Imported Chocolate

Exclusive to Chocolate Squirrel

Ara Chocolat

Ara Chocolat

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

  • Kuskawas 100%
    Origin:
    Region:

    Tingo Maria 100%
    Origin: Nicaragua
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: Amazonico

    Chuncho 81%-Delia
    Origin: Peru Region: Villa Aurora
    Farm: Celestino (Member of Asociación de productores del VRAEM)
    Varietal: Chuncho

    Chuncho 70%
    Origin: Peru Region: Villa Aurora
    Farm: Celestino (Member of Asociación de productores del VRAEM)
    Varietal: Chuncho

    Augusto 75%
    Origin: Peru
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: Amazonia Cacao Blend

    Huallaga 74%
    Origin: Peru
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: CPM99 (El Ganso)

    Kuskawas 74%
    Origin: Nicaragua
    Region: Matagalpa
    Coop: Rios de Aqua Viva within Cerro Grande Kuskawas Nature Reserve
    Varietal: Trinitario (50% white beans)

    Agua Viva Criollo 74%
    Origin: Nicaragua
    Region: Matagalpa
    Coop: Rios de Agua Viva in the Cerro Grande Kuskawas Nature Reserve
    Varietal: Criollo (90% white beans)

    Porcelana 70% - Low Stock
    Origin: Venezuela
    Region: Sur de Lago
    Farm: Santa Helena de Arenales
    Varietal: Criollo

    Tingo Maria 70%
    Origin: Peru
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: Amazonico

    Maya Blanco 70%
    Origin: Nicaragua

  • Agen Prunes with Huallaga 74%
    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.

    Mirabelle Plubs with Huallaga 74%
    Origin: Peru
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: CPM99 (El Ganso)
    Plums: A specialty plum from the French region of Lorraine. There is only 1 harvest per year which occur in August. This small yellow plum is sweet with floral notes. It is prized in French cuisine. Often used in dessert, preserves and to make brandy. Organic.

    Perigord Walnut with Tingo Maria 70%
    Origin: Peru
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: Amazonico
    Walnut: Franquette variety. This black walnut is longer and smaller than other walnut varieties. Rich sweet, sweet, buttery taste with notes of hazelnuts. It is the most popular walnut variety in France.

    Lemon Verbana & Pumpkin Seeds with Huallaga 74%
    Origin: Peru
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: CPM99 (El Ganso)

    Candied Almond & Rose with Tingo Maria 70%
    Origin: Peru
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: Amazonico

    Pear & Juniper with Huallaga 74%
    Origin: Nicaragua or Peru

    Tanche de Lyons Olives with Tingo Maria 70%
    Origin: Peru
    Region: Huanuco
    Coop: Alto Huallaga
    Varietal: Amazonico

  • Caramelized Almond Praline

    Caramelized Hazelnut Praline

    Black Sesame Praline

    Almond Praline with Passionfruit and Coconut
    Origin: Peru

Aruntam Sensory Chocolate

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

  • Piura 72%
    Origin: Peru
    Region: Piura
    Cooperative: Norandino.
    Fermentation: Centrally fermented
    Drying: Sun-dried
    Varietal: Nacional Albino (Cacao Blanco de Piura)

    Tanzania 72%
    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)

    India 72%
    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

    Madagascar 72%
    Origin: Madagascar
    Region: Sambirano Valley
    Farm: Bejofo Estate Akesson’s
    Fermentation: Centrally fermented in wooden boxes
    Varietal: Trinitario

    Vinces-Rio Arriba 75%-Ecuador

    Tanzania 72%-Peru-Pure Nacional

    Chuao 70%-Venezuela

  • Dark Guanduja 48%-Ecuador

  • Dark Milk 55%

  • Caffe Napoli 55%

    Caffe Latte 48%
    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.

  • Caramello 46%
    Origin:
    Region:
    Recipe:

  • Caramello Veg 48%
    Origin:
    Region:

    Bianomargiare 48%
    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.

Guido Castagna

Guido Castagna

  • Porcelana 100%
    Origin: Venezuela
    Varietal: Porcelana

    Porcelana 86%
    Origin: Venezuela
    Varietal: Porcelana

    Lacri Venezuela 76%
    Origin: Venezuela
    Recipe: Blend of Venezuelan Cacao

    Lacri Manabi, Ecuador 75%
    Origin: Ecuador

  • Bianco
    Origin:

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

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

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

    Raw Madagascar 70%
    Recipe:

    Raw Fen Vietnam 70%
    Recipe:

    Raw Nicaragua 70%
    Recipe:

    Gianduja Fondente
    Recipe: Made using IGP Piedmont Hazelnuts and Venezuelan Cacao.

