The Cocoa Bean To Bar Process...

Vintage cocoa bean-to-bar chocolate-making, on an artisan basis, is a long and painstaking process with numerous steps, many of them involving a scientific approach. As Canada's only artisan science-based cocoa bean-to-bar chocolate-makers, we work closely with the University of BC in Vancouver on various research projects relating to the science of chocolate-making within Wild Sweets® micro-batch laboratory settings and small-scale machinery.


Farms we source our cocoa beans from....

MALEKU: The name Maleku comes from a population native to the northern plains of Costa Rica, between the Arenal Volcano and Costa Rica’s border with Nicaragua. Nahua works closely with 240 smallholder cocoa farmers in the area, sourcing pods from native trees, which tend to be a mix of Trinitario and Criollo. Many of the plantations are quite remote, the oldest of which lie along the banks of rivers that flow into Lake Nicaragua.

Region: Guatusco and Upala, Alajuela

Variety: Trinitario, Criollo

Elevation: 142 feet-  Soil: Volcanic

Harvest Season: June-July & November-December

Fermentation Style: 5-6 day ferment in wood boxes

Drying Style: Raised wooden beds


If you're in the Vancouver, BC area, please feel free to drop by The Atelier located only 28 minutes away from downtown Vancouver by car. Or shop for our products online: