Meet the Makers!

   Alicja Confections, Ottawa, Ontario

Alicja Confections started in 2015 as a creative outlet. We use classic techniques of chocolate making, but we don’t leave it there. Every chocolate is a new, weird, interesting, funky, delicious flavour you won't normally find anywhere else. Alicija Confections is a Canadian based, handmade chocolate brand and home of the Postcard Chocolate Bar. 

   Allo Simonne, Montreal, Quebec

Allo Simonne is one of the best spreads in the world. They are ultra tasty, with no added oils (not just palm oil), no peanuts and no gluten. The majority of our spreads are vegan.

We are a young Quebec company, locally involved, which focuses on the transparency of its products with a commitment to the environment and to eating well. Attention, addiction guaranteed! 

 Anna Stubbe Chocolates & Confectioneries, Kanata, Ontario

My passion for chocolate from around the world, the flavour of nougat, and texture of marzipan, grew in me from an early age, since both sides of my family have strong traditions in pastry and chocolate.

  Avanaa Chocolat, Montreal, Quebec

  Cacaitos Fine Cacao, Toronto, Ontario

Cacaitos - Fine Cacao, based in Toronto, has been growing and sourcing Fine Colombian cacao since 2017. César Aguilar, the founder, is a biologist who did research in the Amazon basin between Colombia, Ecuador, Peru, Venezuela and Brazil. From an academic and scientific approach, he is working to develop a vertical integration business model and team with bean to bar chocolate makers interested in tailored fermentation, direct trade and unique genetics of cacao. Cacao imported from Colombia is artisanally transformed in Canada into bars using only two ingredients, fine cacao and organic sugar cane juice dehydrated. Additional information at www.cacaitos.ca and #cacaitoscanada.

 Centre & Main Chocolate Co., Warkworth, Ont 

Centre & Main is award winning chocolate studio that celebrates local flavours with recipes built on local food.  Our collaborations with farmers, foragers and food producers has resulted in a range of flavours that reflects a taste of place.

Choc Chique, Kingston, Ontario

 

Anne Godlewska was trained as a geographer and worked as a geography professor at Queen’s University for 35 years. She is very interested in where our foods come from, how and why they are consumed, and how to be a responsible producer and consumer. Over the past several years she and her partner, Joan Stevenson, have worked with a direct trader to source excellent beans for fine quality chocolate. Chocolate bars are ideal non-accumulating small-footprint gifts. We offer bars for sale online and at select Kingston stores, markets and public events.

Our 70% chocolate bars are from beans from Mexico, Nicaragua, Colombia and Thailand with distinctive flavour profiles. Our dark chocolate has only three ingredients: cacao bean, a little cacao butter, and usually organic cane sugar (but we are also playing with non-GMO beet sugar, maple sugar, coconut sugar and arenga sugar). We make 40% and 50% milk chocolate bars from cow's milk and from oat milk and white chocolate bars with dairy. In addition, we have inclusion bars with coffee beans, cacao nibs, cherries, ginger and mint. For those who love their chocolate pure, we make dark bars at 85%, 95% and 100%. All will be on display in attractive packaging and labelling to indicate origin, ingredients and taste profile.

Choco Delights, Alymer, Quebec

Indulge in the artistry of chocolate at Choco Delights, where every bite is a journey of flavours and emotions. We've been dedicated to delighting chocolate enthusiasts with our exquisite creations that elevate the simple chocolate to a delectable masterpiece. Each piece of chocolate at Choco Delights is crafted with meticulous attention to detail.Our flavour palette knows no boundaries, ranging from classic favourites like rich dark chocolate and creamy milk chocolate to daring combinations that surprise and captivate .Whether you're celebrating life's milestones, expressing heartfelt sentiments, or simply savouring a quiet moment of indulgence, Choco Delights offers a range of beautifully curated gift options. Let our chocolates be the messenger of your emotions, making your every moment truly special.

