caramel + pecan
40% milk chocolate
BOUTIQUE BROCHURE espresso 9 9 Yo r k v i l l e A v e T O R O N T O , O N TA R I O w w w. m o r o c o c h o c o l a t . c o m
peanut butter + jelly
chili + chocolate
Mo • ro • co
[moh-row-coh] Chocolat 1. For the mother who treasures her passion for chocolate almost as much as her love for her children. Montana - Rory - Cocoa
Chocolate is our life,
come share our passion.
ABBREV: MRC
At MoRoCo Chocolat, we believe quality products made with pride are the last true luxury in a world obsessed with always consuming more and consuming faster. Since opening in September 2008, MoRoCo’s vision has been built around crafting a multi sensory chocolate experience. With superior hand-made chocolates and confections exclusive to the retail boutique as well as a unique French inspired salon du chocolat, we invite guests to experience, enjoy, and learn about chocolate in its many delectable forms. MoRoCo’s proprietor and brand soul, Kelly Kimel, has traveled to nearly every corner of the globe absorbing life’s experiences, especially those involving chocolate. Her main goal is to offer the best luxury chocolates to be enjoyed by all. Creatively marrying modern yet classic, playful yet grown up and exclusive yet accessible, Kelly achieves this in ways that suit a variety of customer needs and desires. In the initial stages of developing her dream, Kelly’s son Rory spent his time after school happily sampling products to help perfect the original line of chocolates and confections. Montana, her daughter, often accompanied her on various research trips and encouraged the young, cheeky tone that is still a huge part of the brand.
It was that consistent support and encouragement from her children and her love of all things chocolate that inspired her to create the brand – and the brand name:
Mo is for Montana, Ro is for Rory, & Co is, of course, for cocoa. We invite you to join Kelly and her team in this passion and come experience our exquisite, whimsical range of over 25 chocolate creations and confections. All of our products are made fresh daily in small batches to maintain superior quality by our talented, creative team of chefs and visionaries.
THE PROCESS OF
M
H O C C G O N L ATE I K A begins at the
PLANTATION
with the
HARVEST F E R M E N TAT I O N
DRYING
and is then distributed to a FACTORY,
where it begins
ROASTING WINNOWING MILLING MIXING CONCHING
NEXT STEP
and the magic happens... WE MAKE DELICIOUS
delectable delights in our,
CHOCOLATE LAB
where the chocolate engages in TEMPERING MOLDING
until you have FINISHED C H O C O L AT E
signature
truffles Our truffles are made without preservatives or additives and are hand packed to order with your favourite flavours. Chocolates created from our imagination. Creation is the most exciting part of what we do.
dark CHOCOLATE collection • Soft Serve (vanilla cream) • Sour Puss (passion fruit + ginger) • Monkey in the Middle (peanut butter + jam) • Hint of Mint (mint) • Marquis de Noir (dark chocolate) • Think Pink (champagne) • Sakura (cherry + port) • Full Throttle (espresso) • Lani (coconut) • Chili-Head (sweet chili) • Izzat (cardamom) • Dark & Chewy (chewy caramel) • Dulce de Leche (dulce soft center) • Marzipania (marzipan + orange) • Caramel Pecan (soft caramel + pecans) • Uppercut Hazelnut (hazelnut praline) • Flirt (raspberry)
SOUR PUSS
FLIRT
CHILI-HEAD
HINT OF MINT
DARK AND CHEWY
MARQUIS DE NOIR
CARAMEL PECAN
SAKURA FULL THROTTLE IZZAT
A BRIEF HISTORY OF CHOCOLATE
250 A.D. - 900 A.D.
Early establishment of Cacao tree plantations in the Yucatan area by the Mayan culture.
700 A.D.
Chocolate is believed to be a form of currency within the Aztecs. The sacred beverage xocolatl is created.
MILK CHOCOLATE collection HOT MESS
• Monkey in the Middle (peanut butter + jam) • The Sateen (milk chocolate) • Hot Mess (strawberry + vodka) • Dulce de Leche (dulce soft center) • Baby Babylon (pistachio) • Lani (coconut) • Sugar Bush (candied walnuts) • Marakesh (soft nougat)
DULCE DE LECHE
BABY BABYLON
MARAKESH
LANI
Our couverture chocolates are hand crafted and hand packed. Come to our boutique to choose your own assortment.
• 6 PIECE BOX • 12 PIECE BOX • 24 PIECE BOX
MONKEY IN THE MIDDLE
THAI ME UP
SUGAR BUSH
SUB-LIME
blonde & white collection • Blonde Babe (caramel + biscuit) • Sub-lime (lime + vodka) • Thai Me Up (lemon + basil + mint) • Marakesh (soft nougat)
xocolatl: [Tso•kola:t]
noun: comes from Nahuatl, the language of the Aztecs, and is made up from the words “xococ” meaning sour or bitter, and “atl” meaning water or drink.
BLONDE BABE
1517
Spanish Conquistador Hernan Cortes observes Emperor Montezuma sipping xocolatl from a golden chalice before visiting his Harem.
if chocolate
is the answer, the question is irrelevant
The bar collection MILK CHOCOLATE collection 35% Creamy & chocolately milk chocolate bars infused with unexpected flavours.
