Imported Chocolate
Exclusive to Chocolate Squirrel
All products in this line are: Vegan / Soy free Packaging: 100% Compostable, Biodegradable and plastic free
Dark Chocolate - Single Origin
-
Origin: Nicaragua
Region: Matagalpa
Coop: Rios de Aqua Viva within Cerro Grande Kuskawas Nature Reserve
Varietal: Trinitario (50% white beans)
-
Origin: Nicaragua
Region: Huanuco
Coop: Alto Huallaga
Varietal: Amazonico
-
Origin: Peru Region: Villa Aurora
Farm: Celestino (Member of Asociación de productores del VRAEM)
Varietal: Chuncho
-
Origin: Peru Region: Villa Aurora
Farm: Celestino (Member of Asociación de productores del VRAEM)
Varietal: Chuncho
-
Origin: Peru Region: Villa Aurora
Farm: Celestino (Member of Asociación de productores del VRAEM)
Varietal: Chuncho
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: Amazonia Cacao Blend
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: CPM99 (El Ganso)
-
Origin: Nicaragua
Region: Matagalpa
Coop: Rios de Aqua Viva within Cerro Grande Kuskawas Nature Reserve
Varietal: Trinitario (50% white beans)
-
Origin: Nicaragua
Region: Matagalpa
Coop: Rios de Agua Viva in the Cerro Grande Kuskawas Nature Reserve
Varietal: Criollo (90% white beans)
-
Origin: Costa Rica
Region:
Farm:
-
Origin: Venezuela
Region: Sur de Lago
Farm: Santa Helena de Arenales
Varietal: Criollo
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: Amazonico
-
Origin: Nicaragua
Region:
Farm:
Varietal:
Dark Chocolate - Single Origin - Infusion/Inclusion
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: CPM99 (El Ganso)
Prunes: From organic farmers in the Lot-et-Garonne region of Southwest France. Agen Prunes are the dried fruits of the Ente Plum which have been grown in this region since the middle ages. They are tender and full of rich dark fruit flavors with notes of brandy.
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: CPM99 (El Ganso)
Plums: A specialty plum from the French region of Lorraine. There is only 1 harvest per year which occur in August. This small yellow plum is sweet with floral notes. It is prized in French cuisine. Often used in dessert, preserves and to make brandy. Organic.
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: Amazonico
Walnut: Franquette variety. This black walnut is longer and smaller than other walnut varieties. Rich sweet, sweet, buttery taste with notes of hazelnuts. It is the most popular walnut variety in France.
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: CPM99 (El Ganso)
Recipe:
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: Amazonico
Recipe:
-
Origin: Nicaragua or Peru
Regions:
Farm:
Varietal:
Recipe:
-
Origin: Peru
Region: Huanuco
Coop: Alto Huallaga
Varietal: Amazonico
Olives:
Dark Chocolate - Single Origin - Filled Bars
-
Origin:
Region:
Farm:
Varietal:
Recipe:
-
Origin:
Region:
Farm:
Varietal:
Recipe:
-
Origin:
Region:
Farm:
Varietal:
Recipe:
-
Origin: Peru
All products in this line are: Vegan / Soy free Packaging: 100% Compostable, Biodegradable and plastic free
Dark Chocolate - Single Origin
-
Origin: Peru
Region: Piura
Cooperative: Norandino.
Fermentation: Centrally fermented
Drying: Sun-dried
Varietal: Nacional Albino (Cacao Blanco de Piura)
-
Origin: Columbia
-
Origin: Philippines
Region: Mindanao Island
-
Origin: Madagascar
Region: Sambriano Valley
-
Origin: Solomon Islands
Region: Guadalcanal
Farm: David Kebu's family farm
-
Origin: Vanuatu
-
Origin: India
Region: Idukki Kerala
-
Origin: Papua New Guinea
Region: Karkar Island
-
Country:
Region:
Varietal:
Dark Chocolate - Single Origin - Infusion/Inclusion
-
Origin: Solomon Islands
Region: Guadalcanal
Farm: David Kebu’s family farm
Varietal:
Recipe: Soft candied Sicilian orange chunks
Milk Chocolate - Vegan - Single Origin - Infusion/Inclusion
-
Origin: Solomon Islands
Region: Guadalcanal
Farm: David Kebu’s family farm
Varietal:
Recipe: Hazelnut milk base
-
Origin: Solomon Islands
Region: Guadalcanal
Farm: David Kebu’s family farm
Varietal:
Recipe: Cashew milk base infused with orange.
