Crafting Exceptional Chocolate

I traveled for six months to Costa Rica and Ecuador, where I met chocolate artists with a contagious passion. Back in Quebec, it didn’t take a week before I was roasting my first kilo of cacao in April 2024.

Most chocolate bars found in stores are made from cocoa liquor imported from Belgium or Switzerland, which is primarily made from cocoa sourced from Ghana and Côte d’Ivoire, sometimes FairTrade certified. In contrast, the chocolate from Chocolat Infini is made from bean to bar using fair trade cocoa from farms and cooperatives from around the world, with full traceability from the producer to you. This traceability ensures fair compensation for producers and allows for incredible and unique flavour profiles specific to each region. The beans are roasted, cracked, winnowed, refined, and conched right here in Magog, Quebec. Only heat, oxygen, and time are used to bring out all the flavours and aromas of the cocoa. Once the desired taste is achieved, the chocolate liquor is tempered, moulded, cooled, and then carefully packaged by hand.

My experience and passion for technology and automation mean that an ever-growing number of sensors and automations improve the excellence of this process with each batch.

I want to make one of the best chocolate bars in the world. The road to getting there is uncertain and perhaps long (or maybe not so long, but I’ll let you be the judge of that). As a small one-person startup, things move and change quickly, and it’s hard to offer guarantees, except one: you will always get the best chocolate I can make.

I hope you enjoy tasting this chocolate as much as I enjoy making it.

Your chocolate maker,
Marc-Antoine Lalonde