McGuire Chocolate

McGuire Chocolate - Bourbon Infused 75%

Vegan Dark Chocolate
Regular price $15.00 USD
Sale price $15.00 USD Regular price

This fragrant chocolate is crafted by infusing Kokoa Kamili cacao nibs in Bulleit bourbon for a week, followed by proper drying before grinding. The choice of Kokoa Kamili nibs and Bulleit Bourbon was made due to their harmonious citrus undertones.

Situated in the Kilimanjaro Valley, the Kokoa Kamili fermentary sources wet cacao beans from nearly 3000 smallholder farmers, most cultivating between 0.5-2 acres of cocoa. Prior to Kokoa Kamili's establishment, cacao companies in Tanzania focused solely on acquiring large quantities of low-cost commodity cocoa, leading to one of the world's lowest GDP per capita rates for rural cacao farmers.

In its inaugural year, Kokoa Kamili ensured its farmers received the highest cocoa prices in Tanzania. The company pays farmers a significant premium, well above market rates, for their wet cocoa, managing its fermentation and drying processes. This approach yields more consistent, superior-quality cocoa beans while reducing farmers' workload and providing immediate compensation upon receiving their wet beans.

Decorating the front of this chocolate bar is an illustration depicting two whiskey glasses, symbolizing celebration. Kokoa Kamili was one of McGuire's initial 10 experimental collaborations and remains the sole partner five years later.

The package artwork is the creation of Kristofer Parley, a Victoria-based artist known for his expertise in watercolours and ink. The founder of McGuire crossed paths with Kristofer during our first year in St. Andrews when he participated in the KIRA Artist Residency. 

Vegan, Dairy-free, Soy-free, Alcohol-infused

McGuire Chocolate is an artisanal chocolate producer, committed to the craft of transforming cacao beans into exquisite, uncomplicated, and high-quality chocolate.

Mark's serendipitous encounter with cacao beans occurred during his backpacking adventures in Central America. While relishing these beans as a nutritious and convenient snack, he found himself pondering the intriguing journey from cacao to chocolate.

Driven by curiosity and passion, Mark embarked on some experimental endeavors to create chocolate during his travels. This involved roasting cacao beans over an open fire, manually peeling them, and processing them through a meat grinder. His pursuit of this chocolate-making journey continued as he returned to Calgary, laden with suitcases brimming with cacao beans, in search of a mentor in the art of chocolate making.

Mark soon realized that although there were many individuals in the world of chocolate, few were truly engaged in the meticulous process of crafting chocolate from the very essence of the cacao bean.

Cacao beans, Cane sugar*, Cocoa butter*.

May contain: Peanuts, Tree nuts.

Keep in a cool, dry place, away from direct light and strong odours. Store at maximum
18 ° C in its original packaging

Our chocolate makers proudly refrain from using any artificial stabilizers or preservatives in their products, making their creations more temperature-sensitive compared to other premium chocolates.

To ensure the optimal taste experience, it's advisable to store our chocolates in a cool, dry place where the temperature hovers between 16°C and 18°C. Please refrain from refrigerating our chocolates, as this may cause sugar crystallization due to increased humidity, altering their texture and flavor.

On the contrary, if stored in excessively high temperatures, cocoa butter may separate and form a white film on the chocolate's surface. This loss of cocoa butter can lead to the chocolate drying out and, consequently, a potential alteration in flavor. Your mindful storage practices will help preserve the integrity of our delectable chocolates.

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