Christine Blais is a former architect turned chocolate maker based in Mont Tremblant Quebec. We were introduced to her wonderful bars of chocolate on a trip to Montreal where we met several small, artisan food producers who were kind enough to open their doors to us to show us their magnificent products.
This bar is a base of wild cacao from Bolivia blended with maple sugar from a local sugar house. Once the base is made, it is aged for at least two weeks to develop a rounder flavor that matches beautifully with the maple sweetness of the sugar. Rich, toasty flavors of dark fruit and nuts with a hint of deep maple flavor on the finish.