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Roxy's Chocolate bars

Presently, we sell six bars including three 48% milk chocolate bars: Mokaccino, Caramel Sea Salt, and mmmMint; and three 75% dark chocolate bars: Island Sea Salt, Americano, and Raspberry Riot.

To get the inside scoop on 2024 drop dates for more chocolate bars, please Join our Mail List.

We handcraft our chocolate to bring out 'wow!' flavours and 'oh sooo silky smooth' texture that puts your feel good endorphins into overdrive! To maximize your pleasure, we recommend that you eat Roxy's Chocolate ever so slowly, savouring this magical food that the ancient Mayans called The Food of the Gods.

Try placing a piece of Roxy's Chocolate in your mouth ... let the chocolate melt ... then slowwwly suck, savouring flavours and texture ... and when the urge to munch overwhelms you, by all means, don't deny yourself, munch to your heart's desire!

For answers to shipping related questions, please click on our Shipping page.

Nutritional Information

Nutritional information is available on each chocolate bar product page, and on chocolate bar packaging.

Using three primary organic, non-GMO ingredients (i.e., cacao beans, cacao butter, cane sugar) and no additives or preservatives, our chocolate is as pure and healthy as it gets. In moderate portions, good dark chocolate (at least 70% cacao) offers these health benefits:

Antioxidants. Dark chocolate contains powerful antioxidants, notably a flavanol called epicatechin. Flavanols are compounds found in plants that fight inflammation and offer protection against cell damage caused by free radicals.

Heart Health. Antioxidants found in dark chocolate are healthy for your heart (both the physical and romantic heart).

Immune System Boost. Flavanols reduce oxidative stress.

Combat Diabetes. Epicatechin protects cells, makes them stronger, and supports processes that help the body make better use of insulin which may prevent or combat diabetes.

Improve Brain Function. Flavanols may increase brain blood flow, supporting stronger memory and better reaction time.

Athletic Performance. Epicatechin increases production of nitric oxide in the blood, supporting circulation and reducing oxygen used while exercising, resulting in greater endurance.

Stress Reduction. Dark chocolate reduces cortisol levels, i.e., the stress hormone.

For more information, see The Benefits of Having a Healthy Relationship with Chocolate.

None. Zip. Zilch!

Additives and preservatives (i.e., vanilla, soy lecithin, hydrogenated oils, artificial flavours, sweeteners, etc.) are commonly used by industrial chocolate makers to lower their cost and mask inferior cacao bean flavour. One of our favourite chocolate bloggers talks more about weird stuff used in making industrial chocolate: The Chocolate Journalist.

Our dark chocolate is suitable for vegans (i.e., no dairy, casein, whey, soy, eggs or gluten). Our milk chocolate (i.e., dairy) is not vegan suitable.

Our ingredients are organic and non-GMO.

Roxy's chocolate does not contain gluten, wheat, wheat derived ingredients, or any ingredients containing these items. Our chocolate is made with machines that do not process these ingredients.

We do not use any kind of nuts in our chocolate. None of our chocolate contains traces of peanuts and/or tree nuts as the equipment used to make our chocolate has not been in contact with nuts.

Organic cane sugar sourced from the Native Green Cane Project in Brazil.


'Bean-To-Bar' refers to chocolate made directly from the cacao bean, rather than from blocks of cacao mass purchased from another chocolate maker (i.e., industrial chocolate makers are not bean-to-bar).

As well, the term has become associated with premium quality chocolate, with the chocolate maker focused on fine flavour, texture, and transparency (i.e. ingredients and process).

Cacao percentage refers to the total percentage (measured by weight) of cacao content, i.e., cacao nibs and cacao butter) in chocolate. Typically, the higher the cacao content, the lower the sugar content so ... higher cacao percentage chocolate is less sweet.

That said, cacao percentage is not indicative of quality. Rather, quality, along with flavour and texture, is determined by a host of variables including ingredients, bean origin (including not only country of origin but the particular farm, and variety of cacao plant), and the particular chocolate making process specific to each chocolate maker.

We know some chocolate lovers who will only buy from chocolate makers who source beans from certain countries. While that's all fine and good, and there certainly are general flavour profiles reliably produced in different countries, focusing only on country of origin may be misleading when determining flavour, because:

Variability. There may be wide variability among soil conditions in different growing regions of the same country.

Variety. Different cacao trees / pods grown on one farm may yield cacao beans with varying inherent flavour.

Harvest. Cacao bean flavour often differs, however slightly, from harvest to harvest.

Process. Each chocolate maker will use their own specific process and recipe for a particular cacao bean, i.e., chocolate makers sourcing the same bean from the same country and/or farm, and using the same cacao percentage may (and likely will) produce different tasting chocolate.

Coffee Beans. Our Mokaccino and Americano chocolate bars include organic coffee beans from our favourite local roastery on Vancouver Island, Fernwood Coffee. Each of these bars uses a different coffee bean thus revealing a unique coffee flavour within the chocolate.

Raspberries. Our Raspberry Riot chocolate bar includes organic freeze dried raspberries from Vancouver Island based A&S Microgreens.

Sea Salt. Our Island Sea Salt and Milk Caramel Sea Salt chocolate bar each include fine sea salt hand harvested off the pristine coast of Vancouver Island by Vancouver Island Salt Co.

Dark Chocolate. May stay fresh for 18-24 months from the date made if it remains in an unopened package and is stored in a cool, dry, dark place (i.e., temperature of 15-20 degrees Celcius / 60-68 Farenheit, with humidity below 12-13C / 55F. If opened, but stored well, then shelf life is about 12 months.

Milk Chocolate. May stay fresh for about 12 months if unopened; 6-8 months if opened and stored well.

Big no-no. We do not recommend storing chocolate in a fridge/cooler. The problem here is that chocolate may experience condensation, become 'bloomed' (i.e., brittle texture and showing chalky white splotches), and soak up nearby odors ... you really do not want your chocolate tasting like fish, cheese or onions! Keep in mind: the fresher the chocolate, the more intense the flavour, the more satisfying your chocolate experience!

The Best By date indicates when chocolate should be eaten to experience the most delicious flavour. That said, as long as it is stored well, chocolate is still good to eat even after the Best By date passes. The downside is that flavour will have diminished.

We get a whole lot of gushing comments about our logo and package design. And for this beautifully creative work, we are truly grateful to our locally sourced talent, Malcontent Creative Co.

Follow us on Instagram or Facebook, or leave a Google review, and share your love of Roxy's Chocolate. We'll repost your photos/comments on social media, celebrating your awesomeness!

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