Imported Chocolate

Exclusive to Chocolate Squirrel

All products in this line are: Vegan / Soy Free
Packaging: 100% Compostable, Biodegradable and Plastic Free

Dark Chocolate - Single Origin

  • Origin: Nicaragua

    Region: Matagalpa

    Coop: Rios de Aqua Viva within Cerro Grande Kuskawas Nature Reserve

    Varietal: Trinitario (50% white beans)

  • Origin: Nicaragua

    Region: Huanuco

    Coop: Alto Huallaga

    Varietal: Amazonico

  • Origin: Peru

    Region: Huanuco

    Coop: Alto Huallaga

    Varietal: Amazonia Cacao Blend

  • Origin: Peru

    Region: Huanuco

    Coop: Alto Huallaga

    Varietal: CPM99 (El Ganso)

  • Origin: Nicaragua

    Region: Matagalpa

    Coop: Rios de Aqua Viva within Cerro Grande Kuskawas Nature Reserve

    Varietal: Trinitario (50% white beans)

  • Origin: Nicaragua

    Region: Matagalpa

    Coop: Rios de Agua Viva in the Cerro Grande Kuskawas Nature Reserve

    Varietal: Criollo (90% white beans)

  • Origin: Costa Rica

    Region:

    Farm:

  • Origin: Venezuela

    Region: Sur de Lago

    Farm: Santa Helena de Arenales

    Varietal: Criollo

  • Origin: Peru

    Region: Huanuco

    Coop: Alto Huallaga

    Varietal: Amazonico

  • Origin: Nicaragua

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Dark Chocolate - Single Origin - Infusion/Inclusion

  • Origin: Peru

    Region: Huanuco

    Coop: Alto Huallaga

    Varietal: CPM99 (El Ganso)

    Prunes: From organic farmers in the Lot-et-Garonne region of Southwest France. Agen Prunes are the dried fruits of the Ente Plum which have been grown in this region since the middle ages. They are tender and full of rich dark fruit flavors with notes of brandy.

  • Origin: Peru

    Region: Huanuco

    Coop: Alto Huallaga

    Varietal: CPM99 (El Ganso)

    Recipe:

  • Origin: Peru

    Region: Huanuco

    Coop: Alto Huallaga

    Varietal: Amazonico

    Recipe:

  • Origin: Nicaragua or Peru

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Dark Chocolate - Single Origin - Filled Bars

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  • Origin: Peru

All products in this line are: Vegan / Soy Free
Packaging: 100% Compostable, Biodegradable and Plastic Free

Dark Chocolate - Single Origin

  • Origin: Columbia

Dark Chocolate - Single Origin - Infusion/Inclusion

  • Origin: Solomon Islands

    Region: Guadalcanal

    Farm: David Kebu’s family farm

    Varietal:

    Recipe: Soft candied Sicilian orange chunks

Milk Chocolate - Vegan - Single Origin - Infusion/Inclusion

  • Origin: Solomon Islands

    Region: Guadalcanal

    Farm: David Kebu’s family farm

    Varietal:

    Recipe: Hazelnut milk base

  • Origin: Solomon Islands

    Region: Guadalcanal

    Farm: David Kebu’s family farm

    Recipe: Hazelnut milk base with whole roasted hazelnuts

  • Origin: Solomon Islands

    Region: Guadalcanal

    Farm: David Kebu’s family farm

    Recipe: Cashew m*lk chocolate infused with Guatemalan coffee.

All chocolate bars in this line are: Soy Free/Vegan
Packaging: Recyclable

Dark Chocolate - Single Origin

  • Origin: Honduras

    Region: Choloma, Cordillera El Merendon

    Coop: Apach

  • Origin: Philippines-Southern

    Region: Davao

    Varietal: Selection of 5 Trinitario varieties

  • Origin: Nicaragua

    Region: Nueva Guinea

  • Origin: Guatemala

    Region: Lachua Lagoon

  • Origin: Columbia

    Region: Magdalena

    Coop: 13 families from the Aracataca Community, Supported by Cacao de Colombia

  • Origin: Nicaragua

    Region: Nueva Guinea

Milk Chocolate - Single Origin

  • Origin: Uganda

    Region: Semuliki Forest

    Recipe: Caramelized whole Macrona almonds

  • Origin: Nicaragua

    Region: Nueva Guinea

    Chocolate Base: 70% Nugo

    Recipe: Pieces of traditional Spanish nougat made with Macrona almonds, egg whites, honey and sugar. This crunchy nougat was born centuries ago in Alicante, a city south of Valencia.

