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Table

Avaana

chocolate bars

chocolate bars

65g tablet

$14.00
$14.00
Sale Sold out

Variey

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.

Descriptions

Tumaco:
Single origin 70% dark chocolate bar made from Tumaco’s cacao beans

Latte:
Dark milk chocolate bar with 55% cacao. Rich, creamy

Chai:
70% dark chocolate bar deeply infused with chai spices

Crunch:
70% dark chocolate bar sprinkled with crunchy cacao nibs

View full details

  • get your orders in

    Order by 9pm on Tues for Wed pickup or delivery.


    Order by 9pm on Thursday for Friday pickup or delivery.

  • delivery or pickup

    Delivery: Wed & Fri
    2-4pm or 4-6pm
    $13 flat rate delivery fee 

    Pickup at the shop:
    Wed & Fri, 3-6pm

  • areas served

    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

  • questions?

    Have a question or request, want something prepared a certain way? Make a note at checkout, we will contact you if necessary.

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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!