Saturday Farmers’ Market Vendor Feature: Schoccolatta
Entering its second year at our market, this week we are featuring Schoccolatta! Hailing from Switzerland, Schoccolatta has been providing Vancouver with premium unroasted, vegan chocolate since 2018.
These delectable chocolates, are all-natural, and made in the traditional stone-ground Swiss tradition from organic and ethically sourced ingredients. Recently, we had the opportunity to talk with owner and CEO, Monika Wacker, to find out more.
How did you come up with the name Schoccolatta?
Being from Switzerland, I wanted to incorporate all of the four Swiss languages in my name. Sh- from schoggi (Swiss German),-ccola from cioccolata (Italian), -ocolat from chocolat (French), and -latta from tschigulatta (Rumansch).
Why did you choose to come to the UBC Saturday Market?
I met someone from the market at an event. What I heard about the market – and the conditions for first time vendors – convinced me to try it out. I loved the whole experience! The setting, the friendly staff, and the international clientele is what is so special about UBC Farmer’s Market. There are also many customers who come by regularly, and we appreciate this.
What makes raw (unroasted) chocolate different from conventional chocolate? What are some of its’ benefits?
Think of the benefits of dark chocolate. Chocolate made from unroasted beans has all these benefits but enhanced, as it still contains most of its nutrients and it is one of the most powerful superfoods out there. Plus, you need a really good quality of beans to start with, as you don’t have the possibility to roast and therefore enhance the flavour. It has to be right from the start.
What are the three most important things you think customers should know about Schoccolatta?
- Our chocolate is made from unroasted Ecuadorian heirloom beans or paste.
- All our products are vegan/plant based and gluten free as well as organic.
- We sweeten with minimally processed Coconut Blossom Sugar, which has a low glycemic index and a great taste.
At Schoccolatta you focus on the quality and sustainability of your ingredients, what thought process goes into choosing a new ingredient?
How is it produced? Is it organic? Is it the best possible quality for my brand that I can get? Is it non-GMO, traded fairly and where possible locally produced (not easy for chocolate, but I always at least try to find local or Canadian suppliers). I also want to learn the back story of the production.
If you could only have one of your chocolates for the rest of your life which one would it be?
Without a doubt the vegan Nutmilk chocolate!
Where else can customers find you?
Larry’s Market North Vancouver, Pomme Natural Market in Nanaimo (and soon in Port Coquitlam), online at bclocalroots.ca, and at the Shipyards Christmas Market.