Imported Chocolate

Exclusive to Chocolate Squirrel

MIKE&BECKY

All products in this line are: Certified Organic / Vegan / Soy free
Packaging: 100% Compostable, Biodegradable and Plastic Free

Dark Chocolate - Single Origin (60gm)

  • Origin: Dominican Republic

    Region: La Gina/ Oko Caribe

    Varietal: Trinitario Hispaniola

    Recipe: Chocolate processed for a shorter amount of time creating a crunch/rustic texture.

  • Origin: Peru

    Region: Cusco

    Varietal: Ganzo, Vraem-99

Milk Chocolate - Single Origin (60gm)

  • Origin: Congo

    Region: Itur/Mungambai

    Varietal: Forestero/Trinitario

    Recipe: Belgium milk from grass-fed cows used. No antibiotics. This milk has a higher lactose content adding a sweetness. No additional sugar is used.

Other Chocolate Products

  • 80% Rustic Dark - Congo

    75% Cusco, Peru

    67% Green Tea Time

    66% Oat Cappuccino

    65% Juicy Mango

    65% Indian Spices

    61% Smooth Walnut

Dark Chocolate - Single Origin - Inclusion/Infusion (60gm)

  • Origin: Dominican Republic

    Region: La Gina/Oko Caribe

    Varietal: Trinitario

    Recipe: Dark chocolate made with toasted, organic oats. Smooth texture.

  • Origin:

    Region:

    Farm/Coop:

    Recipe:

  • Origin: Dominican Republic

    Region: La Gina/Oko Caribe

    Varietal: Trinitario

    Recipe: Genmaicha tea added to dark chocolate. Hints of toasted brown rice from the tea add a nutty flavor.

  • Origin: India

    Region: Idukki Hills

    Varietal: Trinitario

    Recipe: A mix of 6 Indian spices (cinnamon, ginger, clove, cardamom, nutmeg and pepper). Mix into dark chocolate.

  • Origin: Peru

    Region: Castilla/Piura

    Varietal: Piura-Albino beans

    Recipe: Finely grated dried mango added to chocolate. No pieces.

  • Origin: Dominican Republic

    Region: La Gina

    Varietal: Trinitario

    Recipe: Toasted Belgium oats and coffee ground with cocoa nibs. GF Oats.

  • Origin:

    Region:

    Farm/Coop:

    Pecorino:

    Recipe:

  • Origin: Dominican Republic

    Region: La Gina

    Varietal: Trinitario

    Recipe: Pine nuts and Norwegian spruce are ground together with the cocoa nibs.

  • Origin: India

    Region: Idukki Hills

    Varietal: Trinitario

    Recipe: Belgium walnuts ground into a paste and mixed with the dark chocolate. Additional pieces added to the back of the bar. Walnut varieties are Franquette and Fernor.

Lady Merveilles

All All products in this line are: Certified Organic / Soy Free
Packaging: 100% Compostable, Biodegradable and Plastic Free

Dark Chocolate - Single Origin (70gm)

  • India 70%

    Origin: India

    Region: Idukki, Southeast India

    Farm/Coop: Go Ground

    Varietal: Trinitario & Forastero hybrids: Mankuva

    Recipe: Low Roast. Stone ground.

Dark Chocolate - Single Origin - Inclusion/Infusion (70gm)

  • Origin: Belize

    Region: Toledo & South Stann Creek-South Belize

    Farm/Coop: Maya Mountain

    Varietal: Amelonado-Dominate Hybrids, Forastero hybrids from Upper Amazon

    Recipe: Candied Morello Cherries from Eastern France. Cut into small pieces and mixed with chocolate.

  • Origin: Belize

    Region: Toledo & South Stann Creek in South Belize

    Farm/Coop: Maya Mountain

    Varietal: Amelonado-dominant hybrids and Forastero hybrids from the Upper Amazon

    Recipe: Organic candied oranges from Corsica ground into a paste and mixed into the chocolate. Organic orange oil pressed and grown in the South of France.

