Chocolate Bars -- Prose list

Chocolate Maker=Soma

WEB SITE www.somachocolate.com

Prose list

The year was 2003 and the idea of creating a small, funky chocolate factory was born in the minds of David Castellan and Cynthia Leung. The concept: finding new ways to create and enjoy chocolate. On making our first batches of chocolate, it was immediately apparent that we had stumbled upon something magical and that our future would be tied to it. In cacao beans, nature has made the perfect “Soma”, a mystical substance mentioned in the Rig Veda and later by Aldous Huxley in the novel Brave New World. It was time to start exploring this new frontier. Our first space was a in tiny corner of a former whisky distillery. We started off roasting and winnowing cacao beans, refining and conching our own chocolate, spinning gelato, baking cookies, making hot chocolates, and producing a line of truffles. (whew!) A small retail portion would fold out during the day, and like a transformer, fold back in at night. It was here that we started meeting a community of very interesting folks with a healthy appetite for great chocolate. Fast forward to the future, with the loyal support of our chocolate-obsessed customers (thank-you!) we’ve grown to 3 stores, a small chocolate factory, a network of wholesalers, and a small team of wonderfully kooky and talented people we are proud to work along side with. The love and curiosity of all things chocolate propels us on as we continue to seek out great cacao beans, explore more ingredients, and have nice chats with our regulars and newcomers. We look forward to meeting everyone.

Canada (Toronto, Ontario)

favorite chocolate maker

bean-to-bar

WEB SITE www.somachocolate.com

Grid list

Prose list

Wrappers

Display options

58 records

Soma

Soma

WEB SITE www.somachocolate.com

grid list

wrappers

62% Dark Bar (Venezuela, Nicaragua, Peru) 62% cacao: Cacao nibs, sugar, cacao butter.
May contain traces of nuts, dairy & soy.
65g (2.29oz.), 100x120mm (3.9x4.7")
Vic's rating = 8
Deb's rating = 8

Soma - 62% Dark Bar (Venezuela, Nicaragua, Peru)

2017

62% Dark Bar - Peru 62% cacao: Cacao nibs, sugar, cocoa butter, vanilla & soy lecithin.
May contain traces of nuts & dairy.
200g (7.05oz.), 105x156mm (4.1x6.1")
Vic's rating = 6
Deb's rating = 6
origin = Peru

2019

Arauca, Colombia (comments) 70% cacao: Cacao nibs, organic cane sugar, organic cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.29oz.), 105x150mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 8

Recently Colombia, one of the most bio diverse & lush countries on the planet has surfaced as a source of incredible & exotic cacao. At the heart of these explorations is Cacao de Colombia. They work closely with Colombia's most geographically remote, indigenous nations & rural communities to source high quality beans. They also run a cacao school focused on sustainable growing and harvesting techniques offering generous incentives to farmers. These beautiful beans are from Arauca, an area named after the river that separates it from Venezuela. Origin: Arauca, Colombia. Tasting notes: honey, pecans, nectarines, yogurt.
origin = Colombia

2018

Arcana 100% (comments) 100% cacao: Cacao liquor, all natural ingredients, junk free
May contain trace amounts of nuts & dairy.
45g (1.58oz.), 73x150mm (2.9x5.9")
Vic's rating = 6
Deb's rating = 4

Made with 3 types of flavour grade cacao beans. The cocoa is roasted, refined and conched without the addition of any sugar, emulsifiers or flavourings. The wild, raw taste of this 100% chocolate may bring about an unexpected change of consciousness. Enjoy it while it lasts. Batch A3.
variety = Criollo, Forastero and Trinitario origin = Ghana, Madagascar, Dominican Republic

2008

Bachelors Hall, Jamaica (comments) 70% cacao: Cacao nibs, organic cane sugar, organic cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.29oz.), 105x150mm (4.1x5.9")
Vic's rating = 9
Deb's rating = 9

Our friend Desmond, part farmer-philosopher-madman (all the right traits for growing incredible cacao) owns Bachelor Hall Estates, left to him by his grandfather. Fed by two fresh water springs, his farm is in a unique location in the nutrient rich valley between the spiritual & majestic Blue and John Crowe mountains. Seedlings were originally transplanted from Trinidad in the 1800s. Today the cacao grows naturally, without the use of fertilizers, surrounded by coconut palms. We hike up to the highest point on the farm, the breathtaking beauty of the sea, forest, and mountains surround us in every direction. Origin: St. Thomas Parish, Jamaica. Tasting notes: cashews, honey, cherry, wood, rum.
origin = Jamaica

2018

Bejofo, Madagascar (comments) 70% cacao: Cacao nibs, organic cane sugar, organic cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.29oz.), 105x150mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 9

