Chocosol Organic Free Trade Cacao Chocolate

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A classic line of stone-ground dark chocolates.

Made from the in-house blend of the highest quality cacao, these bars are made using roasted cacao nibs, cacao butter, and simple, whole-food ingredients.

All made fresh, bean-to-bar in our Toronto kitchens, we use a low-heat and low-sheer stone-grinding method to retain the nutrition and complex flavour profiles of cacao in these dark chocolate bars. Our low processing time also gives these bars a rustic, full-bodied mouth-feel and texture that has been perfected over 12 years of recipe development.

All packaged in food grade, biodegradable packaging.

Assorted Flavors:
Gratitude (100 per cent Cacao)
Darkness (75 % Cacao)
5 Chili Bullet (75% Cacao)
Vanilla Sea Salt
Coffee Crunch
Kakai & Cacao
M'on Cherry D'Amour
Forest Garden Vanilla ( 83% Cacao)
Jaguar Pure Albino (75% Albino Cacao)
Jaguar Crunch (80% Cacao Blanco)
Tumeric Ginger
Tumeric Ginger+ (Dark-90 per cent Cacao)



Christmas Cranberry

Christmas Mint

65% cacao content (unless otherwise specified)
75g Bar.

About The ChocoSol Brand:

Who are we?

We are a business and social enterprise transforming cacao, the food of the gods, into small-batch, bean-to-bar, artisanal dark chocolate.

Our origins

The concept of ChocoSol was originally founded in 2004 in Oaxaca, Mexico, by Michael Sacco, and has been based in Toronto since 2006. The origin of our name has links to 3 languages: English, Spanish, and French. ‘Sol’ is from the Spanish word for ‘sun’ and refers to our first 1,000 kilograms of cacao that were roasted with solar power in Oaxaca. In French, ‘sol’ means soil, acknowledging that you must have the soil of the gods in order to have the food of the gods. In English ‘soul’ reminds us of the importance of conducting our work with a good mind and spirit.

Our vision

A future in which our food system and practices are people-centred, socially-just, ecological, and dignified.

Our mission

To craft revolutionary chocolate that is good for mind, body, and soil.
To lead and inspire- while learning from and alongside- the craft chocolate industry to continually improve its practices, values, and standards.
To work in partnership, collaboration, and co-operation with indigenous communities across the Americas to support community-focused ecological regeneration.