Avanaa, A Chocolate Factory in Montreal!
Producing chocolate from cocoa beans... and why not in Montreal?
It was during a trip to Mexico, watching local artisans transform locally harvested cocoa beans into chocolate, that the idea came to Catherine Goulet, the owner and founder of Avanaa. A year-long journey around the world followed to discover the best cocoa in the world.
In December 2016, the Avanaa micro chocolate factory located in the heart of the Villeray neighborhood on Gounod Street opened its doors. The small team carries out all the steps to transform cocoa into chocolate: sorting, roasting, conching, tempering, molding, and packaging the bars. In total, it takes five days to produce a finished product.
By working with small farms and cooperatives in Latin America that cultivate exceptionally high-quality cocoa by selecting the best cocoa trees that produce fruit with balanced aromas, Avanaa manages to offer us chocolate with such rich flavors.
Honoring the work of farmers on cocoa plantations by making chocolates with epic flavors—that is Avanaa’s mission.
Well, mission accomplished with the dried sour cherry chocolate bar! Made from 100% Peruvian cocoa chocolate with no added sugar, a bean with a smoky profile which, combined with the cherry, gives notes of bourbon.
