Bons bons are hand made with the high quality chocolate and all natural ingredients. All colourings, if used, are natural and plant based.
Au Chocolat will be hosting upcoming chocolate tastings hosted at
Corro Collective, 24 Muir Dr.
Please share your reviews with us!
Bean to Bar is creation of chocolate right from the bean. This laborious creation will average 20-30 hours hours for the Chocolate Maker, in a multi step process.
The initial steps after sampling and inspecting the acquired beans involve roasting, cracking (removing the shell or husk), and winnowing (separating the shell from the bean). Next step would be in fine inspection of nibs and any remaining bits of shell left behind. This process can take hours depending on the amount of beans being processed.
The nibs are then ground in a melangeur with sugar for an average of 16-24 hours.
Chocolate is now ready for tempering and awaiting the molds where it will become bars or bon bons.
Did you know that cacao only grows in the rain forest? Do your part, help save the forest and eat chocolate!
Your body and your brain will love you for it.
Did you know that dark chocolate is loaded with antioxidants?
It also helps us feel happy by inducing a positive reaction (endorphins) in the brain.
Theobromine in chocolate is a stimulant, much like caffeine. Need a an added boost in the morning, afternoon or after supper ... eat chocolate!
What is Bean-to-Bar?
What is the difference between a Chocolatier and a Chocolate Maker?
A Chocolatier works with chocolate that is already produced and creates their own recipes for bars and bon bons.
A Chocolate Maker makes their own chocolate from scratch (the bean).
Chocolate makers are much less common in comparison.
What ingredients are used in the Bean-to Bar line?
Most of our bean-to-bar chocolate is produced with organic beans, organic cane sugar, organic butter, and organic cocoa butter. Ingredients for fillings and textures are natural with minimum processing if any.
What ingredients are used in bon bons (truffles)?
Many of the bon bons are shelled with Cacao Barry / Callebaut chocolate, including the ganache (filling) - with exception of the bean-to-bar line.
Preservatives are not used, batches are refrigerated until they reach our customers. Again, ingredients are high quality, fresh, and natural.
All production is reduced in sugar to offer a more natural and delicious tasting experience
Is colouring used in your bon bons?
Sometimes yes - with certain recipes.
All colouring used is from the Roxy and Rich - All Natural line (derived from fruits and vegetables).
Decals used in some of our recipes are not from natural source, as of yet.
Au Chocolat focuses more on the taste experience rather than a visual one as decorating requires additional time.