Hummingbird Maple 65%

£8.95

Single Origin, Peruvian Cacao, 65% Dark Chocolate made in Canada with Just two ingredients! Made with cacao from Peru and Canadian maple sugar.

Out of stock

Description

Single Origin, Peruvian Cacao, 65% Dark Chocolate.

Just two ingredients! Made with cacao from Peru and maple sugar from Hummingbirds’ friends at Fulton’s Pancake House & Sugar Bush ,this is one very special bar!

Tasting notes – Chocolate with a hint of Canada. A perfect balance of cacao and local maple sugar.

INGREDIENTS: Organic cacao, organic maple sugar.

ALLERGENS: May contain nuts, peanuts & milk.

Vegan, Soy Free, Gluten Free

A lovely cane sugar alternative.

Additional information

Weight 60 g
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Brand

Hummingbird Chocolate

We Are Craft Chocolate Makers

From careful sourcing of quality cacao beans to a deep commitment to the farmers who cultivate the beans, we have great respect for people who make food, from grower to artisan. With much care, we handcraft chocolate from our small workshop in beautiful Almonte, Ontario. Our chocolate is carefully made to bring the perfect balance of flavour, and we hope you can taste it in every bite.

Our Story

Drew and I have always savoured chocolate, but we come to making it in a roundabout way. From Afghanistan to Zimbabwe, we’ve spent our careers working with farmers in developing countries which was just about the best job in the world. We learned much, helped a bit, and gained a huge respect and affection for people who make food, from grower to artisan. Life was a tad spartan, but it was considerably livened up by occasional indulgences of chocolate. When it was time to leave Kabul, it just seemed natural that we’d pursue chocolate making as it lets us connect with farmers, while learning how to craft something we love. We started out casually; a private hobby really. Friends wanted our bars and we experimented more. From there, chocolate became a passion. Soon enough, some insanely talented people joined us, considerably raising our game in the process. Together we’ve become crazily obsessed with making the best possible chocolate we can. There’s so much to learn in chocolate; get the right beans – do the right thing – and the flavours unlocked are incredible. Rush it, and it can be a disaster! We love what we do and reckon it’s worth the time to do it right. - Erica

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