In 2015, David Castellan of Toronto’s Soma Chocolatemaker had a eureka moment while trying to make raspberry white chocolate. Instead of milk powder, why not use fruit powder? So he freeze-dried, ground and sieved raspberries, and the resulting bar was like doing a swan dive into a pool of raspberry coulis. Since then Soma has added new flavours including mango lassi and blackcurrant with lemon shortbread. Valrhona got in on the action and now offers strawberry and passion fruit couvertures under its Inspiration line, which are used by top confectioners including Toronto’s David Chow (davidhchow.com). Soma Chocolatemaker Fruit Bars, $7.50/35 g, somachocolate.com.