Madagascar, the oldest island on the planet has been growing cacao in the Sambirano Valley since the early 1900s. We call this origin the "gateway chocolate" as Madagascar is often the portal for 1st timers into the intricate and captivating world of single origin chocolate. Bertil Akesson's family owned estate has been supplying us with their beautiful Madagascan beans since Soma began in 2003. The beans from his Bejofo farm are deep red in colour, a reflection of the prominent red fruit & citrus notes this area in known for. Origin: lower Sambirano Valley, Madagascar. Tasting notes: raspberry, cherry, peanut butter, pomelo.
origin = Madagascar

2018

Bến Tre Vietnam 70% (comments) 70% cacao: Cacao nibs, organic cane sugar, cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy and dairy.
65g (2.29oz.), 105x151mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 8

Bến Tre is a coastal province on the Mekong Delta, the birthplace of cacao in Vietnam. The tropical area is low-lying with a vast network of rivers, rice paddies, swamplands and small canals that reach far into the farmland. 30-40 small 2-3 acre farms are organized as fermentary groups, wet beans are transported to one central place for fermenting in wooden boxes. The beans are from Marou Faiseurs de Chocolat in Saigon who work directly with the farmers. The cacao is special to us, not only for its exceptional flavours, but also as a fond reminder of a beautiful friendship that started during a monsoon in Saigon. Tasting notes: cinnamon, persimmon, nutmeg, molasses.
origin = Vietnam

2022

Black Science Apurimac, Peru 70% (comments) 70% cacao: Organic cacao beans, organic cane sugar, cocoa butter
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 73x153mm (2.9x6")
Vic's rating = 8
Deb's rating = 10

Our newest Peruvian chocolate made with Criollo beans grown in VRAE (Valle de los Rios Apurimac y Ene) This farmer co-op "El Quinacho" supports over 500 families. This cacao is aromatic, unique and grown sustainably with a punch of citrus & notes of baked brownies.
variety = Criollo origin = Peru

2012

Black Science Bahia Black 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, soy & dairy.
65g (2.29oz.), 102x120mm (4x4.7")
Vic's rating = 8
Deb's rating = 8

In Bahia: a region well documented in Jorge Amado's classic novel of cacao "The Violent Land" lies Fazenda Boa Vista, high on the mountains of Cafundós. This micro region has volcanic soil and its deep forest is a sacred sanctuary of ancient Amelonado type cacao called Parazinho. The crop grows fully integrated with the endangered Atlantic Tropical Rainforest, encouraging biodiversity. Fermented for 7 days in Jequitiba wooden boxes. Notes: cashews, roasted grains.
origin = Brazil

2017

Black Science Blend 1 (comments) 70% cacao: Organic cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 72x150mm (2.8x5.9")
Vic's rating = 9
Deb's rating = 9

A big part of the chocolatemakers art lies in blending cacao origins and anticipating how they will react and ultimately taste together. The resulting blend is a classic beautifully balanced dark chocolate, earthy and nutty suitable for daily enjoyment...
variety = Nacional and Trinitario origin = Dominican Republic/Ecuador/Peru

2010

Black Science Camino Verde, Ecuador (comments) 80% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy & dairy.
25g (0.88oz.), 75x154mm (3x6.1")
Vic's rating = 8
Deb's rating = 7

Camino Verde, Ecuador is a unique Arriba Nacional due to the progressive fermentation methods/science involved in producing the cacao. By treating the cacao like wine, grower Vicente Norero controls the microbiology of the ferment just as a wine maker would. Pausing inoculation & imposing different bacteria to control the degradation of acid and sugars during the entire process. Our bar is creamy in texture, notes of roasted nuts and baked brownies.
origin = Ecuador

Soma - Black Science Camino Verde, Ecuador

2014

Black Science Chuao 70% (comments) 70% cacao: (no ingredients listed)
25g (0.88oz.), 74x153mm (2.9x6")
Vic's rating = 9
Deb's rating = 9

The legendary "pure and delicate Criollo" from the central coastal highlands of Venezuela. The Chuao plantation produces a variety of cocoa that is famous for its quality and has a well documented history going back to 1592. We picked up a small lot of this cacao and have used gentle roasting and conching with no added vanilla or soy lecithin to make a bar that can tell its own story...Intense, aromatic with notes of toasted almonds & dried figs.
variety = Criollo origin = Venezuela

2014

Black Science Chuno 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, soy & dairy.
65g (2.29oz.), 100x120mm (3.9x4.7")
Vic's rating = 9
Deb's rating = 10

From the last great frontier for undiscovered cacao. "Chuno" a Trinitario cacao from the San Jose de Bocay/Pantasma region of Nicaragua. Processing includes 6 days fermentation and 6 days of solar drying on wood. The result is a fruity chocolate with a refreshing astringency. (Tasting notes: citrus, pepper, walnuts.)
variety = Trinitario origin = Nicaragua

2016

Black Science Conacado 70% (comments) 70% cacao: Certified fairtrade & organic cacao beans, organic cane sugar, cocoa butter, all natural ingredients
May contain trace amounts of nuts.
80g (2.82oz.), 72x150mm (2.8x5.9")
Vic's rating = 9
Deb's rating = 9

