Chocolate stories, ingredient guides and practical answers from the people who make every No Guilt Bars batch in Toronto.
Ingredient science and maker knowledge without losing sight of the pleasure.
Rotman School of Management featured No Guilt Bars founder Leslie Fernsby. Here is the shorter story of returning to entrepreneurship, building chocolate in Toronto and the customers who made it real.
Read the article
Why cocoa liquor matters: No Guilt Bars uses cocoa liquor, not Dutch-processed cocoa powder, retaining the cocoa solids where flavanols naturally occur. Read the research on cocoa butter, stearic acid and cocoa flavanols.
Read the articleChoose the flavours you love and fill a box with handmade Toronto chocolate – rich, satisfying and made without added sugar.