Respectful Sourcing
Cacao is the lead. We choose lots for character; supporting ingredients stay real and minimal.
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Artilate Craft
Tempering
Scientific precision for glossy, crisp, silky chocolate. Stable crystals ensure shine and snap in every shell.
Precision Timing Craft
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Artilate Craft
Painting
Cocoa-butter artistry with airbrushes and palettes. Every bonbon is a miniature painting—subtle gradients and marbling.
- “Shells drying on racks—freshly painted.”
- “Airbrush with gold cocoa butter.”
- “Marble pattern tests on sample molds.”
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Artilate Craft
Filling
Ganaches, pralinés, and caramels that marry Colombian fruit with Canadian craft: passion fruit, Huila coffee, prairie berry.
- • Fruit-forward ganaches
- • Layered textures
- • Balanced acidity & sweetness
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Artilate Craft
Packing
Protective, elegant boxes with gold foil logos. Built to arrive pristine across Alberta and Canada—ready to gift.
1–2 days • Curing & QC
+1 day • Protective packing
Ship • Expedited across Canada
Work Ethics — The Artilate Standard
We keep decisions simple, materials honest, and batches small. Quality isn’t a line item; it’s the way we work.
Discipline in Technique
Hand-tempered shells, controlled emulsions, and a clean melt. We keep sweetness in check.
Clean Inputs
Sunflower lecithin (no soy). Real fruit, real nuts, real dairy where used. No “flavour-only” shortcuts.
Food Safety First
HACCP mindset: allergen controls, lot traceability, and documented checks on every batch.
Small by Design
Short runs for tighter control. Typical Alberta lead time: under a week.
Plain Transparency
Ask us what’s inside and why. We answer in ingredients, not marketing.
We Do
- Hand-painted shells, manual temper curves, tight water activity targets.
- Real fruit purées, pralinés, nut pastes; sunflower lecithin.
- Batch traceability, allergen zoning, clean-down logs.
We Don’t
- No soy lecithin. No “flavour-only” stand-ins for fruit or nuts.
- No oversized runs that compromise temper, gloss, or snap.
- No vague language about sourcing or allergens.