Tosier is an innovative bean-to-bar craft chocolate company hand-making flavoursome and award-winning chocolate in small batches.
Winning bars at the 2018 Academy of Chocolate Awards
Dark Bean to Bar
GOLD | Maya Mountain, Belize 2017 Harvest, 70%
BRONZE | Acul du Nord, Haiti 2016 Harvest, 70%
BRONZE | Tumaco, Colombia 2017 Harvest, 70%
Our chocolate is made using the highest quality, sustainably-sourced cocoa beans. The availability of these beans is finite and each harvest unique. Sourced from amongst the top 5% of the world's cocoa we ensure the farmer gets a fair share. The natural goodness of the cocoa is retained by creating individual roasting profiles for each bean and its harvest.
Tosier Chocolate is made using only three ingredients
70% single origin cocoa beanS
unrefined organic cane sugar
Crafting chocolate in eight kilo micro-batches, we only make a limited number of bars from each harvest.
Alto Beni Cacao, Bolivia - 2016 harvest
Warm notes of dark cherry, blackberry and rich coffee
This cocao grows in the Alto Beni region of Bolivia and is grown by a cooperative of 500 small-scale farmers for whom cocao is their primary source of income. The beans are collected, fermented and dried by the Alto Beni Cocao Company who are committed to revolutionising the Bolivian cocao industry by sustainably increasing production, introducing quality control and by directly connecting the cocao growing communities with chocolate makers and buyers.
Maya Mountain Cacao, Belize - 2017 harvest
Delicate notes of caramel, pineapple and honey
Maya Mountain Cacao was founded in 2010 with the mission of improving Belizean farmer livelihoods by directly connecting smallholder farmers to the specialty chocolate industry. Within three years, MMC became the largest exporter in the country. Today, the company works with over 300 cacao farmers, most of them Q'eqchi' and Mopan Maya that speak their own languages in addition to English. MMC has grown farmer incomes by 20% and farmer children’s school attendance by 85%. Still, a staggering 69% of the local indigenous Maya community live at or below the regional poverty line. Cacao in this region is grown all organically.
Acul du Nord, Haiti - 2016 harvest
Velvety notes of fig, tart cherry and lightly roasted nuts
Produits Des Iles SA (PISA) is a new cacao processor and exporter in Haiti's North. PISA entered the cacao market in order to introduce improved post harvest handling practices, and real competition, into a market previously plagued by poor quality and low-paying middlemen. Today, PISA works with an association of 1,489 smallholder farmers, 476 of whom are female. Together, they manage 974 hectares of organic certified land. Their cacao boasts a delicious combination of fig, tart cherry, and lightly roasted nuts
Tumaco, Colombia - 2017 harvest
Rich nutty and floral notes with fruit undertones
When Cacao de Colombia first explored the region back in 2011, they found cacao everywhere; drying on any flat surface farmers could find, including the road. The sheer volume of cacao was overwhelming, and the opportunity for quality and systemic improvement was obvious. Cacao de Colombia has worked with three community cooperatives to introduce centralized processing and drying. Because of the introduction of centralised processing and Cacao de Colombia's expertise in high-quality flavour development, farmers today earn 70% more income from cacao today than they did when selling dried beans to the commodity market supply chain
“I set out on a personal journey to learn how to make my own bean-to-bar chocolate”
DEANNA TILSTON | CHOCOLATE MAKER
Tosier Chocolate was created by me, Deanna Tilston. I’m passionate about real chocolate and through periods of living abroad have enjoyed exploring different styles of chocolate. Once I discovered the amazing taste and benefits of real chocolate I set out on a personal journey to learn how to make my own bean-to-bar chocolate.
I have always loved making things by hand and my decision to learn how to make chocolate was a combination of hard work, trial and error and beginner’s luck. My first attempts tasted good and this encouraged me on to learn more. To improve my understanding of the theory and context of chocolate I took Ecole Chocolat’s bean-to-bar course and later a hands-on course with Chloe Doutre-Roussel and Marie Fernanda Di Giacobbe. I travelled to the US to buy the equipment I needed - this was the point of no return!
Tosier chocolate is handmade by me in my dedicated chocolate kitchen - sorting, cracking, winnowing, grinding and conching the chocolate in sixteen kilo batches. Making on this small scale enables me to keep a close eye on every stage of the process and produce the best quality chocolate.
Provenance and traceability are important. Tosier is part of a transparent supply chain which ensures that farmers get a fair price and which creates a meaningful impact for the cocoa-growing communities.
The Bean to Bar Making Process