1. Mint Bar- 51% Milk Chocolate

      Mint is the cool cat of the herb family. In ancient Greece mint was a symbol of hospitality, the leaves were rubbed on tables to welcome guests into their homes. This bar is a dark-milk chocolate, a beautiful blend of cacao from our favourite farms and growing regions. The chocolate is buttery and luscious, a perfect base for spearmint...

  2. Ramage, Vanuatu 70%

    Made with cacao from the Village of Pinalum on the north side of Malekula island in Vanuatu. The village sits in the middle of an old heirloom Amelonado cacao forest planted in the 1800s. Wet cacao is gathered from small cacao farms around Pinalum and brought to a central fermentary and drying facility. The passionate team in Pinalum came up...

  3. Enzo, watch the stars... triple dark chocolate bark (with sable)

    Two deeply delicious expressions of chocolate joined together into a dark chocolate dream. One side a thick buttery chocolate sable slab, baked just on the edge of crispy and soft, the flip side a beautiful 70% chocolate made with cacao beans grown along the Mekong River in Vietnam. A sprinkle of roasted cacao nibs gives Enzo, watch the stars the title of most chocolatey bark...

  4. Raspberry Bar

    The initial challenge? To make a bar celebrating the experience of stuffing your face with a handful of just-ripe raspberries - unapologetically tart and intense. The hot pink colour (all natural) is from a ridiculously high percentage of raspberries.   Awards: International Chocolate Awards 2019 Americas - Silver2018 World - Silver2018 Americas - Gold2017 World - Bronze2016 Canadian - Silver 2016 World -...

  5. Cacao fruit pulp

    Chocolate starts in the forest as a teeny tiny blossom that will mature into a cacao pod. Inside each pod are the cacao beans we make chocolate from.  The beans are surrounded by juicy pulp that tastes like a mashup of soursop, pineapple, lychee and blossoms. The pulp is slightly fermented giving the chocolate a beautiful complexity. A refreshing bar that...

  6. Bejofo, Madagascar 70%

    Madagascar, the oldest island on the planet, has been growing cacao in the Sambirano Valley since the early 1900s. We call this origin the “gateway chocolate” as Madagascar is often the portal for 1st timers into the intricate and captivating world of single origin chocolate. Bertil Akesson’s family-owned estate has been supplying us with their beautiful Madagascan beans since Soma...

  7. Creole Gardens Milk- Haiti 55%

        Produits Des Iles SA (PISA) is a new force in Haiti's north. PISA connects 1,489 organic, small-hold farmers, 476 of whom are women. Training in sustainable farming and post harvesting has resulted in cacao the farmers are proud of. Their motto is “made with love and pride”. Among Haitian farmers, “Creole gardens” refers to dense tangles of vegetation...

  8. Abstract Chocolate Science with roasted cacao nibs

      Blending is an art and chocolate is an abstract science. If single origin chocolate strives to uncover the best flavours in a given cacao, then a blend is like painting a picture with those flavours. Working with up to 10 different origins at any given time, this blending process has the simple yet lofty goal of creating peak deliciousness—an...