70% Single Origin Bean To Bar Chocolate Bars

70% Single Origin Bean To Bar Chocolate Bars

from 3.60

Special Offer: Check out our Free Shipping with minimum order when available or 20% Rebate in-store pickup in lieu of free shipping at this link.

Cocoa bean-to-bar chocolate-making, on an artisan basis, is a long and painstaking process with numerous steps. We sort, roast, crack, winnow, grind, conch, temper and mould our chocolate in small batches directly from premium cocoa beans. We then bag, box and wrap each chocolate bar by hand in our graphic artist custom designed packaging.

As Canada's only artisan science-based cocoa bean-to-bar chocolate-makers, we work closely with the University of BC in Vancouver on various research projects relating to the science of chocolate-making within Wild Sweets® micro-batch laboratory settings and small-scale machinery. For an overview of the complete process, see the bean-to-bar chocolate-making section of our website at this link. We have 4 single origin cocoa beans varietals available and select origin in the pull down menu below. Specifically;

  • Costa Rica: Maleku refers to the indigenous population of the northern plains of Costa Rica where about 240 smallholder cocoa farmers are sourcing pods from native trees, which tend to be a mix of Trinitario and Criollo with notes of plum, molasses and spice.

  • Trinidad: Montserrat is a farmer-owned and operated cooperative that is ‘Rainforest Alliance’ certified and consist of about 48 farmers - large and small - located in the Gran Couva region of Trinidad that produces high quality Trinitario cocoa beans with notes of marshmallow, cedar and brown fruits.

  • Ecuador: Camino Verde is a fermentary near the Guayaquil region of Ecuador, which produces consistent high quality beans through applied science in cocoa fermentation and new-age methods of post harvest processing. Camino Verde is a Neo-Nacional with rounded notes of chocolate, almond and sweet spice.

  • Tanzania: Kokoa Kamili is a cooperative of about 1,500 smallholder farmers located in the Morogoro region of Tanzania that conducts its own fermentation and drying yielding consistent high quality beans, which tend to be a mix of Trinitario and Criollo with notes of cherry, coffee and lemon.

  • Dominican Republic: Öko Caribe is a fermentary located in the El Cibao region of the Dominican Republic that purchases wet beans within less than 6 hours from harvest, which are then fermented and dried in their own centralized processing facility. Öko Caribe is a Certified Organic Hispaniola with notes of mango, honey and red grapes.

  • Madagascar: Bejofo Estate is a Certified Organic cacao orchard that is part of the Akesson Estate located in Madagascar Sambirano valley where the soil and climate are ideal for growing high quality cacao. Bejofo is a Trinitario cocoa bean with notes of citrus and ripe red fruit.

  • Peru: Ucayali River Cacao is a fermentary located along the sandy clay soil of the Ucayali River outside of Pucallpa, Peru where they ferment and dry mostly Trinitario clones as well as what the locals call ‘comun’ – similar to Trinitario, but lower in bitterness and astringency – cocoa beans with tangy notes of mocha and cedar.

  • Vietnam: This Direct Trade origin is sourced from the DAK NONG province, located in the southwest of Vietnam’s Central Highlands, where they grow, ferment and dry high quality Trinitario cocoa beans in a Central Fermentary, from family-owned farms, which have tasting notes of raisins, marzipan and cocoa.

Serving Size: Sold in a retail single unit bar box @ 56g / 2oz each as well as a mini-bar @ 24g / 0.9 oz each. Select size in pull down menu below.

Ingredients: Single origin cocoa beans, organic cane sugar, cocoa butter.

Serving/Storage: Chocolate bars must be stored at 16°C/60°F or less, away from heat and/or sunlight. Best consumed within 12-months from date of purchase.

Cocoa Bean Origin:
Add To Cart

Other products you may like...