associated with heart and cardiovascular health, and improving short-term memory and cognition. They are also a good source of minerals such as manganese, magnesium, zinc, copper, and iron. As well as containing phenylethylamine helping to regulate mood.
Weight: 150 grams (5.30 oz)
*Cocoa beans are gluten-free, nut-free, dairy-free, but this product was roasted in a kitchen which contains these ingredients and may contain trace amounts.
Store in a cool dark place and keep air-tight and sealed.
Ingredients*: Whole Roasted Peruvian Cocoa Beans
About the cocoa beans: These cocoa beans are from Pangoa in Junin province, Peru. They are fermented in Tornillo hardwood boxes, which doesn’t add any aromas to the cacao allowing for the true aroma of the bean. This cocoa (along with coffee) offer locals an alternative crop to grow other than coca leaf production, which helps disrupt the supply chain for cocaine.
Flavour: Many find these beans sharp with some acidity, earthiness, and deep cocoa flavour. Although cocoa beans are not sweet, these beans are not particularly bitter, but definitely more intense than some others. Perfect for those who like very high percentage dark chocolate or espresso.
How to use: These whole cocoa beans still have the testa (AKA husk or “shell”) around the kernel. The kernel is also referred to as cocoa nibs (this is the part you eat). Crack and peel away the paper-like shell before eating the nibs. You can compost the testa.
Ideas: Peel the beans and use the nibs on salads, baked in or sprinkled on cookies/coffee cake, with red wine, black tea, or enjoy on their own! Can generally be used where you would normally used chopped nuts (like walnuts or almonds).
Did you know? Cocoa beans (sometimes called cacao beans or simply “cacao”) contain some of the highest levels of flavanols (antioxidants) of all our foods, even compared to high antioxidant fruit and vegetables. The flavanols in cocoa beans and dark chocolate are associated with heart and cardiovascular health, and improving short-term memory and cognition. They are also a good source of minerals such as manganese, magnesium, zinc, copper, and iron. As well as containing phenylethylamine helping to regulate mood.
Weight: 150 grams (5.30 oz)
*Cocoa beans are gluten-free, nut-free, dairy-free, but this product was roasted in a kitchen which contains these ingredients and may contain trace amounts.
Store in a cool dark place and keep air-tight and sealed.
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: Cacaosuyo based in Peru.
Made with Chuncho cacao from Cuzco, Peru.
Ingredients: Cocoa Paste, Sugar.
Suggested Flavour Notes From Mother: Sweet fruit flavour that slowly makes way for a light herbal freshness.
Other Suggested Flavour Notes: Many tend to get notes of cream, herbs, light woody, and molasses.
70 g
Click 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.