Ferment
Wet cacao seeds rest beneath banana leaves while wild yeasts and rising heat coax out the very first notes of flavour.
Granville Island · Vancouver
4.9 stars across 162 Google reviews — bean-to-bar chocolate on Granville Island — an unsolicited concept from X9 Lab Media; photos & prices are placeholders.
The craft
Wet cacao seeds rest beneath banana leaves while wild yeasts and rising heat coax out the very first notes of flavour.
Low and slow, in small batches — roasting builds colour, aroma and the deep base note that carries the whole bar.
Cracked beans are cleaned of their papery husk, leaving only the fat-rich nib — the heart of the chocolate.
Stone wheels turn nib to liquor over hours, smoothing the texture and rounding off any sharp acidity.
Cocoa butter is guided into its most stable crystal — the quiet secret behind a glossy surface and a clean snap.
Tempered chocolate is cast, set and hand-wrapped — a finished bar, several days in the making.
What's on the shelf
Generic placeholders for the kind of things a bean-to-bar maker keeps in the case. Real range, photography and pricing to be confirmed with the shop.
Single-origin tablets in a range of cacao percentages.
price $ ?Softer, rounder bars made with milk and a gentler roast.
price $ ?Ground chocolate for a thick, old-fashioned hot cup.
price $ ?An assortment to mix and match — wrapped for taking home.
price $ ?Come say hello
A working chocolate shop in the middle of Vancouver's public market district.