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Store in a cool, dry place.
- 75% cacao content
- 75g bar
This ancient flavour combination is a classic across Central and South America. ChocoSol uses their own dried chili blend and complements it with Mayan forest garden allspice, achiote, and a little Zapotec sea salt. This chocolate has a kick!
Ingredients: roasted cacao nibs, raw cane sugar, cacao butter, sea salt, five chili blend, achiote, allspice.
ChocoSol is a business and social enterprise transforming cacao, the food of the gods, into small-batch, bean-to-bar, artisanal dark chocolate.
The concept of ChocoSol was originally founded in 2004 in Oaxaca, Mexico, by Michael Sacco, and has been based in Toronto since 2006. The origin of their name has links to 3 languages: English, Spanish, and French. ‘Sol’ is from the Spanish word for ‘sun’ and refers to ChocoSol's first 1,000 kilograms of cacao that were roasted with solar power in Oaxaca. In French, ‘sol’ means soil, acknowledging that you must have the soil of the gods in order to have the food of the gods. In English ‘soul’ reminds Chocosol of the importance of conducting their work with a good mind and spirit.
The ChocoSol Vision
A future in which our food system and practices are people-centred, socially-just, ecological, and dignified.
The ChocoSol Mission
- To craft revolutionary chocolate that is good for mind, body, and soil.
- To lead and inspire- while learning from and alongside- the craft chocolate industry to continually improve its practices, values, and standards.
- To work in partnership, collaboration, and co-operation with indigenous communities across the Americas to support community-focused ecological regeneration.