These bars were crafted to be savoured and gradually unfold. Take your time to let the flavours develop.

1. Snap a piece off, and slightly melt it between your fingers to release the aromas. Most of our flavour perception is through smell.
2. When tasting, gently chew to break the chocolate into smaller bits, but then let the pieces melt and coat your palate.
3. Take your time, sometimes even several minutes, for the flavours to fully develop.
4. You might notice a change in flavour over time: a beginning, middle, and end. Let the chocolate linger, don't rush to the next bite.
5. Enjoy!

TANZANIA PURE

75% Cacao

A Chachalate classic, made with only two ingredients: cacao from Kokoa Kamili in central Tanzania, and organic cane sugar.

This was the first cacao I ever worked with. A red pill moment as they say — fitting for the bold red fruity flavour.

It opened my eyes to the world of incredible flavour, and the difference a little care can make.

The cacao comes from Kokoa Kamili, a central fermentary in Tanzania. They pay local farmers the highest rates in all of Tanzania for their cocoa beans, then precisely control the fermentation.

The founders saw an opportunity to raise the quality of the local exported cacao by controlling the fermentation, and in doing so, raise the standard of living for the farmers and extended community.

Tasting Notes: Cherry, Plum, Tangy Raspberry

Pair With: Juicy Natural Red Wine, Oolong Tea, Whisky

Fun Fact: Fermentation is one of, if not, the most critical step in chocolate’s flavour development.

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar)

INDONESIA PURE

75% Cacao

Another day, another cacao, and a very different expression of what pure chocolate can taste like! Today’s bar is made with only two-ingredients: pure cacao from West Papua, Indonesia and organic cane sugar.

Similar to Kokoa Kamili, Ransiki is a Central Fermentary, established in the 1950’s. It slowly declined due to lack of investment and infrastructure.

In 2017, it was revitalized in a community-led effort to rehabilitate nearly 1000Ha of land, and provide much needed jobs for the local community.

The cooperative is a pillar of West Papua’s Green Growth program, which focuses on sustainable growth of cacao, coffee, vanilla, nuts, and seaweed in the region.

If Tanzania Pure was bold and red fruity, our Indonesia Pure turns around and dives deeper and darker.

Tasting Notes: Blueberry, Roasted Almonds, Milk Tea

Pair With: Assam Black Tea, Medium-bodied Red Wines (Pinot Noir), Milky Sake

Fun Fact:

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar)

MADAGASCAR PURE

75% Cacao

If you’ve had Chachalate before, you might have tried a Madagascar Pure bar from us. Today, however, we have a Madagascar Pure bar using cacao from a different farm in the same region!

Like the rest of our Pure series, this chocolate is made with only two ingredients: cacao from the lower Sambirano Valley of Northwestern Madagascar and organic cane sugar. That’s it.

You’ll notice the brightness of the cacao pretty quickly — plenty of citrus and tropical fruits with a toasted nuttiness in the background.

The Ambohimena Farm sits on volcanic soil within a valley with a perfect microclimate for cacao, all grown under the canopy of indigenous shade trees..

The farmers, on top of complete salaries, are also offered health insurance (a rare benefit in the region), and land to grow staple crops for their families.

Tasting Notes: Bright Citrus, Melon, Mint, Roasted Nuts

Pair With: Dark Roasted Coffee, Aged Rum, Stout

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar)

SOBACHA (ROASTED BUCKWHEAT)

75% Cacao, Tanzania

Soba, or buckwheat, is a seed, with a nutty flavour almost like barley or toasted rice. And yes, soba is used in Japanese Soba Noodles!

When Soba is roasted, it is often brewed as a tea, called Sobacha.

We use a beautifully roasted Soba from Nagano, Japan and infuse it into Chachalate’s Tanzania Pure. It's then mixed with crunchy sprinkles of Sobacha and caramelized sugar.

The result is a palate-enveloping warmth and roastiness that's sweet, comforting, and fruity all at once.

Tasting Notes: Cereal, Coffee, Red Fruits

Pair With: Oat Milk, Hojicha, Pinot Noir

Fun Fact: Buckwheat, despite the name, is not a wheat! It’s a pseudocereal, more closely related to sorrel and rhubarb than to grains. That makes it naturally gluten-free!

