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)
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Origin: Peru
Region: Cusco
Varietal: Ganzo, Vraem-99
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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.
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Origin: Principe
Plantation: Roça Sundy
Varietal: Amelonado/Forestero
Milk Chocolate - Single Origin (60gm)
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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
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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)
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Origin: Belize
Farm/Coop: Maya Mountain
Recipe: The cacao nibs are soaked in the alcohol β excess beer from Brussels breweries distilled to 37.5%, which corresponds to peket (traditional Belgian spirit) for around a week. The spirit is infused with Iris flower (the symbol of Brussels), java pepper, orange bark and coriander. The nibs are then dried in the oven and loaded into a conch together with sugar and a touch of cocoa butter.
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Origin: Dominican Republic
Region: La Gina/Oko Caribe
Varietal: Trinitario
Recipe: Dark chocolate made with toasted, organic oats. Smooth texture.
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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.
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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.
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Origin: Peru
Region: Castilla/Piura
Varietal: Piura-Albino beans
Recipe: Finely grated dried mango added to chocolate. No pieces.
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Origin: Dominican Republic
Region: La Gina
Varietal: Trinitario
Recipe: Toasted Belgium oats and coffee ground with cocoa nibs. GF Oats.
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Origin: Dominican Republic
Region: La Gina/ Oko Caribe
Varietal: Trinitario Hispaniola
Recipe: 65% Dominican dark chocolate and paired it with real, aged Pecorino cheese. The result is incredibly creamy and rich, with a distinct salty, savory umami kick that cuts through the chocolate perfectly. For the adventurous foodie.
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Origin: Dominican Republic
Region: La Gina
Varietal: Trinitario
Recipe: Pine nuts and Norwegian spruce are ground together with the cocoa nibs.
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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.
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Origin: Principe
Plantation: Roça Sundy
Varietal: Amelonado/Forestero
Recipe: Heirloom volcanic cacao meets earthy African Tea and rich Vanilla.
The rooibos pairs with the rich, nutty notes of organic RoΓ§a Sundy Principe cacao. The chocolatey base of these heirloom beans provides a sturdy foundation that allows the teaβs delicate woodiness to shine. A dash of authentic Madagascan Orchid Valley vanilla rounds out the flavour with a creamy sweetness for pure indulgence.
All chocolate bars in this line are: Soy Free/Vegan
Packaging: Recyclable
Dark Chocolate - Single Origin (70gm)
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Origin: Nicaragua
Region: Nueva Guinea
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Origin: Nicaragua
Region: Nueva Guinea
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Origin: Guatemala
Region: Lachua Lagoon
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Origin: Columbia
Region: Magdalena
Coop: 13 families from the Aracataca Community, Supported by Cacao de Colombia
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Origin: Nicaragua
Region: Nueva Guinea
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Origin: Columbia
Region: Tumaco
Recipe: Caramelized whole Macrona almonds
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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.
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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.
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Origin: Columbia
Region: Tumaco
Recipe: Candied Sliced Valencia Oranges & lightly toasted whole Macrona almonds from Alicante, Spain.
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Origin: Nicaragua
Region: Nueva Guinea
Recipe: Filled with pieces of Whole Spanish-Grown Candied Citron
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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.
Dark Chocolate - Single Origin - Inclusion/Infusion (80gm)
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Origin: Nicaragua
Region: Nueva Guinea
Recipe: Lemon and Juniper Berries
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Origin: Nicaragua
Region: Nueva Guinea
Recipe: Organic Saffron from Teruel, Spain
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Origin: Columbia
Region: Tumaco
Recipe: Milk chocolate with Spanish Turron (soft nougat with almonds and orange) swirled throughout the bar
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Origin: Tanzania
Region: Udzungwa
Recipe: Flavored freeze dried passionfruit with a sparkle from pop rocks.
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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.
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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.
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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.
