Who am I?

Elsa with bags of cocoa beans

I am Vosges at heart but also very strongly attached to Latin America , in particular Ecuador , my adopted country for 6 years.
I packed my bags in Brussels to embark on a new adventure: making my own chocolate, from the cocoa bean to the bar .
This project was born from my life journey and a desire to (re)value and highlight different cultures around the topic of food, thus promoting interactions and the personal and professional enrichment of everyone.
For this, I wanted to learn as best I could, both in terms of the manufacturing process and in terms of tasting .
My goal is to create a project that makes sense : to make discover the natural, cultural and human treasures of the world through this product that I love so much, cocoa .
Cacao Ecuador travel Chocolate

This is how I trained:

  • at the CERIA in chocolate making
  • at Ecole Chocolat Canada in bean to bar making
  • at the IICCT (International Institute of Cacao and Chocolate) in chocolate tasting
I have done my training practice at Laurent Gerbaud and Mario Vandeneede .
Now it's my turn to pass on my knowledge to those around me through my workshops .
My cocoa and chocolate workshops

If you want to know more

My journey in Ecuador

After a rich university curriculum combining foreign languages, management and international professional experiences, I fell under the spell of Ecuador . A little-known, authentic and wild country, I saw considerable potential for the development of sustainable and responsible tourism . So I decided to create a tourism agency, Narwell tours , through which I promoted the natural and cultural riches of little-known areas in the Manabí region.

It was there that I was able to develop my knowledge of cocoa from seed to bean which I passed on with passion to my clients during their discovery tour : visits to the laboratory, incubators, plantations then the cooperative where the cocoa was gathered, fermented and dried before being bagged for export. I also created a tour for the Puyodebat chocolatier team (Bayonne – France) who I took to visit different cocoa producers in the region for 6 days.

Back in Europe

6 years later, I returned to France to join the On Purpose associate program in the field of Social and Solidarity Economy . This allowed me to acquire new leadership and management skills, and to support structures with a strong positive impact , to combine meaning and values ​​with a viable economic model. The following 4 years, I continued my training in the circular economy , slow tourism and agri-food sectors.