Made with the extracted cocoa butter from cocoa beans, this bar has only whole milk an organic cane sugar added. The finished white chocolate is then oven-roasted to caramelize the added sugar and the milk’s inherent sugars to give it a lovely roasted caramel colour and flavour.
This is not a milk bar, it’s a dark bar with milk added as a flavour! The milk adds a delicious creamy texture, but it’s the beans that steal the show. Rich maple - caramel flavours of the Guatemalan cocoa bean. A multi award winning bar.
The magnificent cacao grown in Alta Verapaz, Guatemala is the base of this dark milk bar. The bar uses the cardamom grown in the same region as the beans, with a bit of crunchy cacao nib added for texture. A multi award winning bar.
Tanzanian beans are used to make this warm dark milk bar. A little nutmeg and clove add some zing to this bar.
The chili mix used in the bar arose from the need for Q’eqchi Mayan travellers near Cahabon, Guatemala for a paste that could be transported easily when traveling. It is then mixed into a 73% Lachua, Guatemala dark bar. Award winner at the Northwest Chocolate Festival in 2018.
Fleur de Sel
When you mix Ecuadorean cacao beans with pure salt from Canada’s west coast, you get a deliciously salty crunch with the perfect melt of chocolate on your tongue.
In the lush, mountainous region of Alta Verapaz, Guatemala, the indigenous Q’eqchi Maya farmers who grow magnificently fruity and intense cocoa beans. A multi award winning chocolate.
Tingo Maria, Peru
A multi award winning bar, the flavourful cacao beans in this bar are from the Ucayali River deep in the Amazon jungle. Starting with a carpal flavour, it evolves into a mouth filling fruit.
Not for the faint of heart or the chocolate tourist, this is pure cocoa, no sugar added. Award winning bar made with Ecuadorian cacao.
All bars are 60g.
Gluten, soy and nut free. May contain dairy.