About Us

I am a small batch, bean to bar, chocolate maker in Ingersoll. I create chocolate starting right from the bean, and go through a 3 day process to make it into delicious bars, dipped candies, lollipops, and more!

Our Process

We start with quality cocoa beans, sourced for both flavour and sustainability. Each batch is roasted, cracked, and ground for over three days to unlock its unique flavors and create a smooth rich chocolate in every bar.

1. Roasting Cocoa Beans

We roast the cocoa beans at different temperatures to get the perfect flavour from the beans.

2. Grind Ingredients

We then grind the cocoa beans for 3 days, with cocoa butter, sugar, and powdered milk depending on the type being made.

3. Temper Chocolate

We take the ground up chocolate and cool it down, and heat it up to give it a smooth finish.

4. Mould & Decorate

We take the tempered chocolate and place it into shaped moulds, or dip candies in.

5. Packaging

We then finally package the chocolate to send to local stores!