  • Origin: Belize

    Region: Toledo & South Stann Creek regions in South Belize.

    Farm/Coop: Maya Mountain

    Varietal: Amelonado-dominant hybrids & Forastero hybrids from the Upper Amazon

    Recipe: Organic candied ginger ground into a paste and mixed into the chocolate. Ginger powder along with Eureka lemon oil pressed and grown in the South of France added.

  • Origin: India

    Region: Idukki in Southeast India.

    Farm/Coop: Go Ground

    Varietal: Trinitario & Forastero hybrids: Mankuva

    Recipe: Infused with Coriander essential oil from seeds produced on a Herb Farm near the chocolate factory in Brittany.

  • Origin: Peru

    Region:

    Varietal:

    Recipe: Whole buckwheat groats are caramelized and added to the chocolate adding a crunch with every bite.

    Buckwheat is grown on a farm in Brittany.

  • Origin: Ecuador

    Region: Esmeraldas

    Coop: Tesoro Escondido

    Recipe: Cocoa nibs are soaked for several weeks in oak barrels (previously used for gin) with distilled beer. They are drained and dried in the oven.

  • Origin: Ecuador

    Region: Esmeraldas

    Coop: Tesoro Escondido

    Recipe: Cocoa nibs are soaked with Whiskey (barley) that has been aged for 6-years in oak barrels previously used for Banyuls wine. This Whiskey is made in Brittany about 15-km from the LM Chocolate Factory. The nibs are soaked for a few weeks with the Whiskey then drained and dried in the oven.

  • Origin: Ecuador

    Region: Esmeraldas

    Coop: Tesoro Escondido

    Recipe: Ecuadorian cocoa beans infused in HEOL AN ORIANT gin from the Gorvello distillery (Morbihan), revealing subtle and unique aromatic notes.
    Carefully roasted, they give birth to an intense, refined chocolate... and alcohol-free!

Milk Chocolate - Single Origin (70gm)

  • Origin: Sao Tome

    Region: Catagalo

    Farm/Coop: Cecaq11 Cooperative (Certified Organic & Fair Trade)

    Varietal: Amelonado & Forastero

    Recipe: Uses milk powder produced in Brittany. Toasts milk powder in the oven until golden in color. Creates a caramel flavor lending a richness to the milk chocolate.

White Chocolate - Single Origin (70gm)

  • Origin: Dominican Republic

    Recipe: Uses milk powder produced in Brittany. Toasts milk powder in the oven until golden in color. Creates a caramel flavor lending a richness to the white chocolate.

  • Origin: Dominican Republic

    Recipe:

White Chocolate - Single Origin - Vegan (70gm)

  • Origin: Dominican Republic

    Recipe: Made using locally grown (Finistere region of Brittany), organic freeze dried strawberries. The freeze dried berries are ground with coconut powder, cocoa butter and unrefined cane sugar. The coconut powder is used to create a certain mouthfeel; not for flavor.

Single Origin - Filled Bars (90gm)

  • Origin: Peru

    Region: Junin: Chanchamayo

    Varietal: Trinitario, Criollo

    Recipe: Caramelized roasted hazelnuts & almonds stone ground with raw sugar into a praline paste. The paste is used as the filling for this bar. The almonds & hazelnuts grown in the Lot de Garonne region in Southern France. White chocolate is made using non-deodorized, browned cocoa butter along with milk powder produced in Brittany.

  • Origin: Dominican Republic

    Region: Duarte, Northeast DM

    Farm/Coop: Oko Caribe

    Varietal: Trinitario, Criollo

    Recipe:

  • Origin: Peru

    Region: Bagua & Condorcanquis-Amazonas

    Farm/Coop: Norandino

    Varietal: Trinitario, Native Trinitario

    Recipe:

Other Chocolate Products

  • Origin: Tanzania

    Region:

    Varietal:

    Recipe: Soft candied orange peels made from oranges grown in Corsica. Dipped in 75% dark chocolate.

