Don't take my word for it!
Here you will find a list of where to purchase fine chocolate in the Vancouver area, as well as books to further your knowledge if you so desire.
Chocolate with Geoseph is founded on the idea of informed decisions. Make choices based on what you know, instead of by what you're told. Enjoy!
Fine Chocolate YVR
Farmers Markets in Lower Mainland
Produce their own bean to bar artisan chocolate bars, truffles, and cacao products here in Vancouver.
Produce their own bean to bar artisan chocolate bars in Victoria, BC.
East Van Roasters
Produce their own bean to bar craft chocolate bars, chocolates, and drinks here in Vancouver.
Chocolate Retail Shop
Carry a wide array of chocolate bars and products from BC, North America, and around the world.
Vancouver & North Vancouver
Carry a sizable collection of BC, North American, and international bean to bar chocolate.
Much & Little
Often carry a small yet special collection of international bean to bar chocolate.
Le Marche St. George
Often carry a small yet special collection of North American & international bean to bar chocolate.
Often carry local bean to bar chocolate.
Bump n Grind Cafe
Often carry local bean to bar chocolate.
Victoria & Online
An wide array of chocolate bars and products from producers in North America and from around the world.
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.
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.
This list is by no means exhaustive, but the books here will offer you a solid comprehensive base of knowledge from which to grow, including botany, manufacturing, history, biology, and current issues.
Beckett, S. T. 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.
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.
Dotty, Richard L. Handbook of Olfaction and Gustation. New Jersey: John Wiley & Sons Inc., 2015.
A detailed and technical look into the science behind the perception of flavour. Describes the anatomy and physiology of olfaction referencing a great deal of current research in the field. An excellent read to obtain a solid overview of the ideas surrounding olfaction and gustation, and many references to lead you to more specific research.
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
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.
Shepherd, Gordon M. Neurogastronomy: How the brain creates flavor and why it matters. New York: Columbia University Press, 2012.
An excellent read for the beginner who would like to begin their journey to understanding flavour. Shepherd describes how flavour is a perception of our mind, and what factors contribute to our experience.
Smith, Michael E. 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.
Tamang, Jyoti Prakash, & Kasipathy Kailasapathy. Fermented Foods and Beverages of the World. Boca Raton: Taylor and Francis Group: 2010. Pages 326-370.
A detailed analysis of the major players of cacao fermentation, and the direct effects they have on the molecular changes of the cocoa seed.
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.
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.
This list is by no means exhaustive. Check back often for updates and additions.