Good for Mind, Body and Soil
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 the Chocosol name has links to 3 languages: English, Spanish, and French. ‘Sol’ is from the Spanish word for ‘sun’ and refers to our 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 us of the importance of conducting our work with a good mind and spirit.
Chocosol Dark Chocolate
Made Bean to Bar
Chocosol makes chocolate from scratch and is in control of each step of the process- from building long-term relationships with the farmers we work with around the world, direct-purchase and direct-trade sourcing practices- all the way to the chocolate making itself. They take raw cacao beans and roast, winnow, and grind them into chocolate all in their production kitchen in Toronto, Ontario.
Since the beginning, we have used volcanic stone-wheels instead of industrial steel to grind our cacao into chocolate. This is a more rustic approach, resulting in chocolate more richly textured than most commercial chocolate bars, making a bite of our dark chocolate an unforgettably rich and full experience. This method also means our chocolate retains more of the nutritional benefits of cacao- antioxidants, iron, magnesium, and much more.
Nutritious & Delicious
One of our missions is to re-introduce the pleasure of simple, dark chocolate to a world full of candy bars. All of our chocolates range between 65% to 100% cacao content, are low-sugar, and are free of dairy, soy, gluten, nuts, preservatives, fillers, and artificial flavours. We only use simple, whole-food ingredients to change the flavour and texture of our chocolate bars- ingredients like raw vanilla pods, coconut butter, and dried chilis.
The Dominican Republic
Images (left to right, top to bottom): Izabal Agro-Forest, S.A. (IAF) in Guatemala; Zorzal private reserve in the Dominican Republic; Kallari, a co-operative organisation in Ecuador; Chinantla of Oaxaca, Mexico.