Bejofo Estate 100% Extra Dark Chocolate-McGuire Chocolate Canada-Chocolate Bars,Extra dark chocolate,Sugar Free,Vegan
Bejofo Estate 100% Extra Dark Chocolate-McGuire Chocolate Canada-Chocolate Bars,Extra dark chocolate,Sugar Free,Vegan
Bejofo Estate 100% Extra Dark Chocolate-McGuire Chocolate Canada-Chocolate Bars,Extra dark chocolate,Sugar Free,Vegan
Bejofo Estate 100% Extra Dark Chocolate-McGuire Chocolate Canada-Chocolate Bars,Extra dark chocolate,Sugar Free,Vegan

Bejofo Estate 100% Extra Dark Chocolate

Sale price$9.00

An intense bean to bar chocolate without any sugar or sweetener. A vibrant yet tart chocolate.

Quantity:
Pickup available at McGuire Chocolate Usually ready in 2 hours

Bejofo Estate 100% Extra Dark Chocolate

McGuire Chocolate

Pickup available, usually ready in 2 hours

174 Water Street
St. Andrews NB E5B 1B2
Canada

+15068144321
An intense bean to bar chocolate without any sugar or sweetener. A vibrant yet tart chocolate.
Cacao was introduced to Madagascar by French colonialists in the 19th century and is known for its distinct citrus flavours.
Bejofo Estate is an organic cacao orchard that makes up one part of the 2000 hectare Akesson Estate in the Sambirano Valley of Madagascar. We have been working with Akesson cacao beans for a number of years and love the bright, punchy flavour profiles found in the finished chocolate. It can be hard to believe we haven't added any fruit or citrus to this chocolate bar.
 


 
On the front of this chocolate bar you will see an assortment of colourful cacao pods. One cacao tree can have many different coloured pods growing on it. Inside these pods is where we find the cacao beans and white citrusy pulp the beans are later fermented in.
The artwork on the package was completed by Kristofer Parley. Kristofer is a Victoria based artist who focuses on working with water colours and ink. We met him our first year in St. Andrews while he was staying in town for the KIRA Artist Residency. For more information on him please visit the Staying Creative Studio.

Customer Reviews

Based on 4 reviews
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Phannarly

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C
Corey Sandquist

Really interesting flavour profile and a great product to do a light dessert/pair with certain wines to enhance the whole experience

M
ML

Creamy, dreamy, makes me steamy - can I say that? An excellent full-flavoured bar - we love it.

K
Katherine Szo

My first time to try this bar! Absolutely amazing! I must add that the service was also efficient and friendly.

Changing the Focus

Industry Evolution

The 20th century chocolate industry was built on a few extremely large companies - making all of the chocolate in the world and distributing it through chocolatiers.  Single origin wasn’t even niche – it just wasn’t a thing.  In this model we lost all transparency to the source and cacao was treated as a commodity.  There are even futures contracts for cacao traded on global exchanges. This treatment is similar to other commodities like oil and gold. The problem is that when we accept cacao as a commodity, we imply that all cacao is created equal.  In turn, the effect on farmers is that they emphasize yield over quality.  Why go through the investment and effort of having your cacao properly fermented if it’s not going to fetch a premium in the marketplace?

When we list our cacao source – not simply the country but the farmer group – you know that your chocolate bar is made from cacao the supports farmer premiums for a product that goes the extra mile.

High Quality

Fermented Cacao

An astonishing amount of effort goes into well fermented cacao. The fermentation process must occur within 2 days of being cut from the tree and cacao trees grow in some of the most remote areas of the world. It is not a commercial crop as it requires strong biodiversity to thrive. 

On top of this, the fermentation process is capital intensive as it requires infrastructure and technical expertise.  A tall order for cacao farmers who (for the most part) live below the poverty line and get squeezed by commodity cacao prices.

Tracability

Is the chocolate you eat transparently traded?

The best indicator is if the farm is listed on the chocolate bar. When the cacao source is listed – not simply the country but the farmer group – you know that your chocolate bar is made from cacao the supports farmer premiums for a product that goes the extra mile.

farmers first

ETHICAL AND TRACEABLE

Fair trade certifications do not go nearly far enough to ensure farmers are actually treated fairly in the chocolate industry. When your cacao sources are traceable you can be confident there is accountability in the supply chain.

A labour of love

The Chocolate Making Process

1

Working with fermented cacao

Only about 5% of cacao in the world undergoes a controlled fermentation due to the specialized knowledge and infrastructure required in remote areas.

2

Transparently and ethically sourced

We publish our supply chain because we are proud of its contributors. You can trace all of our origins back to the farmers and fermentaries.

3

Roasted at different levels

Roasting is the primary flavour influencer that a chocolate maker directly controls. We design, and continuely tweak, a unique profile for each one of our cacao bean origins.

4

Shell removal

Cacao beans are roasted in their shells which then have to be removed before grinding. We have built many winnowers over the years to help semi-automate this labour intensive process.

5

Grinding the ingredients

Melangers stones are made of heavy granite and roll over cacao until the fat naturally liquifies and eventually smooths out. This grinding process takes a week to complete and is where all of the ingredients of chocolate come together.

6

Measure microns

We use a grindometer to measure the micron size of our chocolate near the end of the grinding process. We take our chocolate below 30 microns which is as smooth as the human tongue can detect.

7

Obtain max flavor

The amount of air we exposed the chocolate to during the grind will harmonize the flavour components and mellow the insentity levels.

8

Feel good chocolate

It's easy to feel good while eating world-class chocolate made using only top notch ingredients from traceable sources.

Working with fermented cacao

1

Only about 5% of cacao in the world undergoes a controlled fermentation due to the specialized knowledge and infrastructure required in remote areas.

Transparently and ethically sourced

2

We publish our supply chain because we are proud of its contributors. You can trace all of our origins back to the farmers and fermentaries.

Roasted at different levels

3

Roasting is the primary flavour influencer that a chocolate maker directly controls. We design, and continuely tweak, a unique profile for each one of our cacao bean origins.

Shell removal

4

Cacao beans are roasted in their shells which then have to be removed before grinding. We have built many winnowers over the years to help semi-automate this labour intensive process.

Grinding the ingredients

5

Melangers stones are made of heavy granite and roll over cacao until the fat naturally liquifies and eventually smooths out. This grinding process takes a week to complete and is where all of the ingredients of chocolate come together.

Measure microns

6

We use a grindometer to measure the micron size of our chocolate near the end of the grinding process. We take our chocolate below 30 microns which is as smooth as the human tongue can detect.

Obtain max flavor

7

The amount of air we exposed the chocolate to during the grind will harmonize the flavour components and mellow the insentity levels.

Feel good chocolate

8

It's easy to feel good while eating world-class chocolate made using only top notch ingredients from traceable sources.