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

  • Box Sizes: 100gm, 200gm / Vegan

  • Gianduja
    Recipe:

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

    Crunchy Hazelnut
    Recipe: IGP Piedmont Hazelnuts and Venezuelan cacao. Gianduja truffles coated in crush hazelnuts.
    Vegan

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

Karuna Chocolate

Karuna

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

  • Peru-Chuncho 100%
    Region: Cusco, Urubamba valley
    Coop: 50 smallholder farmers, centrally fermented
    Varietal: Chuncho

    Domican Republic 80%
    Region: Duarte
    Coop: 180 Farmers, centrally fermented
    Varietal: Hispaniola

    India 70%
    Region: Idukki, Kerala
    Coop: 250 Farmers, centrally fermented
    Varietal: Forastero hybrids

    Tanzania 70%
    Region: Morogoro
    Coop: 2000 smallholder farmers, centrally fermented
    Varietal: Trinitario

    Belize-Fast Dried 70%
    Region: Toledo
    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm
    Varietal: Local Trinitario-Criollo hybrids
    Fast Dried: approx. 7-8 days

    Belize-Slow Dried 70%
    Region: Toledo
    Coop: Belyzium and surrounding farmers
    Varietal: Local Trinitario-Criollo hybrids, centrally fermented at Belyzium farm
    Slow Dried: approx 12 days

  • Date Sugar-Dominican Republic 80%
    Origin:
    Region:

    Raspberries with Belize 70%
    Region: Toledo
    Coop: Belyzium and surrounding farmers, centrally fermented at Belyzium farm
    Varietal: Local Trinitario-Criollo hybrids
    Recipe: Freeze-Dried Raspberries

    Orange & Timut Pepper-Belize 70%
    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.

    Stone Pine 70%
    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.

    Coffee Arabica with Belize 68%
    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

    Cashew Nougat & Hazelnuts-Mexico 62%
    Origin:
    Region:

    Edelschwarz Gin Infused 75%
    Country: India
    Region: Cusco, Urubamba valley
    Coop: 50 Farmers, centrally fermented

    Volgger Whiskey Infused 75%
    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”

    Pipa/Port Infused 75%
    Origin: Belize
    Region:
    Farm:
    Varietal:

  • Dark Cashew Mylk-Ecuador 70%
    Origin:
    Region:
    Recipe:

  • Raspberries Vegan White
    Recipe:

    Blackcurrant Vegan White
    Recipe: Cocoa butter & almond based with freeze dried blackcurrants

    Sea Buckthorn Vegan White
    Recipe: Cocoa butter & almond based with freeze dried sea buckthorn

    Toasted Almond with Nibs & Orange Vegan White
    Recipe: Cocoa butter & almond based with Cocoa Nibs (India) and Candied Orange (Italy)

Lady Merveilles

Lady Merveilles

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

  • India 70%
    Origin: India
    Region: Idukki, Southeast India

    Farm/Coop: Go Ground
    Varietal: Trinitario & Forastero hybrids: Mankuva
    Recipe: Low Roast. Stone ground.

  • Morello Cherries-Belize 75%
    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.

    Candied Orange-Belize 75%
    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.

    Candied Lemon & Ginger-Belize 75%
    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 lemon oil pressed and grown in the South of France added.

    Coriander-India 75%
    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.

    Caramelized Buckwheat-Peru
    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.

    Distilliant De Biere/Liquor made from fermented honey-Ecuador 75%
    Origin: Ecuador
    Region:
    Varietal:
    Recipe:

    Whiskey-Ecuador 75%
    Origin: Ecuador
    Region:
    Varietal:
    Recipe:

  • White Chocolate /w Candied Almond & Hazelnut Praline
    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.

    Milk Chocolate /w Candied Almond & Hazelnut Praline 50%
    Origin: Dominican Republic
    Region: Duarte, Northeast DM

    Farm/Coop: Oko Caribe
    Varietal: Trinitario, Criollo
    Recipe:

    Dark Chocolate /w Candied Almond & Hazelnut Praline 75%
    Origin: Peru
    Region: Bagua & Condorcanquis-Amazonas

    Farm/Coop: Norandino
    Varietal: Trinitario, Native Trinitario
    Recipe:

  • Candied Orange Peel Enrobed in Dark Chocolate
    Origin:
    Region:
    Varietal:
    Recipe:

    Chocolate Spread with Caramelized Almonds & Hazelnuts
    Origin:
    Region:
    Varietal:
    Recipe:

    Inclusion Assortment
    Origin:
    Region:
    Varietal:
    Recipe:

Luisa's Vegan Chocolate

Luisa’s Vegan Chocolate

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

  • Solomon Islands 100%
    Origin: Peru
    Region: Piura
    Cooperative: Norandino.
    Fermentation: Centrally fermented
    Drying: Sun-dried
    Varietal: Nacional Albino (Cacao Blanco de Piura)

    Columbia 100%
    Origin: Columbia

    Philippines 92%
    Origin: Philippines
    Region: Mindanao Island

    Madagascar 85%
    Origin: Madagascar
    Region: Sambriano Valley

    Solomon Islands 75%
    Origin: Solomon Islands
    Region: Guadalcanal
    Farm: David Kebu's family farm
    Vanuatu 72%
    Origin: Vanuatu

