Name: Black Jaguar Wildcrafted Red Huckleberry White
Brand: Black Jaguar
SKU: BJC-RHW
Price: 13.0 CAD
Availability: InStock

Black Jaguar Wildcrafted Red Huckleberry White

Origine du cacao : Mexico
Pays producteur : Canada
Poids : 75 g

This bar gets its soft, dusky rose hue from wild-foraged red huckleberries picked on Vancouver Island, giving it the look—and some of the nostalgic charm—of strawberry ice cream. The flavour lands in that same dreamy zone: creamy milk flavour, berry sweetness, and a vanilla cupcake vibe topped with wild strawberry frosting. Despite the huckleberries, there’s surprisingly little tartness; it leans more toward candy floss than anything sharp. Sweet tooths will be very satisfied, but there’s plenty here for the food nerds too—a nuanced bar that’s as much about silky texture as it is about bright, fruity flavour.

$13.00

$13.50

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Black Jaguar Wildcrafted Red Huckleberry White

$13.00

$13.50

Scott and Emilie are adventurers whose love for cacao took root during their travels across the cacao heartlands of Latin America. From planting cacao seedlings in the Amazon Basin of Bolivia to forging personal relationships in Nicaragua’s lush landscapes, their journey reflects a genuine connection rare amongst chocolate makers. Their work started in 2017 while filming an agroforestry documentary—a project that literally planted seeds in the area where cacao was first domesticated thousands of years ago. After years of exploration, they settled in Guatemala to work with cacao, laying the foundation for what would become Black Jaguar. Today, they craft exceptional chocolate on Vancouver Island, using beans exclusively sourced from heirloom cacao grown in La Dalia, Nicaragua, and certified by the Heirloom Cacao Preservation Fund, as well as cacao from the Bosawás Biosphere Reserve, the second largest rainforest in the Western Hemisphere and home to 13% of the world’s known plant and animal species. They also enjoy foraging on the Island, creating unique bars that weave together the flavors of cacao’s origins with the essence of their Vancouver Island home.

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Though not a major cocoa-growing region - most of Mexico’s cacao is cultivated in the humid, tropical lowlands of Tabasco and Chiapas - Oaxaca is Mexico's third or fourth most productive area and is unarguably one of the world’s most culturally significant centres for chocolate consumption. The region’s Indigenous communities have preserved cacao use for centuries, and it still holds deep ceremonial and culinary importance in the area. One beloved beverage is champurrado, a warming mix of corn atole, chocolate, and cinnamon. Cacao also plays a central role in Oaxaca’s food traditions more broadly: it provides the base bitterness in mole negro, one of the region’s most celebrated sauces.

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