Scott and Emilie travelled for many years in the origin lands of cacao. Peru, the Amazon of Bolivia, the Sierra Nevada of Columbia, the Volcanic Ridges of Guatemala, and the Mayan sites in Mexico. A sense of wonder of the mysteries of Cacao led us to exceptional Cacao in Nicaragua where we created a fine chocolate business which we now bring to Vancouver Island. 

We source fine cacao, then roast, crack, winnow, stone-grind, temper, mold then hand wrap each bar. 

Hand crafted from the bean to the bar to assure that the fine flavours from the selected genetic, fermentation and sun drying are preserved in the final product.