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The Chocosol Five Chili Bullet Chocolate Bar, 75% Cacao is made with organic and Fairtrade certified ingredients. This is an ancient flavour combination, a chocolate bullet that bites back! The five-chili blend is complimented by Mayan forest garden allspice, achiote and is seasoned with Zapotec salt.
Ingredients: Roasted cacao nibs, raw cane sugar, cacao butter, sea salt, five chili spice blend.
Does Not Contain: Milk, Nuts, Soy, Wheat.
Founded in 2004 in Oaxaca, Mexico. ChocoSol is a learning community/social enterprise that focuses on making the ‘food of the gods’ – commonly known as cacao – into fresh, whole food, stone ground chocolate on an artisanal scale. The ‘Sol’ in ChocoSol is from the Spanish word for ‘sun’ and refers to their first 1,000 kilos of cacao, which were roasted with solar power in Oaxaca. In French, ‘sol’ means soil, as they compost their organic waste to make soil because the food of the gods needs the soil of the gods. In English ‘sol’ sounds like ‘soul’ and reminds them of how important it is to do things with a good spirit and to continuously build and expand their learning community. And that is why it is their mission to craft revolutionary chocolate that is good for mind, body, and soil all while fighting climate change and creating a just food system through chocolate, coffee, tortillas, and conviviality.
ChocoSol are slow food chocolate makers. Their whole food chocolate is made in small batches on site at 1131 St. Clair Avenue West in Toronto, which is also a Fresh City pickup location. Their chocolate is free of dairy, gluten, soy, nuts, preservatives or additives, and is also vegan. ChocoSol products are wrapped in compostable and reusable packaging. The main ingredient used in their chocolate is the organically- and shade-grown cacao bean sourced directly from Indigenous communities and forest gardens in the Lacondon Jungle of Chiapas, Mexico and the Oaxacan mountains of Southern Mexico. ChocoSol develops reciprocal horizontal trade relationships with their farmers, which go beyond the exchange of commodities, and extend to the exchange of heirloom seedlings, best practices and social enterprise models.
They specialize in both eating chocolate and drinking chocolate (xocolatl), and offer a number of other forest garden foods sourced directly from Mexican farmers such as coffee, cacao nibs, achiote, cinnamon and vanilla pods, among others. In addition to producing sustainable artisanal chocolate, ChocoSol also organizes and hosts chocolate and tortilla events all over the city. They offer educational workshops and catering, organize seminars and pedal-powered concerts and events, and work collaboratively with many food and environmental organizations to advance and support local food systems and development of products made in Ontario.