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!

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. 



613 Flea

We can be found at the wonderful 613Flea, in Ottawa..

Saturday, once a month, 10am-4pm

The next 13Flea is on September 17th.

Schomberg Four Seasons Market

Saturday September 24th, 2022
10am - 2pm
Schomberg Agricultural Fair Grounds
Schomberg, ON

Uxbridge Farmers Market

Sundays, starting May 1st, 2022 until October 30th.


14 Victoria St, Uxbridge, ON L9P 1B1

Junction Farmers Market

Saturdays, 9 am -1 pm

Starting May 21st until October 29th.

Baird Park, 275 Keele St, Toronto, ON M6P 2K5

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.

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

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Easter Shipping and Deliveries

Last orders for Easter, see here

Shipping and Delivery

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