-
Origin: Solomon Islands
Region: Guadalcanal
Farm: David Kebu’s family farm
Recipe: Hazelnut milk base with whole roasted hazelnuts
-
Origin: Solomon Islands
Region: Guadalcanal
Farm: David Kebu’s family farm
Recipe: Cashew m*lk chocolate infused with Guatemalan coffee.
-
Origin: Solomon Islands
Region: Guadalcanal
Farm: David Kebu’s family farm
Recipe: Solomon Island chocolate blended with ground tiger nuts. Tigernuts are not a nut but a small edible tuber. The tubers have stripes like a tiger. They have a sweet, nutty flavor. Considered a new member of the “Superfood” family.
-
Recipe: Cashew M*lk White Chocolate full of Chai spices. Beautiful golden color from turmeric.
Dark Chocolate - Single Origin
-
Origin: Philippines-Southern
Region: Davao
Varietal: Selection of 5 Trinitario varieties
-
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
Milk Chocolate - Single Origin
-
Origin: Uganda
Region: Semuliki Forest
Recipe: Caramelized whole Macrona almonds
-
Origin: Columbia
Region: Tumaco
Recipe: Candied Sliced Valencia Oranges & lightly toasted whole Macrona almonds from Alicante, Spain.
-
Origin: Nicaragua
Region: Nueva Guinea
Recipe: Candied Citron with Citron Cider
-
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.
Milk Chocolate - Single Origin - Infusion/Inclusion
-
Origin: Peru
Region : Urubamba Valley
Fermentation: 2-4-days in wooden boxes
Dark Chocolate - Single Origin - Infusion/Inclusion
-
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
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.
All products in this line are: Certified Organic / Vegan / 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:Tanzania
Region: Mbingu, Kilombero Valley
Organization / Farm: Kokoa Kamili
Fermentation: Centrally for 6 days in 3-tier wooden boxes
Drying: Sun-dried for 5 to 7 days
Varietal: Trinitario (Criollo, Amelonado and Neo Nacional genetics)
-
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
-
Origin: Madagascar
Region: Sambirano Valley
Farm: Bejofo Estate Akesson’s
Fermentation: Centrally fermented in wooden boxes
Varietal: Trinitario
-
-
-
-
Dark Chocolate - Single Origin - Vegan - Infusion/Inclusion
-
Origin: Ecuador
Region: Los Rios
Cooperative: Apovinces.
Fermentation: Centrally fermented in wooden boxes
Drying: Sun-dried
Varietal: Arriba 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.
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.
Fermentation: Centrally fermented in wooden boxes
White Chocolate - Single Origin - Vegan
-
Origin: Ecuador
Milk Chocolate - Single Origin
All products in this line are: Certified Organic / Vegan / Soy free
Packaging: FSC certified natural color paper-recycle. FSC certified clear cellulose wrapper-compostable.
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 date powder from Israel. 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:
Farm:
Varietal
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)
Guido Castagna
Dark Chocolate Bars (100gm)
Vegan
-
Origin: Venezuela
Varietal: Porcelana
-
Origin: Venezuela
Varietal: Porcelana
-
Origin: Venezuela
Recipe: Blend of Venezuelan Cacao
-
Origin: Ecuador
Varietal:
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 (50gm)
Minimally process cacao - ”Raw” cacao / Low Roast All bars are 70% / Vegan
-
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
Mike & Becky
Dark Chocolate - Single Origin (60gm)
-
Origin: India
Region: Idukki Hills
Varietal: Trinitario
Recipe: Beans are roasted at a lower temperature to preserve subtle aromatic notes.
-
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.
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.
Dark Chocolate - Single Origin - Inclusion (60gm)
-
Origin: Peru
Region: Castilla/Piura
Varietal: Piura-Albino beans
Recipe: Finely grated dried mango added to chocolate. No pieces.
-
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: Dominican Republic
Region: La Gina/Oko Caribe
Varietal: Trinitario
Recipe: Dark chocolate made with toasted, organic oats. Smooth texture.
-
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.
-
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.