Welcome!

My name is Tammy MacDonald. I am a certified Chocolate Maker and Chocolatier based out of Morinville (Sturgeon County, Alberta). I specialize in producing fine Bean-to-Bar single origin chocolate, creating Bonbons and Bars. I strive to create natural and integral products that you will come back for! Enjoy!

Our Beans Au Chocolat is proud to partner with the Mexican Arabica Bean Company (MABCO), a Direct Trade Cacao Bean Exporter and Expert Cacao Bean Analyzer. Au Chocolat uses top quality organic beans (uncertified) and cacao butter from 8 origins around the world, in the making of delicious bean-to-bar chocolate. Columbia, Dominican Republic (Butter), Honduras, Mexico, Nicaragua, Papua New Guinea, Thailand, and Vietnam. Both Au Chocolat and MABCO share the same values regarding quality and ethics. All of our cacao beans are grown, farmed, fermented, and dried with expertise and strict quality practices. Origins Cacao Beans grow 20° north and south of the equator. In each specific region, they can differ in colour, size, genetics and flavour (terroir). Terrior refers to identifiable flavour profiles impacted by regional soil composition, climate and geomorphology. There are 4 main types of beans: Criollo Forastero, Trinitario, and Nacional. The most common commercially cultivated bean is the Forastero, typically found in West Africa. These beans primarily make up mass-produced chocolate and lack specific flavour profiles. Our beans from MABCO are predominantly Trintario, with Mexico as Criollo, and Nicaragua with 2 heirloom varieties. These flavourful beans make up only 5-10% of the world's bean production. They are prized for their mix of complex tasty profiles (flavours).