Award winning chocolate!
Two of Chocolat Voyageur’s bars have been recognized for their exceptional taste and quality!
The Cost of Making Chocolate
What drives the cost of chocolate? Chocolate maker, Dominique Chartrand, shares her insights on some of the factors that affect the price of chocolate.
The making of the ‘Chi Bar
How do you describe Miramichi using chocolate? Dominique Chartrand rises to the challenge and creates the ‘Chi bar to capture the flavours of Miramichi. Read the story here.
Chocolate Notes: Transparency
Learn where Chocolat Voyageur’s beans come from and how our buying choices ensure a fair and sustainable lifestyle for the farmers who produce our cacao.
Chocolate Notes: Morumbi, Columbia 70% with Ground Almond inclusion bar
Discover the process of making bean to bar chocolate with Chocolat Voyageur founder and chocolate maker Dominque Chartrand. This episode reveals the creation of the delicious and nutty Morumbi, Colombia 70% ground almond inclusion bar.
Chocolate Notes: Haskap & Blueberry 72% Öko Caribe inclusion bar
Chocolate Voyageur founder and chocolate maker, Dominique Chartrand, answers our questions about her delicious Haskap & Blueberry 72% Öko Caribe inclusion bar.
Chocolate Notes: Semuliki, Uganda 69% Basil Tomato inclusion bar
Delve into the secrets of making bean to bar chocolate! Chocolate Voyageur founder and chocolate maker, Dominique Chartrand, shares her knowledge and techniques. In this post, we explore the creation of the Semuliki, Uganda 69% Basil Tomato inclusion bar.