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Sobacha (Roasted Buckwheat)

WINTER CITRUS

75% Cacao, Thailand

Today’s bar brings us a burst of citrus-y sunshine: a pure chocolate base made from cacao grown in Chanthaburi, Thailand, combined with two kinds of candied Japanese citrus peel — Iyokan and Amatsu. Each with their own bright and fragrant expression.

Chantahburi cacao is known for tropical brightness with notes of pineapple, mango, and warm brown sugar undertones. The cacao is grown in an agroforestry system alongside durian, mangosteen, and other fruit trees, led by a husband and wife team.

The pairing of this fruity cacao with candied citrus makes for a bar that’s bright, juicy, and aromatic.

Pair With: Earl Grey Tea, Wheat Beer, Sparkling Wine

Fun Fact: Japan grows over 100 varieties of citrus. Iyokan and Amatsu are prized for their natural fragrance, and their peels contain unusually high levels of aromatic oils.

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Candied Citrus (Orange, Sugar)

SILVER TIP JASMINE TEA

75% Cacao, Tanzania

This bar blends two beautiful ingredients: naturally fruity Tanzanian cacao with naturally perfumed Jasmine Silver Tip Tea from Guang Xi, China.

The tea begins as delicate silver buds. They’re harvested by hand, and then carefully scent-infused with fresh jasmine blossoms. The scenting process takes two weeks, and includes six rounds of traditional scenting by layering fresh jasmine flowers with the tea leaves. After, the scented tea is baked over charcoal to deepen the aroma.

We grind the tea directly into the chocolate, creating a bar that slowly blooms on the palate. First, red fruits, then slowly soft floral notes and a gentle warmth will develop — the unmistakable perfume of jasmine weaving between the red fruits.

This is a bar to savor. As the chocolate melts and the flavours unfold, we remember sipping a cup of hot jasmine tea at dim sum.

Tasting Notes: Jasmine, Honeyed Florals, Red Fruits

Pair With: Dry Riesling, Light Roast Natural Ferment Coffee, Warm Milk

Fun Fact: The process of scenting tea leaves began in the Southern Song Dynasty more than 1000 years ago. 

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Jasmine Tea

GOLDEN OSMANTHUS WITH BC CHERRIES

75% Cacao, Tanzania

Similar to the Jasmine Bar, take your time with this one.

First, you’ll be met with the bright red fruitiness of Tanzanian cacao. You may get a sweet and tart pop of Okanagan cherries.

Then, a transformation happens.

As the chocolate melts, the cherries fade into a wave of candy-like sweetness. Golden osmanthus is an incredibly fragrant flower. It’s quiet at first, but then blooms into a tropical, floral, and candied aroma. The finish is long, warm, and perfumed.

The osmanthus flowers come from a small mountain village in Fujian, China. Nearly every household in this village has an osmanthus tree in their yard. The trees blossom for only two weeks each year. During this short window, the villagers gather the tiny golden flowers and immediately freeze-dry them to preserve their delicate fragrance.

Tasting Note: Cherry, Candy, Mango Juice

Pair With: Oolong Tea, Natural Cider

Fun Fact: The village has a 300 year old history with the osmanthus harvest, with many of their trees over 100 years old. When the bloom starts, regular daily routines stop, and all hands are on-deck for the harvest.

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Osmanthus, Cherry

SPICY RICE BOWL

75% Cacao, Tanzania

Things are starting to heat up! (Hopefully it’s starting to snow outside now!)

In a Chachalate first, we present our spicy debut: Spicy Rice Bowl. We mix puffed Japanese short grain rice into our Tanzania Pure, and then spice things up with Shichimi Togarashi, aka “seven flavour chili pepper”.

Togarashi is a classic Japanese seasoning, and is composed of several ingredients including chilis, citrus, and umami flavours. Often it’s sprinkled on noodles, rice bowls, katsu, and grilled meats. 

Take a bite, and let the heat build! A little crunch of the rice, sesame seeds, and then a warm pepper-y, tingly heat from the togarashi, all on the backdrop of a fruity, creamy chocolate.

Pair With: Cold Lager, Sparkling Water, Roasted Barley/Corn Tea

Fun Fact: Shichimi Togarashi was invented in the 1600’s by a herbalist and originally used as a medicine — marketed to improve blood circulation, aid digestion, and boost metabolism!

