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.

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.

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 Voyageur founder and chocolate maker, Dominique Chartrand, answers our questions about her delicious Haskap & Blueberry 72% Öko Caribe 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.