Black Jaguar Chocolate

If there's a Canadian craft chocolate that you love and we don't have, you need to let us know! That's how we heard of Black Jaguar and its rave reviews - through a customer who had sampled and bought their bars while on vacation in B.C. and we're so happy they told us about this chocolate. 

Founders Emilie and Scott spent a lot of time traveling in the origins of cacao. Peru, Bolivia, Colombia, Guatemala and then Nicaragua, where they found exceptional cacao and that is where they set up their chocolate business. Nicaragua was recognized as a fine cocoa origin country in 2015 by the International Cocoa Organization, one of only 9 countries recognized as such.

In 2021 Emilie and Scott brought their business to Vancouver Island and have been making award winning Nicaraguan origin chocolate for our enjoyment.

Most of the bars are made with cacao shade-grown in the region of the Bosawás Biosphere Reserve in Nicaragua, a tropical rainforest hosting enormous bio-diversity. The tasting notes are passion fruit, pineapple, coffee and kiwi with some tannic. The one origin exception is the Heirloom  Preservation 77% bar. 

Dark Milk 55%
The winner of a Bronze award by the International Chocolate Awards - World  in 2023 and Silver in the Americas, this 4 ingredient bar (cacao beans, cacao butter, cane sugar, whole milk powder) is smooth and creamy with a high cacao content for a rich chocolate flavour.
Dark 77% Cacao
As are all the bars this is a single origin, directly trade cacao beans. The tropical fruit  notes shine through!
Heirloom Preservation 77% Cacao
The cacao used to create this bar is grown in region of La Dalia, Nicaragua and has been designated as Heirloom by the Heirloom cacao Preservation Fund. This organization works around the planet to discover, identify and preserve rare, endangered chocolate wile supporting small scale producers and protecting bio-diversity. The goal is to save fine flavour cacao before it goes extinct. Tasting notes are a little different from the other 77% Dark bar, with citric, nutty, spicy and olive flavours.
Japanese Genmaicha 77% Cacao
Winner of a Bronze in the 2024 International Chocolate Awards-Americas, this bar is an adventure is flavour! Green tea leaves and roasted rice are sprinkled throughout the bar for a intriguing combination of flavours and texture and highlighting the tannic notes of the chocolate.
Wild Forest Sea Salt 77% Cacao
There's a lot going on in this bar! As indicated in the name there are forest inclusions that are wild harvested, such as Sitka Spruce Tips, Stinging Nettle, Western White Pine and Juniper Berries. Combined with the tropical fruit notes in the cacao, these additions add tart, earthy elements, as well as some crunch.
Raspberry 77% Cacao
Dried raspberry is sprinkled all along the back of this bar, so the sweet tartness of the berry is in every bit.
Mayan Traditional Blend 77% Dark Cacao
Warm heat is added to this bar with the addition of cinnamon and nutmeg. A little more heat is added with Ancho Chilli, the sweetness of vanilla bean takes the edge off and just when you think it can't get any better, rose petals and sea salt get in the mix for a lovely sweet heat of a bar.
Mayan Traditional Blend 100% Cacao
With the same ingredients as Mayan 77%, minus any sugar, this is a bold bar!