75% dark chocolate made in collaboration with scientists. For this chocolate, Naive found a way to preserve the abundant amounts of endorphins, antioxidants, trace minerals and vitamins naturally present in cocoa.

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Naive

Naive - Molecules, Mini

C$8.50

Marou

Marou - Ginger & Lime, 69% Dark - Mini

C$5.50

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69% dark chocolate made with cocoa beans from the Bà Rịa province of Vietnam, mixed with ginger and lime from the same region

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Marou

Marou - Ginger & Lime, 69% Dark - Mini

C$5.50

Ranger Chocolate

Ranger - Thaï

C$8.50

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Dark chocolate with crunchy rice and coconut milk, like a love letter to Thaï cuisine

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Ranger Chocolate

Ranger - Mayan 75% Dark

C$8.50

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75% dark chocolate with spices reminiscent of the "drink of the gods" made by the Mayan peoples

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Ranger Chocolate

Ranger - Mayan 75% Dark

C$8.50

Naive

Naive - Porcini mini

C$8.00

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Orfève

Orfève - San Ignacio 70% - Noir de Noir

C$13.50

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Single origin 70% dark chocolate made from cocoa beans named Puro National Nativo, which were recently rediscovered at high altitude in the province of San Ignacio in Peru. They are considered to be genetically perfectly pure.

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Orfève

Orfève - San Ignacio 70% - Noir de Noir

C$13.50

Avanaa

Avanaa - 70% Dark, Colombia

C$13.00

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Pure origin 70% dark chocolate bar made with cocoa beans from the Tumaco region of the pacific coast of Colombia.

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Avanaa

Avanaa - 70% Dark, Colombia

C$13.00

Omnom

OmNom - 50% Milk Chocolate, Nicaragua

C$13.00

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Article code OMNNIC55M

50% dark milk chocolate made with organic cocoa beans from O'Payo, on the Waslala mountain in Nicaragua.

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Omnom

OmNom - 50% Milk Chocolate, Nicaragua

C$13.00

Marou

Marou - 55% Coconut Milk Chocolate, Vietnam

C$12.00

Article code MAR55CM

55% coconut milk chocolate made with cacao from the Bến Tre region of Vietnam, mixed with coconut milk from the same region

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Marou

Marou - 55% Coconut Milk Chocolate, Vietnam

C$12.00

Naive

Naïve - Cacao Pulp

C$22.00

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70% dark chocolate mixed with Jaguar chocolate, with pieces of freeze-dried cocoa pulp. Rich in antioxidants, the cocoa fruit pulp is slightly sweet with a touch of acidity reminiscent of champagne.

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Robert

Robert - 100% Dark, Madagascar

C$13.50

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Single origin 100% dark chocolate made with cocoa beans from Madagascar

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Robert

Robert - 100% Dark, Madagascar

C$13.50

Unit price: C$14.00 /

Omnom

OmNom - Caramel, 50% Milk Chocolate

C$13.00

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Article code OMN55UNI

50% Milk chocolate with crunchy caramel bits

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Omnom

OmNom - Caramel, 50% Milk Chocolate

C$13.00

Orfève

Orfève - 75% Alto Piura - Noir de noir

C$13.00

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Single origin 75% dark chocolate, made from beans from the Alto Piura Valley in Peru. The Gran Blanco bean is a so-called white and sour bean, native to Peru and which is said to be one of the most noble varieties in the world.

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Orfève

Orfève - 75% Alto Piura - Noir de noir

C$13.00

Raaka

Raaka - Banana Foster 68% Dark

C$12.00

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Article code RAAPER68BAN

Single origin 66% dark chocolate made from cocoa beans from the Kokoa Kamili cooperative in Tanzania. With banana, vanilla and homemade caramelized sugar, as a tribute to the iconic New Orleans dessert.

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Raaka

Raaka - Banana Foster 68% Dark

C$12.00

Goodnow Farms

Goodnow Farms - Almendra Blanca 77%, Mexique

C$19.00

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Goodnow Farms

Goodnow Farms - Almendra Blanca 77%, Mexique

C$19.00

Dick Taylor

Dick Taylor - Brazil 75% Dark, Fazenda Camboa

C$13.00

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Article code DT75BR

Single origin 75% dark chocolate bar made with cocoa beans from the Fazenda Camboa estate in the Bahia region of Brazil.

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Dick Taylor

Dick Taylor - Brazil 75% Dark, Fazenda Camboa

C$13.00

DesBarres

Desbarres - Maya Mountain, 72% Dark

C$11.00

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Single origin 72% dark chocolate bar made with cocoa beans from the Maya Mountain Cacao coop in Belize

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DesBarres

Desbarres - Maya Mountain, 72% Dark

C$11.00

Obolo

Óbolo - White Chocolate 37%

C$13.00

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37% white chocolate made from the pressing of cocoa beans from the Pangoa region of Peru

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Obolo

Óbolo - White Chocolate 37%

C$13.00

Obolo

Óbolo - Earl Grey, 64% Dark, Peru

C$13.00

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Article code OBO64EG

64% dark chocolate infused with Earl Gray tea, with the aim of recreating the atmosphere of spring in central Chile, when the fruit trees are in bloom

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