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Avanaa

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Our chocolate microfactory was born from a trip to Mexico. In the state of Oaxaca, we saw the activity of small artisans who transformed cocoa beans, harvested locally, into chocolate. 

  • It was at this moment that we realized our (crass) ignorance about the stages of chocolate production! Yet we ate it every day. We said to ourselves: “Produce chocolate from cocoa beans... and why not in Montreal? »
  • North. Which comes from the North. avanaa/avani in Inuktitut
  • To be able to produce good chocolate, you need, above all, exceptional cocoa. To embark on the quest for the best cocoa in the world, Cath leaves her position as an exploration geologist in the depths of James Bay. From gold prospecting, Cath turned to the search for Mayan gold: cocoa. She leaves on a trip that will take her for a year to visit cocoa plantations around the world: Indonesia, Honduras, Colombia, Peru, etc. She wants to learn everything about cocoa production, discover new flavors, and understand the issues that shape the daily lives of small producers from one country to another. Back in Montreal a year later (with 23 kg of Peruvian cocoa hidden at the bottom of a backpack), she began experimenting. Roasting, conching and tempering until absolutely everything in his apartment is permeated with the smell of cocoa. All this, to give you the chance to experience thebean-to-bar made in Montreal: taste the unique flavors of pure origin cocoa and discover the stages of chocolate manufacturing. To name her chocolate factory, Cath pays homage to Nunavut where she worked for several years: Avanaa is the chocolate factory that comes from the North. Fortunately no need to go to Iqaluit to taste chocolate, visit us in Montreal. Glory to cocoa!

  • Montreal Branch

    309 Rue Gounod, Montreal

Courses offered by Avanaa

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Workshop "A Tablet In Your Image"

Imagine being able to create your ideal chocolate bar, with the flavors that delight you the most. This is precisely what our fun and delicious workshop offers you!

by Avanaa
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