INGREDIENTS
My promise to you is that I will make the highest quality, healthiest candies and chocolates by using the best ingredients. I use Canadian organic, and hence non-GMO, ingredients whenever possible. Keto sweeteners are zero or low glycemic. Chocolate mass and nibs are sourced, whenever possible, from Canadian companies who are committed to cocoa bean farmers and sustainability.
Colombian Cocoa
The Colombian cocoa mass, nibs and cocoa butter I use come from a Canadian company, Cacaitos, run by a passionate entrepreneur who believes in the quality of Colombian cocoa beans. Cacaitos works directly with Colombian farmers to cultivate fine cacao aiming for specialty chocolate products. Local/Regional Colombian cacao farmers grow cacao ethically under sustainable and good agricultural practices. They receive a premium price for the high-quality beans. Cacaitos offers five cocoa bean varieties, of which I currently offer single-origin Chigorodo.
Peruvian Cocoa
While I use other chocolate in my keto fine baking, my go to is chocolate from Ottawa based Camino 100% cocoa mass from Peru. I chose Camino initially because the cocoa mass is certified organic and certified Fairtrade. However, as I learned more about the company, I was impressed that they work with 2,100 Peruvian family farmers who are members of award winning ACOPAGRO, the first co-op to export cacao in Peru. With Fair Trade premiums, ACOPAGRO has invested in a new office and warehouse facility, equipment and quality trainings for members, vehicles for staff, and social programs such as basic food production and access to medical services like dental and eye care.
Venezuelan Fine cocoa
Bonbons and other chocolate products are made with Calgary based Canada Cacao Company 100% cocoa mass, cocoa butter and nibs from Venezuela. The cocoa mass is a result of grinding a premium blend of roasted Trinitario cacao beans with a high content of Criollo beans. I chose Canada Cacao Company because I was intrigued with using Venezuelan Fine Cacao which has a long history of being the best in the world and thrilled that I could buy it from a company so close to Saskatoon. While Canada Cacao Company does not have the FairTrade certification as it is hard to get given the political situation in Venezuela, they work closely and fairly with their farm partners, as well as their processing plant partners. “The harvest processes (pre, during and post-harvest) are completely natural, based on the legacy of the first workers of the land.” (Canada Cacao Company website).
SWEETENERS
I use zero glycemic sweeteners: sugar alcohols approved by Canada health – erythritol and xylitol which are plant-based. I only use xylitol when I need to control re-crystallization. I use minute amounts of Monk Fruit Juice Concentrate to reduce the amount of sugar alcohols and add a nice flavour note. Allulose is not approved in Canada.
DAIRY
I use these dairy powders: cream cheese, heavy cream, whole milk, sour cream and butter. I use the powdered cream cheese in many of the MilKeto and Cocoa Butter bars. I like the extra rich flavour, plus it is SO keto.
Medallion Company whole milk powder, made in Winnipeg, MB, is one of two powdered milks that I use. Medallion Milk Company prides itself on producing a Canadian product that is easy to use, has a long shelf time and is indistinguishable from fresh milk when reconstituted. Over 50 years of experience has allowed Medallion to perfect a proprietary technique that creates delicious tasting milk from a fine, crystal powder. The key to their success—and their mouth-watering milk—comes from these tiny, perfect crystals.
Since 1906, Avalon Dairy, home of BC’s first organic milk, has always strived to provide the best quality products. Today, with preserved nutrition and flavour, and free of antibiotics, GMOs, and growth hormones, Avalon’s pure premium Canadian milk powder is a perfect addition to my ingredients.
Avalon Valley Pride organic 36% whipping cream from BC is the cream I like best because it is just cream. I do use Dairyland especially when I want a ganache to set up faster. Butter is by Gay Lea (Ontario) and Foothills Creamery (Alberta) because they also use just cream. I use different brands of full-fat cream cheese.
VEGAN
I make vegan MilKeto bars with coconut milk as a constantly available product. I take custom orders for bonbons and baking: sales@ketofinechocolate.ca
FLAVOURS, FRUIT & NUTS
Healthy food is important to me. That is why I will always choose organic products if they are available. I buy through Canadian companies. If possible, I buy berries such as Saskatoon, strawberries and raspberries from local producers. Vanilla is from Madagascar and Direct Fair Trade from Uganda. Nut Hut in Vancouver and Steep Hill Organic Co-op in Saskatoon are two main sources for organic fresh nuts.
COLOURS
Natural colours from fruit are a healthier option, but they aren’t always lovely. Appealing to the eye as well as to taste is particularly important when creating chocolates and candies. If a touch of turmeric gives a bright yellow pop or if green matcha tea is perfect as a mint colour, I will use them. Other colours will be natural whenever possible, and if not, will be commercially made.
ALLERGENS
I clean thoroughly and often. However, even that is not enough to stop transference of milk, eggs, mustard, tree nuts, and wheat/gluten. My shop is peanut and lupin flour free. All allergens could be present. Please gauge your risk based upon your allergy sensitivity.
If the above information does not address your allergy concerns, please email sales@ketofinechocolate.ca.
Another promise: no matter how keto they are, I will never, ever use cauliflower or mozzarella as ingredients.