• Raw materials – I choose aromatic cocoa, Fino de Aroma (Venezuela, Peru, Tanzania, Thailand, Dominican Rep.) with a special natural flavor profile; and not bitter, slightly fermented. But I don’t use cocoa from Africa (Ghana and Cote d’Ivoire), on which all mass productions work (Nestle, the famous Belgian chocolate, Ritter Sport, Lindt)
• Ingredients (cocoa beans or grated cocoa, cocoa butter and coconut sugar/erythritol), where the content of cocoa products is from 56%. And the candies do not contain hydrogenated palm oil, sugar, or refined products.
• Unusual combinations of flavors
• And handmade too 🙂

We have a pickup option (we’re near Monkton or Listowel, Ontario) or shipping via Canada Post – starts from 19,99$. Price may vary from size and weight of your order and country where you want to ship. All delivery details you can read here.

Each candy has its own recipe, where sweeteners are combined. In my candies I use coconut sugar, erythritol, honey, agave syrup, allulose, isomalt, sorbitol or xylitol (there is always a minimum of them), yacon syrup, inulin, stevia.

Yes! Some candies may be made using erythritol, yacon syrup, stevia extract, allulose, minimal isomalt and sorbitol to balance texture and shelf life.
We also have low-carb milk and white chocolate but berry smoothie doesn’t work for keto and diabetics due to carbs from fruits.

• Molded sweets – up to 55 days;
• Truffles – up to 55 days;
• Caramels, pate de fruit – up to 3 months (become dry);
• Chocolate – up to 6 months (fat graying is possible, which can be rubbed off with your finger, this does not affect safety, only appearance).

Storage conditions: keep in fridge (2-5 degrees), if you don’t have wine fridge (14-18 degrees is optimal temperature for chocolate). More than 26 degree or high humidity may cause fat bloom.

CHOCOLABY uses the Terre Exotique brand, which includes a range of exotic and unique spice, salt and pepper blends from the most remote corners of the world. You can read more here.