The Chocolate Laboratory | chocolate | 7500 Lundy's Lane, Niagara Falls, ON, Canada

Located in the heart of Niagara Falls, The Chocolate Laboratory is your destination for unique and exotic chocolate experiences. We pride ourselves on crafting innovative treats that push the boundaries of flavor, blending the finest ingredients from around the world.

Whether you're an adventurous foodie or a classic chocolate lover, our creations are designed to ignite your taste buds and spark joy. At The Chocolate Laboratory, chocolate isn’t just a treat—it’s a journey of discovery. Indulge in our one-of-a-kind offerings and taste the extraordinary!

"Unlock the Magic of Chocolate"

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Milk Chocolate

Ganache Truffle $3

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White Chocolate Ganache Truffle $3

Icewine Truffle Dark $3

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Hazelnut Truffle $3

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Hazelnut Chocolate $2

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Amaretto Truffle $3

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Dark Chocolate Cups

Peanut Butter $7

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Milk Chocolate Cups

Peanut Butter Reese $7

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Chocolate Cup

Peanut Butter Swirl $7

White Chocolate Cup

Cinnamon Crunch $7

View Our Chocolate

"Scientifically proven to be the best tasting chocolate!

At The Chocolate Laboratory, we use a Chocolate Tempering Machine to prep the chocolate by heating and cooling it, to bring the chocolate to the correct temperature. When chocolate is melted and brought to my first stage at 40 degrees. The fat and sugar molecules have been separated. I then bring the temp down to 30. Add a ¾ pound of chocolate as a stabilizer (called a seed) as I bring it up to 32. My chocolate is now tempered and ready for use.

Tempering the chocolate bonds the separated molecules of fat and sugar back together again.

If not done properly. The fat and sugar molecules will separate and fat will always rise to the top, creating a white haze on the chocolate. This is simply an appearance problem called Fat Bloom. If this happens. Simply melt the chocolate down and start again. Lower quality chocolate for home use has an added fat that works as an emulsifier to keep the separation from happening. Just remember that anything added to chocolate will dilute it into a lower quality of chocolate.