Batch C3

We've sourced this certified fair trade and organic cocoa from "Conacado" a group of small scale cocoa producers in the Dominican Republic. An earthy dark chocolate with a creamy mouthfeel, notes of cherry jam, bananas, & toasted bread.
variety = Trinitario origin = Dominican Republic

2009

Black Science Equator 67% (comments) 67% cacao: Organic cacao beans, organic cane sugar, cocoa butter
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 73x153mm (2.9x6")
Vic's rating = 9
Deb's rating = 9

A dual origin chocolate made with cacao beans from Peru and the Dominican Republic. This Organic 67% chocolate was made with a new and unique process resulting in an incredibly smooth bar. Notes of roasted grains, & brownies with a [sic] end punch of astringency.
origin = Peru, Dominican Republic

2012

Black Science Guatemala 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 73x153mm (2.9x6")
Vic's rating = 9
Deb's rating = 9

A single origin chocolate from Cahabón which lies in the Alta Verapaz mountain chain of Guatemala. The people in the coop that grow these beans are from the indigenous tribe Kekchi Maya who have consumed cocoa in drink form for thousands of years. An earthy chocolate with notes of lime.
origin = Guatemala

2012

Black Science Nicaragua La Dalia (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of flour, dairy, soy, & nuts.
25g (0.88oz.), 75x154mm (3x6.1")
Vic's rating = 10
Deb's rating = 10

Maybe the last great frontier for undiscovered cacao. Our man in Nicaragua (Hello Giff!) hooked us up with some fine native Nicaraguan Trinitarios "descendants of indigenous criollo stock (but with some introgression)". In accordance with our travelling without moving principle: taste and let yourself be transported to the empire of the senses...nutty base notes with layers of ripe bananas.
variety = Trinitario origin = Nicaragua

2014

Black Science Ocumare 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, flour, soy & dairy.
65g (2.29oz.), 100x120mm (3.9x4.7")
Vic's rating = 8
Deb's rating = 10

A classic Venezuelan bean from Ocumare de la Costa, one of the magical cacao growing valleys on the Aragua coast of Northern Venezuela. Trinitario with strong Criollo tendencies. Ocumare has a true dark personality that is gutsy and bold. Earthy backbone, with strong chocolate undertones rounded out with fruity notes in the form of berries and stone fruit. (Tasting notes: cacao, blackcurrant, plums, peaches.)
variety = Criollo and Trinitario origin = Venezuela

2016

Black Science Papua New Guinea 85% (comments) 85% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 72x150mm (2.8x5.9")
Vic's rating = 7
Deb's rating = 5

An 85% version of our popular PNG made with Trinitario cacao beans from Papua New Guinea. Fruity and light coloured chocolate. Mildly smoky and pleasantly astringent.
variety = Trinitario origin = New Guinea

Soma - Black Science Papua New Guinea 85%

2010

Black Science Smoke Monster - Vanuatu (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of flour, dairy, soy, & nuts.
25g (0.88oz.), 75x154mm (3x6.1")
Vic's rating = 6
Deb's rating = 6

Good chocolate, but strange smoked flavor.

The oldest cocoa plantings in the South Pacific exist in Samoa and Vanuatu. The Vanatu cocoa farms date back to the late 19th century, where they were established as a plantation crop on Espiritu Santo with Amelonado cocoa sourced from Java or Papua New Guinea. The pronounced acidity and smokiness point to the use of wood fired dryers used to remove moisture from the beans before shipping. Light and fruity but with interesting hammy notes (as in smoked ham).
origin = Republic of Vanuatu

Soma - Black Science Smoke Monster - Vanuatu

2014

Black Science Sur del Lago 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 72x150mm (2.8x5.9")
Vic's rating = 9
Deb's rating = 9

The humid marshes Southwest of Lake Maracaibo in Western Venezuela provide the perfect climate for a delicate Criollo cacao known as Sur del Lago. This famous cacao is mentioned in recipe books as far back as the early 19th century. It was then known simply as "Maracaibo" as this was the port from which it was shipped. Earthy, woody, with underlying nutty notes.
variety = Criollo origin = Venezuela

2010

Black Science Tanzania 70% (comments) 70% cacao: Certified Organic cacao beans, organic cane sugar, cocoa butter, all natural ingredients.
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 75x152mm (3x6")
Vic's rating = 9
Deb's rating = 9

Thank you for sharing your fantastic Chocolate DB!
Regarding Soma, living outside of Canada and the US, I was wondering if you might be willing to say how or where you were able to find their bars?
Posted by mic on 14 March 2011 ID: 508

Amazing Trinitario beans from Tanzania - a relatively new region for high quality organic cocoa. This earthy chocolate is made from cocoa beans grown on the northern tip of Lake Nyara, a region rich in volcanic deposits. Nutty, well balanced, with unique malty notes.
variety = Trinitario origin = Tanzania

