Quebec chocolatiers, masters from bean to bar

Just like wine, coffee, and craft beers and spirits, the quality chocolate industry has experienced tremendous growth in Canada and Quebec in recent years. In fact, during 2020, Canadians purchased 135,500 tons of chocolate, representing a 3% increase compared to the previous year. Quebecers have certainly always appreciated and consumed this delicious treat. We are increasingly demanding about the origin of our food, as demonstrated by the lobster traceability movement, for example. It is this curiosity that pushes us to question the quality and provenance of the chocolate we consume and that has transformed the roasted chocolate market in Quebec in recent years.

Choosing the Best Cocoa Beans

The bean-to-bar movement, whose name sums up its mission, led to greater control over the chocolate-making process. Artisan chocolatiers sought to produce high-quality chocolate that was also fair trade. The best way to achieve this was to purchase cocoa beans directly from producers. By purchasing the best green cocoa beans from independent farmers or cooperatives, chocolatiers could then control the rest of the roasting, conching, grinding, and tempering process themselves to create quality artisanal chocolate. Moreover, just like wine or coffee, the flavor of cocoa beans depends on their terroir and how they are harvested. Each batch of selected beans will bring its unique taste to the final product which may include aromas of red fruits, caramel, banana or mushrooms without any added product.

Grand Cru Made in Quebec

In recent years, several Quebec artisan chocolatiers have also jumped on the bandwagon to produce chocolate using the bean-to-bar process. Quebecers are increasingly interested in consuming local, high-quality ingredients, as evidenced by the resurgence of markets and the #jemangelocal movement. This has contributed to a natural progression toward exceptional chocolate made locally. Our regional chocolate is thus gaining recognition, and we now enjoy it like we would a grand cru. Thus, from Baie des Chaleurs in Gaspésie to a small chocolate factory in the heart of Villeray, including one of the pioneers of the movement in Mont-Tremblant, nearly a dozen Quebec chocolatiers produce bars and candies made from their own chocolate. These chocolates, such as those from Qantu with carefully selected Peruvian beans or those from Palette de Bine, are winning international competitions and promoting this Quebec industry. Local chocolatiers embrace chocolate as a raw material and infuse it with the local terroir, adding traditional flavors such as maple, of course, but also unique flavors, like this small fir bar made by État de choc and winner of a silver medal at the 2019 International Chocolate Awards.

Chocolate Factory

Barry Callebaut, the leading international chocolate manufacturer, has made Quebec its home and established one of Canada's largest chocolate factories in Saint-Hyacinthe. It is in this factory that the renowned company produces 600 tons of chocolate per day for the North American market and for master chocolatiers here and abroad. They are spoiled for choice, with several cocoa-producing countries and chocolates from unique plantations to make their confections. Barry Callebaut's mission is to improve chocolate production conditions by promoting education and sustainable and fair agriculture.

Chocolate Academy

The only Chocolate Academy in Canada is located in the Rosemont district of Montreal. This is where all cocoa lovers gather to immerse themselves in a chocolatey atmosphere where appreciation of the product is at its peak. Enthusiasts can come together to perfect their learning in the company of people who share the same passion. Classes, demos, meetings, and tastings are organized there for the delight of Montreal chocophiles. Professionals and artisans discover dedicated spaces equipped with the latest technology while rubbing shoulders with ambassadors and Master Chocolatiers like Christophe Morel and Ludovic Fresse of Chocolats Privilège.

Chocolatiers and Others

Finally, Montreal is home to a variety of refined boutiques where it's a pleasure to breathe in the air and spoil yourself or a loved one. Whether these chocolatiers make their own products or purchase quality chocolate, they all create wonderful creations to delight young and old alike. Refined chocolate bars, creamy truffles, heart-shaped creations for Valentine's Day, or Easter eggs—everything is made with love because the profession of chocolatier is, first and foremost, about offering happiness.