 ChocoSol Traders, Toronto, Ont

Chocosol is a Canadian bean-to-bar chocolate maker with roots in indigenous Mesomerica. We have been transforming “food of the gods” into artisanal vegan chocolate since our inception in 2006. Our cacao is sourced through direct-trade with farmers in the Americas, then stone-ground and mixed with quality ingredients to make award-winning chocolate. Come visit us for a sample and  discover the stone-ground chocolate difference. Our chocolate bars are produced in a nut, dairy, gluten & soy free facility.

 Chocolat Voyageur, Miramishi, New Brunswick

"Part of my love and devotion to cacao comes from the enjoyment of working with the beans, flavours and the possibilities it enables us, the maker, to create. Another part of the love of cacao comes from the care and love brought to its growing, cultivation and preparation for the market by the farmers and cooperatives. The farmers put so much energy, time and care into cultivating and preparing the beans that I feel privileged to continue the process of making chocolate for my customers to enjoy." - Dominique

  Desbarres Chocolate, Uxbridge, Ont

DesBarres Chocolate is a small batch bean to bar maker of fine dark chocolate. Founded in Uxbridge, Arian and Erik started with enthusiasm, passion and curiosity to make the best chocolate with the best ingredients. Their hard work paid off and by 2017, they were winning international awards and shipping their chocolate throughout North America. 

They have been crafting award-winning, small batch, single origin chocolate ever since. Their micro-batch, two-ingredient chocolate is designed to highlight the best flavours of the cacao harvest using clean and simple ingredients. DesBarres explores the variety and complexity of cacao while delivering every bar with a smooth, memorable richness  that we all associate with the best of fine chocolate.

 DWN Craft Chocolatier, Orillia, Ont

 Evertide Chocolate Maker, Halifax, Nova Scotia

Evertide is the first and only bean-to-bar chocolate maker in Halifax and one of only two in Nova Scotia. We source and import direct-traded cacao beans which we custom roast and porcess into chocolate that showcases the inherent tasting notes of each of our varietals. Like wine, our chocolate is influenced by its terroir, we therefore identify our bars not only by country but by the region where the fruit is grown and fermented. Evertide offers four different single varietals at 75%, each is unique in its tasting profile, and several inclusions bars such as Sea Salt & Nib and Hot Ginger Lime. We are committed to plastic free packaging, seal our bars in compostable bar liners and wrap in paper.

Finnia Chocolate and Cacao is Northern Ontario's bean-to-bar craft chocolate maker. All of Finnia's single origin chocolate bars, flavoured bars, truffles, frozen treats, hot chocolate and baking is made entirely from scratch in a small factory on Manitoulin Island. We hand sort, roast, crack and shell the cocoa beans, then carefully refine them into smooth and very creamy chocolate. Our mission is to create unique chocolate experiences, while maintaining the natural flavours of each type of cocoa bean that we work with. We use NO artificial colours and NO artificial flavours in any of our creations, and use only organic cane and maple sugars, organic cocoa beans in our chocolates.

Visit us online at finniachocolate.com or finniachocolate.shop, on Instagram & Facebook at @finniachocolate, or find our chocolate at a local retailer near you.

  Happy Cacao, Quebec City, Quebec

My love of chocolate began as soon as my first chocolate cake baked in my Easy-Bake Oven came out of the oven...I was 4 years old then...My passion for tasting fine chocolate bars began in 1998 with the discovery of artisanal bars made from cocoa beans from a single origin; what a joy to be able to compare, side by side, chocolate bars made from beans grown in Tanzania, in Central America or in Madagascar!!! It was literally love at first sight when I realized the diveristy of aromas that could be obtained just by changing the origin of the beans!!!

Continually searching for exceptional chocolates, I became interested in the gorwht of the "Bean-to-Bar" movement, and I began to taste everything I could find on the market...unconsciously nourishing the dream to make my own chocolate bars someday.  It is with great pride that I now offer you my creations, which I hope, will bring you as much joy and satisfaction as they arouse in me.