2010

Black Science The Triad 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 73x153mm (2.9x6")
Vic's rating = 9
Deb's rating = 10

A blend of 3 impressive but very different cacoa [sic] beans: Apurimac from Peru, Papua New Guinea and La Red from the Dominican Republic. Chocolate that could not exist without blending. Fruity, earthy, dynamic. Gangsta
origin = Peru, Papua New Guinea, Dominican Republic

2012

Black Science Trinidad 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 73x153mm (2.9x6")
Vic's rating = 9
Deb's rating = 9

Trinidad has supplied the world with high grade flavour cacao since the early 1800s. In recent years it has been hard to source, we have finally established connections & received some beans. This sample batch was made with cocoa from a historic plantation area known as Sangre Grande. Notes of brownies & roasted grains.
origin = Trinidad

2012

Black Science Venezuela, Ghana, Madagascar 70% (comments) 70% cacao: Heirloom cacao beans, organic cane sugar, cocoa butter, all natural ingredients.
May contain trace amounts of nuts & dairy.
100g (3.53oz.), 120x120mm (4.7x4.7")
Vic's rating = 9
Deb's rating = 8

Cocoa from Four Distinct Origins merged into a unique Dark bar that will make your neurons boogie. "Kuapa Kokoo" a free trade cocoa from Ghana provides the deep chocolate base, Carenero Superior and Ocumare from Venezuela contribute a complex nuttiness, and Sambirano cocoa from Madagascar adds a fruity acidity. (Batch BL 3, batch size: 45 kg)
variety = blend origin = Venezuela, Ghana, Madagascar

Soma - Black Science Venezuela, Ghana, Madagascar 70%

2008

Black Science Vigia 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, flour, soy & dairy.
65g (2.29oz.), 102x120mm (4x4.7")
Vic's rating = 8
Deb's rating = 8

Origin: Lake Maracaibo, Venezuela.

Vigia cocoa is produced in the area southeast of Lake Maracaibo in Venezuela known for its perfect conditions for growing cacao. The varieties of cacao produced in this region are Criollo Mérida, Guasare, Porcelana, and hybrid cacao such as Criollo Lobatera. All share Criollo ancestry, large sized beans, great flavour, and come from historical plantings. A perfect balance of nutty undertones, dried fruit with a creamy base. Notes: cream, cashews & raisins.
origin = Venezuela

2017

Blend: Dancing In Your Head (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy & dairy.
65g (2.29oz.), 102x120mm (4x4.7")
Vic's rating = 8
Deb's rating = 8

Origin: Ocumare, Patanemo, Vigia, Camino Verde.

We chose four of our most interesting cacao beans to create a blended 70% chocolate that represents a snapshot of our current selection - all in one bar. Taste the contrast spanning continents, bean types, fermentation protocols, roast profiles, & conche times. An all in blend that will make your neurons boogie. Notes: walnuts, bananas, plums, and cherries.

2017

Cacao Nib Bar 67% cacao: Cocoa mass, sugar, cocoa butter, cacao nibs, natural vanilla, soy lecithin.
Junk-free, all natural. May contain trace amounts of dairy, gluten & nuts.
80g (2.82oz.), 73x150mm (2.9x5.9")
Vic's rating = 8
Deb's rating = 8
origin = Peru

2013

Chef's Blend 70% (comments) 70% cacao: Cocoa mass, sugar, cocoa butter, natural vanilla, soy lecithin, junk-free!
May contain trace amounts of gluten, dairy & nuts.
200g (7.05oz.), 105x155mm (4.1x6.1")
Vic's rating = 7
Deb's rating = 8

A special couverture blend we put together especially for our chef friends to make delicious stuff from.

2015

Choroni, Venezuela (comments) 70% cacao: Cacao nibs, organic cane sugar, organic cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.29oz.), 105x150mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 8

Among the independent cacao producers who dedicate their love and care to Venezuela's coastal lands, is Vicente Ramón Fuentes Zapata. Vicente runs Finca Torres a historical farm located within Henri Pittier National Park close to Chuao & Ocumare. The park is made up of cloud forests, mountains & shoreline, home to hundreds of different species of birds & plants. The farm is one of only 6 cacáo haciendas left in an area famed for its Criollo lineage - a disappearing legacy. We were lucky to receive 3 bags from his annual production of only 1.5 tons. These beans exhibit characteristics of a classic Venezuelan coastal Criollo mix-up. Origin: Choroni, Aragua, Venezuela. Tasting notes: molasses, coffee, walnut, date, mulberry.
variety = Criollo origin = Venezuela

2018

Crazy 88 (comments) 88% cacao: Cacao nibs, organic cane sugar.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.12oz.), 105x152mm (4.1x6")
Vic's rating = 7
Deb's rating = 7

Canoabo, Ucayali, Hacienda Victoria, if these names mean something to you then you are one of us; nutty, cacao-obsessed, and ready to infiltrate the world of chocolate flavour.
Crazy 88s seek out the best cacao from all over the globe. Secret mission: to skillfully blend different origins to make a potent, and beautifully nuanced extra dark chocolate. Crazy 88 is our secret flavour weapon. Crazy 88 ninjas cast a shadow in the form of a cat.
Origin: Hacienda Victor, Ecuador + Ucayali, Peru + Canoabo, Venezuela.
Tasting notes: black tea, balsamic vinegar, fresh cream, lemon, jasmine, apricot, toast.

