Meet the maker
Shattell
About Shattell
Shattell is an artisan chocolate factory founded in 2009 in Lima, Peru, by visionary entrepreneur and expert chocolate maker, Lisi Montoya, Peru’s first female bean-to-bar chocolate maker. Lisi launched Shattell with the vision to make the highest quality chocolates with the finest native cocoa beans from the Peruvian Amazon. As there was no institute to guide Lisi’s chocolate-making mission, she had to embark on a journey to Cuba to study. There were also no machines to make chocolate, forcing Lisi to embark on a journey to go to Argentina to buy her first ball mill.7
How they became makers…
Peruvian cocoa beans are renowned worldwide for their excellent aroma and flavour qualities. Therefore, for many years, Peru has exported these excellent cocoa beans to Europe, Asia, and North America to be used as the feature ingredient in some of the most famous chocolate brands. However, until just recently, there wasn’t a strong representation of Peruvian chocolate makers making world-class dark chocolates made with Peruvian cacao. This realisation, combined with Lisi’s deep love for chocolate, were the driving forces that led her to learn more about the art and science of chocolate making and eventually launch Shattell.
Shattell’s Sourcing
Shattell source their own beans directly from the farmers and give them a fair price for their finest cocoa beans, compared to industrial buyers who pay them as for regular beans. As they make more chocolates, the growers’ income increases, improving their quality of life. Shattell work with the farmers, teaching them how to make their own chocolates: hot chocolate, bonbons and bars, adding value to their cocoa. All practice organic growing, but all are not certified; they advise them on how to obtain the organic certification.
An Interview with Shattell
What mission have you set yourselves for making chocolate?
To allow people all over the world to enjoy my chocolates, as well as of course improving the lifestyle of the cacao farmers in Peru. Buying the cacao as we do and because we work so closely with the farmers, we pay between 50 to 100% more for selecting the finest beans for my chocolates.
When did you start your company — and with whom? How many are there of you?
I started on September 14th 2009, just myself with my husband, son and daughter’s support.
Where do you want to go next? New bars? New beans? New markets?
I am always looking for new beans, making new bars, and looking for new markets!
How do you source your beans?
Shattell’s beans are sourced from all over the Amazon Region of Perú, only working single origin from each town.
They source their own beans directly from the farmers and give them a fair price for their finest cocoa beans, compared to industrial buyers who pay them as for regular beans. As they make more chocolates, the growers’ income increases, improving their quality of life. Shattell work with the farmers, teaching them how to make their own chocolates: hot chocolate, bonbons and bars, adding value to their cocoa. All practice organic growing, but all are not certified; they advise them on how to obtain the organic certification.
What is your favourite food? Wine? Other chocolate makers?
My favourite food is Lomo saltado, this is a typical Peruvian dish, and is made with sirloin or beef steak, with onions, tomatoes and potatoes. My favourite wine is Santa Julia Malbec Reserva from Mendoza, Argentina. I love all sorts of bean to bar chocolate, however a particular favourite of mine is chocolate made by Stephan Bonnat.
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