    India 72%
    Origin: India
    Region: Idukki Kerala

    Papua New Guinea 72%
    Origin: Papua New Guinea
    Region: Karkar Island

    Columbia 66%

  • Solomon Islands & Sicilian Candied Orange 75%
    Origin: Solomon Islands
    Region: Guadalcanal
    Farm: David Kebu’s family farm
    Varietal:
    Recipe: Soft candied Sicilian orange chunks

  • Hazolate
    Origin: Solomon Islands
    Region: Guadalcanal
    Farm: David Kebu’s family farm
    Varietal:
    Recipe: Hazelnut milk base

    Casholate Infused with Orange
    Origin: Solomon Islands
    Region: Guadalcanal
    Farm: David Kebu’s family farm
    Varietal:
    Recipe: Cashew milk base infused with orange

    Hazelnut Crunch
    Origin: Solomon Islands
    Region: Guadalcanal
    Farm: David Kebu’s family farm
    Recipe: Hazelnut milk base with whole roasted hazelnuts

    Latte Chocolate-Cashew M*lk
    Origin: Solomon Islands
    Region: Guadalcanal
    Farm: David Kebu’s family farm
    Recipe: Cashew m*lk chocolate infused with Guatemalan coffee

    Tiger Nut M*lk
    Origin: Solomon Islands
    Region: Guadalcanal
    Farm: David Kebu’s family farm
    Recipe: Solomon Island chocolate blended with ground tiger nuts. Tigernuts are not a nut but a small edible tuber. The tubers have stripes like a tiger. They have a sweet, nutty flavor. Considered a new member of the “Superfood” family.

    Tumeric Chai-White Casholate
    Recipe: Cashew M*lk White Chocolate full of Chai spices. Beautiful golden color from turmeric.

Mike & Becky Chocolate

Mike & Becky

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

  • India-Light Roast 70%
    Origin: India
    Region: Idukki Hills
    Varietal: Trinitario
    Recipe: Beans are roasted at a lower temperature to preserve subtle aromatic notes.

    Dominican Republic-Rustic Texture 70%
    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.

  • Congo-Zero Sugar-Dark/Milk 70%
    Origin:
    Region:

  • Juicy Mango-Peru 65%
    Origin: Peru
    Region: Castilla/Piura
    Varietal: Piura-Albino beans
    Recipe: Finely grated dried mango added to chocolate. No pieces.

    Indian Spices-India 65%
    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.

    Creamy Oats-Dominican Republic 67%
    Origin: Dominican Republic
    Region: La Gina/Oko Caribe
    Varietal: Trinitario
    Recipe: Dark chocolate made with toasted, organic oats. Smooth texture.

    Smooth Walnut-India 61%
    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.

    Green Tea Time-Dominican Republic 67%
    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.

Utopick Chocolate

Utopick

  • Phillipines-Paqiibato 90%
    Origin: Philippines-Southern
    Region: Davao
    Varietal: Selection of 5 Trinitario varieties

    Guatemala-Lachua 77%
    Origin: Guatemala
    Region: Lachua Lagoon

    Sierra Nevada 70%
    Origin: Columbia
    Region: Magdalena
    Coop: 13 families from the Aracataca Community, Supported by Cacao de Colombia

    Nugu 70%
    Origin: Nicaragua
    Region: Nueva Guinea

  • Chuncho Milk 65%
    Origin: Peru
    Region : Urubamba Valley
    Fermentation: 2-4-days in wooden boxes

  • Caramelized Macrona Almond 70%
    Origin: Uganda
    Region: Semuliki Forest
    Recipe: Caramelized whole Macrona almonds

    Crunchy Nougat-Turron Alicante 70%
    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.

    Candied Blood Orange /w Caramelized Orange Blossoms
    Origin:
    Region:
    Recipe:

    Hibiscus /w Coconut Meringues 70%
    Origin:
    Region:
    Recipe:

    Orange & Macrona Almond 70%
    Origin: Columbia
    Region: Tumaco
    Recipe: Candied Sliced Valencia Oranges & lightly toasted whole Macrona almonds from Alicante, Spain.

    Rare Citrus 70%
    Origin: Nicaragua
    Region: Nueva Guinea
    Recipe: Candied Citron with Citron Cider

  • Gin & Tonic 56%
    Origin: Nicaragua
    Region: Nueva Guinea
    Recipe: Lemon and Juniper Berries

    Saffron 56%
    Origin: Nicaragua
    Region: Nueva Guinea
    Recipe: Organic Saffron from Teruel, Spain

    Soft Nougat-Turron de Jijona 56%
    Origin: Columbia
    Region: Tumaco
    Recipe: Milk chocolate with Spanish Turron (soft nougat with almonds and orange) swirled throughout the bar

    Sparkling Passionfruit 58%
    Origin: Tanzania
    Region: Udzungwa
    Recipe: Flavored freeze dried passionfruit with a sparkle from pop rocks.

    Tonka Bean & Pear 56%
    Origin:
    Region:
    Recipe:

    Wild Pepper 56%
    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.