2019

Creole Gardens, Haiti 70% (comments) 70% cacao: Organic cacao nibs, organic cane sugar, cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy and dairy.
65g (2.29oz.), 105x151mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 8

Produits Des Iles SA (PISA), is a new force in Haiti's north. PISA connects 1,489 organic, smallhold farmers, 476 of whom are women. Training in sustainable farming and post harvesting has resulted in cacao the farmers are proud of. Their motto is "made with love and pride". Among Haitian farmers, "Creole gardens" refer to dense tangles of vegetation less than an acre in size, forming mini-forests. Larger trees such as coconut, breadfruit, mangos & avocados tower over the gardens providing, shade to the smaller cacao trees, a lush habitat for native animals and food for the farmers. Tasting notes: apricot, lemon, jasmine.
origin = Haiti

2022

CSB Chama, Venezuela (comments) 70% cacao: Cacao nibs, organic cane sugar, organic cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.29oz.), 105x150mm (4.1x5.9")
Vic's rating = 9
Deb's rating = 9

Deep in the famous growing region south of Lake Maracaibo in Venezuela lies Estación Chama. This research center is a germplasm bank dedicated to preserving the rare Porcelana cacao bean. Here as part of a Venezuelan cacao research program, a hybridized Porcelana/Ocumare was created named Criollo Santa Barbara. Luckily a very small amount was released for export making its way to our factory. The cut test reveals a high percentage of ivory coloured beans. The finished chocolate - light coloured, round and delicate, with a lingering, herbaceous finish. Very limited edition. Origin: south of Lake Maracaibo, Venezuela. Tasting notes: coffee, buttermilk, macadamia nut, nectarines, orange blossom, raisins, malt, grass.
variety = Criollo origin = Venezuela

2018

Dark Peruvian Chocolate 64% 64% cacao: Cocoa mass, sugar, cocoa butter, natural vanilla, soy lecithin. Junk-free, all natural.
May contain trace amounts of dairy & nuts.
80g (2.82oz.), 72x150mm (2.8x5.9")
Vic's rating = 8
Deb's rating = 8
origin = Peru

2009

Dream Machine 60% (comments) 60% cacao: Cacao nibs, organic cane sugar, cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.29oz.), 105x150mm (4.1x5.9")
Vic's rating = 9
Deb's rating = 8

In the sixties, Brion Gysin invented a kinetic sculpture called the dream machine. Inspired by the happy feeling you get traveling on a sunny day, the rhythmic flickering of sun and shadow opening a portal into dreamland. When all the chocolat machines in the factory are whirling at the same time and the smell of cacao fills the air, a similar portal opens. Dream Machine chocolate is made with cacao from our favourite farms and growing regions. Close your eyes, place a piece on your tongue, let the chocolate slowly melt and take a trip to the chocolate lands. Tasting notes: bananas, cashews, honey, blackberry.

2023

Dual Origins - Papua New Guinea, Dominican Republic 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter, all natural ingredients.
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 75x152mm (3x6")
Vic's rating = 8
Deb's rating = 7

A blend of two distinct cocoa beans from different sides of the planet...An organic/fairtrade cocoa from the Dominican Republic blended with Cocoa from Papua New Guinea. Expect fruitiness, spice, notes of tobacco, and dried fruit.
variety = Trinitario origin = Papua New Guinea and Dominican Republic

Soma - Dual Origins - Papua New Guinea, Dominican Republic 70%

2010

Dual Origins Dominican Republic + Madagascar 70% (comments) 70% cacao: Certified organic cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 72x151mm (2.8x5.9")
Vic's rating = 10
Deb's rating = 9

A beautiful pairing of two organic cocoa beans, Sambirano from Madagascar and Elvesia from Dominican Republic. Creamy texture with fruity notes of molasses and raisins.
origin = Dominican Republic, Madagascar

Soma - Dual Origins Dominican Republic + Madagascar 70%

2012

Dual Origins Little Big Man (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy & dairy.
65g (2.29oz.), 98x120mm (3.9x4.7")
Vic's rating = 9
Deb's rating = 8

To break in and inaugurate our new larger chocolate production line we decided to meld some special origins. Maintaining a global perspective we used cacao from different ends of the planet. Equal amounts of nutty dark Nacional from Ecuador and Madagascar's supremely fruity and organic cocoa. A blend for the ages. Notes of raspberry jam and toast with a hint of liquorice.
origin = Ecuador & Madagascar