  • Recipe: Marine caramelizes sugar in a copper cauldron. She adds whole roasted almonds and hazelnuts-both grow in the Lot de Garonne region of France. She grinds the caramelized nuts into a rustic paste. This is the same praline used in all the praline filled bars.

  • Product Description:

    50-Individally wrapped Chocolate Squares-Assorted

    Great by the register. A little pick me up.

All chocolate bars in this line are: Soy Free/Vegan
Packaging: Recyclable

Dark Chocolate - Single Origin (70gm)

  • Origin: Nicaragua

    Region: Nueva Guinea

  • Origin: Philippines-Southern

    Region: Davao

    Varietal: Selection of 5 Trinitario varieties

  • Origin: Nicaragua

    Region: Nueva Guinea

  • Origin: Guatemala

    Region: Lachua Lagoon

  • Origin: Columbia

    Region: Magdalena

    Coop: 13 families from the Aracataca Community, Supported by Cacao de Colombia

  • Origin: Nicaragua

    Region: Nueva Guinea

  • Item description

Dark Chocolate - Single Origin - Inclusion/Infusion (80gm)

  • Origin: Columbia

    Region: Tumaco

    Recipe: Caramelized whole Macrona almonds

  • Origin: Nicaragua

    Region: Nueva Guinea

    Chocolate Base: 70% Nugo

    Recipe: Pieces of traditional Spanish nougat made with Macrona almonds, egg whites, honey and sugar. This crunchy nougat was born centuries ago in Alicante, a city south of Valencia.

  • Origin: Guatemala

    Region: Lachua Lagoon

    Varietal:

    Recipe: Ground Dried Hibiscus Flowers are added to the chocolate. The Hibiscus is grown in Spain. Vegan, Coconut "Meringues" are dispersed throughout the bar. They add a crunch if the bar is chewed or can melt with the chocolate.

  • Origin: Columbia

    Region: Tumaco

    Recipe: Candied Sliced Valencia Oranges & lightly toasted whole Macrona almonds from Alicante, Spain.

  • Origin: Nicaragua

    Region: Nueva Guinea

    Recipe: Filled with pieces of Whole Spanish-Grown Candied Citron

  • Origin: Columbia

    Region: Tumaco

    Recipe: Biche refers to a drink in Colombia made with green mango, lemon juice and salt. For this bar the sweet and sour notes are created by using powdered Tamarind. To add the citrusy element candied whole lemonquat slices are added to the chocolate. A touch of Espellete pepper is used to add an element of heat.

Milk Chocolate - Single Origin (70gm)

  • Origin: Peru

    Region : Urubamba Valley

    Fermentation: 2-4-days in wooden boxes

Milk Chocolate - Single Origin - Inclusion/Infusion (80gm)

  • Origin: Nicaragua

    Region: Nueva Guinea

    Recipe: Lemon and Juniper Berries

  • Origin: Nicaragua

    Region: Nueva Guinea

    Recipe: Organic Saffron from Teruel, Spain

  • Origin: Columbia

    Region: Tumaco

    Recipe: Milk chocolate with Spanish Turron (soft nougat with almonds and orange) swirled throughout the bar

  • Origin: Tanzania

    Region: Udzungwa

    Recipe: Flavored freeze dried passionfruit with a sparkle from pop rocks.

  • Origin: Tanzania

    Region:

    Varietal:

    Recipe: The Tonka Bean seeds are added to the chocolate. The Tonka Beans are sourced from Brazil. A Spanish grown pear is candied then diced and add to the chocolate.

  • Origin: Tanzania

    Recipe: Milk chocolate infused with Voatsiperifery pepper. A pepper indigenous to Madagascar. It grows in the rainforests of SE Madagascar. This rare pepper is hand harvested. It has intense herbal, floral and citrusy notes with mild heat.

  • Origin: Columbia

    Region: Tumaco

    Recipe: Whole candied slices of Blood Orange. The variety of blood orange, Sanguineli, is native to Valencia. Dried orange blossoms are caramelized adding a crunch and flora aroma.

