At Chocolat Pur, we believe in crafting healthier chocolate with interesting flavor profiles. Since a cocoa plantation cannot grow enough cocoa beans for mass production, the large chocolate makers often flatten and standardize the flavor profiles of different cocoa beans by adding vanillin and soy lecithin to their chocolate. In addition, those added ingredients are considered “questionable” by many. Our chocolate not only offers flavor nuances, batch after batch, season after season, but it is a more natural alternative.
What do you mean by “natural”?
We consider a cocoa product “natural”, when it is not only 100 percent organic, but also free of any added questionable ingredient, such as soy lecithin, vanillin, and corn syrup.
Where do you sell your products?
We are only allowed to sell our products inside of the state of Massachusetts, either online or in person, including at farmer’s markets.
When and why did you get started?
In 2017, we began our journey in Lubbock, Texas. We moved to Massachusetts in 2019. Our founders are Swiss and Salvadorian. The perfect match for chocolate! Switzerland is famous for its chocolate. El Salvador was once the home of the Mayan civilization and its prized cacao trees.
Where do you make your products?
We make most of our products in a licensed residence kitchen in North Attleboro, Massachusetts. We use residential equipment to make our products in small batches.
What is your vision?
We envision a world where our natural cocoa products are the most popular option.