Cabin Snacks & Chocolate

All dark chocolate is vegan when it is made with unrefined cane sugar and not a dark milk bar or has non-vegan inclusions. When I make my white chocolate I use wild ingredients for colour and flavour. I’m lucky, I’m a harvester first, a chocolate maker second. These little cuties go with my Northern heart bar. Wild mint leafs. No matter how many times I painstakingly hand pour these leaves with my wild mint/vegan organic white chocolate, I love every minute.

Test batch, cuz even when you’re super busy, you still need to play! These are vegan chai white chocolate bubbles in 75% dark chocolate. Polka dot chocolate I only made 6 bars as a test batch with some left over chocolate I had from today’s caribou lichen and spruce tip bars. The pics don’t do them justice, they are so cute and so spicy/warming! Available soon (when my taste testers get back to me).

When you meet amazing, talented, biologist, crafty women and you trade art for chocolate Theobroma cacao thank you @loftyrags

Driving to Yellowknife in the morning is always nice, but even better when you have someone that will stop, get out of the car and take a picture for you when you’re enraptured with the cranberry sky

Packaging some Whisky & Nibby bars today. These bars are made with organic: cacao, raw cane sugar and nibs. And some Highwood Distillery’s spiced whisky from Alberta. Vanilla and butterscotch notes. You can buy these on the Copperhouse Eatery + Lounge online menu and pick them up at their drive thru window. ... Enjoy :)

Look for this sign at the YK Co-Op in the bakery to find Cabin Snacks Chocolate! Designed by the talented and awesome @sylviawebster.designs

Hand made in small batches, bean to bar chocolate with a northern twist! You can order these delicious dark chocolate bars on the copperhouse restaurant website and pick them up at the drive through window!

You’re a little star These are so adorable. Matcha green tea stars and 75% dark chocolate. These will be available soon in a variety pack.

@copperhouseyk has Cabin Snacks chocolate once again! The variety pack has Cranberry Sky, Magic Matcha and Maple-walnut granola. You can also buy single Boreal Toffee bars.... These will be available for a limited time, while supplies last

Drinking chocolate. More info coming soon! #chocolate #beantobar #smallbatch #drinkingchocolate #foodofthegods #organic #wild #food #harvester

Making chocolate with wild things and not so wild things. I will have some for sale on the @copperhouseyk website in the coming days. Matcha, pumpkin spices, strawberry, cranberry, ginger, boreal toffee & granola!

Should I pick them? #little #stump #cranberries #wildfood #beantobar #chocolate #harvester #forager #ethical #wild #nature #autumn #cabin

Pumpkin spiced Pepitas is one of my fall flavour. These guys will be paired with a dark chocolate and will be ready next week. With freshly ground organic spices & pumpkin seeds. Ethically sourced cacao & sugar.... I love fall.

My harvesting team, in order of appearance: The bear dog, The buddy, The driver/supporter (he’s a little more than just that ) Heading out from my off-grid cabin to go forage, harvest and do some exploring. As a harvester, your eyes need to be alert and remember where certain plants grow. I often find plants that aren’t in season, too late, too early. Remembering where they grow is essential and makes the next years easier. These are the days that get me through the cold winter months when we only have 4 hours of sunlight.

Dog day?! Not the best picture (hard to paddle and take pics with two freeloaders In the canoe) but one that represents what we do best. Out on the land, going to harvest and forage. I love my boys! #dogsofinstagram #beantobar #harvester #yellowknife #nwt #northwestterritories

I’ve been spending a lot of time outside exploring, finding secret patches to add to my map and harvesting wild food for the upcoming season. Getting excited to get back into my kitchen!

Back in my happy place. First batch in my new kitchen. (More pics coming soon). I very lightly roast my beans a day before I start making chocolate. Roasting kills any bacteria the beans may carry from the fermentation process they go through in the jungle. The result is this amazing rich chocolate brownie smells. I’m going home smelling like a brownie