Since trying Chocosol's eating and drinking chocolates, I'm hooked. Like coconuts, cacao fruits have so much to offer us: cacao nibs, cacao powder, cacao butter. Cacao, in its minimally processed or raw form, is one of the most antioxidant-rich foods we consume. Raw, stone-ground chocolate is born from this happy marriage of cacao, its butter and some raw cane sugar. Kudos to Chocosol for using beyond fairly traded beans from Mexican farmers in its bars as well, proving that commercial chocolate doesn't have to be a product of inequality.
My favourite eating chocolates are their darker ones like Sinfully Raw Vanilla. If you get a chance to try Jaguar, do it and don't look back. Jaguar bars are made of this heirloom albino cacao bean that has an otherworldly, creamy, nutty flavour whose smoothness is bliss. Drinking chocolates are phenomenal as well; I can't go back to the powdered mixes now that I've had their "xocolatl" (literally "bitter drink" or "water"). Part with your Lindt bar and you will step into a new world and understand why cacao is revered as a food of the Gods.
It gets better because Chocosol is a social enterprise that emphasizes community; they have workshops, tasting tours, are active participants of various farmers' markets and are environmentally conscious (their packaging is compostable/biodegradable, something I am 100% behind).
Everything sounds too good to be true, but the proof is in the chocolate. It's so refreshing to see a local business, whose operative is more than just profit, do well. There is good reason why they have been voted Best Chocolate in TO!