Milk Chocolate - Single Origin - Inclusion/Infusion (80gm)
Foundry Chocolate
All products in this line are: Vegan / Soy Free
Packaging: Recyclable
Dark Chocolate - Single Origin (70g)
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Origin: India
Region: Tamil Nadu
Farm: Anamalai Estate
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Origin: Bundibugyo, Western Uganda
Region: Semuliki Forest
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Origin: Bundibugyo, Western Uganda
Region: Semuliki Forest
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Origin: Cusco, Peru
Region: Pichari Alta, La ConvenciΓ³n
Farm: Finca Nueva Esperanza
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Origin: Pollachi in Tamil Nadu state, India
Farm: Anamalai Estate
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Origin: Vanuatu
Region: Pinalum, Malekula Island
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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
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Origin: Uganda
Region: Semuliki Forest
Recipe: Mat Thomson has plumbed the depths of his barrel room again and chosen an American Oak ex-bourbon barrel aged single malt, resplendent with tantalising tannins.
After flooding the cacao in a torrent of this luscious liquor, the resulting chocolate will have your senses tumbling around in creamy hints of dark dried fruits, wonderfully woody spice and of course big, bold barrel notes.
Very limited release
All products in this line are: Certified Organic / Minimally Processed / Direct Eco Trade
Dark Chocolate - Single Origin
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Origin: Peru
Region: Piura
Cooperative: Norandino.
Fermentation: Centrally fermented
Drying: Sun-dried
Varietal: Nacional Albino (Cacao Blanco de Piura)
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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
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Origin: Peru
Region: MaraΓ±on
Varietal: Nacional
Drying: Sun-dried
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Origin: Venezuela
Region: Chuao
Drying: Sun-dried
Varietal: Criollo Trinitario hybrid
Dark Chocolate - Single Origin - Vegan - Infusion/Inclusion
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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.
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Origin: Ecuador
Region: Los Rios
Varietal: Arriba Nacional
Recipe: A delicious extra dark Gianduja, with the typical flower and fruit notes of the Los Rios cacao, that are merging with the notes of the masterly roasted round, three-lobed hazelnuts.
Milk Chocolate - Single Origin
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Origin: Tanzania
Farm: Kokoa Kamili
Varietal: Predominantly Trinitario, with some Nacional
Milk Chocolate - Single Origin - Infusion/Inclusion
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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.
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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.
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Origin: Piura, Peru
Recipe: Caramelized 50% milk chocolate with raspberry rose, and prosecco infused Piura cacao nibs
White Chocolate - Single Origin
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Origin: Ecuador
Region: Manabi
Coop: Smallholder farmers organized in a cooperative: Fortaleza del Valle.
Recipe: A fine delicacy with 48% single-origin Ecuador ManabΓ butter, with notes of flowers, ripe fruit, hints of honey and a pleasant balsamic finish. Made with freshly-pressed cocoa butter from unroasted beans.
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Origin: Ecuador
Region: ManabΓ
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.
White Chocolate - Single Origin - Vegan
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Origin: Ecuador
Region: Guayas
Farm: Pechichal - Single Farm
Fermentation: Centrally fermented in wooden boxes
Drying: Sun-dried
Varietal: Arriba Nacional
Recipe: Caramelized almond based βwhiteβ chocolate with Sale Dolce di Cervia (sweet salt of Cervia)
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Origin: Ecuador
Region: Guayas
Farm: Pechichal - Single Farm
Fermentation: Centrally fermented in wooden boxes
Drying: Sun-dried
Varietal: Arriba Nacional
Recipe: Caramelized almond based βwhiteβ chocolate with Sale Dolce di Cervia (sweet salt of Cervia) and the refreshing essence of lemon.
