Spooky Salted Caramel Ghosts
Spooky Salted Caramel Ghosts
Spooky Salted Caramel Ghosts

Spooky Salted Caramel Ghosts

Sale price$28.00

Spooky season is here, and it's time to embrace all things eerie!
Whether you're decorating your home with cobwebs or planning a night of horror movie marathons, the fun isn’t complete without some spine-chilling treats. Enter ghost bonbons—adorably spooky sweets that are as hauntingly delicious as they are cute.
These little ghostly bites, filled with our signature Bay of Fundy salted caramel ganache, are perfect for Halloween parties or late-night snacks. Just one bite and you’ll be hooked... if you dare!

Box:9 pc Salted Caramel Ghosts
Quantity:
Pickup available at McGuire Chocolate Usually ready in 2 hours

Spooky Salted Caramel Ghosts

9 pc Salted Caramel Ghosts

McGuire Chocolate

Pickup available, usually ready in 2 hours

174 Water Street
St. Andrews NB E5B 1B2
Canada

+15068144321
Made to Savour

We actively source transparently traded cacao from small farms around the world.  Then we roast, shell, and grind these cacao beans with premium ingredients to create world-class chocolate.

Each box presents our bean-to-bar chocolate transformed into mindfully crafted truffles that deliver an impactful flavour. 

From single-origin dark or milk chocolate to uniquely infused white chocolate creations, McGuire Chocolate truffles provides an elevated tasting experience.

Best Before information:

We use only fresh ingredients without any preservatives so truffles should be enjoyed as soon as possible.  We recommend within a week of receiving them to get the optimal experience.  

The date we put on the box is the Best Before of the cream-based ganaches.  Caramel filled truffles remain stable for much longer so if you are saving some for later, caramels are your safest best.  


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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.