2015

Eastern Promises (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of flour, dairy, soy, & nuts.
25g (0.88oz.), 75x150mm (3x5.9")
Vic's rating = 8
Deb's rating = 8

A blended chocolate made with cocoa from Madagascar, Java and Papua New Guinea. Roasted and conched separately and blended to create an exotic, fruity and slightly smoky bar. "There is always soma, delicious soma, half a gramme for a half-holiday, a gramme for a week-end, two grammes for a trip to the gorgeous East, three for a dark eternity on the moon" - Aldous Huxley
origin = Madagascar, Java and Papua New Guinea

2015

Fairtrade Ghana 75% (comments) 75% cacao: Certified Fairtrade cacao beans, organic cane sugar, cocoa butter, all natural ingredients.
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 75x152mm (3x6")
Vic's rating = 8
Deb's rating = 8

We have created a dark 75% chocolate from a classic forastero cacao grown in West Africa. Kuapa Kokoo is a Fair Trade Certified™ cooperative of Ghanaian cocoa farmers. In Twi, the local language, their motto, "Pa Pa Paa" means "the best of the best." Notes of baked brownies & caramel with nutty undertones.
variety = Forastero origin = Ghana

2010

Green Tangerine (comments) 66% cacao: Cacao liquor, cane sugar, cocoa butter, lecithin, vanilla, natural green tangerine oil, all natural ingredients.
May contain trace amounts of nuts.
100g (3.53oz.), 120x120mm (4.7x4.7")
Vic's rating = 7
Deb's rating = 5

An intense and slightly acid chocolate infused with the essence of green tangerine. A smooth, complex and totally fresh chocolate is born... (Batch GT 11, batch qty: 550)
variety = Criollo and Trinitario origin = Madagascar

2008

Guasare, Venezuela 70% (comments) 70% cacao: Cacao nibs, organic cane sugar, cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy and dairy.
65g (2.29oz.), 105x151mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 8

Guasare was discovered by agronomist Humberto Reyes on a small farm in Sierra de Perija near the Colombian border. The seeds were transported and nurtured at the agriculture research center, Campo Experimental San Juan de Langunillas in the Andes. Here they found, unlike typical Criollo traits the Guasare plants to be surprisingly prolific, disease resistant with blossoms in 2 years, fruit pods in 3. This bar is made from cacao grown on 4 multi-crop farms interspersed with bananas and coffee in the region of Rosario, West of Lake Maracaibo. The seedlings are from the original Humberto Reyes samples, same beautiful complex heritage criollo flavours but much easier to grow, with a higher yield, & huge plump seeds. Guasare is more than a bar it represents hope in a country enveloped in chaos. The future awaits. Tasting notes: cream, malt, cacao, coffee, tamarind, figs.
origin = Venezuela

2022

Mbingu, Tanzania Kokoa Kamili 70% (comments) 70% cacao: Organic cacao nibs, organic cane sugar, cocoa butter.
May contain trace amounts of peanuts, tree nuts & dairy.
65g (2.29oz.), 105x150mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 9

Mbingu is a 70% dark chocolate made with cacao grown in the Kilombero Valley, in the heart of Tanzania. Trees grown in the valley are certified organic, farmers in Kilombero have been practicing organic farming for generations, Kokoa Kamili buys wet beans, straight from the pod, from smallholder farmers paying the highest price in Tanzania.
"Mbingu", Swahili for Heaven is the small town where the beans are fermented and dried. The location borders on the Udzungwa Mountain National Park famous for its bird, primate, and Savannah elephant species.
Tasting notes: peaches, cherries, plums, chocolate cake batter, cashews, roasted barley.
origin = Tanzania

Soma - Mbingu, Tanzania Kokoa Kamili 70%

2025

Mr. Salazar - Costa Esmeraldas, Ecuador (comments) 70% cacao: Cacao nibs, organic cane sugar, organic cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.12oz.), 105x150mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 9

Costa Esmeraldas is a single estate cacao farm owned by the Salazar family on the NW coast of Ecuador. The steep 100-hectare site is planted with Nacional-Venezolano amarillo cacao. During harvest time the pods are transported daily, beans meticulously fermented & sun-dried at their new post-harvest facility close to the farm.
Oranges, limes, lemons, plantain, bananas, guayaba, & papaya are grown interspersed with the cacao to reduce erosion on the steep terrain. Last time we met, Fredy Enrique Salazar passionately tells me, "We also grow fruit because it feeds everyone who works the farm." Their land is beautiful -- lush namesake emerald green hills layered in every direction.
Tasting notes: lemon, bread, cherries, balsamic vinegar, brownies, green bananas.
variety = Nacional origin = Ecuador

Soma - Mr. Salazar - Costa Esmeraldas, Ecuador

2019

Old School - Chuao, Venezuela (comments) 66% cacao: Cacao nibs, organic cane sugar.
May contain traces of nuts, dairy, gluten & soy.
90g (3.17oz.), 75x122mm (3x4.8")
Vic's rating = 7
Deb's rating = 7

