As some of you may know, we have embarked on an extremely exciting project with the Innovate UK team and the University of Nottingham’s Plant Science department to help empower the female farmers out in Colombia to reach the premium market for their crops! In May we all went out to the farms in Colombia and met with our lovely farmers Carmen, Martha and Yanira to see their farms and meet them before engaging in this incredible journey. Our aim for the project is to improve the quality of crop for these farmers to help empower them to reach the premium market for their fine quality beans and therefore provide them with better means of business and living. We have produced our first batch of chocolates made straight from bean to bar here in our Nottingham Sneinton Market location.
On the 18th October we hosted our Colombian Tasting event to celebrate the launch of our Colombian cacao, our guests included customers, local businesses and the prosperity fund team from the Foreign office- Catherine Pye. The event was not only a great success in terms of educating our guests about the history and cultural importance of cocoa, but also in terms of having our guests love our chocolate so much that they bought their favourite farmer’s bars! due to the great success of our launch night which also included being sponsored by Belvoir drinks, we are now hoping to have another launch night with the Foreign office in London in December!
Colombia choc brief Prosperity Fund
We are honoured to have been featured in the August issue of Nottingham’s famous magazine “LeftLion”, where Isabella Bedi has written an article on our award winning Bean to Bar chocolates! based right here in the heart of Nottingham
I’m so excited to have just been awarded the Gold Academy of chocolate award for my 92% Philippines bar and two bronze awards for my Madagascan 72% and Makira 72%, following on from last year when I also won awards for my Solomon Island bar and an array of great taste awards.
The exceptional taste of my chocolate begins with the selection of beans; the cacao used in each bar is directly sourced and of single origin, in order to preserve the unique tasting notes that arise from each origin, from citrus notes to smoky notes, much like a fine wine.
Upon directly sourcing the fermented beans, we then transform each micro-batch from bean-to-bar in an artisan process at our store in Sneinton Market, Nottingham, making the chocolate from the beans, which sets us apart from the abundance of chocolate companies that simply reform readily-made chocolate into moulds, which therefore heightens the value of our product.
By being in direct contact with the farmers, with my recent trip to Columbia to meet the cocoa farmers that will supply my beans ensuring a strong relationship with the farms we work with, we emphasise the importance of ethical trade and the monumental positive impact that being paid a better-than-fair price for their beans can make to each and every community that supplies us. More information on this is at http://blogs.nottingham.ac.uk/futurefood/2019/07/09/future-food-collaborators-luisas-vegan-chocolates/
I would love the opportunity to gain more coverage about my vegan, artisan chocolates, and am happy to answer any further questions or send any information and pictures you require.
‘Luisa’s Vegan Chocolates’ not only won the only Gold Award in her category for her 92% Philippines chocolate bar, but was also presented with the UK Rising Star Award, a phenomenal achievement, recognising Luisa’s exemplary chocolate-making skill and work ethic as she reaches her one-year anniversary in her shop. This global cooperation, the Academy of Chocolate, has acknowledged Luisa’s persistent passion to create fine quality chocolate using directly sourced beans, to produce delicious bars and truffles, all of which happen to be vegan, putting the well-deserved spotlight on Luisa’s independent, ethical business. After leaving her career as a teacher to pursue her passion for cacao and set up a shop in sneinton market where Luisa both produces and sells her chocolate, her consistent hard work and emphasis on ethical trade with the farmers (even flying out to Colombia to visit the cacao farms and help them improve their crop!) means there is no chocolate maker that better deserves the UK Rising Star Award than ‘Luisa’s Vegan Chocolates’.
If you would like to come and taste the delights Luisa has to offer, you can order online at www.luisasveganchocolates.co.uk to try a selection of chocolate bars or pop down to the shop at Sneinton Market, Avenue A for her truffles and chocolates.
The only chocolate maker in Nottingham, Luisa from ‘Luisa’s Vegan Chocolates’, produces award-winning chocolate at her outlet in Sneinton Market, using a traditional artisan process to transform directly-sourced cocoa beans from bean-to-bar. Her most recent achievements include an array of prestigious ‘Academy of Chocolate Awards’, including a Gold Award for her 92% Philippines chocolate, and two Bronze Awards for her Makira and Madagascan bars, following on from last year, where Luisa won both a Bronze Academy of Chocolate Award and a Great Taste award, confirming the persistent fine quality of her exquisite chocolate, fundamentally different in taste and ethos to mass-produced confectionary in every step of the process. Not only is Luisa’s chocolate exceptional in taste, but each and every bar and truffle is vegan, gluten free, and made without refined sugar, with no compromise on taste, making her products a healthier, as well as a more ethical, alternative to mass-produced confectionery items. “Not only do we make dark chocolate, but have also recently launched ‘casholate’, a delicious alternative to milk chocolate, using cashew nuts to give a creamy taste, as well as a range of truffles”.
The premium taste of Luisa’s chocolate begins with the selection of beans; the cacao used in each bar is of single origin, in order to preserve the unique tasting notes that arise from each region as cacao beans pick up the flavours of the terrain on which they are cultivated, hence each origin produces bars with distinct flavours, “much like a fine wine, from citrus and fruity notes to smoky notes, depending on the region”, making chocolate-tasting events delightful. This focus on single-origin chocolate, as opposed to the abundance of mass-produced chocolate which uses multi-origin beans in each bar, masking the unique flavours of each origin, in addition to Luisa’s emphasis on using an artisan bean-to-bar process, rather than simply reforming readily-made chocolate into moulds, sets Luisa’s chocolate apart as she evokes bean-to-bar chocolate that is bursting with rich flavours, celebrating the tasting notes that characterise each region.
Luisa’s ethos is rooted in sustainability; the bean-to-bar production is currently waste-free, with the cocoa bean shells, usually discarded, used to make a delicious chocolate tea, and Luisa is “currently working towards making all my packaging biodegradable”. Luisa’s depth of knowledge of the cultivation of cacao and the fermentation process was notably enriched by her recent trip to Colombia, where “by being in direct contact with the farmers, with my recent trip to Columbia to meet the cocoa farmers that will supply my beans ensuring a strong relationship with the farms we work with, we emphasise the importance of ethical trade and the monumental positive impact that being paid a better-than-fair price for their beans can make to each and every community that supplies us”.
Luisa’s newly assigned awards prove her fine quality chocolate is being recognised by global organisations, making it the perfect time to visit her shop at Sneinton Market, Nottingham, to appreciate the artisan process for yourself and taste her chocolate bars and truffles, and the bars are also available to order online at www.luisasveganchocolates.co.uk
We’ve been featured in a press release and blog of Nottingham University.
You can read the features at the links below