 Hummingbird Chocolate Maker, Almonte, Ont

Hummingbird Chocolate is owned by Drew and Erica Gilmour, former international aid workers who spent their careers working with farmers in developing countries. They gained a deep respect and affection for people who make food, from grower to artisan, and started making chocolate as a way to stay connected with farmers while learning to craft something they love (and love to eat). 

In 2012, they began selling chocolate at the Ottawa Farmers' Market with great success. Their casual hobby quickly turned into a passion and today Hummingbird is one of the world's best producers of bean-to-bar chocolate.

 JoJo CoCo Chocolate, Kanata, Ont

JoJo CoCo Chocolate is a locally owned, small boutique with a big passion for chocolate. Joanne and Jay Mutter opened the store in March 2012 and have been curating an exceptional collection of unique, fine quality chocolate ever since. Their chocolate is sourced from small producers who are recognized as exceptional chocolate makers, with a focus first on Canadian makers, and then the rest of the world. JoJo CoCo has a team of people who are friendly and knowledgeable chocolate geeks! With a vision to create a fun and interactive customer experience, the team at JoJo CoCo enjoys many in-depth conversations with the store’s visitors about chocolate and the makers. The love of chocolate combined with curiosity has led JoJo CoCo to create “Chocolate With…” a series of chocolate tasting and chocolate pairing events because really, is there anything that cannot be further enjoyed by adding chocolate? 

   Kasama Chocolate, Vancouver, B.C.

Founded in 2015 by a group of friends in Vancouver who started experimenting with cacao from the Philippines, Kasama Chocolate is an innovative, award-winning craft chocolate company specializing in high-quality, small batch, bean-to-bar chocolate. Located on Vancouver's iconic Granville Island, Kasama Chocolate uses direct or fairly-traded cacao to create unique chocolate bars and bon bons. The word "Kasama" means friendship, camaraderie, and collaboration.

   La Rouère Chocolat, Moncton, New Brunswick

LaRouère Fabrique de Chocolat is a bean to bar chocolate maker based in Moncton, New Brunswick that draws inspiration from their surroundings as well as their Acadian cultural heritage. Founded in 2021, LaRouère is dedicated to crafting an ever-evolving series of single origin prized cacao, while also introducing less conventional chocolate concepts that push the limits.
With 25 years of musical practice, founders Robin Streb and André Cormier practice chocolate making with the same integrity, creativity and intrepid spirit that ensures every batch is a distinguished chocolate. As advocates for fine flavour  cacao, LaRouère offers a unique space in their neighbourhood where everyone can discover and further understand the wonders of exceptional chocolate.

  Olivia Chocolat, Gatineau, Quebec

Olivia Chocolat is dedicated to making vegan, certified Kosher Pareve by Circle U., allergen-free, HIGH percentage dark chocolate that is full, rich and surprisingly not bitter tasting. We have a specialized process for removing the bitterness from high percentage dark to make the healthiest of chocolate with no to low sugar added that taste better than others. https://www.oliviachocolatiers.com/keto-chocolate-that-tastes-great/  We are also dedicated to making allergen-free, vegan chocolate, non-dairy milk chocolate from superfoods such as coconut and hemp seed as the perfect zero-cholesterol substitutes for thick sweet condensed milk from dairy.  And we have developed a proprietary way to make a 4-ingredient, organic chocolate syrup that is the richest and thickest with a real chocolate-first taste unlike no other found.

 Palette de Bine, Mont Tremblant, Quebec

  Pistachio Choco, Ottawa, Ontario

Pistachio Choco is a luxury chocolate brand that blends art and taste, offering handcrafted chocolates made with fresh fruits, premium ingredients, and a passion for innovation. Our chocolates are known for their exquisite presentation and balanced flavors, catering to both B2B and B2C clients. After the success of our first location on Bank Street, Ottawa's 'Food Street,' we are thrilled to bring our unique creations to Rideau Centre, solidifying our presence in the luxury market. 