  • Origin: Guatemala

    Region: Lachua Lagoon

    Varietal:

    Recipe: Ground Dried Hibiscus Flowers are added to the chocolate. The Hibiscus is grown in Spain. Vegan, Coconut "Meringues" are dispersed throughout the bar. They add a crunch if the bar is chewed or can melt with the chocolate.

  • Origin: Columbia

    Region: Tumaco

    Recipe: Candied Sliced Valencia Oranges & lightly toasted whole Macrona almonds from Alicante, Spain.

  • Origin: Nicaragua

    Region: Nueva Guinea

    Recipe: Filled with pieces of Whole Spanish-Grown Candied Citron

  • Origin: Columbia

    Region: Tumaco

    Recipe: Biche refers to a drink in Colombia made with green mango, lemon juice and salt. For this bar the sweet and sour notes are created by using powdered Tamarind. To add the citrusy element candied whole lemonquat slices are added to the chocolate. A touch of Espellete pepper is used to add an element of heat.

Milk Chocolate - Single Origin - Infusion/Inclusion

  • Origin: Peru

    Region : Urubamba Valley

    Fermentation: 2-4-days in wooden boxes

Dark Chocolate - Single Origin - Infusion/Inclusion

  • Origin: Nicaragua

    Region: Nueva Guinea

    Recipe: Lemon and Juniper Berries

  • Origin: Nicaragua

    Region: Nueva Guinea

    Recipe: Organic Saffron from Teruel, Spain

  • Origin: Columbia

    Region: Tumaco

    Recipe: Milk chocolate with Spanish Turron (soft nougat with almonds and orange) swirled throughout the bar

  • Origin: Tanzania

    Region: Udzungwa

    Recipe: Flavored freeze dried passionfruit with a sparkle from pop rocks.

  • Origin: Peru

    Region: Urubamba Valley

    Varietal: Chuncho

    Recipe: The Tonka Bean seeds are added to the chocolate. The Tonka Beans are sourced from Brazil. A Spanish grown pear is candied then diced and add to the chocolate.

  • Origin: Tanzania

    Recipe: Milk chocolate infused with Voatsiperifery pepper. A pepper indigenous to Madagascar. It grows in the rainforests of SE Madagascar. This rare pepper is hand harvested. It has intense herbal, floral and citrusy notes with mild heat.

  • Origin: Columbia

    Region: Tumaco

    Recipe: Whole candied slices of Blood Orange. The variety of blood orange, Sanguineli, is native to Valencia. Dried orange blossoms are caramelized adding a crunch and flora aroma.

Other Chocolate Products

  • Product Type determined by roof color.

    Orange- Florentines

    Blue- Drinking Chocolate

    Pink- Cookies

    Gold- Candied Citron /w Almonds, Dragees

    Yellow- Candied Orange Dragees

    Green- Caramelized Valencia Almond Dragees

All products in this line are: Certified Organic / Minimally Processed / Direct Eco Trade

Dark Chocolate - Single Origin

  • Origin: Peru

    Region: Piura

    Cooperative: Norandino.

    Fermentation: Centrally fermented

    Drying: Sun-dried

    Varietal: Nacional Albino (Cacao Blanco de Piura)

  • Origin:Tanzania

    Region: Mbingu, Kilombero Valley

    Organization / Farm: Kokoa Kamili

    Fermentation: Centrally for 6 days in 3-tier wooden boxes

    Drying: Sun-dried for 5 to 7 days

    Varietal: Trinitario (Criollo, Amelonado and Neo Nacional genetics)

  • Origin: India

    Region: Idukki district, Kerala state in Southwest India

    Organization / Farm: GoGround Beans & Spices.

    Varietal: Trinitario

    Fermentation: Centrally fermented for 5-days

    Drying: Sun-dried on tables under open shelter

  • Origin: Madagascar

    Region: Sambirano Valley

    Farm: Bejofo Estate Akesson’s

    Fermentation: Centrally fermented in wooden boxes

    Varietal: Trinitario

Dark Chocolate - Single Origin - Vegan - Infusion/Inclusion

  • Origin: Ecuador

    Region: Los Rios

    Cooperative: Apovinces.

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

Milk Chocolate - Single Origin - Infusion/Inclusion

  • Origin: Ecuador

    Region: Los Rios

    Coop: smallholder farmers organized in a cooperative: Apovinces.

