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Table

Avaana

hot chocolate

hot chocolate

150g makes 5 cups

$16.00
$16.00
Vente Épuisé

Instead of trying to say it in our own words, here is Avaana's beautifully written mission statement:

Unfortunately, there is not enough sun to grow cocoa in our northern regions. That's why we import our cocoas from small farms and cooperatives in Latin America. Then, all the steps to transform cocoa into chocolate are done in our factory in the Villeray district. It is by controlling each of these stages, from fermentation of the cocoa to tempering and roasting, that we are able to produce chocolate of unrivaled quality. Buying our chocolate may not save the world, but by encouraging sustainable agriculture and direct trade with cacaoteros - the farmers of cocoa plantations - we (and you) are making a small contribution to a better world. In any case, by making excellent chocolate from bean to bar, we are convinced that we are contributing to your daily happiness, and that's already a win.

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  • faites vos commandes

    Commandez avant 21 h le mardi pour le ramassage ou la livraison le mercredi.

    Commandez avant 21h le jeudi pour un ramassage ou une livraison le vendredi

  • livraison ou ramassage

    Livraison : mer et ven
    14h-16h ou 16h-18h
    Frais de livraison de 13 $

    Ramassage en magasin :
    Mer et ven, 15h-18h

  • zones desservies

    H1W, H1X, H1Y, H2A, H2E, H2E, H2G, H2J, H2K, H2L, H2P, H2R, H2S, H2T, H2V, H2W, H2X, H2Y, H2Z, H3A, H3B, H3G, H3H, H3J, H3N, H3P, H3R, H3S, H3V, H3W, H3Y, H4C

  • des questions?

    Vous avez une question ou une demande, vous voulez quelque chose de préparé d'une certaine manière ? Faites une note à la caisse, nous vous contacterons si nécessaire.

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THE STEPS OF MAKING CHOCOLATE:
1. THE HARVEST: The harvest is done by hand, with machetes, to harvest only the ripe pods.
2. FERMENTATION: The cocoa beans, surrounded by their white and sweet pulp, are placed in large wooden boxes. The grains will remain there for several days to allow the fermentation to develop. Without this step, the chocolate would have a horrible bitter taste!
3. DRYING: Once fermentation is complete, the farmer spreads the grains out in the sun to gradually reduce their grain moisture and end fermentation. The drying time can take from 4 to 15 days depending on Mother Nature.
4. SORTING: Grain sorting is done by hand to remove damaged or poorly fermented grains and any other impurities.
5. ROASTING: As in the world of coffee, roasting is an important step to enhance the flavours of cocoa and reduce bitterness.
6. WINDOWS: Cocoa has a thin scale that must be removed to produce the best chocolate. But there is no loss: you can make infusions or even mulch for the garden!
7. REFINING: Cocoa nibs are gradually added in a blender to allow the chocolate to become creamy smooth, reduce bitterness and develop flavors.
8. TEMPERING: This step is essential to allow perfect crystallization of the chocolate. This makes it possible to standardize flavoours, colour and shine.
9. MOLDING: Each tablet is molded by hand, in our superb Avanaa moulds!