Free Canada wide shipping with orders over $50. Code. Canada2021
Free local delivery in the Kingston area only with orders over $30 . Code. Kingston 2021
Oko Caribe, Dominican Republic/ Ucayali River Peru
At cóco chocolate we are committed to the craft of bean to bar chocolate making. All our chocolate is made from organic cacao beans, organic cane sugar and organic cacao butter. The beans are fair trade and sourced from the Dominican Republic and Peru. We pay a premium for the beans to ensure we get the highest quality product and the farmers are paid fairly which ensures their practices are too.
Once we have the beans they are hand sorted, roasted and then stone ground for up to 60 hours to rid the beans of their bitterness and enhance their natural flavor. Our chocolate is single origin and not blended so you can get a real taste of cacao from that region of the world
Academy of chocolate winner 2017, 2018 & 2019
70% with Achill Island sea salt. Bronze 2017
Beer bar. Silver 2018
70% Oko Caribe. Bronze 2018
70% Ucayali River. Bronze 2018
60% Single origin drinking chocolate. Silver 2018
Molls and Bubs milk chocolate. Bronze 2018
70% with Raspberry Balsamic. Bronze 2019
London Fog. Bronze 2019
Where to find us?
Chocolate for all occassions
Wonderland escapes, Kingston
Days on Front, Kingston
Cha Cha Tea, Kingston
Kingston Olive Oil Company Kingston and Picton
Living Rooms Ecological Living and building, Kingston
Kingston Visitors Center
JoJo CoCo, Kanata
“Chemically speaking, chocolate really is the world's perfect food. ”
- Michael Levine-
cacao being refined
Sorting - All beans are hand sorted to remove stones, twigs and any overfermented beans.
Roasting - The beans are then roasted to reach the desired flavour. Too short a roast and it will have a poor flavour profile and too long it will taste burnt!
Cracking - This process exposes the nibs from the shell.
Winnowing - The nibs are then sepreated from the shells.
Conching - The nibs are ground to produce cacao liquor.
Refining - The liquor is refined in a stone roller drum for up to 60 hours where organic sugar and organic cacao butter are added at different intervals.
Aging - The chocolate is then aged for two weeks to allow the flavour profile to develop.
Tempering - The chocolate is then brought to various temperatures to stop crystallization and to give it the nice shine and snap we associate with chocolate. It is then put into molds, cooled and packaged for you to enjoy. Phewwwww! A long process!!!!