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Puffed Rice, Shichimi Togarashi (Red Pepper, Black Sesame, White Sesame, Orange Peel, Japanese Pepper, Ginger, Seaweed)

Allergen: Contains Sesame

MAPLE SYRUP ROASTED BARU SEED WITH ROYAL CINNAMON & SMOKED SEA SALT

75% Cacao, Tanzania

Imagine the comforting nostalgia of salted peanuts and chocolate — but without peanuts, or any nuts!

Today’s bar brings that same warm, roasted, and crunchy satisfaction. Introducing Baru Seeds, an incredible seed from Brazil.

We roast baru seeds with Ontario maple syrup until perfectly caramelized and toasty, then season with fragrant royal cinnamon. We finish the chocolate with flakes of oak-smoked sea salt, adding a smokey depth and complexity contrasting the fruity Tanzanian cacao.

The result is cozy, crunchy, slightly smoky, and slightly sweet.

Baru seeds have the crunch of a peanut, the creaminess of a cashew, and a hint of coffee roastiness. Baru trees grow in the Cerrado, one of the most biodiverse savannas on Earth. Similar to how cacao can be a force for good, rising demand for baru seeds, if done responsibly, can help protect these native trees by giving local communities a profitable alternative to destructive land use like cattle ranching and soy farming.

Tasting Notes: Maple, Peanut, Smoke

Pair With: Chai, Porter, Merlot

Fun Fact: Baru trees can live for over 200 years, surviving droughts thanks to deep taproots. This resilience also means it needs little to no irrigation, thus it has one of the lowest water footprints of any “nut-like” foods, unlike almonds or cashews which require enormous amounts of water.

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Baru Seed, Maple Syrup, Smoked Sea Salt, Cinnamon

CRYSTALLIZED GINGER AND YUZU

75% Cacao, Tanzania + Indonesia

While it gets colder outside, we’re bringing more heat and movement today — a bright, spicy, lively chocolate that unfolds in waves.

We use a blend of Tanzania and Indonesia cacao for the base chocolate. Then we mix in perfectly crystallized pieces of spicy ginger.

A whisper of allspice adds depth and a wintery backbone, and hints of yuzu add a balancing brightness to the sweet and spicy.

Yuzu is a Japanese citrus, with a distinct floral flavour somewhere between an orange and lemon.

All these components come together to create a complex chocolate reminiscent of gingerbread.

Tasting Notes: Ginger, Yuzu, Gingerbread

Pair With: Sparkling Sake, Herbal Tea, Apple Cider

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Candied Ginger (Ginger, Sugar), Yuzu, Allspice

CANDY CANE CRUNCH

75% Cacao, Tanzania

The holidays are nearing which means it’s a perfect time for an elevated spin on a holiday classic! 

We start with our Tanzania Pure chocolate base and generously sprinkle on crunchy bits of organic candy cane with freeze dried strawberry.

You’ll get a peppermint sparkle and strawberry sweetness, with a satisfying crunch.

Pair With: Hot Chocolate, Peppermint Tea, Rose

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Organic Candy Cane (Organic Cane Sugar, Organic Brown Rice Syrup, Natural Peppermint Flavour, Organic Fruit and Vegetable Concentrate Coloring (Radish, Apple, Blackcurrant), Strawberry

WHISKY AGED

75% Cacao, Tanzania

On Day 12, we bring back an all time favourite, and a toast to the season: whisky aged!

This chocolate has a remarkable depth. You’ll taste subdued fruitiness, followed by subtle whisky notes woven through the melt, with aromas of toasted oak, caramel, and dried fruit coming in and out.

We start by aging lightly roasted Tanzanian cocoa nibs in Canadian whisky for an entire month. The whisky slowly diffuses through the nibs, allowing them to absorb the flavours.

After the aging process, we gently dehydrate the nibs, then stone grind for four days to turn it into a silky smooth chocolate.

Tasting Notes: Dried Fruits, Oak, Caramel, Warm Spices

Pair With: Bubbly, Bourbon or Whisky, Medium Roasted Coffee

Fun Fact: Cocoa nibs contain about 50% fat — cocoa butter — which readily absorbs odours. This is what allows the whisky flavours to permeate and create something special. This is also why you should be careful when storing chocolate — keep it away from strong smells like cheese and spices!

Ingredients: Cocoa Beans, Sugars (Organic Cane Sugar), Whisky