Welcome fellow Chocolate Habituals.

Come visit us at the Western Fair Farmers and Artisans Market located in the historic Confederation Building in London, Ontario Canada or our brand new location at 105 King St. Experience the sinful and habit forming hand made chocolate creations that emerge from cacao beans that are sourced from exotic locales and then roasted, ground and moulded on site.

900 King St At the Corner of Dundas and Ontario Sts in the creative community of East Village map here Sat 9-5

105 King St Open Mon-Sat 7am-11pm and Sun 9-5

Comments, Questions info@habitualchocolate.com

Images from our most recent chocolate adventure....





Bocas Del Toro, Panama

While on a journey to the worlds most exclusive chocolate and coffee farms we dropped by the Green Acres Organic Chocolate Farm a beautiful boat ride across Dolphin Bay to this paradise.


Dave Cerutti explaining to Rick Peori the intricacies of cacao. We made some chocolate from both the light and dark colored beans in the background, Dave had some killer cacao.


Dave's chocolate grinding area. He was turning out cylinders 1/2lb of pure ground cocoa nibs. Cocoa Liquor essentially. He called the further refinement and sugar additions "candy" and that it wasn't his type of chocolate.


Now thats a roaster mate! What a wonderful aroma it is roasting in the tropics rich and pungent smoke hangs about in the air. I have done it in downtown London, Ontario and downtown Antigua, Guatemala.


Buddy Jay showing Dave's block of pure chocolate love. Sadly Dave's farm is currently up for sale, its a beautiful piece of paradise if you have $800,000. I'll buy your chocolate!


That has to be the most beautiful compost pile you could ever see. Such a range of beautiful colours each of the pods has. Dave has many unidentified varieties on his botanical museum of a property.

 Close up of the yummy stuff. I just sent Dave a note in the meantime asking him if he will send me some beans to continue to make great chocolate from them. Thanks again Dave for your warm hospitality. 

The beans in all their slimy greatness. The beauty of the chocolate flavour is controlled greatly by the fermentation period.


Pulling away, little did we know we were in for one of the roughest rides of our lives going back to the island of Bocas. We were catching serious air off the waves out in the open water. I vowed to get a video camera for the next trip to Costa Rica in March to capture these crazy situations that seem pop up like that late night hot volcanic pool swim in El Salvador with the stars blazing overhead.