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2024 was full of highlights and achievements  feature in the Spring issue of the LCBO's Food & Drink magazine product appearance on The Good Stuff with Mary Berg mention in the Globe & Mail about quality chocolate companies in Canada 62 days at markets and shows first year with a booth at the spring One of A Kind show launch of the cross-border e-commerce site with 21 products first time vendor at the Northwest Chocolate Festival in Seattle I feel incredibly fortunate to be part of such an amazing community, and I'm grateful to have you along for this journey🎉 Happy New Year 🎉

The warming smell of holiday spices are swirling around the DWN factory with the full holiday menu now available in-store and online.It wouldn’t be the holidays with the delightful smell of baked goods, so we coat crispy malt balls in our house-made milk chocolate, infused with a blend of cinnamon, ginger, nutmeg, clove, allspice, and cardamom to create delicious gingerbread malt balls. Roasted pecans are caramelized in maple syrup and then mixed with gingerbread chocolate to create a delectable chocolate bar. For those who crave an extra kick, our ginger snap bar delivers the most ginger-zing along with crunchy pieces of Biscoff.We welcome back the eggnog bar, which features rum-soaked cocoa nibs blended into a spiced mylk chocolate. Also returning is the cranberry juniper orange bar, made from ground cranberry...

This is probably the most controversial topic that I encounter on a regular basis because there is a lot of debate over whether white chocolate is 'real' chocolate. Chocolate is made from cocoa beans, but cocoa beans can be separated into cocoa butter and cocoa powder. white chocolate = cocoa butter + sugar + milk powder  If cocoa butter is a bi-product of a cocoa bean, by my definition it is chocolate.The controversy arises because a lot of products marketed under the illusion of being white chocolate are actually confections because they are made with other oils taking the place the cocoa butter (eg., vegetable oil, palm oil, sunflower oil). Commercially-made white chocolate only has to meet legal standards set by...

She is in transit from Italy to Buffalo where she will be checked out before the final journey to Orillia.  With the support of the My Main Street program, the Canadian Urban Institute, and the Government of Canada through the Federal Economic Development Agency for Southern Ontario (FedDev Ontario), DWN was able to purchase an automated tempering machine to grow its chocolate business. For those unfamiliar with tempering chocolate, it is the final step in moulding chocolate, which is a method of heating and cooling chocolate in order for it to crystallize properly. This stabilization process gives chocolate its smooth and glossy finish, and keeps it from easily melting in your hand. All of our current chocolate production is done...