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Search results for "mint"

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Layer Mints
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4.7

Mint Meltie Bar - Dark Chocolate
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5.0

Mint Meltie Bar - Milk Chocolate
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5.0

Mint Melties – Milk And Dark Chocolate
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5.0

No Sugar Added Dark Mint Meltie Bar
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0

No Sugar Added Chocolate Favourites
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5.0

Celebration Cigars
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0

Bar Bag

0

Assorted Bar Collection - Milk & Dark Chocolate

5.0

Assorted Bar Collection - Milk Chocolate

0

Assorted Bar Collection - Dark Chocolate

0

Lavish Luxury

5.0

Viewing 12 of 12 Results

Related Content

Polar Bears, Chocolates & Ice Cream, Oh My!
We’re setting up shop in Winnipeg, Manitoba at St. Vital Centre! #PurdysinthePeg. It’s a special occasion, and that calls for a few special celebratory things.Like if you’re one of the first 100 people in line on Saturday, Aug 26th (we open at 9:30am), you get a free box of some of our best-loved chocolates, all crafted from only 100% sustainable cocoa.And that day, it’s also buy 1, get 1 free on Original Ice Cream Bars.And we also have the exclusive launch of White Spruce: a dark chocolate ganache, icy fresh peppermint and the bright herbal flavour of white spruce together in a dark chocolate shell speckled with naturally coloured cocoa butter. (Not in Winnipeg? Don’t worry, White Spruce is coming to all Purdys shops soon and we’ll shout it from the treetops when it’s available.)Chocolatier Rachel McKinley, who created White Spruce, actually hails from Stonewall, Manitoba (about 25 kms from Winnipeg). She originally had plans for a career in medicine (just like Peter Higgins, President & Chocolate Scientist at Purdys Chocolatier). But one winter, she started personally fundraising with the goal of selling a couple hundred truffles for $1 each to friends and friends-of-friends. She sold 3,000 truffles and picked a new career. Rachel went on to study at Ecole Chocolat, first in their online program and then through several internships across North America, then at the Barry Callebaut Academy in Saint-Hyacinthe, Quebec, where she apprenticed with Master Chocolatier Julian Rose.In 2006, Rachel moved to Vancouver and joined the faculty of her alma mater Ecole Chocolat and journeyed with other chocolatiers to France and Italy to study the art of chocolate-making.And on Saturday, August 26th, Rachel will be live-sculpting a 3 ft. tall polar bear out of chocolate. Follow along on Instagram for updates and photos.