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A slow conversation with cacao, finished with a velvety almond centre.
Ships within two days, tucked in recyclable insulation. Free over $59.
Warm roasted almond opens first — the kind that drifts from a cast-iron pan on a Sunday morning. Underneath, a soft note of cacao butter and a quiet hint of vanilla bean.
Snap, then surrender. The shell breaks crisp; the almond butter centre softens against the tongue, slow as warm honey. We stone-grind for 36 hours so nothing tastes rushed.
A long, mellow close — cocoa, toasted almond skin, a velvety lingering sweetness from coconut sugar that never turns sharp. No aftertaste, only quiet.
Hand-harvested by the Acopagro cooperative — a fair-trade collective we've sourced from for eighteen years. Fermented six days, sun-dried slowly.
Skin-on almonds, dry-roasted until they turn amber, then stone-ground while still warm. Nothing else — just almonds finding their own oil.
Whole pods, scraped by hand the morning we blend. A quiet kiss of warmth that softens the cacao's edges.
A pinch — barely there. Just enough to lift the almond and remind the chocolate it has a beginning, a middle, and an end.
Unrefined, low-glycemic, with a faint caramel hum. We use less than half the sugar of a conventional bar — the cacao does the rest.
Most chocolate is conched at high speed in a few hours. We use a granite stone mélangeur and let it turn slowly, the way our friends in Peru taught us. The result is a smoother particle, a softer melt, and a flavour that arrives gently — never harshly.
Granite wheels turn the cacao for a day and a half — fast steel conches would bruise the flavour and force us to add lecithin to smooth it back out. We never need lecithin.
Beans roasted just under 250°F to keep the fruit notes alive. You'll catch a little raisin, a little plum, where mass-market cacao would taste only of cocoa powder.
Each batch is poured into moulds by the same three chocolatiers — in our Richmond kitchen, two doors down from the bay.
— signed, our founder, who has been turning the same stone wheel since 2008.
I haven't had chocolate that tasted like this since I was diagnosed with a dairy allergy fourteen years ago. The almond centre is the softest thing I've ever bitten into. Thank you for making something that finally lets me sit at the dessert table again.
I break a square into my oat milk coffee. My daughter eats hers plain with a book. We've ordered six bars at a time since November.
She has a soy allergy and is on a soft-food diet. The almond butter centre melted on her tongue. She said it tasted like the chocolate her own mother made in Kraków. Thank you, with my whole heart.
I sent the six-pack to my mother-in-law for her birthday. She wrote back the next morning to say she'd hidden one bar in her desk drawer "for emergencies". I take that as the highest compliment.
I used to spend a small fortune on European bean-to-bar imports. The texture here is just as smooth, the cacao notes more layered, and I don't have to wait three weeks for shipping from overseas. Will be subscribing.
I'm seven months along and craving everything sweet, but my doctor asked me to keep refined sugar down. This bar is the answer. One square in the evening with tea, and I feel completely tended to.
We started Coracao in 2008 because I couldn't find a chocolate my sister could eat. She has a dairy allergy and a soy allergy, and every premium bar on the shelf was closed to her. So we built one that wasn't. Eighteen years later we're still in the same Richmond kitchen, still grinding the same Acopagro cacao, still pouring every bar by hand. Thank you for being here — it means a great deal to us.
Almond Butter Bar
$7.50
