1. Stratus, with Icewine lees

   Our original idea was to infuse cacao with oak. After an inspired talk with friends at Stratus Vineyards in Niagara-on-the-Lake, winemaker J-L Groux sent over an oak barrel partially filled with the residual yeast and grape skins from the winemaking process known as “lees”. We roasted up a batch of cacao beans and added the roasted nibs to the barrel,...

2. Milk- Dream Machine Sticks

     In the sixties, Brion Gysin invented a kinetic sculpture called the dream machine. Inspired by the happy feeling you get traveling on a sunny day, the rhythmic flickering of sun and shadow opening a portal into dreamland... When all the chocolate machines in the factory are whirling at the same time and the smell of cacao fills the air,...

3. Old School Dark, Madagascar

   psssst finally a new box, not only does it protect the bar it looks fresh! Chocolate as it was back in the day -  simple and pure. Only two ingredients ground together in our vintage melangeur- no further processing, refining or conching. Partially ground cocoa nibs and whole crystals of organic cane sugar provide an entirely unique crumbly almost cookie-like...

4. Coconut Toffee Clusters

   Little darlings with all things nice. Buttery toffee, chewy Thai coconut mixed up with chocolate into bite size pieces. Chewy, juicy and addictive especially for coconut aficionados. Perfect for snack attacks, picnics, small hikes in the forest or stashed away to celebrate small victories. Mountains or park hills celebrate...because it's always been about the small things in life.   Available in Deep Dark Chocolate or Creamy Milk...

5. Mango Chili Bar

     The markets in Thailand are a feast for the senses. The smells of exotic food and ripe fruit intensified by the heat, the vibrant sounds of people, sizzling, crunching ice, fire... One of the joys of our trip there last year was the fruit carts loaded with soft fleshy fruit, sliced Ninja style a la minute and finished off...

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. Guasare, Venezuela 70%

   In the ‘90s on a small farm in the Sierra de Perijá near the Colombian border, cacao agronomist Humberto Reyes, discovered an old pure Criollo named after the Rio Guasare. The seeds traveled to the research centre, Campo Experimental San Juan de Lagunillas in the Andes to be grown & studied. Unlike typical Criollos, scientists found the plants to be...