The
Available in delicious flavours such as:
& The
• The Montana Bar (a roasted almond & sea salt) • The Rory Bar (with candied bacon) • The Sateen (a pure milk chocolate) • The Napoleon (think nutella) • Caramel Bar (a soft caramel center) • Peanut Butter Bar (peanut butter + sea salt)
dark chocolate collection Rich and complex aromatic profiles melt into supremely intense chocolate notes. Available in three scrumptious flavours:
• Marquis de Noir (intense 70%) • The Babylon (66% with rich nutty pistachio center) • The Shay Bar (with candied orange peel) • Pecan (chocolate + caramelized pecans)
IN D
UL G E
Try our Single Origin chocolate bars! 1528
Cortes returns to Spain with Cacao Beans for Queen Isabella, who initially disliked the beverage. At this point, xocolatl begins to be altered by integrating other familiar Old World spices, like cinnamon, anise and sugar.
1615
Anne, daughter of Spain’s King Phillip III marries Louis XIII of France and brings chocolate to her marriage and to the French Court.
The blondes collection • The Dirty Blonde
TRANSPOR TY OU R
SELF
(with espresso and caramelized hazelnuts)
• The Blonde Bombshell (with caramelized biscuit crunch) Dulcey is a smooth and creamy chocolate with a velvety, enveloping texture and a warm, blonde colour. The first notes are buttery, toasty, and not too sweet, gradually giving way to the flavours of shortbread with a pinch of salt.
Our signature line of chocolate bars are crafted from the finest quality chocolate. All bars are made in small batches.
white chocolate collection Delicately flavoured milky white chocolate.
• Pretty in Pink Raspberry (white chocolate + raspberry) • Coconut Cream Bar (white chocolate + toasted coconut)
single origin collection Made with cocoa beans from one country or region. Each chocolate offers exciting tastes and characteristics that reflect the soil, the climate, and the environment where the cocoa beans were grown.
• Ghana (40%) • Mexique (66%) • Saint Domique (70%) • Venezula (72%) • Tanzaine (75%)
1620 – 1650
Chocolate popularity spreads throughout Europe and remains a treat reserved for the upper classes only.
1657
London opens its first Chocolate House, The Coffee Mill that served hot chocolate.
candied orange peel (80g) Candied orange peel dipped in 62% dark chocolate
The moroco c4:
• 14 pieces per box
Liquid salted caramel inside dark intense chocolate shells, balanced by a hint of sea salt.
mendiants (60g + 120g) Chocolate fruit and nut wafers, available in:
• Dark • Milk • Blonde • White Chocolate • Mixed
s’more to go (40g + 75g) House-made marshmallow sandwiched between traditional graham cookies, dipped in dark chocolate and garnished with almonds or coconut.
christmas
Peppermint bark with winterfresh bites of peppermint + candy cane pieces.
1828
Coenraad Van Houten invents the Cocoa Press.
1847
Fry’s creates the first Chocolate Bar by blending beans, sugar and melted cocoa butter.
1875
The world’s first Milk Chocolate is created by Swiss Henri Nestle.
toffee bark (50g + 130g) A crunchy confectionery bark made of sweet buttery toffee, then enrobed by a 62% dark chocolate bark and sprinkled with roasty toasty almonds.
espresso beans (140g) Crunchy chocolate covered espresso beans, available in:
Chocolate olive (240g + 380g)
• Dark • Milk • Cappuccino • Mixed
Chocolate covered almonds.
A new way to dirty your Martini!
mother’s day
Valentine’s
1879
Rodolphe Lindt invents a machine for conching chocolate, allowing chocolate aromas to develop and improve texture.
easter
conching: [konch•ing]
verb: a process of agitating chocolate to evenly distribute the cocoa within the chocolate, promoting the flavour
The perfect shell-like crispy egg crust
Macaron
little “foot”
soft, moist, chewy interior
A truly tempting medley of fresh Parisian macarons. Our assortment offers everything from classic to seasonal flavours.
Available in:
• 6 piece boxes • 12 piece boxes
flavours COLLECTION
Do you eat the Purple ones last? 1894
Milton Hershey creates the first affordable, mass-produced chocolate bar in the USA.
1920’s – 1980’s
Manufacturing stays largely static.
custom orders Make an important day memorable with the flavours of MoRoCo Chocolat!
Because a little attention
means a lot. TRUFFLES select from our truffle collection or customize to make it memorable.
Truffles can be customized with monograms, images, or flavour fillings. *4 week minimum lead time for custom orders.
Available in a variety of box sizes: • 2, 6, 12 or 24
MACARONS select from our macaron collection Macarons can be customized with different flavour, shell colour, and decorations. *2 week minimum lead time for custom orders.
CAN’T DECIDE? gift cards
Available in a variety of box sizes: • 1, 2, 6 or 12
inquire about corporate rates All of our chocolate confections can be packaged for corporate and custom orders.
For more information on all our custom options please contact us at:
• 416-961-2202 • sales@morocochocolat.com 1986
Valrhona, previously available only to other chocolate manufacturers, begins marketing its chocolate to consumers.
2008
MoRoCo Chocolat opens to delight the senses!
Whether you’re planning a bridal or baby shower, a birthday celebration, or a special client luncheon, brunch or dinner, we will help make it a memorable and beautiful affair. We know how special your event is, and we know that you like to celebrate in style, so let MoRoCo be part of that!
for more information, CONTACT OUR EVENTS MANAGER 416.961.2202 ext. 210 events@morocochocolat.com
/morocochocolat
@morcochocolat
@morocochocolat