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chachalate 101

a brief glimpse at how we make chachalate

chachalate sources the best cocoa beans from around the world.

Before they arrive at our factory, a lot of work has been done already at the origin.

The cocoa beans are processed slightly differently depending on the specific farms or central fermentaries, but in general, they follow three steps.


First, the cocoa pods are harvested. The farmers carefully cut the pods off the tree, split the pods open, and collect the placenta: the cocoa beans and the sweet white pulp surrounding them.


The cocoa beans are collected and fermented for up to a week. Fermentation is arguably the most important step to develop the flavors. The natural sugars in the white pulp fuel this process, along with the diverse microbial environment unique to each region.


After fermentation, the beans are dried. Sometimes on concrete patios under the sun, sometimes on beds under a translucent tarp, sometimes over a fire.

Once they're dried, the beans are shipped off!


We take the dried cocoa beans and sort out any undesirable ones that snuck in there.


The beans are then delicately roasted to preserve and develop the natural flavors from the beans and their fermentation.


After they’ve cooled off, we crack open the shells and sort them away from the nib using an air current.

The shells are much lighter than the cocoa nibs, so they fly off, leaving the delicious nibs behind.


The cocoa nibs are ground up into tiny particles that give your chocolate that super smooth mouthfeel. At this point, we also add organic cane sugar and any other ingredient to mix in. Typically, we grind everything together for one day.


Once the cocoa nibs has been ground into a smooth liquid, we continue to let it mix for another two days to further develop the flavour.

pouring out a freshly ground batch of the best naturally fruity natural real dark chocolate 75% handmade artisanal in toronto canada


The finished liquid chocolate is solidified in blocks and aged for up to a month, similar to a wine!

This time develops and deepens the chocolate.


Finally, we remelt the aged chocolate, temper it, and pour it into our molds to give a chachalate bar with a beautiful shine and snap.