Calgary’s Most Curious Chocolate Bites and Where to Find Them

THE CHOCOLATE LAB

Stampede Breakfast Chocolate

Okay, so we’re a few months away from Stampede fever, but The Chocolate Lab’s pancake, maple, bacon and coffee infused bonbon is a delicious indulgence during Calgary’s most debaucherous 10 days. Available during Stampede.

EPIPHANIE CHOCOLATE

Icewine Chocolate

Blended with Canadian ice wine, this Epiphanie signature chocolate is decorated with an edible print of the Calgary skyline. Available year-round.

MASTER CHOCOLAT

The Trending Dubai Bar

Leave it to Callebaut to try his hand at the viral chocolate bar filling up our screens! Master Chocolat offers up its version filled with pistachio and knafeh, which Callebaut has personally declared “delicious” on social media. Available while supplies last (read: it frequently sells out).

cōchu CHOCOLATIER

Magical Glow Egg

East Villagers lost their minds over Cōchu’s glowing chocolate eggs last Easter. As the season of the Bunny comes into view, it might be a good idea to get
one of these early to avoid disappointment. Available over Easter.

ASK A CHOCOLATIER

Meet Dallas Southcott who, along with his wife Eva Choi, co-founded Stephen Ave.’s colourful The Chocolate Lab.

What is your relationship to chocolate and what drew you to the process of chocolate-making?
Dallas: Chocolate is my best food friend! Throughout my travels around the world, it has always been a source of comfort and a reminder of home. Early on, I began exploring edible color processes for chocolate, a budding trend in the industry at the time. Leveraging my professional background in graphics, I developed new techniques that gained traction on Instagram.

How has the chocolate scene in Calgary evolved over the years, and where do you see it going?
Dallas: Master Bernard Callebaut’s pioneering work in the ’90s and early 2000s laid a solid foundation. Many of today’s successful Calgary chocolatiers, myself included, owe a debt to Bernard. Looking ahead, I see a growing emphasis on incorporating local ingredients and flavours.

What don’t most people don’t know about chocolate?
Dallas: Historically, chocolate’s ability to induce feelings of love and comfort led people to believe it was an ingredient of witchcraft!

Does Calgary’s culture influence your style and flavour?
Dallas: Absolutely. I strive to incorporate Alberta-made ingredients and locally inspired flavors whenever possible. Collaborations with organizations like Alberta Food Tours have heightened our awareness of Alberta’s signature foods, such as Saskatoon berries, prairie honey and locally distilled spirits. Our visual designs also reflect Calgary’s identity, with packaging featuring the city’s skyline, including the iconic Calgary Tower, created by local design firm Co. Made.

What are the challenges you face as a chocolatier?
Dallas: Our craft is labour-intensive, and profit margins are slim. Over the past year, the cost of raw cacao and chocolate has increased by over 200 per cent, creating significant financial strain. Additionally, adapting to new government regulations has added complexity to an already challenging business.