Manitoulin Chocolate Works
160 Main Street P0P 1J0 Kagawong, ON, Canada

The girls are here to wish you a Merry Christmas! Today is our last day open but if you already have everything you need come in for a free coffee and a hello

3 more days until Closing for the season. Nice assorted chocolates, get your fix for Christmas....and lockdown . #manitoulinchocolate #manitoulin #kagawong

Christmas is around the corner and with that so is our end of the 2020 season. We have run down our inventory and are now only making assorted boxes until we close. Which, depending on product levels might be sooner than Dec 23rd. We recommend calling ahead or stopping by sooner before turkey pick up day.

Business as usual here. Open Tuesday -Saturday 10-5, Sunday 11-5. Closed Mondays. We’ll be staying open until December 23rd.

CLOSED ...but only for a week. With everything going on and it being slower we are doing an employee development week to get ready for the season. We'll be back November 4. ps. for all our Trick-or-Treaters, we are sitting this year out. pps. This is a picture Pre-Covid. 2016 was a simpler time. We felt good, we looked good. We just had one store, no kids to worry about, and Corona was still just a beer.

Business as usual here. Open Tuesday -Saturday 10-5, Sunday 11-5. Closed Mondays. We’ll be staying open until December 23rd.

Tempering chocolate is the last step to transform ‘Bean to Bar’ chocolate to the delicate chocolate we use to make the treats you know and love! Tempering is done by heating, cooling and reheating the chocolate. It gives the finished product a delicate composition, a silky sheen and a clean ‘snap’ when broken. We control the tempering of the chocolate to ensure our end products give you the best taste! #ManitoulinChocolate

We’re getting so close to the end of our educational series, Behind the Bar! The next step of the process is called conching. This is when the cocoa mass is further refined. It can take a few hours, or a few days depending on the desired chemical structure and particle size. This is also the step that flavouring, sugar and possibly milk powder are added. #ManitoulinChocolate

Grinding the cocoa nibs is the next step of the chocolate making process! This is when the nibs are ground into a cocoa mass. This mass contains both cocoa solid and cocoa butter. Sometimes chocolatiers use access cocoa butter to make their chocolate a smoother texture. But be careful! Some companies, focused on quantity over quality, use this step to add cheaper vegetable fats. So keep an eye out for these ingredients and avoid them, just like we do! #ManitoulinChocolate

For the cocoa roasting process of chocolate making, cocoa beans travel to cooler climates in Europe and North America, as this step is usually completed by the chocolate maker. Roast times vary depending on the taste and darkness of the chocolate the chocolatiers wish to make. #ManitoulinChocolate

NOTICE For the remaining month of August we will only be accepting walk-in purchases. Online and phone orders will not be accepted. Covid-19 has impacted all Canadians and supply chains. At this time, we do not think it is fair to accept phone or website orders that will deplete in-store stock for customers that have loyally stood outside in long lines. This will only be for the month of August and we will implement a clear ordering service via phone and website in September. Thank you for your understanding and to all that have waited in line. We appreciate you.

The second most important step in the chocolate making process is the drying of the cocoa beans. It is important during this process that the beans are not over dried, as it with affect the taste and flavour. #ManitoulinChocolate

The next part in the chocolate making process is fermentation. It is one of the most important steps! This is when the seeds are boxed and covered in banana leaves or jute bags to contain heat and ferment. The aroma, flavour and colour are all developed based on how long the seeds are fermented for. #ManitoulinChocolate

Tricks of the Treats: Orange Meltaway

Cutting Meltaways #ManitoulinChocolate

When the pods turn orange they are ready to be harvested. Farmers remove them off the trees by hand or with different hand held bladed tools that limit harm to cocoa trees. Machinery cannot be used as it would damage the cocoa trees. #ManitoulinChocolate

Cocoa is a delicate and sensitive plant. Farmers must protect trees from wind and sun, fertilize the soil and watch for signs of disease. By the fourth or fifth year cocoa trees will yield pods that can be harvested. 90% of the cocoa produced today is done by small family run farms. #ManitoulinChocolate