Enjoy a collection of plain and flavoured dark chocolate bars from award winning chocolate makers from Canada and internationally.
Dick Taylor's Brown Butter, Nibs and Sea Salt bar is a unique blend of Belize and Madagascar cocoa, organic butter gently browned and Brazilian organic cane sugar. Finished by hand with roasted cocoa nibs and sea salt for a creamy, crunchy texture.
Hummingbird, Ottawa's local, award winning chocolate maker, describes their Maple bar as "chocolate with a hint of Canada". The perfect balance of cacao and local maple sugar from Fulton's.
Salt and chocolate are a classic combination. Sirene's Fleur de Sel is a beautiful partnering of these two ingredients. Cacao grown on small family farms in Uganda with deep rich cocoa notes naturally pairs with salt from the Vancouver Island Sea Salt Company.
And if we include a salted bar, it's only right we include a dark pepper bar in the collection! Not just pepper, the Black Pepper Cardamom bar by Desbarres is an exotic blend of green cardamom, tellicherry black pepper and 72% Tanzanian chocolate.*
Quantu chocolate is made in Montreal by Maxime and Elfi. This dynamic duo started making bean to bar chocolate in 2017 and in 2018 were quickly recognized as masters of their craft, with all of their single origin bars earning Gold Awards by the Academy of Chocolate! The Bagua bar included in this collection is 70% Peruvian cacao. grown in the Amazonian forest. Aromas of jasmine and orange blossom, flavour notes of toffee and orange, this multi award winning bar will delight you.
Marou's Ba Ria 76% Dark single origin bar is made with cacao grown in the family owned farms in the province of Ba Ria, Vietnam. This bar is packed with flavour - a bold, fruity bar with hints of spice and smoke. A symphony of flavours!
* Debarres replaces the Akesson's Black Pepper bar in the photo