Choco de Léa is a vegan and eco-friendly chocolate micro-factory that produces its chocolate directly from cocoa beans. These beans are sourced directly to ensure a fair redistribution of wealth to cocoa farmers. The founder combines the concept of food chemistry, local products, and the specific characteristics of fine cocoa to create unique, high-quality products.
Who are we?
The founder
About
From "Léa Chocolat" toChoco de Léa. From her early childhood, Léa was obsessed with chocolate. Originally from St-Jean-sur-Richelieu, Léa has lived in England, Finland, and travelled all over the world. After several years of nomadism and university study, she was torn between the idea of continuing her graduate studies in sociology or becoming a chocolate maker.
Luckily, she made the (reasonable) decision to embark on her chocolate adventure. She obtained her diploma in professional pastry at the ITHQ in 2016 and has specialized in vegan pastries and chocolate ever since. In the summer of 2019, Léa traveled to Ecuador to take a specialized course on cocoa and fine chocolate offered by the Fine Cacao and Chocolate Institute.
She took this opportunity to learn more about the lived realities of farmers by visiting several farms and participating in a reforestation project. Choco de Léa is the amalgamation of her passions for chocolate, vegan pastries, and environmental and sociopolitical issues.
Our vision
About
Choco de Léa aims to democratize the chocolate making process and reconnect people to its origins, historically, geographically, and politically. For us, each step must be as transparent as possible, as well as respectful to the environment and human and animal lives.