70% Single Origin: Costa Rica / Trinidad / Ecuador / Tanzania

70% Single Origin: Costa Rica / Trinidad / Ecuador / Tanzania

8.75

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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.

Serving Size: Sold in a retail single unit bar box @ 55g / 2oz each.

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.

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