All products in this line are: Certified Organic / Vegan / Soy free
Packaging: 100% Compostable, Biodegradable and Plastic Free
Dark Chocolate - Single Origin
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Region: Cusco, Urubamba valley
Coop: 50 smallholder farmers, centrally fermented
Varietal: Chuncho
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Region: Duarte
Coop: 180 Farmers, centrally fermented
Varietal: Hispaniola
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Region: Idukki, Kerala
Coop: 250 Farmers, centrally fermented
Varietal: Forastero hybrids
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Region: Morogoro
Coop: 2000 smallholder farmers, centrally fermented
Varietal: Trinitario
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Region: Toledo
Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm
Varietal: Local Trinitario-Criollo hybrids
Fast Dried: approx. 7-8 days
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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
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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.
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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.
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Region: Toledo
Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm
Varietal: Local Trinitario-Criollo hybrids
Recipe: Freeze-Dried Raspberries
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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.
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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.
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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
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Dark Chocolate - Alcohol Infusion
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Country: India
Region: Cusco, Urubamba valley
Coop: 50 Farmers, centrally fermented
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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 βVolgger Whiskeyβ
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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.
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Origin: Belize
Region: Toledo
Coop: Maya Mountain
Varietal: Local Trinitario-Criollo hybrids
Recipe: The chocolate is aged in rum barrels for a minimum of 4 months. The naturally fruity cacao is infused with warm, spiced rum notes and subtle oak.
Dark Chocolate - Single Origin - Limited Edition
Very limited availability
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Origin: Peru
Region: Cuzco, Urubamba valley
Varietal: Chuncho
Recipe: The chocolate is without added cocoa butter and the tea is ground in. The jasmine delivers lots of floral notes and the citrusy-floral flavors of the Citron complement that well.. The candied Citron is cut into small pieces and added into the chocolate before molding it.
Dragon Pearls tea is delicately hand rolled green or black tea infused with jasmine blossoms, forming pearl-like balls. This specialty tea is grown in the Guangxi region of China.
Citron (Citrus medica) is a large, fragrant citrus fruit with a thick rind, prized for its aromatic zest with floral notes.
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Origin: Dom. Rep. (Γko Caribe)
Region: Duarte
Varietal: Hispaniola
Recipe: Lapsang Souchong is a bold Chinese black tea, hand-rolled into pearls, from the Wuyi Mountains in the Fujian province of China. The tea is uniquely smoke-dried over pinewood fires to create a rich, campfire-like aroma with notes of resin, paprika, and dried fruit.
Milk Chocolate - Single Origin - Vegan
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Recipe: Cocoa butter & almond based with freeze-dried raspberries
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Recipe: Cocoa butter & almond based with freeze dried blackcurrants
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Recipe: Cocoa butter & almond based with freeze dried sea buckthorn
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Recipe: Cocoa butter & almond based with Cocoa Nibs (India) and Candied Orange (Italy)
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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.
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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
Other Chocolate Products
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Chocolate: 80% Dominican Republic
Hazelnut Content: 60%
Hazelnut Variety: Tonda Gentile Trilbata from the Piedmont regioin.
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Chocolate: 80% Dominican Republic
Hazelnut Content: 65%
Hazelnut Variety: Tonda Gentile Triobata from the Piedmont Region.
Sweetened with only dried whole ground dates.
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Candied Ginger:
Chocolate: 100% Chuncho
Sisters A. Chocolate
All products in this line are: Vegan / Soy Free
Packaging: Recyclable
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Origin: Colombia
Region: Puerto Lleras
Farm/Coop: Guayupe
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Origin: Madagascar
Region:
Farm/Coop:
Varietal:
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Origin: Tanzania Kokoa Kamili
Region: Kilombero Valley
Dark Chocolate - Single Origin - Vegan (65g)
Dark Chocolate - Single Origin - Inclusion/Infusion - Vegan (65g)
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Origin: Dominican Republic
Vegan Milk Chocolate (cashew & oat) - Single Origin (65g)
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Origin: Peru
Region: San Martin
Recipe: Vegan milk chocolate made with cashews and oat
Vegan Dark-Milk Chocolate - Single Origin - Inclusion/Infusion (65g)
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Origin: Peru
Region: San Martin
Recipe: Vegan milk chocolate made with coconut milk.