Chocolate as it was back in the day: Simple and pure. Only two ingredients ground together in our vintage melangeur, no further processing, refining or conching. Partially ground Chuao, Venezuela cacao nibs and whole crystals of organic cane sugar provide an entirely unique crumby almost cookie-like texture. Old School all the way.
variety = Criollo origin = Venezuela

2019

Old School - Madagascar (comments) 66% cacao: Cocoa beans, sugar.
All natural ingredients. May contain trace amounts of soy, gluten, dairy & nuts.
90g (3.17oz.), 70x120mm (2.8x4.7")
Vic's rating = 7
Deb's rating = 8

Chocolate as it was back in the day: Simple and pure. Only two ingredients ground together in our vintage melangeur - no further processing, refining or conching. Partially ground cocoa nibs and whole crystals of organic cane sugar provide an entirely unique crumbly almost cookie-like texture. Old School all the way...
variety = Criollo and Trinitario origin = Madagascar

2015

Old School - Papua New Guinea (comments) 66% cacao: Cacao beans, sugar
May contain trace amounts of soy, gluten, dairy & nuts.
90g (3.17oz.), 75x122mm (3x4.8")
Vic's rating = 7
Deb's rating = 8

Chocolate as it was back in the day: Simple and pure. Only two ingredients ground together in our vintage melangeur - no further processing, refining or conching. Partially ground cocoa nibs and whole crystals of organic cane sugar provide an entirely unique crumbly almost cookie-like texture. Old School all the way...
origin = New Guinea

2012

Patanemo 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy and dairy.
80g (2.82oz.), 100x200mm (3.9x7.9")
Vic's rating = 10
Deb's rating = 9

Historically, cocoa was named for the port from which it shipped. Puerto Cabello was such a port and cacao from the Patanemo area was shipped under that name to chocolate factories in Europe. From the prized cacao growing areas along the North coast of Venezuela, the pale beans reveal a noble Criollo lineage. Rich, creamy, notes of chocolate pudding and cashews, persistent flavor.
variety = Criollo origin = Venezuela

2013

Peru Nacional 70% (comments) 70% cacao: Cacao nibs, organic cane sugar, cacao butter.
May contain trace amounts of nuts, dairy, & soy.
65g (2.29oz.), 129x153mm (5.1x6")
Vic's rating = 8
Deb's rating = 9

If you stayed awake in chocolate class you would know that "Nacional" is a fine flavor cacao that originated in Ecuador. It is renowned for its pronounced floral character. Recently a genuine strain of Nacional was recovered, growing at a high altitude in a box canyon in the Maranon River valley of Peru. It has some relatively atypical white colored seeds. DNA tests show it to be an identical match to pure Nacional. This bar won us a bronze, silver and gold in the International chocolate awards 2014.
origin = Peru

2016

Porcelana, Venezuela (comments) 70% cacao: Cacao nibs, organic cane sugar, organic cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.29oz.), 105x153mm (4.1x6")
Vic's rating = 10
Deb's rating = 10

After 12 yrs learning about this rare cacao (often referred to as the holy grail of cacao) we were able to secure a few bags of these precious beans from the region south of Lake Maracaibo in Venezuela. Estación Experimental Chama, is a germplasm bank dedicated to the preservation of Porcelana, most of its harvest reserved for replanting. A gentle roast & conch exposes an extraordinary and complex chocolate containing a full scale of delicate tasting notes. Very round with a freakishly long finish. Quiet & mighty. Limited edition. Tasting notes: cream, cashews, figs, grass, strawberries, coconut, honey, orange marmalade.
origin = Venezuela

2018

Semuliki Forest, Uganda 70% (comments) 70% cacao: Cacao nibs, organic cane sugar, cocoa butter.
65g (2.29oz.), 102x150mm (4x5.9")
Vic's rating = 8
Deb's rating = 8

The cacao beans used to make this chocolate is grown by 500 smallholder farmers in the lush growing region of Bundibugyo in Uganda. Each farm is 1-2 hectares, either owned as family land or leased from other farmers. Wet beans are bought and transferred to a central post harvest facility in a converted B&B in the village of Bumate. The location is at the base of the hills leading into the mountains taking advantage of maximum sunshine and limiting runoff. Tasting notes: raisins, figs, chocolate cake, walnuts, vanilla.
origin = Uganda

2022

St. Thomas Parish 70% (comments) 70% cacao: Cacao nibs, organic cane sugar, cacao butter.
May contain trace amounts of nuts, dairy, & soy.
65g (2.29oz.), 100x120mm (3.9x4.7")
Vic's rating = 8
Deb's rating = 8