Other Chocolate Products

  • Product Type determined by roof color.

    Orange- Florentines

    Blue- Drinking Chocolate

    Pink- Cookies

    Gold- Candied Citron /w Almonds, Dragees

    Yellow- Candied Orange Dragees

    Green- Caramelized Valencia Almond Dragees

All products in this line are: Certified Organic / Minimally Processed / Direct Eco Trade

Dark Chocolate - Single Origin

  • Origin: Peru

    Region: Piura

    Cooperative: Norandino.

    Fermentation: Centrally fermented

    Drying: Sun-dried

    Varietal: Nacional Albino (Cacao Blanco de Piura)

  • Origin: India

    Region: Idukki district, Kerala state in Southwest India

    Organization / Farm: GoGround Beans & Spices.

    Varietal: Trinitario

    Fermentation: Centrally fermented for 5-days

    Drying: Sun-dried on tables under open shelter

Dark Chocolate - Single Origin - Vegan - Infusion/Inclusion

  • Origin: Tanzania

    Farm: Kokoa Kamili

    Varietal: Predominantly Trinitario, with some Nacional

Milk Chocolate - Single Origin - Infusion/Inclusion

  • Origin: Ecuador

    Region: Los Rios

    Coop: smallholder farmers organized in a cooperative: Apovinces.

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

    Recipe: Dark Milk Chocolate Fine Arabica coffee roasted in Naples. Tastes like a cup of Neapolitan style espresso. This Arabica coffee is made by the roastmasters from Naples.

  • Origin: Ecuador

    Region: Los Rios / Esmeraldas

    Coop: Apovinces / Uoprocae

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

    Recipe: This dark/milk bar combines Italian milk with the mastery of coffee roasting in Napoli.

  • Origin: Piura, Peru

    Recipe: Caramelized 50% milk chocolate with raspberry rose, and prosecco infused Piura cacao nibs

White Chocolate - Single Origin

  • Origin: Ecuador

    Region: Guayas

    Farm: Pechichal - Single Farm

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

    Recipe: Caramelized almond based “white” chocolate with Sale Dolce di Cervia (sweet salt of Cervia)

  • Origin: Ecuador

    Region: Guayas

    Farm: Pechichal - Single Farm

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

    Recipe: Caramelized almond based “white” chocolate with Sale Dolce di Cervia (sweet salt of Cervia) and the refreshing essence of lemon.

  • Origin: Ecuador

    Region: Manabí

    Coop: Smallholder farmers organized in a cooperative: Fortaleza del Valle.

    Recipe: The finest Filippo Cea almonds meet the Bali Fleur de Sel, creating a Vegan Caramelized White with irresistible caramelized almond notes to enchant your palate.

  • Origin: Ecuador

    Region:

    Varietal:

    Recipe:

White Chocolate - Single Origin - Vegan

  • Origin: Ecuador

  • Origin: Peru

    Region: Piura

    Recipe: A perfect match between Almonds from Toritto and the Piura Blanco Cacao from Peru. A creamy delicacy with notes of masterfully roasted almonds, and hints of flowers and tropical fruits.

Milk Chocolate - Single Origin

All products in this line are: Certified Organic / Vegan / Soy free
Packaging: 100% Compostable, Biodegradable and Plastic Free

Dark Chocolate - Single Origin

  • Region: Cusco, Urubamba valley

    Coop: 50 smallholder farmers, centrally fermented

    Varietal: Chuncho

  • Region: Duarte

    Coop: 180 Farmers, centrally fermented

    Varietal: Hispaniola

  • Region: Idukki, Kerala

    Coop: 250 Farmers, centrally fermented

    Varietal: Forastero hybrids

  • Region: Morogoro

    Coop: 2000 smallholder farmers, centrally fermented

    Varietal: Trinitario

  • Region: Toledo

    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm

    Varietal: Local Trinitario-Criollo hybrids

    Fast Dried: approx. 7-8 days

  • Region: Toledo

    Coop: Belyzium and surrounding farmers

    Varietal: Local Trinitario-Criollo hybrids, centrally fermented at Belyzium farm

    Slow Dried: approx 12 days

Dark Chocolate - Single Origin - Infusion/Inclusion

  • Origin: Dominican Republic

    Region: El Cibao, Duarte

    Recipe: Sweetened with organic Neglet Nour dates from Israel. The dates are fully dried then ground into a powder. Only 3-ingredients: Cacao beans, date powder and cocoa butter.

