Wild-harvested cacao from the Amazon gives this 65% dark chocolate from Mission Chocolate a distinctive sense of place.
The cacao is gathered by local communities living within the Amazon rainforest, then brought to a regional cooperative where the beans are carefully fermented and dried. That post-harvest work helps preserve the cacao’s natural aromatic character while creating economic value from a forest-grown crop.
Made with just three ingredients—wild Amazonian cacao, organic sugar, and cocoa butter—the chocolate has a smooth, approachable profile with earthy depth, gentle fruit notes, and a balanced finish. At 65% cacao, it delivers plenty of chocolate intensity without becoming overly bitter or austere.
There’s something especially compelling about tasting cacao that comes not from a conventional plantation, but from the biodiversity of the Amazon itself. Wild Brasil offers both a delicious bar and a direct connection to the communities and landscapes behind the cacao.
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We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
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Deep chocolate experience: This cocoa takes anything chocolate to a whole new level. The depth and smoothness is beyond any brand I have used, and I have used many. Intense chocolate experience, but not bitter or harsh. Be prepared to be asked for repeat performances! -Seth
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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When my daughter bakes something with this delicious cocoa – I will take a bite for you too! -Kat
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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