We use the mysterious cacao that was supposed to have become extinct 100 years ago and is only allowed to be imported in Japan. A 75% dark chocolate that starts […]

When you open the washi paper, you will be greeted by the elegant scent of yuzu. Yuzu from Tsuwano, Shimane Prefecture, which has a rich aroma and deep flavor, is […]

Dark chocolate made with Peru's rare and high quality cacao "Gran Palo Blanco". It has a light citrus aroma and a rich, fresh taste reminiscent of Muscat. Although it is […]

BC's coastal rainforest is a rich ecosystem where the forest and ocean often impact each other creating an abundance of food. The currants, morels and kelp found in this bar […]

In the lush, mountainous region of Alta Verapaz, Guatemala you'll find the indigenous Q'eqchi Maya farmers who grow this magnificent bean. Their heritage, tracing back thousands of years, all the […]

Ch’abil means “nice” or “good” in Q’eqchi Mayan. In the lush, mountainous region of Alta Verapaz, Guatemala, you’ll find the indigenous Q’eqchi Maya farmers who grow a magnificent cacao bean. […]

Cacao and coffee share many commonalities (read my blog post about this here), including their huge flavour profiles. I have chosen to pair the ‘Neighbourhood’ blend of coffee beans from […]

This chocolate bar is made from cocoa beans grown on the slopes of the Rwenzori mountains in Uganda. I soaked them in a blend of rums fermented, distilled and spiced […]