"Don't take my word for it!"

 

Here you will find a list of where to purchase fine chocolate in the Vancouver area. 

There is also a list of books that pertain to chocolate, cacao, neurogastronomy, and related fields that will enhance your understanding of chocolate. 

Chocolate with Geoseph is founded on the idea of informed decisions.  Make choices based on what you know, not what you are told.  Enjoy!


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Fine Chocolate YVR

 

Kasama

Chocolate Maker

Farmers Markets in Lower Mainland

Produce their own bean to bar artisan chocolate bars, truffles, and cacao products here in Vancouver. 


Sirene

chocolate maker

Online

Produce their own bean to bar artisan chocolate bars in Victoria, BC. 


East Van Roasters

Chocolate Maker

Gastown/Chinatown

Produce their own bean to bar craft chocolate bars, chocolates, and drinks here in Vancouver. 


Xoxolat

Chocolate Retail Shop

Yaletown

Carry a wide array of chocolate bars and products from BC, North America, and around the world. 


Cook Culture

Kitchenware

Vancouver & North Vancouver

Carry a sizable collection of BC, North American, and international bean to bar chocolate.


Much & Little

Homeware

Main street

Often carry a small yet special collection of international bean to bar chocolate.


Le Marche St. George

cafe

Strathcona

Often carry a small yet special collection of North American & international bean to bar chocolate. 


Elysian Cafe

Coffee shop

Vancouver Area

Often carry local bean to bar chocolate.


Bump n Grind Cafe

Coffee shop

Commercial Drive

Often carry local bean to bar chocolate. 


Chocolate Project

Victoria & Online

Online Shop

An wide array of chocolate bars and products from producers in North America and from around the world. 


Urban Fare

Supermarket

Vancouver

Often carry a few more well known fine chocolate bars from France.  However, be aware other chocolate bars next to them may not be of the same quality. 


*PLEASE NOTE* 
Chocolate bars sold from a distributor (not directly from the chocolate maker) may not reflect the actual quality of the chocolate bars.  Unfortunately, it does happen that chocolate bars sold in coffee shops, cafes, and in retail outlets may go out of temper (become greyish or white) from shipping or how they are stored.  They will end up tasting sub par.  As well, always check the best before dates in order for the best chocolate experience. 

 
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Books

 

Coe, Sophie D., and Michael D. Coe. The True History of Chocolate. London: Thames & Hudson Ltd, 2013.

This book offers insight into the history of chocolate as it was handed down from culture to culture.  It goes into great detail surrounding Mesoamerican history with chocolate, as well as conflicting historical facts that make the history of chocolate all that more exciting. 


Coe, Michael D., and Rex Koontz. Mexico: From the Olmecs to the Aztecs. London: Thames & Hudson Ltd., 2002.

A detailed history of Mesoamerican culture. 


Dreiss, Meredith L., and Sharon Edgar Greenhill. Chocolate Pathway to the Gods. Tucson: The University of Arizona Press, 2008.

History of chocolate aligned with Mesoamerican culture


Dotty, Richard L.  Handbook of Olfaction and Gustation.  New Jersey: John Wiley & Sons Inc., 2015. 

A detailed look into the science behind the perception of flavour. 


Michael E. Smith. The Peoples of America, The Aztecs.  Oxford & Cambridge: Blackwell, 1996.

In depth history of the Aztecs and some of the cultures preceeding them, as well as the Spanish invasion. 


Moss, Sarah and Alexander Badenoch. Chocolate, A Global History. London: Reaktion Books Ltd, 2009.

A fun-fact, brief overview of the history of chocolate.


Rosenblum, Mort. Chocolate, A Bittersweet Saga of Dark and Light. New York: North Point Press, 2005.

A narrative told by the author that journeys through concepts and ideas surrounding chocolate. 


Wood, G. A. R. Cocoa.  London: Longman, 1975.

A scientific look into the process of chocolate, from growing cacao to making chocolate bars, and everything in between.Young, Allen M.  The Chocolate Tree, A Natural History of Cacao. The Smithsonian Institution, 1994


Young, Allen M.  The Chocolate Tree, A Natural History of Cacao. The Smithsonian Institution, 1994.

A well detailed book of the botany of cacao, including growth, pollination, as well as history of its origins and how it spread throughout the world.  The book is based on research from the author himself as well as those connected to the ideas of the book. 


S. T. Beckett. Industrial Chocolate Manufacture And Use. Blackwell Publishing, 2009.

Download book here for free by clicking on the title.  This looks into the manufacturing and processing aspect of chocolate, more from an industrial and scientific standpoint.  


This list is by no means exhaustive.  Check back often for updates and additions.