DesBarres Chocolate
We are a micro-batch manufacturer of single origin, bean to bar chocolate, sourcing direct trade cacao from around the world.
We make our chocolate with uncompromising attention to detail in order to create the very best chocolate experience. Using only cacao, organic cane sugar, and on occasion fresh spices or flavourings, our chocolate is pure unadulterated flavour.
Join us as we explore the world of cacao!
Winter Chocolate Show 2019
We had so much fun at talking, sharing and selling chocolate at The Winter Chocolate Show at the beginning of February with both Canada's chocolate makers and all who dropped in. Thanks so much and let us know how you liked the chocolate!
Visit DesBarres Chocolate
Erik Talks chocolate
At last year's Toronto International Chocolate Show, Erik had a chance to sit down with Elvira Caria from Chocolate Affairs Magazine to chat about bean to bar chocolate.
How we Make Chocolate
Our work begins after the hard work of the cacao producer is done. Before we see the cacao beans, they have been harvested, fermented, dried, sorted and shipped by the many co-operatives we source our beans from.
1. Clean and Roast
After cleaning, we roast the beans. This has a number of goals: chemical changes occur in the bean that change the flavour from the fermentation acidity to the chocolate flavour that we all know and love, it separates the outer hull from the bean and finally, it sterilizes the bean.
2. Crack and Winnow
This goal of this stage is to remove the hard outer hull of the bean. This can be done by hand but it is very time consuming and wreaks havoc on your fingernails! This machine is a winnower which, using suction, separates the hull from the bean. The result of this stage is cacao nibs, which are roasted and cracked cacao beans.
3. Grind and Melange
This stage is where the cacao is turned into something that most resembles chocolate. First, the nibs are liquified by further grinding them. Then they are placed in the melanger, the machine at left. This tool grinds the liquified cacao between two granite plates for 2-4 days, depending on the bean type. Sugar and any spices are added during this stage.
4. Temper and Bar
Once the chocolate comes off the melanger, we let it age. Once aged, it needs to be tempered. By heating the chocolate to a specific temperature, lowering it, and carefully raising it again, the fatty acid crystals within the chocolate align into a stable form. A good temper holds the chocolate stable over time, limits melting in the hand and produces the wonderful snap of a great chocolate.
Visit to Bachelor's Hall estate, Jamaica
Had the privilege of spending a day in April with Desmond Jadusingh, owner, caretaker of the land and cacao farmer extraordinaire.
Events and Activities
Check in with us regularly we are always adding new bars and flavours
Check in with us regularly we are always adding new bars and flavours