ChocoSol is a learning community social enterprise that focuses on making the ‘food of the gods’ – commonly known as cacao – into stone ground, artisanal dark chocolate. They were founded in 2004 in Oaxaca, Mexico but have been based in Toronto since 2006. Since their inception, they have remained true to the culinary traditions and inter-cultural relationships that has rooted Chocosol in here and in Mexico. Their learning community social enterprise model engages in the passionate work of re-making a more ecological, just, and meaningful civil society. It is about combining learning and earning through disciplined research and creativity.
The origin of the name ChocoSol has links to 3 languages. The ‘Sol’ in ChocoSol is from the Spanish word for ‘sun’ and refers to their first 1,000 kgs of cacao that were roasted with solar power in Oaxaca. In French, ‘sol’ means soil, acknowledging that you must have the soil of the gods in order to have the food of the gods. In English ‘sol’ sounds like ‘soul’ and reminds them of the importance of conducting our work with a good mind and spirit.