Note that this bar is not made with cashew and oat like the other Sisters A. vegan milk bars. It is entirely nut and grain free.
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Origin: Colombia
Region: Antioquia
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Origin: Colombia
Region: Antioqua
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Origin: Peru
Region: San Martin
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Origin: Peru
Region: San Martin
Limited Edition
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Origin: Peru
Region: San Martin
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Origin: Peru
Region: San Martin
Vegan Milk Chocolate (cashew & oat) - Single Origin - Inclusion/Infusion (65g)
Other products
Black Jaguar Chocolate
All products in this line are: Soy Free / Made with Direct-Trade heirloom cacao
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Origin: Bolivia
Region: El Beni
Farm/Coop: Tranquilidad Wild Cacao Estate
Dark Chocolate - Single Origin
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Origin: Colombia
Region:
Farm/Coop:
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Origin: Nicaragua
Region: BosawΓ‘s Biosphere Reserve
Farm/Coop: Ingemann Fine Cocoa
Recipe: : Heirloom cacao blended with cane sugar, vanilla bean, ancho chilli, allspice, true cinnamon, nutmeg, rose petals, and sea salt
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Origin: Nicaragua
Region: BosawΓ‘s Biosphere Reserve
Farm/Coop: Ingemann Fine Cocoa
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Origin: Nicaragua
Region: BosawΓ‘s Biosphere Reserve
Farm/Coop: Ingemann Fine Cocoa
Recipe: Locally sourced inclusions from Vancouver Island: Sea Salt*, Sitka Spruce Tips*, Stinging Nettle*, Western White Pine, Juniper Berries
*Wild Harvested
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Origin: Colombia
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Origin: Colombia
Dark Chocolate - Single Origin - Inclusion
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Origin: Mexico
Region: Rio Mazapa, Tabasco
Farm/Coop: Hacienda Jesus Maria
Recipe: Heirloom cacao from Mexico meets Scorpion Chili from Trinidad
Dark Chocolate - Single Origin - Limited Edition
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Origin: Nicaragua
Region: BosawΓ‘s Biosphere Reserve
Farm/Coop: Ingemann Fine Cocoa
Milk Chocolate - Single Origin
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Origin: Colombia
Region:
Farm/Coop:
Milk Chocolate - Single Origin - Inclusion
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Origin: Mexico
Region: Oaxaca
Farm/Coop:
Recipe: Macambo Cacao is one of the rarest cacao beans on the planet. Grown by the Aztecs alongside Theobroma Cacao for chocolate. The frothy drink made with combining these two Cacao varieties was highly prized by the Maya.
This bar brings together these two cacaos in a harmony of rich, creamy cacao butters, Mexican vanilla, and nutty, crunchy Macambo/Pataxte nibs.
White Chocolate - Single Origin - Inclusion
Other Products
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Origin: Venezuela
Varietal: Porcelana
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Origin: Venezuela
Varietal: Porcelana
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Origin: Venezuela
Recipe: Blend of Venezuelan Cacao
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Origin: Ecuador
Varietal:
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Item description
White Chocolate Bars (100gm)
Filled Bars (100gm)
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Recipe: Dark Chocolate bar filled with giuinott (hazelnut chocolate cream)
Vegan
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Recipe: Milk Chocolate bar filled with the finest Italian pistachios are used to make pistachio cream.
Mes Bars - Vegan (50gm)
Minimally-processed cacao - βRawβ cacao / Low Roast All bars are 70%
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Vegan
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Vegan
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Vegan
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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
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Recipe: IGP Hazelnut and Venezuelan Cacao.
Vegan
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Recipe: IGP Piedmont Hazelnut and Venezuelan cacao paste with natural maraschino flavor.
Vegan
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Recipe: IGP Piedmont Hazelnuts and Venezuelan cacao. Gianduja truffles coated in crush hazelnuts.
Vegan
Crema Nocciola +55
Jar Sizes: 100gm, 200gm, 500gm
Vegan