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Who doesn’t love chocolate and coffee together? We certainly do, and what better way to celebrate that than adding our roasted Oaxacan coffee beans into each bite.
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. We were founded in 2004 in Oaxaca, Mexico but have been based in Toronto since 2006. Since our inception, we have remained true to the culinary traditions and inter-cultural relationships that has rooted us in here and in Mexico. Our 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 our 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 us of the importance of conducting our work with a good mind and spirit.
Stone ground roasted cacao nibs, organic raw cacao sugar, cacao butter, coffee beans, vanilla pod, sea salt.
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