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The Ultimate Dark Collection

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.

Olivia Chocolat, local to the Ottawa chocolate scene, has created Maple Flakes  by sprinkling maple sugar flakes along the back of their artisan 76% bar.

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.

Firetree's Vanuata Malekula Island 72% dark single origin bar is made with cacao grown in the rich porous soils of the South Seas volcanic remote island. This bar is packed with fruity flavours and a melt so smooth you'll enjoy savouring it!