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 and box 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. We have different single origin cocoa beans varietals available and select origin in the pull down menu below. Specifically;

Trinidad: Rio Claro House of Cocoa is a central fermentary located in the Rio Claro region of Trinidad that consist of a network of about 50 farmers that grow cocoa trees flourishing with beautiful cocoa pods of high quality ICS varieties of complex tasting notes of berry pie and earthy aromas. Silver Medal winner at the 2021 Academy of Chocolate competition in London, England.
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 Organic cocoa bean with fudgy, almond and floral tasting notes.
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 Organic beans, which tend to be a mix of Trinitario and Criollo with notes of cherry, coffee and lemon. Bronze Medal winner at the 2020/2021 Academy of Chocolate competition in London, England.
Dominican Republic: Zorzal Cocoa is a Private Estate located in the San Francisco de Macoris, Cibao region of the Dominican Republic. They select and graft their own trees with varietals of Trinitario, Forastaro and Criollo specifically chosen for their fine cocoa flavours. The beans are Organic with notes of plum, molasses, and spices.
Madagascar: Bejofo Estate is a 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.

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.

70% Single Origin Cocoa Bean To Bar AWARD WINNING Chocolate Bars by D&C Duby

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