Welcome!
My name is Tammy MacDonald. I am a certified Chocolate Maker and Chocolatier based out of Morinville (Sturgeon County, Alberta). I specialize in producing fine Bean-to-Bar single origin chocolate, creating Bonbons and Bars. I strive to create natural and integral products that you will come back for!
Enjoy!
UPCOMING MARKETS:
March 2, 3 Wholly Handmade. 401 Festival Lane, Sherwood Park
April 6, 7 Crafters to the Rafters. Stony Plain Heritage Park (5100 41 Ave)
Retail for order pick up or purchase:
Please be aware that Au Chocolat
does not yet have a store front.
Our retail locations have limited stock so please call in advance.
St. Albert: Charmed Floral Design (23 Akins Drive). 780-459-5764
Healthy Solutions (14 Perron St, Suite #101). 780-458-2800
Morinville: The Flower Stop (Main Street - 99918 104 St). 780-939-3440
Panchitas: 9918 100 Street, Suite 113. (780) 572-2676
Onoway: Onoway Handmade Market (4917 50 St) CASH ONLY 780-991-7250
Shipping Info
Shipping is now available for a flat rate of $18.00.
If ordering large orders ($150.00 +) please contact us for an estimate prior to ordering. We will ensure to find the lowest rate.
For large orders, please order in advance to allow for processing time. Thank you in advance.
Once shipped please allow 4-6 day delivery.
Our Cacao Beans
Direct Trade | Organic
Our Beans
Au Chocolat is proud to partner with the Mexican Arabica Bean Company (MABCO), a Direct Trade Cacao Bean Exporter and Expert Cacao Bean Analyzer.
Au Chocolat uses top quality organic beans (uncertified) and cacao butter from 8 origins around the world, in the making of delicious bean-to-bar chocolate.
Columbia, Dominican Republic (Butter), Honduras, Mexico, Nicaragua, Papua New Guinea, Thailand, and Vietnam.
Both Au Chocolat and MABCO share the same values regarding quality and ethics.
All of our cacao beans are grown, farmed, fermented, and dried with expertise and strict quality practices.
Origins
Cacao Beans grow 20° north and south of the equator. In each specific region, they can differ in colour, size, genetics and flavour (terroir).
Terrior refers to identifiable flavour profiles impacted by regional soil composition, climate and geomorphology.
For example Mexican chocolate is slightly earthy, Columbia / Nicaragua, Peru and Vietnam are quite fruity, and Honduras tends to be nutty.
There are 4 main types of beans: Criollo Forastero, Trinitario, and Nacional.
The most common commercially cultivated bean is the Forastero, typically found in West Africa. These beans primarily make up mass-produced chocolate and lack specific flavour profiles.
Our beans from MABCO are predominantly Trintario, with Mexico as Criollo, and Nicaragua with 2 heirloom varieties. These flavourful beans make up only 5-10% of the world's bean production. They are prized for their mix of complex tasty profiles (flavours).