Olivia Chocolatiers is a new chocolate maker based in the Outaouais Region near Cantley, Quebec, Canada and is dedicated to making only high percentage dark chocolate that is, full, rich and surprisingly
not bitter tasting.
The Olivia Chocolat
line delivers the finest, most decedent and unique chocolate taste
using our own proprietary process. Our chocolate is far from candy; conversely, a fine and nutritious superfood. Olivia Chocolat is to be savoured and is a healthy alternative to mainstream confection.
Our chocolate is made bean-to-bar from ethically traded,
responsibly grown, certified organic, single-origin cocoa from the Caribbean
Thanks to the initiatives such as those from Transfair Canada,
many cocoa producers have fared better through times of low cocoa prices. Our farmer has expanded growing to 25 farms
and now operate their own export division office. They and others are thriving now that cocoa is trading at an all-time high due to
world demand from recent discoveries of a number of health benefits; they are no longer reliant on subsidies and are able to embrace the free market system of commerce. Since the cocoa is responsibly grown and ethically traded, they choose Rain-forest Certification which carries the additional mandate of environmental sustainability as well as social responsibility for the workers and their families. A portion of the cocoa price goes toward sustaining the dwindling rain forest in the Caribbean country origin.
We use only our farmers
finest, fine cocoa which is of the Criollo and Trinitario varieties; we work
closely with our cocoa farmer and pay a premium to the Forestero cocoa
commodity price because these cocoa beans are very rare. The fine Criollo and Trinitario species of
bean are a more delicate crop and represent less than 10% of the world cocoa
production; the certified organically grown versions are even a smaller
fraction of this availability.
Olivia Chocolat is naturally a reddish brown in colour; it is not to be mistaken as
there are no milk solids in our chocolate which is also naturally gluten and peanut free. We do not make milk chocolate nor do we intend to. Most people in Canada
know dark chocolate as the dark black, commodity traded chocolate. This bean is the Forestaro Bean that is
indigenous to Africa and represents the other 90% of the
world cocoa crop which is commodity traded.
The Criollo and
Trinatario beans that we use are delicate so we choose to slow roast at lower
temperatures to maintain the nutrient value and flavours of the raw bean.
For our raw chocolate, we by-pass the roasting step entirely to deliver even more antioxidants and natural enzymes that aid digestion. A surprisingly softer taste is immediately apparent, for even less bitterness at high percent cocoa without adding more sugar. We recommend the 86% Raw Olivia Chocolat for people that normally buy our 76% Olivia or competitors around 66%. There are natural sugars contained in the cocoa bean itself that come through, unaltered, by eliminating roasting and producing the raw chocolate through our Olivia Chocolat special process.
The Criollo-Trinitario cocoa are known for
their natural, citrusy flavour and lingering, pleasant after-taste that continues for 5 minutes or more. Many Olivia Chocolat lovers comment that there is a slight taste of alcohol in
our chocolate; no alcohol ingredient is added, however, alcohol is produced naturally and evaporated
at the fermentation stage in the hot Caribbean sun at 120°F+. This might be where the hint of alcohol is recognized to some discerning palates.
If you wish to further your culinary experience, we recommend pairing of our chocolate with
certain Port or Dessert Wines... see our Pairing suggestions tab.
Some History... We make chocolate using
methods which we've enhanced that were used by the first global scale chocolate
maker, Emile Menier and his son, Antoine, in Noisiel, France near Paris. The Meniers were
avid anglers and hunters; they had a Canadian connection as the previous owners
of Anticosti Island in the Gulf
of St. Lawrence where they
indulged their past-time. They also
founded and invested there, in the logging capital of Port Menier, and in early
development of the island.
World War I
and World War II were devastating to the Menier factories and their legacy;
their chocolate making reputation shifted to the neutral Swiss, while European
tastes shifted to silky smooth, milk chocolate. The attempt to rebuild after
both world wars brought the Meniers to the brink of bankruptcy, resulting in
the sale of Anticosti Island to Quebec in 1949 to pay ceditors.
methods are dedicated only to dark chocolate making, the way chocolate was made before
condensed milk was introduced to chocolate in the late 1800's, which made chocolate faster and
less expensive to provide to the masses.
We unveil unparalleled smoothness in Olivia Chocolat by taking time, in
small batches, to fully develop our unique chocolate flavors.
Our chocolate became
available on the market in mid-December 2008 and we are currently expanding
store locations in the surrounding area to provide more chocolate lovers
"The Olivia Chocolat" experience.
For credible links
about the health benefits of organic, high-percentage dark chocolate, see...