  • Region: Toledo

    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm

    Varietal: Local Trinitario-Criollo hybrids

    Recipe: Freeze-Dried Raspberries

  • Origin: Belize

    Region: Toledo

    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm

    Varietal: Local Trinitario-Criollo hybrids

    Recipe: Candied Orange pieces sourced from Sicily are densely scattered on the back of the bar. The chocolate contains finely ground Timut pepper from Nepal (not a true pepper). Timut is a wild harvested Szechuan pepper. It has adds citrusy and floral notes but no heat.

  • Origin: Tanzania

    Farm: Kokoa Kamilli

    Recipe: 70% dark chocolate with organic stone pine oil. The oil is made by local distillery. This pine grows in the alpine Dolomite forest of Northern Italy.

  • Region: Toledo

    Coop: Belyzium and surrounding farmers

    Varietal: Local Trinitario-Criollo hybrids, centrally fermented at Belyzium farm

    Recipe: Arabica coffee blend: Colombia,Brazil, Costa Rica, Ethiopia

  • Country: India

    Region: Cusco, Urubamba valley

    Coop: 50 Farmers, centrally fermented

  • Origin: Ecuador

    Region: Machu Chindal Reserve, Esmeraldas

    Coop: 20 Farmers at Mono Bravo village, individually fermented

    Varietal: Heirloom Nacional Arriba

    Recipe: Nibs infused with Italian Whiskey “Volgger Whiskey”

  • Origin: Belize

    Region: Toledo

    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm

    Varietal: Local Trinitario-Criollo hybrids

    Recipe: Ages 5-kg blocks of chocolate in oak barrels used to make Pippa/Port. The chocolate is aged in the barrels for a minimum of 6-months.

    About Pippa: Pippa is a fortified wine made in the Vintage Ruby-style Port by the winery, Franz Gojer. The local grape variety used is Lagrein.

  • Origin: Peru

    Region: Ayacucho

    Coop: VRAEM

    Varietal: Mantana (local hybrids)

    Recipe: Dark chocolate with whole roasted Toritto Almonds (cultivar Filippo Cea) from the Puglia region of Italy.

    The trees are considered a traditional food of this region and are a protected species. These small almonds are prized for their intense flavor with buttery finishing notes.

Dark Chocolate - Single Origin - Limited Edition

Very limited availability

  • Origin: Ecuador

    Region: Machu Chindal Forest in Esmeraldas

    Varietal: Nacional Arriba

    Coop: 18-farmers from the village Mono Bravo. Quality and logistics overseen by Original Beans.

    Recipe:

    Ground cashews and slow toasted sugar creates a rich, creamy caramel base.

  • Item description

Milk Chocolate - Single Origin - Vegan

  • Origin: Ecuador

    Region: Machu Chindal Forest in Esmeraldas

    Varietal: Nacional Arriba

    Coop: 18-farmers from the village Mono Bravo. Quality and logistics overseen by Original Beans.

    Recipe:

    Ground cashews and slow toasted sugar creates a rich, creamy caramel base.

White Chocolate - Vegan

  • Recipe: Cocoa butter & almond based with freeze-dried raspberries

  • Recipe: Cocoa butter & almond based with freeze dried blackcurrants

  • Recipe: Cocoa butter & almond based with freeze dried sea buckthorn

  • Recipe: Cocoa butter & almond based with Cocoa Nibs (India) and Candied Orange (Italy)

  • Cocoa butter origin: Peru

    Cocoa butter region: Satipo

    Varietal: Pressed from local hybrids

    Vanilla Origin: Madagascar

    Varietal: Pompona TSY- A hybrid of Mexican Pompona and Planifolia. Very Rare.

