Tasting Notes

Dark & Salty paired with Untamed
Tasting notes from the Chocolatier: Dark chocolate + Salt = Sublime. It’s a simple and irresistible combination, made even better with finely textured salt from the  Newfoundland Salt Company.   We sprinkle it onto the 70% dark chocolate for this dark and salty experience.

Blood Orange & Rosemary paired with Harrison
Tasting notes from the Chocolatier: A silver medal winner of the International Chocolate Awards, 2018 Canadian Competition. An unexpected and award-winning flavour combination. The nuanced tartness of blood oranges with the early complexity of organic rosemary. A luscious milk chocolate bar with local herbs from The Humble Herb.

Toffee & Potato Chip paired with Tropical Vibes
Tasting notes from the Chocolatier: A bronze medal winner of the International Chocolate Awards, 2019 Canadian Competition. Sweet snack? Salty snack? No need to choose… both are blended together with the crunch of potato chips and house-made butter toffee.

Triple Caramel paired with Pommeau
Tasting notes from the Chocolatier: When your love of caramel is as great as ours, a triple dose seems just right. This bar is composed of caramelized white chocolate, caramelized milk chocolate and crumbled sponge toffee. A little caramel crunch and enveloping caramel flavour.

Strawberry Prosecco paired with Savvy Pomme Sparkling
Tasting notes from the Chocolatier: Experience prosecco in a bar, complete with bubbles and berries! We use local strawberries from Brambleberry Farms to give this bar its just-picked freshness.

Rose White Pepper paired with Blush
Tasting notes from the Chocolatier: This bar began as a exploration in pairing.  I was looking for a combination of flavours to enjoy with a range of wines.  As it evolved, it became one of my favourite flavours, with or without wine! The base is a very dark milk chocolate blended with rose and the most aromatic white pepper from Diaspora Co.

Saffron, Strawberry & Rhubarb paired with Sour Cherry
Tasting notes from the Chocolatier: A silver medal winner of the International Chocolate Awards, 2018 Canadian Competition. Made with local saffron, local rhubarb and strawberries. This innovative bar truly reflects a taste of place.

Triple Caramel paired with Pommeau
Tasting notes from the Chocolatier: When your love of caramel is as great as ours, a triple dose seems just right. This bar is composed of caramelized white chocolate, caramelized milk chocolate and crumbled sponge toffee. A little caramel crunch and enveloping caramel flavour.

Danforth Rd Series: Harrison – 8.2% – 375ml – case of 12 = 132 – single bottle 11
A single varietal cider made using rare Harrison apples from our estate orchard. The first Canadian single varietal using these apples. Fermented with wild yeast, cider has higher acidity and soft, leathery tannins finishing with hints of orange. Harrison is one of the few true North American cider apples and was documented as early as 1808 for cider in New Jersey/NYC. The variety was thought lost post Prohibition until rediscovered recently.

Savvy Pomme Sparkling – 8.9% – 375ml – case of 12 = 120 – single bottle 10

A multi-award winning sparkling, single varietal cider using russet apples. A pineapple aroma with tropical fruit undertones lead to a crisp finish. Great patio sipper or works well with a fruit infused salad.

Savvy Pomme Still – 8.9% – 750ml – case of 12 = 228 – single bottle 20

A still single varietal cider using russet apples. Fruity pineapple top notes and crisp finish make this heritage apple cider very food friendly. Try it with green vegetable based dishes.

Danforth Rd Series: Blush – 7.5% – 375ml – case of 132 = – single bottle 11
A naturally rosé cider made from rare red-fleshed apples from the estate orchard on Danforth Road. Fruity, with soft carbonation.

Untamed – 4.7% – 355ml – flat of 24 = 108 – single can 4.50
A premium cider using true cider apples, inspired by UK pub ciders. Tannic without being too dry, perfectly quaffable to enjoy with a meal or during cocktail hour.

Sour Cherry – 4.6% – 355ml – flat of 24 = 102 – single can 4.25
A dry apple cider blended with Ontario tart cherries. Delightfully fruity, crisp and crushable.

Tropical Vibes – 4.6% – 355ml can – flat of 24 = 102 – single bottle 4.25
A dry hopped cider. Elderflower and tropical fruit (think guava and lychees) aroma, coupled with a crisp, bubbly finish.

Pommeau – 17% – 375ml – case of 12 = 432 – single bottle 36
An apple port – a fortified cider made with apple eau-de-vie blended with lightly fermented cider. It’s sweet and sharp with a touch of spirits fire on the finish. A sipper to drink- an aperitif before dinner or after a meal with dessert or cheese. Also works well in cocktails. Multi-awarded gold in numberous cider competitions.

Maple Pommeau – 17% – 375ml – case of 12 = 456 – single bottle 38
A truly Canadian inspired Pommeau. Our original pommeau, infused with local maple syrup. Slightly sweeter with an all-Canadian maple finish. Delectable on pancakes for the perfect brunch.

Black Label Pommeau – 17% – 375ml – case of 12 = 468 – single bottle 39
A Pommeau with a more North American twist. Made with a one year old apple brandy, aged in a whiskey barrel before blending with a lightly fermented cider. More fire and barrel than the original. Perfect for sipping after a meal.

There is no wrong way to eat chocolate; pleasure is the ultimate goal. Slowing down to focus all of our senses on the experience only increases our appreciation of the nuances of flavour and texture in this remarkable food.

Sight: As you look at the chocolate, notice the finish and colour. Each chocolate will have varying degrees of shine, and the colour will range in depth and shade, sometimes with a reddish hue.

Hearing: Break off a piece. Listen to the sound it makes as it snaps apart. This indicates that the chocolate was well-tempered.

Smell: Breathe deeply along the edge where the chocolate snapped. You can also rub the back of the chocolate with your thumb to warm it. Cup your hands around it and breathe in slowly. You may at first smell only ‘chocolate’ but a comparison with a different bar may reveal varying degrees of richness, intensity, sweetness and earthiness. These aromas are linked to the chocolate’s flavour and give your brain glimpse of what to expect later.

Touch: Place a small piece in your mouth and resist the urge to chew for a moment, letting it warm. Hold the chocolate to the roof of your mouth and pass your tongue along the bottom. Note the texture as it melts on your tongue. You may feel it to be smooth, creamy, fudgy, gritty, sticky, waxy or silky. Chew it a little and notice if the texture changes.

Taste: As the chocolate melts, it will begin to fill your mouth with flavour. These initial flavours may differ from those you experience later. Move the chocolate around so it coats your entire mouth. You are now tasting not only with your tongue, but as you inhale, you are bringing the aromas into your retronasal system, where your nose meets your throat. This combination of smell and taste will broaden and intensify the flavours you experience. If you wish, close your eyes to better focus on the complexity of this ‘food of the gods’.

Chocolate should always be a pleasure. Mindful tasting will help you to experience it more fully. The flavours you detect may differ from the tasting notes; flavour is profoundly subjective. We experience it through the lens of our personal preferences, memories, food culture and physiology. It’s far more important to enjoy what you are sensing than to strain for something you’re not.