To honour the cultural connection between Jamaica and Toronto we have been on the look-out for a source of cacao from Jamaica for many years. Last year we connected with a wonderful plantation in St. Thomas Parish in the South East growing region of the island. This farm grows an exceptional crop of Trinitario beans that are carefully fermented and systematically dried. (Notes: ripe raspberries & wildflower honey.)
variety = Trinitario origin = Jamaica

2016

Stratus Bar Batch 3 (comments) 70% cacao: Cacao beans, organic cane sugar, lees.
May contain trace amounts of nuts, dairy, soy, & wheat.
25g (0.88oz.), 75x154mm (3x6.1")
Vic's rating = 8
Deb's rating = 7

Last year a novel idea came to us after an inspired conversation with our friends at Stratus Vineyards in Niagara-on-the-Lake. Shortly thereafter, an oak barrel partially filled with the residual yeast cells from the winemaking process known as "lees" was delivered from Stratus to Soma. We roasted some Nacionial cacao from Ecuador and added the roasted nibs to the wine barrel, sealed it and then left it alone, kicking it around every once in a while to make sure things were mixed. After three months, an incredible aromatic wine infused cocoa emerged. We continued with our chocolate making process, grinding, refining and conching. The result is an elegant 70% chocolate with a heightened dimension of flavour. An experimental Soma chocolate bar with the subtle flavour of a Stratus wine.
origin = Ecuador

2014

The Dark Fire (comments) 66% cacao: Cacao beans, cacao liquor, organic cane sugar, spices, soy lecithin, all natural ingredients.
May contain trace amounts of dairy & nuts.
100g (3.53oz.), 120x120mm (4.7x4.7")
Vic's rating = 6
Deb's rating = 8

A mysteriously flavourful dark chocolate created in our micro chocolate factory by roasting, refining and conching vintage cocoa along with chili, cinnamon, ginger and our secret spices... "abstract chocolate science". Batch CSX 21, qty: 550
variety = Carenero Blend origin = Venezuela

2008

Three Amigos 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
All natural ingredients may contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 100x200mm (3.9x7.9")
Vic's rating = 10
Deb's rating = 10

A meeting of three heavyweights! Chuao from coastal Venezuela, Alto Beni - a wild cacao from Bolivia and Elvesia from the Dominican Republic meet in a bar. They all get along nicely and tell stories until the wee hours. A serious blend with a lot of punch. Elegant and persistent chocolate flavour, roasted nuts and a lingering honey finish.
origin = Venezuela, Bolivia, Dominican Republic

2011

Tiền Giang, Vietnam (comments) 70% cacao: Cacao nibs, organic cane sugar, organic cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy & dairy.
65g (2.29oz.), 105x150mm (4.1x5.9")
Vic's rating = 8
Deb's rating = 8

Tiền Giang is a province in southern Vietnam's Mekong Delta, a low-lying, tropical region with a vast network of rivers, rice paddies, and swamplands. 149 smallhold cacao farms, often less than an acre in size are organized as fermentary groups, wet beans transported to one central place. Under threat of drought and increased salinity this area's future in cacao is hopeful but uncertain. These beans come to us from our friends at Marou Faiseurs de Chocolat in Saigon who work directly with the farmers by providing feedback and assistance. The cacao is special to us, not only for its beautiful exotic flavours, but also as a fond reminder of a visit to Marou where our friendship was sealed by a tropical rainstorm. Tasting notes: cinnamon, wild ginger, cherry jam, Brazil nut.
origin = Vietnam

2018

Ucayali River, Peru 70% (comments) 70% cacao: Cacao nibs, organic cane sugar, cocoa butter.
May contain trace amounts of peanuts, tree nuts, soy and dairy.
65g (2.29oz.), 105x151mm (4.1x5.9")
Vic's rating = 9
Deb's rating = 9

This bar is made with cacao grown along the mighty Ucayali River in the Amazon jungle. Historically this was a dangerous coca-growing region with a heavy presence of traffickers. A government program to quell narcos activity in addition to being paid premium prices, farmers are now switching to cacao as an alternate market to cocaine. Ucayali River Cacao is a central fermentary that works with over 400 small family farms with 1-3 hectares of land each. Local varieties of cacao called "comun" and Trinitario clones (never CCN-51) are brought in by boat then carefully fermented, dried and blended to preserve the beautiful flavours of the region. Tasting notes: Mission fig, banana bread, orange blossom.
origin = Peru

2022

Wild Bolivian - Alto Beni 70% (comments) 70% cacao: Cacao beans, organic cane sugar, cocoa butter.
May contain trace amounts of nuts, gluten, soy & dairy.
80g (2.82oz.), 100x196mm (3.9x7.7")
Vic's rating = 10
Deb's rating = 9

Located in Northeast Bolivia, a series of man made islands made from pottery shards built on a savannah. These feral cacao trees were planted on these islands before Columbus arrived in the New World and grown without intervention making it some of the purest heirloom cacao grown in the world today. Creamy texture with notes of caramel, baked brownies, & molasses.
origin = Bolivia

2012

Sort by:
Display:	Comments Purchase info