Our chocolate production starts with the harvesting of the golden-orange cacao pods from the magical tree Theobroma cacao. Our Arriba cacao is from the upriver areas of the Guayas River in the lowland provinces of Ecuador. The bean has a very fine flavour profile and distinct floral aroma. Climate, soil composition, the amount of sun and shade, time of harvesting and fermentation are all factors that contribute to its exquisite flavour notes. The fruits grow best when they are protected from direct sunlight in between other tropical trees like coconut and plantains. Small farms pay attention to the tree's needs as part of a larger ecosystem.
At the Good Chocolatier, we started with cacao form Bali, Indonesia.
Founder Pierre Gruget traveled with his wife and three boys to a family-run cacao plantation. Fortunately, he got to work with and learn from the owners directly about the harvesting, winnowing, fermenting and roasting process of the bean. He recognized that the practices they were using were authentic and responsible. Since we work exclusively with small-scale fair trade farms, we occasionally change our supplier due to bad weather conditions and other natural barriers. Our second and now main supplier grows their cacao in Ecuador. The taste of the bean is similar to our Bali products and the ethics of the farm align with our worldview. We are still in the process of building new relationships with the growers in Ecuador to be 100% sure what we are sourcing.
Even though cacao does not grow close to home, we source most of our other ingredients from BC. Using what is available to us here and native to Canada differentiates our chocolate from other manufacturers. Our blueberries come from John's Organic Farm in Richmond, the Ice Wine is from the Okanagan, we use Wild Honey Ale from a brewery in Nelson, and our maple-syrup sweetened bars create the extra Canadian experience. We are proud to introduce the world to BC's specialities in the form of chocolate.