What's inside (and what isn't).

What's in our bars.

Six ingredients in our Plain Dark bar. You can pronounce all of them.

Cocoa mass and cocoa butter. Real chocolate starts here. Cocoa mass is the whole roasted cocoa bean, ground into a paste — fat, fibre, polyphenols, and the deep flavour of cocoa. Cocoa butter is the fat pressed from the bean. Together they're what makes chocolate chocolate, and they're the two largest ingredients in every bar we make.

Inulin. A prebiotic fibre extracted from chicory root. Inulin is what gives our bars their structure — it provides the smooth body and bulk that sugar normally would, and it's responsible for most of the 7–8 g of fibre on every label. It's a real fibre, not a "label fibre" — it isn't sneaky processed starch dressed up to dodge the carb count. It also feeds the good bacteria in your gut. Inulin is one of the reasons our chocolate eats like real chocolate instead of a low-calorie compromise.

Erythritol. A sugar alcohol that occurs naturally in grapes, pears, and fermented foods. The erythritol we use is produced by fermentation, the same way wine and yogurt are produced. Glycemic index of zero. Almost entirely absorbed in the small intestine, which is why it's gentle on digestion — not fermented in the gut like other sugar alcohols.

Stevia extract. Purified steviol glycosides from the leaves of the Stevia rebaudiana plant. Health Canada approved it as a food additive in 2012. We use a small amount to round out the sweetness profile so the chocolate tastes like chocolate — not bitter, not artificial.

Soy lecithin. An emulsifier standard in fine chocolate. It keeps the cocoa butter and cocoa mass smoothly blended together. Tiny amount, big job.

Whole milk powder (in our milk variants only). Real dairy, nothing fancy.

That's the whole list. Cocoa, fibre, sweetener from fermentation, sweetener from a plant leaf, an emulsifier, and — for the milk bars — milk. No sugar. No artificial flavours. No preservatives.

What's not in our bars.

No sugar. Not cane, not coconut, not honey, not agave, not maple. Your body processes them all the same way.

No maltitol. It's the most common sweetener in "sugar-free" chocolate, and it's the reason most sugar-free chocolate doesn't deserve the label. Maltitol has a glycemic index of 35 to 52 — table sugar is around 60. It spikes blood sugar nearly as much as sugar does, and it ferments aggressively in the gut. We don't use it. Anywhere.

No other sugar alcohols. No isomalt, sorbitol, xylitol, lactitol, or mannitol. All raise blood sugar more than erythritol. All ferment in the large intestine, which is what causes the gas and bloating people associate with sugar-free candy. Erythritol is the only sugar alcohol that's absorbed in the small intestine — that's why it doesn't behave the way the others do. Biochemistry, not marketing.

No artificial sweeteners. No aspartame, sucralose, acesulfame-potassium, saccharin, or neotame. Health Canada considers all of them safe at permitted levels and we're not arguing with that. But they're synthesized in factories — sucralose from chlorinated sugar, aspartame from a chemical reaction between two amino acids, ace-K built from acetoacetic acid. We chose a different path. Erythritol comes from fermentation. Stevia comes from a plant. Inulin comes from a root. That's the line we drew.

No "label fibres." Some sugar-free brands pad their fibre count with isomalto-oligosaccharides or resistant dextrins — processed starch derivatives that can act more like sugar in the body than like real fibre. Our fibre is inulin from chicory root. It is what it says it is.

No artificial flavours, no preservatives, no emulsifiers other than soy lecithin — which is standard in fine chocolate and is what keeps the cocoa butter and cocoa mass blended smoothly together.

The full ingredient list for our Plain Dark Chocolate bar:

Cocoa mass, inulin (chicory root fibre), cocoa butter, erythritol, soy lecithin, stevia extract.

Six ingredients. None of them came from a beaker.