We have reached 100% of our goal, thank you so much!! So now we need to reach the 200% in order to buy the two machines. We count on you!
Ara Chocolat is a bean-to-bar craft chocolate maker located in Paris, that makes bars, pralines and bonbons using mostly organic ingredients. We buy the cacao beans directly to small farmers and cooperatives in Central and South America.
We are launching this crowdfunding campaign to buy 2 machines, that will make a real difference: they will help us increase our production capacity, which will lead to buying more cacao and having a bigger impact on our cocoa growers incomes.
Their work deserves to be paid at a fair price!
Upala, Costa Rica (May 2017)
Tumaco, Colombia (September 2017)
The cacao diversity is really vast. Each variety has different aromas and notes, and once they are transformed into chocolate, they will make you embark on a sensorial journey that will take you to the country were they come from. That is why we are always looking for heirloom varieties and encourage growers to protect them and keep planting them.
Cocoa pods from different varieties
We make our own chocolate at our little atelier, located behind our shop, in the 9th district of Paris. It has been 2 years since we started this chocolatey adventure. Ara Chocolat was founded by a Venezuelan couple, that came to France 6 years ago.
- Andrés, our chef chocolatier, the one that creates all the recipes, the cacao passionate, the one that is always looking for new cacao varieties, that talks to the farmers, that repairs the machines, the heart of Ara Chocolat. If you have already come to the shop, you have certainly had long conversations with him about cacao and he has already given you lots of different chocolates to taste.
- Sabrina, our community manager/ seller/ marketing manager/ delivery woman/ chocolate tasting facilitator, she is multi task and even if she is not always at the shop, you have certainly seen her, talked to her or even participated in a tasting with her.
They are always there to make you discover the magic world behind chocolate!
Vegan, fair-traded, craft chocolate!
International Chocolate Awards
With your help:
- If we get to 100% of our goal, we will be able to buy a tempering machine.
Tempering is the final step of the chocolate making process. It consists on heating the chocolate to 45 degrees celsius, then cooling it down to 28 degrees, and then heating again to 31 degrees. Once the chocolate has reached this temperature, we start moulding the bars, pralines, etc.
When we hand temper, as we do in Ara Chocolat, the maker has to be there all the time, to monitor the temperature. Once Andrés has started to temper, he has to finish the whole process explained above, otherwise, the chocolate cools down and he has to start all over again. When a customer arrives at the shop when he is tempering, as he is most of the time alone at the shop/atelier, he goes out to the shop, and when he comes back, he has to start the tempering from the beginning again. And this happens several times during the day.
With the new tempering machine, the chocolate would always be tempered and Andrés can always pick up where he left and keep making chocolate.
- If we get to 200% of our goal, we will be able to buy a chocolate melangeur
Now we have 4 little melangeurs, that don't have all together the capacity that the new melange has on its own. Which means that only one machine can refine the cocoa and the sugar faster, using less electricity than the 4 little ones.
This new melangeur would also help us to transform more cacao into chocolate, which means that we would be able to buy more cacao to our farmers and cooperatives in Central and South America.
Ara Chocolat will receive the total amount of the funds collected.
Purchase date: May 2018