Eat, bake, repeat.

As Kerstin heads out of Edmonton, many of our bars and other treats have found their way to the shop. We promised to keep you all updated, so here’s a peek at what’s new on the shelves.


We love Taza‘s stone ground, organic chocolate in many forms, but particular favourites are drinking chocolate discs and chocolate covered almonds. In the former we’ve received cinnamon, chipotle chili, almond, coffee and one we are particularly excited about – ginger. There will certainly be some warm cups of that one as the weather cools. In addition, we’ve also ordered some chocolate covered cocoa nibs from Taza; you can find them right next to the almonds.

From far away ‘Maralumi’

Michel Cluizel’s use of beans from his Papua New Guinea ‘Maralumi’ plantation in a 64% bar had us wowed – fruity, spicy and just a little bit floral at the end¬†(think¬†honey), but these beans in a 47% dark-milk are even better. The milk brings forward all the caramel notes these beans have to offer and softens the tart fruit flavours for a smooth, luscious finish. Even Mike, one of our regular customers who rarely opts for anything but Cluizel’s Mangaro Lait, took one of these bars home yesterday instead. A definite stamp of approval.

In the ‘truffle’ case

Though we no longer carry truffles, we’ve stocked our case with some other lovelies – hand dipped orange and ginger pieces, mocha and mint Melt-Aways, milk and dark fruit barks, mushrooms and peanut butter cups. And just steps away, we’ve boxed up some beautiful Francois Doucet ‘Cherry Love’ pieces for easy and efficient enjoyment.

To bake

And finally, we have received some brand new, single origin baking chocolate from Switzerland’s Felchlin. You can find 500g blocks in the ‘Home Chef’ section in 38%, 65% and 72%.

38% Maracaibo – From Venezuela, you’ll find notes of caramel and honey in this milk chocolate.

65% Maracaibo – From the same plantation as the above milk, Felchlin’s dark treatment of this bean yields flavours of coffee, plum and orange. Use where “semi-sweet” chocolate is called for. May we suggest a flourless chocolate cake that allows this one to really shine?

72% Arriba – Felchlin has really taken the time (72 hours of conching) to refine the flavours of this chocolate. Your kitchen will quickly smell of coffee and liquorice, and your taste buds will be greeted with floral-berry notes. Beautiful.

We’ll be in shop this Saturday from 11-5 ready to assist you in eating and/or baking adventures. See you then!

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