 Praline- Toi, Montreal, Quebec

Praline-Toi Inc is a Montreal based company founded by Kawnene that produces hazelnut & Madagascar Grand Cru chocolate spread without the addition of palm oil or any type of oil. The goal is to produce a version of the traditional hazelnut and chocolate spread by using quality ingredients. The first Praline-toi product  is the Crunchy Hazelnut and Madagascar Grand Cru Dark Chocolate Spread, containing more than 50% hazelnuts.
Born and raised in Madagascar, Kawnene had the opportunity to work in cocoa fields in the Sambrino Valley, helping farmers implement the best post-harvest practices in farming, such as fermentation and drying. Launching Praline-toi valourizes chocolate made in Madagascar! In addition Praline-toi collaborates with a chocolate maker who purchase cacao beans directly from farmers and makes his chocolate in Antananarivo, Madagascar. This approach enables the farmers to benefit from a higher Farm Gate Price and assures the quality of chocolate used in the chocolate spread.

 Qantu Cacao et Chocolat, Montreal, Quebec

Montreal-based international award-winning premium chocolate maker Qantu was born of a multi-tiered love story.

Raised in Peru, Elfi Maldonado was traveling in her native land when she met Maxime Simard, who was to become her life partner. As their love for one another blossomed, a joint venture simultaneously came to fruition. In 2017 they cofounded Qantu a bean-to-bar project seeped in meaningful connection with Peru's distinct heirloom cacao.

In the Qantu way, Maldonado and Simard are hands-on from the get-go. Through direct-commerce relationships they work in concert with cacao farmers driven by the same respect, passion and pride for ancestral know-how that they prize.

Qantu is devoted not only to the refined delectable flavours of chocolate, but also to the culturally important people, traditions and cacao trees from which is products originate.

 Sirene Chocolate, Victoria, B.C.

A family run company since 2013, we focus on making the best quality chocolate and making it accessible to as many people as possible. We are careful to source ethically grown beans and we take the time to find out about the farms we source from to make sure the quality and human sides are great. Searching high and low to source delicious beans is one of the biggest benefits of making each of our chocolate bars from a single farm's output. By making the chocolate ourselves, we control exactly what goes in--and what doesn't. All of our chocolate is nut free, soy free and gluten free. Sirene is proud to have won over 50 awards in competitions around the world.

  The Chocolate Lab QC, Vaudreuil-Dorion, Quebec

Gia Leeming, founder of The Chocolate Lab QC, was inspired by her Nonna and Mama to always serve her very best in the kitchen. After realizing her passion for cooking and baking, she left the corporate world to become a certified Professional Chocolatier at the age of 50. The Lab is now her happy place where she finds solace and inspiration, creating exquisite chocolate creations. Gia's strong connection to her Italian heritage and her customers brings her joy and fulfillment in her work. She has finally found the missing piece of herself and her soul is warmed by the connection she has always longed for.

  Treize Chocolats, St-Bruno, Quebec

We have been making chocolate for 10 years. In 2022, we decided to aim our focus on the bean-to-bar chocolate production. Pascal, our Master Chocolatier and Owner of Treize Chocolats, wanted to grow the business, offer more options and new choices to our customers - we felt bean-to-bar was the best option for us! It allows Pascal to create unique and more flavorful chocolates using high-quality ingredients; it also allows for more direct contact with the bean farmers around the world, in order to control the quality and taste of the final products.

      VAKA Chocolate, London, Ontario

Vaka is a bean to bar chocolate maker, headed by Serge Savchuk { designer + musician turned chef }, who expresses his love of food and exploration through chocolate. Fostering the childhood sense of wonder, dare and playfulness in a variety of inclusion bars, inspired by world travels, novel ingredients and a gentle whisper of "what if?"