Cocoaro Craft Chocolate

I know it feels like it’s been a minute. I will be back at the Coquitlam Farmers Market tomorrow (Sunday August 23).

A couple of highlights that will be on the table:
Experimental Bar - Strawberry Yuzu. It got a quiet release and the shop allocation are already sold out, so come by the market!

Limited Return - Mainland Ginsky. Super popular last year and I really enjoyed working with Mainland Whisky, so I thought I would do it again. The process for making this one takes more time and resting, so it is still a limited batch. Get them while you can! (Also, Mainland Whisky is currently trying to raise funds for a reno to increase capacity at their tasting room . Go to their profile to find out more)

Hope to see y’all at the market in the morning! Rain or shine at the Dogwood Pavilion from 9am to 1pm.

First off, yes, I will be at Coquitlam Farmers Market this Sunday (July 26)! However, I will not have as much as I usually do. There will be bars (slightly smaller stock) and iced tea, but no rough bites or black sesame cups. We are, thankfully, getting our dying HVAC replaced, however, what we thought would be one day without has turned into 4 and I cannot turn on my machines (that then create motor heat) or temper in a reliable way.

But! There are a couple of returning bars that I did temper earlier, so if you liked the no-sugar blueberry from a couple of years back or have missed the Ray Gun bar, happy news for you! They are back on the shelf and will be with me at the market!

We are having our HVAC replaced! This is great because it never really did work properly and sounded like a jet taking off. We hope the new one will be quieter and better. However, we did not realize how loud and messy it would be, so we are closed for the rest of the day (Thursday July 23).

What is shio koji? Simply, it is koji mixed with salt and steamed rice that is then allowed to ferment. The rice breaks down into enzymes, glutamates and sugars that then imparts a mildly salty umami flavour. It can be used in place of salt, but with less sodium or used as part of more complex flavourings.

I have been trying to work this into chocolate for a while and finally figured out a method to make a koji salt bar! Combining the excellent Vankoji Foods Ltd. shio koji with Kokoa Kamili Tanzanian beans in a dark 75% bar, I’m hoping you’ll enjoy this extra small batch!

On the shelf, now and available tomorrow morning at the Coquitlam Farmers Market (Dogwood parking lot from 9am-1pm)

ArtsWells starts today! A festival put on by Island Mountain Arts celebrating all the arts in my old town, Wells BC. Once again, I am super happy to make a bar for the festival! Inspired by the beautiful artwork of Lindsay Kay, we put some wildflower flavour in this one - a combination of elderflowers and wild blueberry tea.

The bars will be available at the festival and a limited release from me. On the shelf today and dropped Cascadia Bakehouse | Port Moody this morning! It will also be available at the Coquitlam Farmers Market this Sunday!

It’s bonbon day!

This week’s flavours:
Lemon-rhubarb Forstbauer Farm
Blueberry Crystal Jelly Forstbauer Farm
Tanzania Coconut Truffle Kokoa Kamili
Black Sesame
Strawberry Mint Coconut Caring about 3 MONSTERs snack on- FREEZE-DRIED BC🇨🇦fruit

It’s going to be a hot market tomorrow! But I will still be there with the seasonal Rhubarb Mylk bar, iced tea, crystal jellies and chocolate covered dried strawberries in honour of the Coquitlam Farmers Market celebration of strawberries!

Come get chocolate, berries, veggies and more tomorrow morning (Sunday 14th) in the Dogwood parking lot 9am-1pm. Don’t forget your insulated bags!

Learn about transforming cacao beans into chocolate!

I am offering the Basics of Chocolate Making class again on June 20 at 5:30 at the New West shop!

In this session, you will learn about different cacao, sort some beans roast, winnow and hand grind them into your very own chocolate. Also, we will taste and discuss different chocolate ingredients and qualities.

Link in bio 👆

So there are many reasons why I don’t normally make chocolate covered strawberries. Definitely not in February when the strawberries are not in season! And I don’t like them after they have been in the fridge for a day or two because it sweats and the texture changes. And it’s hard to plan to make them. But when the strawberries come at just the right time and they are local, bright and fresh and it is bonbon making day anyway, well…. 🍫🍓

So they are here in the shop for today only! Chocolate covered strawberries! Limited quantity!

And if they don’t sell, I have family and friends who will make sure they don’t have to start wasting away sadly in a fridge somewhere.

New limited batch! Playing with texture as well as flavour here with a roasty hojicha tea from our friends at and some nutty Peruvian mocambo nibs via our friends at . Medium dark with Ecuadorian cacao from the Camino Verde fermentary, this bar is just a comforting blend of deep flavours.

Find it on the shelf or at the tomorrow morning (Sunday May 24) at the Dogwood Pavilion parking lot 9am - 1pm.