Made bean-to-bar At Chocosol we make chocolate from scratch and are in control of each step of the process- from building long-term relationships with the farmers we work with around the world, direct-purchase and direct-trade sourcing practices- all the way to the chocolate making itself. We take raw cacao beans and roast, winnow, and grind them into chocolate all in our production kitchen in Toronto, Ontario.
Stone-ground. Since the beginning, we have used volcanic stone-wheels instead of industrial steel to grind our cacao into chocolate. This is a more rustic approach, resulting in chocolate more richly textured than most commercial chocolate bars, making a bite of our dark chocolate an unforgettably rich and full experience. This method also means our chocolate retains more of the nutritional benefits of cacao- antioxidants, iron, magnesium, and much more.
Nutritious & Delicious. One of our missions is to re-introduce the pleasure of simple, dark chocolate to a world full of candy bars. All of our chocolates range between 65% to 100% cacao content, are low-sugar, and are free of dairy, soy, gluten, nuts, preservatives, fillers, and artificial flavours. We only use simple, whole-food ingredients to change the flavour and texture of our chocolate bars- ingredients like raw vanilla pods, coconut butter, and dried chilis.
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