Mark Wallace spent years working overseas with cocoa farmers in the West African jungle – a rare experience that sets him apart in the world of chocolate making. Upon returning to Victoria, Canada, he transitioned his deep knowledge of cacao into crafting fine specialty chocolate, all while maintaining his passion for supporting farmers and their communities. All of Mark's cocoa is directly sourced and transparently traded, with most also being organic, heirloom, and chemical input-free. He conducts thorough background research and due diligence on the labour and environmental practices of each supplier. Additionally, his packaging is compostable and recyclable. Another thing I love about Mark's approach is his dedication to showcasing the best of select cocoa-growing areas, highlighting quality over quantity by focusing on one special, intentional bar that's expressive of each region. He takes pride in expressing the flavours of the cocoa origins and shares detailed, often personal, accounts of the farms and growers.