Chocolate Collective Canada

09/07/2026

New origin from Qantu. Coming soon to Chocolate Collective.

07/12/2026

Theobroma flowers. Fragile, mysterious, and almost unreal.
Already, their colours and shapes announce the fruit, ... and the chocolate to come.

We are lucky to have crossed their path in the forest.

05/04/2026

04/28/2026

Dick Taylor Chocolate Maker. We're filling wh**ky barrels with cocoa nibs for a future batch of our Straight Bourbon wh**ky bar! These nibs will age for a minimum of 6 months to absorb those pronounced oak and bourbon flavours.

04/25/2026

Castronovo Chocolate Maker.

Cacao has been cultivated in the Sierra Nevada de Santa Marta since pre-Columbian times, revered by Indigenous peoples as a sacred gift.

In this region, communities like the Arhuaco continue to grow this plant as more than a crop. It is a bridge to their ancestors, a keeper of knowledge, and a living expression of culture and territory.

While monoculture and cattle ranching threaten these landscapes, cacao grown under the forest canopy offers another path, one that protects biodiversity, restores soil and water systems, and keeps forests standing.

In partnership with Castronovo Chocolate, the Amazon Conservation Team supports this regenerative approach, where ancestral knowledge and sustainable practices come together.

Purchase the Chocolate Bar Arhuacos and give back to Amazonian communities: amazonteam.org/gifts-that-give-back

03/17/2026

"Chocambas" shares her wonderful insight into the characteristics of the Dick Taylor Wh***ey bar.

12/07/2025

Smelling chocolate before tasting it.

12/07/2025

Great insight regarding cheap chocolate vs great chocolate.

12/02/2025

Soma Chocolate Maker, Toronto

Say what?! That's right we made a MILK old school from Criollo Merida beans, and it’s crazy good. Merida is one of 3 states hugging the iconic area of Lake Maracaibo, believed to be the birthplace of Criollo beans. Rare bean.

Chocolate as it was back in the day - simple and pure. 

Only three ingredients ground together in our vintage melangeur with no further processing, refining or conching. Partially ground Criollo Merida cacao nibs, milk and whole crystals of organic cane sugar provide an entirely unique crumbly almost cookie-like texture.

11/26/2025

Soma Chocolate Maker, Toronto

As the caramel chocolate melts like butter in your mouth, the taste of slowly caramelized sugars and cooked milk intermingle beautifully.

The caramel is finished with a twinkle of crunchy sea salt from the Newfoundland Salt Company