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. 

Events and Activities

613 Christmas

Saturday, November 30, 10am-6pm, 200 vendors. Free admission.
The Fieldhouse, Carleton University, Ottawa, ON.

Bronson Ave. & Sunnyside Ave.

Green Sunday

Saturday, December 8th.

10:00 am - 7:00 pm

720 Bathurst Street, Toronto

We are thrilled to be part of this market featuring equitable, transparent and mindful consumption.

Pop -Up at the Passionate Cook's Essentials

Saturday, December 14th

11 am - 4 pm

Drop in, taste our entire line-up of chocolate and select some for your favourite peeps! 

68 Brock St W, Uxbridge, ON L9P 1P4 

DesBarres at The Second Wedge Brewery

We are so excited to spend our  last day out for 2019 at home in Uxbridge, AND with all the wonderful folks at The Second Wedge Brewery! We'll have all of our chocolate and some beery Christmas treats to boot!

14 Victoria Street, Uxbridge, ON

Check in with us regularly we are always adding new bars and flavours

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Shipping in summer heat

Our chocolate shouldn't be shipped between June 1st and September 1st - however if you live close to Uxbridge or Toronto, let us know in your order, and we can deliver. Add your name here and we will inform you when we are shipping once again. Keep eating local chocolate!!

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