ChocXO, which was founded in 2014 as a bean-to-bar chocolate company in Irvine, Ca, recently scaled production by adding capacity in its Canadian chocolate molding plant. They say that they use only fine flavour cocoa beans that are naturally nutty, fruity, and less bitter than traditional “bulk” cocoa beans. Less bitterness means less need for additional sugar.

ChocXO’s products are now being more widely distributed across Quebec in what the company hopes will be the start of a much wider distribution.

We are excited about the recent gains in the Quebec market, a heavily-populated province that has shown strong interest in our high in cacao, low in sugar products. By partnering with like-minded retail partners who are making healthy and natural foods a priority, we know we can continue the momentum.

Peter Higgins, President of ChocXO

The popularity of products such as ChocXO demonstrates the market demand for tasty chocolate snacks that won’t spike your blood sugar.

While there is a market perception that dark chocolate is bitter, the proliferation of low-sugar options, is being targeted at people that want a healthier replacement to their regular treat.

Keto, which is a form of diet that cuts out carbohydrates and puts the body into a state of ketosis, which burns fat for energy, is a diet that largely rules out consuming many types of mainstream chocolate.

It’s generally considered acceptable to have around 5 to 8 grams of carbohydrates on a Keto diet at any one time, as this will not spike blood sugar high enough to take the body out of ketosis and start burning glucose for energy again.

ChocXO has a range of products that are independently verified to be ‘Keto friendly’.

Each of our Keto products are certified by a third party as Keto Compliant. To receive this certification, a snack item portion must contain less than 6 grams of total carbohydrates. By dramatically reducing the natural cane sugar content in our chocolate, we are well under Keto certification limits. So feel free to snack healthily, knowing you are keeping your sugar and carb intake to a bare minimum.


  • Nick Baskett is the editor in Chief at Bartalks. He holds a diploma from the Financial Times as a Non Executive Director and works as a consultant across multiple industries. Nick has owned multiple businesses, including an award-winning restaurant and coffee shop in North Macedonia.

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