ItSA国际影视传媒檚 no secret that the chocolate industry can be shady business. 

Before Cabin Snacks and Chocolate became foraged wild food chocolate bars, Sarah Van Stiphout originally sought to make baked goods with forest harvests and use chocolate as an additional ingredient. 

When she saw how difficult it would be to find ethical, sustainably sourced chocolate at a reasonable price point she set out to make it herself. 

Van Stiphout experiments with wild berries, spruce gum, and other forages from around her off-grid cabin to make small batch dark chocolate bars wrapped in compostable packaging and sold as a product sustainable from bean to bar. 

It hasnSA国际影视传媒檛 always been a sweet ride for the chocolate shop, which is in its second year.

Van Stiphout said sheSA国际影视传媒檚 thought many times about pulling the plug on the operation, particularly as the pandemic prompted order cancellations from retailers across the country. 

SA国际影视传媒淏y this time, I thought that I would have three or four employees, I thought that my bars would be shipped all across the country,SA国际影视传媒� she said. SA国际影视传媒淚t was set up, but the pandemic hit.SA国际影视传媒�

This time last year Van Stiphout recalls selling about 100 bars an hour at holiday markets. 

SA国际影视传媒淚 couldn't keep up, I sold out at every single market,SA国际影视传媒� she said. SA国际影视传媒淚 was really excited about this yearSA国际影视传媒檚 market season and now itSA国际影视传媒檚 not happening.SA国际影视传媒�

Still Van Stiphout is rebuilding with optimism.

After operating out of temporary kitchens for about 18 months, Cabin Snacks has found a home in the upstairs of the Copperhouse building which Van Stiphout has renovated into a full commercial kitchen.

The space is a long way from Van StiphoutSA国际影视传媒檚 humble beginnings making chocolate out of her cabin on the Ingraham Trail. She recalls making her first batch of toffee SA国际影视传媒� a key component for her most popular boreal toffee bar. At the time she was using a headlamp and SA国际影视传媒渁 little propane burner,SA国际影视传媒� that she set outside to cool. Shortly thereafter she said a fox had stolen her pan.

From her new commercial space, Van Stiphout stores her beans cacao beans SA国际影视传媒� in shipments of 50-kilogram burlap sacks SA国际影视传媒� roasts them, separates cacao nibs from husks, refines the nibs to combine with sugar and cacao butter and processes the used-to-be beans into chocolate. The whole process could take anywhere from one week to three months, she said, depending on how much she lets the chocolate age SA国际影视传媒� a process that she explains enhances its flavours.

Van Stiphout said that though she has had some failed attempts, she loves experimenting and playing around with different ingredients. Among her current experiments SA国际影视传媒� beer chocolate. 

She cautioned that the partnership is still in its early stages, however Cabin Snacks and the Woodyard Brewery are working on a beer chocolate, and conversely chocolate beer collaboration. 

For now Cabin Snacks can mostly be bought through the Copperhouse takeout menu, though it will soon be sold at the Co-op. Van Stiphout is also considering launching a monthly chocolate bar subscription box. 

Throughout the uncertainty of the pandemic, Van Stiphout said her biggest takeaway is remembering itSA国际影视传媒檚 okay to ask for help SA国际影视传媒� something that is easier said than done for Van Stiphout.

SA国际影视传媒淭here is a lot of people with invaluable information that are always willing to share,SA国际影视传媒� she said. SA国际影视传媒淵ou don't have to figure it out all on your own.SA国际影视传媒�

Especially as a new business owner, Van Stiphout said that connecting with her mentor has been a game-changer. 

SA国际影视传媒淚 can message her, and she will talk me through anything and give me advice,SA国际影视传媒� she said.

Van Stiphout connected with her Nova Scotia-based mentor through social media. She recalls visiting Halifax shortly after her foray into chocolate making and reaching out over Instagram. 

SA国际影视传媒淚 messaged her, and she just took me on. I was really lucky,SA国际影视传媒� Van Stiphout said. 

SA国际影视传媒淪he doesnSA国际影视传媒檛 withhold any information and itSA国际影视传媒檚 really quite fascinating that people will share all of their trade secrets that they might have taken a year to learn and I can just get that information. I pass that information on to other chocolate makers as well.SA国际影视传媒�

Van Stiphout admits there have been tough times in running Cabin Snacks but said the community support has been SA国际影视传媒渟hocking.SA国际影视传媒�

SA国际影视传媒淚 wasnSA国际影视传媒檛 even sure if Yellowknife would be into dark chocolate,SA国际影视传媒� she said. SA国际影视传媒淯sually people taste their momSA国际影视传媒檚 baking chocolate from the cupboard, and itSA国际影视传媒檚 disgusting as kids. And then they have this idea that dark chocolate is awful. But there's a lot of people that are (into dark chocolate). And every time I make a new bar they want to try it. I think that is just so encouraging.SA国际影视传媒