Choco Estates

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Choco Estates As a growing collective we champion biodiversity and protect the land we care for. Together we're cultivating exceptional cacao

We go beyond organic and fair trade by paying living wages and fostering equitable partnerships.

14/10/2026

Today on the chocolate farm: Reforestation projects often fail, often less than 10% of new saplings will actually survive and grow into trees.

An important factor in successful reforestation is the selection of hardy tree species that have the strength and resilience to break into compacted soil, grow quickly to outpace weedy competition, and thrive on few nutrients. How can you identify such a survivor? Look for a powerful taproot, like this tangaré sapling.

13/10/2026

Today at our chocolate farm: The cost of deforestation can have knock on effects for years. Sometimes when we are regenerating a particularly barren plot of land, we have no choice except to source saplings from outside nurseries. But we do everything we can to help surviving native species recover first. Twice a year, when then the tangaré hardwood trees drop their seedpods, we gather them to germinate in our own nursery and plant out in the field when they are strong enough. These “first wave” of regeneration plants are called “pioneers” because they are sturdy enough to put down roots in tough soil and begin the long process to making a devastated landscape more hospitable to others.

12/10/2026

Land regeneration is at the very heart of our project. As we mark a full decade of our commitment to this work, a short walk outside our agroforestry oasis reminds us of what we worked so hard to repair. Join us this week for a series where we show you just how challenging it can be to help nature recover after ecological damage and the gradual steps to healing an ecosystem from the ground up.

09/10/2026

A little under 2 years ago, we began planting cardamom plants, along with native timber and macambo trees, in a completely deforested cow pasture. A few days ago, we just shipped out our very first order of regenerative organic cardamom from our own farm to one of our best customers!

In the journey from agroecology to a commercial product, planning and planting are the first steps. Then there is the cultivation, pruning, and harvesting. When the pods are harvested, they are then rinsed, air dried, and then dried completely in a dehydrator at 50° C for 20 hours to remove all moisture while preserving the flavorful essential oil in the seeds that give cardamom it’s unique and delectable flavor. A whole kilogram of fresh pods reduces to just 150 grams of pure dry cardamom.

05/10/2026

After a busy week making and shipping chocolate orders, it felt so good to get back to work in nature and be reminded of what makes all the work truly worth it.

In managing a cacao farm, and a business, it can be so easy to get caught up in tasks, to ask, “How is this productive?” Or “What is the function of this plant?” But then there are these moments, even while at work, of a delicate butterfly fluttering on a fragrant bobonana blossom, a friendly grasshopper alighting to say hello, a perfect little birds nest nestled in the very center of a cacao tree. These are the moments that keep us grounded and bring the joy to our true work to restore this beautiful place

Have you tried our award winning golden milk bar yet? Skedaddle on over to The Silent H Trading Post in Assiniboia! They...
03/10/2026

Have you tried our award winning golden milk bar yet? Skedaddle on over to The Silent H Trading Post in Assiniboia! They’ve got a full line up of our chocolate on their shelves today

02/10/2026

It would be easy to assume that since we craft our own tree to bar chocolate, that we eat a whole lot of it. But, truth be told, after a big production where tasting and monitoring flavor is a part of the job, we prefer to rest our palette and make some savory nourishing creations. One of the many benefits of incorporating healthful wholesome foods like macambo and pumpkin seeds into our products is that there is usually a bit left to grind into a creamy nutrient-packed butter perfect for adding to warm oatmeal on a rainy day.

02/10/2026

Assiniboia! You’ve been asking and we heard you. All your favourite chocolate bars from our Ecuadorian cacao farm have just landed at The Bean Lover Coffee Service
Hurry in and stock up, they make great gifts too!

Our big Canadian chocolate order has arrived! If you ordered look for an email from us in the next few days to arrange p...
30/09/2026

Our big Canadian chocolate order has arrived! If you ordered look for an email from us in the next few days to arrange pickup or delivery

29/09/2026

Pro tip for chocolate artisans: Here’s a super simple way to make your own “seed”, ideal for hand-tempering chocolate.

Sure, we’ve all seen the marble slab tempering method, and while that’s undoubtedly a cool skill, it’s also an incredibly messy way to go. For those of us who are our own clean-up crew, seed tempering in a bowl is a much tidier method. The obstacle? Well, you need already tempered chocolate to seed your batch with stable fats to give you a snappy, glossy finish.

But this doesn’t mean you need to buy pre-tempered “callets” or pistoles” from big chocolate companies (at big ticket prices) just to seed your melted chocolate!

Watch this video to learn a free, easy way to have your own stock of seed chocolate on hand whenever you need it.

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Pedro Vicente Maldonado

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