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Related Content

Sayoubakro Primary School Expansion in Côte d’Ivoire
A few months back, one of our shop managers in Ontario reached out to me with a great idea.She wondered if we could buy books and send them to children in our cocoa farming communities. What a phenomenal idea!I contacted Cocoa Horizons (one of our Sustainable Cocoa partners on the ground) and they suggested the Sayoubakro Primary School in Sassandra, southern Côte d’Ivoire. The school had recently expanded its classroom capacity, and 1 of the 3 new classrooms had space for a library—which made the school the best place to begin our library initiatives. Sayoubakro is also one of the first schools we helped fund through Purdys’ Sustainable Cocoa Program.The school needed $2500 to purchase government-recommended books, build shelving and cupboards to house the books, and also set up a paper cataloging system.Our teams in the shops, factory kitchen and support office worked very hard on employee-led fundraising events to raise the money: bake sales, barbecues, bottles drives…it’s a long and very amazing list!In the end, we not only met our goal of $2500 but exceeded it by $1000 for a grand total of $3500.The money raised went towards the purchase of books and didactic materials (i.e. teaching materials designed to instruct and educate) and built-in shelving units. The school has also set up onsite reading sessions which occur every Wednesday as well as a new loaning system which is monitored by one of the school’s teachers.To me, this really goes to show that no matter who or where we are, we can come together and make a huge difference to someone. I couldn’t be prouder of everyone at Purdys who made the library at Sayoubakro possible.
Together, we can help Ecuador & our cocoa farmer partners
UPDATE: Thank you for your incredible help and support! Together, we donated $10,000 to the Canadian Red Cross Ecuador Appeal. If you would like to make a further donation, please contribute at redcross.ca/ecuador. Ecuador experienced one of the largest earthquakes in its recent history this past Saturday, April 16th. The 7.8 magnitude earthquake has caused widespread and extensive damage to homes, infrastructure and tragically, a great loss of life and many injuries to people of all ages. Purdys’ President & Chocolate Scientist Peter Higgins has been in touch with our Sustainable Cocoa partners (TCHO) on the ground in Ecuador. Sadly, the provinces where our Ecuadorian cocoa is grown – Manabí and Esmeraldas – are two of the most badly affected provinces in the country. We have confirmed that a number of cocoa-processing facilities and communities associated with our co-op program have been damaged, but thankfully, with no fatal casualties to report. Our condolences, thoughts and well-wishes go out to all our farmer partners and their families and communities affected by this disaster. In light of these recent events, Purdys would like to show our financial support via a donation to the Canadian Red Cross Ecuador Appeal that is currently providing essential humanitarian assistance in the region. Purdys’ team will continue to stay in touch with our partners at TCHO and provide more updates from our cocoa communities as they become available.
Yuzu, the coolest fruit you’ve (maybe) never heard of but you definitely should
Nothing excites our chocolatiers more than funky-cool ingredients.Take Yuzu. It’s pronounced yoo-zoo and is nearly impossible to describe. Some say the flavour is a tangy mix of lemon, mandarin and grapefruit. Some say it’s more like peach, lemon and lime.Basically, it’s a citrus that’s 10x better than all the other citrus (citruses? citri?) put together.Yuzu is a hugely popular citrus in Japan, and you’ll find it used in savoury dishes and desserts. Whole Yuzu fruit or juice is even used in baths as a skin softener. Originally, Yuzu comes from China and rolled into Japan during the Tang Dynasty some 1,000 years ago, where it was used for medicinal purposes and in cooking.Yuzu is very likely a hybrid of Ichang papeda (a hardy, slow-growing citrus) and sour mandarin. Looks-wise, Yuzu is about as big as a tangerine, with a bumpy yellow-orange rind and tons of seeds inside.Over in the Western world, Yuzu is gaining popularity (watch your back, lemon!), but it’s not that easy to find yet…which didn’t stop us!We sourced fabulously tart Yuzu juice, turned it into a fun jelly layer (officially known as pâte de fruits in the business) and combined it with—what else—chocolate. Not just any chocolate. Rich dark chocolate made with 100% sustainable cocoa.And that’s the story of how a little-known citrus from Japan inspired our massively popular Yuzu Jelly Ganache. Have you tried it yet?