    Recipe: Vegan based made with lightly toasted almond and cashews. A 50/50 blend.

Other Chocolate Products

  • Chocolate: 80% Dominican Republic

    Hazelnut Content: 60%

    Hazelnut Variety: Tonda Gentile Trilbata from the Piedmont regioin.

  • Chocolate: 80% Dominican Republic

    Hazelnut Content: 65%

    Hazelnut Variety: Tonda Gentile Triobata from the Piedmont Region.

    Sweetened with only dried whole ground dates.

  • Candied Ginger:

    Chocolate: 100% Chuncho

Dark Chocolate Bars - Vegan (100gm)

  • Origin: Venezuela

    Varietal: Porcelana

  • Origin: Venezuela

    Varietal: Porcelana

  • Origin: Venezuela

    Recipe: Blend of Venezuelan Cacao

  • Origin: Ecuador

    Varietal:

  • Item description

White Chocolate Bars (100gm)

Filled Bars (100gm)

  • Recipe: Dark Chocolate bar filled with giuinott (hazelnut chocolate cream)

    Vegan

  • Recipe: Milk Chocolate bar filled with the finest Italian pistachios are used to make pistachio cream.

Mes Bars - Vegan (50gm)

Minimally-processed cacao - ”Raw” cacao / Low Roast All bars are 70%

  • Vegan

  • Vegan

  • Vegan

  • Recipe: Made using IGP Piedmont Hazelnuts and Venezuelan Cacao.

    Vegan

Giuinott (Sachets or Boxes)

Sachets Sizes: 100gm, 200gm, 500gm
Box Sizes: 260gm, 550gm

Truffles

Box Sizes: 100gm, 200gm
Vegan

  • Recipe: IGP Hazelnut and Venezuelan Cacao.

    Vegan

  • Recipe: IGP Piedmont Hazelnut and Venezuelan cacao paste with natural maraschino flavor.

    Vegan

  • Recipe: IGP Piedmont Hazelnuts and Venezuelan cacao. Gianduja truffles coated in crush hazelnuts.

    Vegan

Crema Nocciola +55

Jar Sizes: 100gm, 200gm, 500gm
Vegan

Sisters A. Chocolate

All products in this line are: Vegan / Soy Free
Packaging: Recyclable

Dark Chocolate - Single Origin - Vegan (65g)

  • Origin: Tanzania Kokoa Kamili

  • Origin: Madagascar

    Region:

    Farm/Coop:

    Varietal:

Dark Chocolate - Single Origin - Inclusion/Infusion - Vegan (65g)

  • Origin: Dominican Republic

Milk Chocolate - Single Origin - Inclusion/Infusion - Vegan (65g)

  • Origin: Colombia

    Region: Antioquia

  • Origin: Colombia

    Region: Antioqua

  • Origin: Peru

    Region: San Martin

  • Origin: Peru

    Region: San Martin

    Limited Edition

  • Origin: Peru

    Region: San Martin

  • Origin: Peru

    Region: San Martin

Foundry chocolate bars

Foundry Chocolate

All products in this line are: Vegan / Soy Free
Packaging: Recyclable

Dark Chocolate - Single Origin (70g)

  • Origin: Bundibugyo, Western Uganda

    Region: Semuliki Forest

  • Origin: Bundibugyo, Western Uganda

    Region: Semuliki Forest

  • Origin: Cusco, Peru

    Region: Pichari Alta, La Convención

    Farm: Finca Nueva Esperanza

  • Origin: Pollachi in Tamil Nadu state, India

    Farm: Anamalai Estate

  • Origin: Vanuatu

    Region: Pinalum, Malekula Island

  • Origin: Solomon Islands

    Region: Guadalcanal, Malaita and Vella La Vella

    Farm: Collective of ten villages

Dark Chocolate - Single Origin - Special Release (70g)

Extremely limited availability