Our Chocolate

We make our chocolate from scratch, directly from cacao beans, a process known as bean-to-bar. We source the beans from various regions around the world, then roast them in small batches, crack them, remove the shells, and stone grind them from 48 to 72 hours. Finally, the chocolate is tempered and molded into bars, truffles, and mendiants.

Not all cacao beans are the same. Depending on the bean variety, its place of origin, growing conditions, and post harvest practices, a wide range of flavours can be obtained – everything from tart and citrusy, to earthy and bourbony. We love the diversity of flavours found in high quality cacao beans and are excited to share them with you.

Current Special Releases

Current Bars

Below is our current lineup. Stay tuned for new origins and seasonal creations.

Past and Seasonal Releases

Hakka Tea
Hakka Tea bean-to-bar milk chocolate bar
In celebration of Lunar New Year, the Year of the Ox, which begins on the 12th of February, we collaborated with Noisette by Olivia to bring you this special chocolate bar. It is an homage to Olivia’s Hakka Taiwanese upbringing. The Hakka are a diasporic group of people scattered throughout the world with a distinct tradition of “Lei Cha” (Thunder Tea). For this limited release, Olivia baked us a thin Hakka Lei Cha biscuit which we combined with a 55% dark milk chocolate made from our Philippine cacao beans, resulting in a creamy chocolate bar with a crunchy center and notes of toasted nuts, herbs, and tea leaves.
Butter Caramel
This white chocolate was made with Stefan's butter caramel recipe, using cultured butter from our frequent farmers market neighbours, Golden Ears Cheesecrafters. The milk from their grass-fed Jersey cows makes for a wonderfully flavourful golden yellow butter. Specks of Vancouver Island sea salt add some zing to balance the caramel sweetness. It might just make you want to yodel (or draw a cow :).

Truffles and Mendiants

Truffle flavours are as fickle as the four winds and change from season to season. Below are a few examples of past and rotating flavours.