Choco de Léa est une micro-fabrique de chocolat végétalienne et écoresponsable qui produit son chocolat directement à partir des fèves de cacao. Ces fèves proviennent du commerce direct pour s’assurer d’une juste redistribution des richesses aux fermiers et fermières de cacao. La fondatrice allie le concept de chimie alimentaire, les produits du terroirs et les particularités du cacao fin pour créer des produits uniques et de très grande qualité.
Who are we?
Choco de Léa
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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.
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.