Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour

Virtual Taste and Tour

Regular price $50 now $35 Unit price  per 

Shipping calculated at checkout.

ChocoSol's Virtual Taste and Tour

Next Date: Wednesday July 28th! 6pm!

Our Chocosol experience is a unique experience which allows you to taste, learn and experience ChocoSol's revolutionary chocolate. ChocoSol is a learning community and social enterprise which prides itself on transparency - ecology and producing the most ecological, nutritious and delicious chocolate we can produce.

A lot of expertise and hard work goes into sourcing, processing and pedalling out chocolate across Ontario. So fire up your zoom chat room, grab your favourite bottle of wine, or purest spring water and get ready to taste some amazing chocolate products! Our next workshop will be focused on our 90% Single Origin line.

We have 8 exciting origins to taste and try, as well as their respective cacao nibs. It's a great 'before and after' experience.

ChocoSol takes pride in being a co-producer in solidarity with cacao forest garden producers.  Meaningful reciprocity and transparent dialogues and encounters are cornerstones of our approach to a supply chain that is good, clean and fair.  Once per year we produce a set of single origin bars to celebrate this work, and to cultivate our craft roasting and stone grinding techniques in doing so with organic maple sugar allows us to underscore and celebrate the unique flavour profiles of many different cacao.  Using organic maple sugar celebrates the terroir of our place, and is part of our continued work to contribute to the regeneration of the forest gardens of the Americas from Ecuador, Peru, Mexico and the Dominican Republic, Ontario and Quebec.

Here's what's included in the box: 

8 individual squares of single origin chocolate. (roughly 20g each)

8 individual packs of single origin cacao nibs.

Here's what to expect in a virtual tour: 

  1. 5-15 min open virtual room for informal conversation and finding out what brought each participant to the virtual table
  2. Gratitude and introduction
  3. Cacao as a fermented food and the Popol Vuh
  4. The ritual of taste and sensory education
  5. Using sommelier science to understand the terroir of cacao origins
  6. What we mean by good clean and fair cacao: eco-gastronomy and intercultural solidarity. What is a forest garden? What does a re-generative supply chain look like? What does a cradle-to-cradle co-producer approach look like at ChocoSol? What is the teachable moment of cacao and chocolate?
  7. To pair or to alternate? That is the question.
  8. To blend or not to blend?  How ChocoSol's approach to tasting cacao is about critical understanding from a craft chocolate co-producer perspective
  9. Every chocolate bite is an invitation to engage in social and ecological regeneration work, and horizontal trade federations are the future of quality cacao, coffee, and vanilla trading to establish economy of scale through friendship and solidarity not through institutionalizations 
  10. It’s only sustainable if it’s fun! Finding joy and creativity in our daily labours and cultivating our vocation one bite at a time.

This Virtual Taste and Tour will be lead by non other - Michael Sacco, ChocoSol Founder and Director.

Michael Sacco graduated from York University with a Master’s degree in Environmental Studies in 2003. Currently, he is the Founder and Director of ChocoSol Traders. 

Michael works with farmers directly in supporting ecological forest gardening in Oaxaca and Chiapas, Mexico, Ecuador and the Dominican Republic.

Some projects include: working to preserve a rare species of white cacao in the Chinantla; supporting a private reserve bird sanctuary in the Dominican Republic that is also tied to a carbon crediting system; and supporting seedling giveaways as a thank you from ChocoSol to its many Indigenous partners of the jungles of Mexico. ChocoSol has a cradle-to-cradle approach, beginning in the forest gardens, extending to the farmers’ markets, and finishing with the ChocoSoil urban agriculture project at 1131 St. Clair Avenue West. In addition to running his business, Michael is currently in the process of completing his PhD in Indigenous Studies at Trent University.


Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour
Virtual Taste and Tour