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

    Recipe: Dark Milk Chocolate Fine Arabica coffee roasted in Naples. Tastes like a cup of Neapolitan style espresso. This Arabica coffee is made by the roastmasters from Naples.

  • Origin: Ecuador

    Region: Los Rios / Esmeraldas

    Coop: Apovinces / Uoprocae

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

    Recipe: This dark/milk bar combines Italian milk with the mastery of coffee roasting in Napoli.

White Chocolate - Single Origin

  • Origin: Ecuador

    Region: Guayas

    Farm: Pechichal - Single Farm

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

    Recipe: Caramelized almond based “white” chocolate with Sale Dolce di Cervia (sweet salt of Cervia)

  • Origin: Ecuador

    Region: Guayas

    Farm: Pechichal - Single Farm

    Fermentation: Centrally fermented in wooden boxes

    Drying: Sun-dried

    Varietal: Arriba Nacional

    Recipe: Caramelized almond based “white” chocolate with Sale Dolce di Cervia (sweet salt of Cervia) and the refreshing essence of lemon.

  • Origin: Ecuador

    Region: Manabí

    Coop: Smallholder farmers organized in a cooperative: Fortaleza del Valle.

    Fermentation: Centrally fermented in wooden boxes

White Chocolate - Single Origin - Vegan

  • Origin: Ecuador

Milk Chocolate - Single Origin

All products in this line are: Certified Organic / Vegan / Soy free
Packaging: 100% Compostable, Biodegradable and Plastic Free

Dark Chocolate - Single Origin

  • Region: Cusco, Urubamba valley

    Coop: 50 smallholder farmers, centrally fermented

    Varietal: Chuncho

  • Region: Duarte

    Coop: 180 Farmers, centrally fermented

    Varietal: Hispaniola

  • Region: Idukki, Kerala

    Coop: 250 Farmers, centrally fermented

    Varietal: Forastero hybrids

  • Region: Morogoro

    Coop: 2000 smallholder farmers, centrally fermented

    Varietal: Trinitario

  • Region: Toledo

    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm

    Varietal: Local Trinitario-Criollo hybrids

    Fast Dried: approx. 7-8 days

  • Region: Toledo

    Coop: Belyzium and surrounding farmers

    Varietal: Local Trinitario-Criollo hybrids, centrally fermented at Belyzium farm

    Slow Dried: approx 12 days

Dark Chocolate - Single Origin - Infusion/Inclusion

  • Origin: Dominican Republic

    Region: El Cibao, Duarte

    Recipe: Sweetened with organic Neglet Nour dates from Israel. The dates are fully dried then ground into a powder. Only 3-ingredients: Cacao beans, date powder and cocoa butter.

  • Region: Toledo

    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm

    Varietal: Local Trinitario-Criollo hybrids

    Recipe: Freeze-Dried Raspberries

  • Origin: Belize

    Region: Toledo

    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm

    Varietal: Local Trinitario-Criollo hybrids

    Recipe: Candied Orange pieces sourced from Sicily are densely scattered on the back of the bar. The chocolate contains finely ground Timut pepper from Nepal (not a true pepper). Timut is a wild harvested Szechuan pepper. It has adds citrusy and floral notes but no heat.

  • Origin: Tanzania

    Farm: Kokoa Kamilli

    Recipe: 70% dark chocolate with organic stone pine oil. The oil is made by local distillery. This pine grows in the alpine Dolomite forest of Northern Italy.

  • Region: Toledo

    Coop: Belyzium and surrounding farmers

    Varietal: Local Trinitario-Criollo hybrids, centrally fermented at Belyzium farm

    Recipe: Arabica coffee blend: Colombia,Brazil, Costa Rica, Ethiopia

  • Country: India

    Region: Cusco, Urubamba valley

    Coop: 50 Farmers, centrally fermented

  • Origin: Ecuador

    Region: Machu Chindal Reserve, Esmeraldas

    Coop: 20 Farmers at Mono Bravo village, individually fermented

    Varietal: Heirloom Nacional Arriba

    Recipe: Nibs infused with Italian Whiskey “Volgger Whiskey”

  • Origin: Belize

    Region: Toledo

    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm

    Varietal: Local Trinitario-Criollo hybrids

    Recipe: Ages 5-kg blocks of chocolate in oak barrels used to make Pippa/Port. The chocolate is aged in the barrels for a minimum of 6-months.

    About Pippa: Pippa is a fortified wine made in the Vintage Ruby-style Port by the winery, Franz Gojer. The local grape variety used is Lagrein.

