Authorized Distributor · Callebaut · Cacao Barry · Van Leer
The finest chocolate for Canada's kitchens.
Genuine Barry Callebaut Group couverture, held in Concord and shipped across Canada. Belgian craftsmanship, French finesse, North American scale.
Shop by type
Dark Chocolate
Milk Chocolate
White Chocolate
Ruby Chocolate
Cocoa Powder
Our house of brands
Three legacies, one family of chocolate.
Callebaut
Belgium · Since 1911
The Belgian chocolate trusted by chefs worldwide. Crafted in Wieze — 811, 823, W2 and the 70-30 range have been the workhorse of professional kitchens for over a century.
Cacao Barry
France · Since 1842
The French chocolatier's choice — single-origin couvertures, Q-Fermentation beans, and the Inaya, Alunga and Zéphyr ranges. Built around the pastry chef's craft.
Van Leer
North America · Since 1949
European heritage, North American craftsmanship. Reliable chocolate and compound solutions for bakeries, ice-cream makers and confectioners — coatings, chips, chunks and inclusions.
Why Antalia
Straight from the source.
Authorized distributor
Sourced direct from Barry Callebaut Group. Never grey-market, never repacked.
Cold-chain ready
Climate-controlled storage in Concord. Insulated summer shipping or collect in person.
Case pricing, automatically
Eight bags or more and case pricing applies at checkout. No code, no account needed.
Cocoa Horizons
Sustainable cocoa, traceable from bean to bar, across the entire range we carry.
Working with couverture
Three temperatures. That's the whole trick.
45°C
Melt it fully
Gentle heat until every crystal has gone. Keep the bowl bone dry — a drop of water will seize it.
27°C
Cool it down
Stir in unmelted callets. This seeds the stable crystals that give a finished piece its snap.
31°C
Bring it back
Warm slightly and start working. Dark sits highest; milk and white run a degree or two cooler.