Chocolaterie Bernard Callebaut / Victoria Park / by Cococo Chocolatiers Menu Prices (CA)

Perfectly sized for your Ruby cravings — only 130 calories of creamy, fruity, and tart deliciousness. Includes tasting and pairing notes.

For the home chocolatier who wants to experiment for themselves! Chop, curl, grate, or shave this Ruby ingot into the shaped pieces that suit your recipes. Because of its sensitivity to heat and light, Ruby is best used for dipping or decorating, and baking with Ruby is not recommended.

We handcraft our Raspberry Caramel in big copper kettles using real cream and butter and puréed raspberries, of course! We enrobe these beauties in Ruby Couverture — fruity Ruby really makes the buttery raspberry caramel sing — and then sprinkle it with pink Alaea Hawaiian sea salt for added texture and balance. Yum!

Imagine a salt-dusted crunchy pretzel enrobed in chocolate…now isn’t that a snack worth having? Available in 300 gram bags of milk chocolate or a dark chocolate.

Remarkable flavours and textures unite to create perfect pairings in these twelve chocolate creations. Five of these chocolates have won medals in the International Chocolate Awards.

Sixteen deliciously buttery caramels enrobed in milk chocolate and dark chocolate and hand sprinkled with flavoured sea salts. Both the Sea Salt Caramel in milk chocolate and the Thai Ginger Sea Salt Caramel in dark chocolate won awards at the International Chocolate Awards.

Our scrumptious 56g chocolate bars are made with sustainable and fair trade chocolate. Choose from 13 flavours:

100g solid chocolate tablettes, outstanding with meat and cheese on a charcuterie board. Wine and food pairing suggestions on inside of package. Available in three flavours: Milk Chocolate infused with Rosemary and Thyme and finished with Habanero Sea Salt (winner of Silver medal, International Chocolate Awards); Dark Chocolate infused with Sage and Oregano and finished with Habanero Sea Salt; White Chocolate infused with Dill and finished with blue cheese sea salt.

So good with coffee, tea, or as a snack. Crispy almond biscuits enrobed in milk chocolate or in dark chocolate.

We are famous for our iconic Copper Boxes! Each box is filled with an assortment of our handcrafted delicious award-winning chocolates.

We handcraft our Raspberry Caramel in big copper kettles using real cream and butter and puréed raspberries, of course! We enrobe these beauties in Ruby Couverture — fruity Ruby really makes the buttery raspberry caramel sing — and then sprinkle it with pink Alaea Hawaiian sea salt for added texture and balance. Yum!

For the home chocolatier who wants to experiment for themselves! Chop, curl, grate, or shave this Ruby ingot into the shaped pieces that suit your recipes. Because of its sensitivity to heat and light, Ruby is best used for dipping or decorating, and baking with Ruby is not recommended.

So good with coffee, tea, or as a snack. Crispy almond biscuits enrobed in milk chocolate or in dark chocolate.

Bite-sized morsels of solid couverture chocolate in 200g containers. Perfect for snacking, adding to trail mix, or in your favourite baking recipe. Available in 5 varieties.

Imagine a salt-dusted crunchy pretzel enrobed in chocolate…now isn’t that a snack worth having? Available in 300 gram bags of milk chocolate or a dark chocolate.

Perfectly sized for your Ruby cravings — only 130 calories of creamy, fruity, and tart deliciousness. Includes tasting and pairing notes.

We handcraft our Raspberry Caramel in big copper kettles using real cream and butter and puréed raspberries, of course! We enrobe these beauties in Ruby Couverture — fruity Ruby really makes the buttery raspberry caramel sing — and then sprinkle it with pink Alaea Hawaiian sea salt for added texture and balance. Yum!

Perfectly sized for your Ruby cravings — only 130 calories of creamy, fruity, and tart deliciousness. Includes tasting and pairing notes.

For the home chocolatier who wants to experiment for themselves! Chop, curl, grate, or shave this Ruby ingot into the shaped pieces that suit your recipes. Because of its sensitivity to heat and light, Ruby is best used for dipping or decorating, and baking with Ruby is not recommended.