Milk Chocolate - Single Origin - Vegan

  • Origin: Ecuador

    Region: Machu Chindal Forest in Esmeraldas

    Varietal: Nacional Arriba

    Coop: 18-farmers from the village Mono Bravo. Quality and logistics overseen by Original Beans.

    Recipe:

    Ground cashews and slow toasted sugar creates a rich, creamy caramel base.

White Chocolate - Vegan

  • Recipe: Cocoa butter & almond based with freeze-dried raspberries

  • Recipe: Cocoa butter & almond based with freeze dried blackcurrants

  • Recipe: Cocoa butter & almond based with freeze dried sea buckthorn

  • Recipe: Cocoa butter & almond based with Cocoa Nibs (India) and Candied Orange (Italy)

Other Chocolate Products

  • Chocolate: 80% Dominican Republic

    Hazelnut Content: 60%

    Hazelnut Variety: Tonda Gentile Trilbata from the Piedmont regioin.

  • Chocolate: 80% Dominican Republic

    Hazelnut Content: 65%

    Hazelnut Variety: Tonda Gentile Triobata from the Piedmont Region.

    Sweetened with only dried whole ground dates.

  • Candied Ginger:

    Chocolate: 100% Chuncho

Guido Castagna

Dark Chocolate Bars (100gm)

Vegan

  • Origin: Venezuela

    Varietal: Porcelana

  • Origin: Venezuela

    Varietal: Porcelana

  • Origin: Venezuela

    Recipe: Blend of Venezuelan Cacao

  • Origin: Ecuador

    Varietal:

White Chocolate Bars (100gm)

Filled Bars (100gm)

  • Recipe: Dark Chocolate bar filled with giuinott (hazelnut chocolate cream)

    Vegan

  • Recipe: Milk Chocolate bar filled with the finest Italian pistachios are used to make pistachio cream.

Mes Bars (50gm)

Minimally process cacao - ”Raw” cacao / Low Roast All bars are 70% / Vegan

  • Vegan

  • Vegan

  • Vegan

  • Recipe: Made using IGP Piedmont Hazelnuts and Venezuelan Cacao.

    Vegan

Giuinott (Sachets or Boxes)

Sachets Sizes: 100gm, 200gm, 500gm
Box Sizes: 260gm, 550gm

Truffles

Box Sizes: 100gm, 200gm
Vegan

  • Recipe: IGP Hazelnut and Venezuelan Cacao.

    Vegan

  • Recipe: IGP Piedmont Hazelnut and Venezuelan cacao paste with natural maraschino flavor.

    Vegan

  • Recipe: IGP Piedmont Hazelnuts and Venezuelan cacao. Gianduja truffles coated in crush hazelnuts.

    Vegan

Crema Nocciola +55

Jar Sizes: 100gm, 200gm, 500gm
Vegan

Mike & Becky

All products in this line are: Certified Organic / Vegan / Soy free
Packaging: 100% Compostable, Biodegradable and Plastic Free

Dark Chocolate - Single Origin (60gm)

  • Origin: India

    Region: Idukki Hills

    Varietal: Trinitario

    Recipe: Beans are roasted at a lower temperature to preserve subtle aromatic notes.

  • Origin: Dominican Republic

    Region: La Gina/ Oko Caribe

    Varietal: Trinitario Hispaniola

    Recipe: Chocolate processed for a shorter amount of time creating a crunch/rustic texture.

Milk Chocolate - Single Origin (60gm)

  • Origin: Congo

    Region: Itur/Mungambai

    Varietal: Forestero/Trinitario

    Recipe: Belgium milk from grass-fed cows used. No antibiotics. This milk has a higher lactose content adding a sweetness. No additional sugar is used.

Dark Chocolate - Single Origin - Inclusion/Infusion (60gm)

  • Origin: Peru

    Region: Castilla/Piura

    Varietal: Piura-Albino beans

    Recipe: Finely grated dried mango added to chocolate. No pieces.

  • Origin: India

    Region: Idukki Hills

    Varietal: Trinitario

    Recipe: A mix of 6 Indian spices (cinnamon, ginger, clove, cardamom, nutmeg and pepper). Mix into dark chocolate.

  • Origin: Dominican Republic

    Region: La Gina/Oko Caribe

    Varietal: Trinitario

    Recipe: Dark chocolate made with toasted, organic oats. Smooth texture.

