Shattell are an artisan chocolate maker based in Lima, Peru. Creating chocolate made with cocoa from different areas of the Peruvian Amazon basin.
We were lucky enough to catch up with Lisi from Shattell, and ask some questions about how they make such a high quality of chocolate…
What’s your background? Why and how did you get into chocolate?
6 years ago I decided to make make my own chocolate, because I am chocolate lover and in Perú we didn’t have any real bean to bar chocolate. I used to bring chocolates home from my trips to other countries to keep a steady supply!
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 life style 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 6 years ago, 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 did you source your beans?
Our beans are sourced from all over the Amazon Region of Perú, only working single origin from each town.
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.