  • Origin: India

    Region: Idukki Hills

    Varietal: Trinitario

    Recipe: Belgium walnuts ground into a paste and mixed with the dark chocolate. Additional pieces added to the back of the bar. Walnut varieties are Franquette and Fernor.

  • Origin: Dominican Republic

    Region: La Gina/Oko Caribe

    Varietal: Trinitario

    Recipe: Genmaicha tea added to dark chocolate. Hints of toasted brown rice from the tea add a nutty flavor.

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    Pecorino:

    Recipe:

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    Recipe:

Lady Merveilles

All All products in this line are: Certified Organic / Soy Free
Packaging: 100% Compostable, Biodegradable and Plastic Free

Dark Chocolate - Single Origin (70gm)

  • India 70%

    Origin: India

    Region: Idukki, Southeast India

    Farm/Coop: Go Ground

    Varietal: Trinitario & Forastero hybrids: Mankuva

    Recipe: Low Roast. Stone ground.

Dark Chocolate - Single Origin - Inclusion/Infusion (70gm)

  • Origin: Belize

    Region: Toledo & South Stann Creek-South Belize

    Farm/Coop: Maya Mountain

    Varietal: Amelonado-Dominate Hybrids, Forastero hybrids from Upper Amazon

    Recipe: Candied Morello Cherries from Eastern France. Cut into small pieces and mixed with chocolate.

  • Origin: Belize

    Region: Toledo & South Stann Creek in South Belize

    Farm/Coop: Maya Mountain

    Varietal: Amelonado-dominant hybrids and Forastero hybrids from the Upper Amazon

    Recipe: Organic candied oranges from Corsica ground into a paste and mixed into the chocolate. Organic orange oil pressed and grown in the South of France.

  • Origin: Belize

    Region: Toledo & South Stann Creek regions in South Belize.

    Farm/Coop: Maya Mountain

    Varietal: Amelonado-dominant hybrids & Forastero hybrids from the Upper Amazon

    Recipe: Organic candied ginger ground into a paste and mixed into the chocolate. Ginger powder along with Eureka lemon oil pressed and grown in the South of France added.

  • Origin: India

    Region: Idukki in Southeast India.

    Farm/Coop: Go Ground

    Varietal: Trinitario & Forastero hybrids: Mankuva

    Recipe: Infused with Coriander essential oil from seeds produced on a Herb Farm near the chocolate factory in Brittany.

  • Origin: Peru

    Region:

    Varietal:

    Recipe: Whole buckwheat groats are caramelized and added to the chocolate adding a crunch with every bite.

    Buckwheat is grown on a farm in Brittany.

  • Origin: Ecuador

    Region: Esmeraldas

    Coop: Tesoro Escondido

    Recipe: Cocoa nibs are soaked for several weeks in oak barrels with distilled beer. They are drained and dried in the oven.

  • Origin: Ecuador

    Region: Esmeraldas

    Coop: Tesoro Escondido

    Recipe: Cocoa nibs are soaked with Whiskey (barley) that has been aged for 6-years in oak barrels previously used for Banyuls wine. This Whiskey is made in Brittany about 15-km from the LM Chocolate Factory. The nibs are soaked for a few weeks with the Whiskey then drained and dried in the oven.

Single Origin - Filled Bars (90gm)

  • Origin: Peru

    Region: Junin: Chanchamayo

    Varietal: Trinitario, Criollo

    Recipe: Caramelized roasted hazelnuts & almonds stone ground with raw sugar into a praline paste. The paste is used as the filling for this bar. The almonds & hazelnuts grown in the Lot de Garonne region in Southern France. White chocolate is made using non-deodorized, browned cocoa butter along with milk powder produced in Brittany.

  • Origin: Dominican Republic

    Region: Duarte, Northeast DM

    Farm/Coop: Oko Caribe

    Varietal: Trinitario, Criollo

    Recipe:

  • Origin: Peru

    Region: Bagua & Condorcanquis-Amazonas

    Farm/Coop: Norandino

    Varietal: Trinitario, Native Trinitario

    Recipe:

Other Chocolate Products

  • Origin: Tanzania

    Region:

    Varietal:

    Recipe: Soft candied orange peels made from oranges grown in Corsica. Dipped in 75% dark chocolate.

  • Recipe: Marine caramelizes sugar in a copper cauldron. She adds whole roasted almonds and hazelnuts-both grow in the Lot de Garonne region of France. She grinds the caramelized nuts into a rustic paste. This is the same praline used in all the praline filled bars.

  • Product Description:

    Assortment of LM inclusion bars.