Chocolita
Chocolita offers organic, plant-based, and low glycemic botanical chocolate treats, featuring specific herbal blends for various functions, certified vegan and fair trade.
| Date | Investors | Amount | Round |
|---|---|---|---|
* | $10.0k | Grant | |
| Total Funding | 000k | ||
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Chocolita operates as a brand of organic chocolate, conceptualized to serve health-conscious consumers by integrating botanicals and adaptogens into its products. The company was founded in 2008 in Sedona, United States, by Sarah Ann Lesslie. Lesslie, an herbalist and chocolatier, was motivated to create a chocolate that her mother, who has diabetes, could enjoy. Her journey into chocolate-making began in 2005, when she started an unpaid apprenticeship with a raw chocolatier at a local cafe, which later became the Chocolatree Cafe. This experience, combined with her studies in herbalism and a desire to address her own health challenges, led to the creation of Chocolita.
The company's business model is centered on direct-to-consumer sales through its website and two physical chocolate cafes in Arizona. It also engages in wholesale distribution to select grocery stores. Revenue is generated from the sale of a wide array of chocolate products. Chocolita's product line includes botanically-infused chocolate bars, truffles, sipping chocolates, spreads, and bitters. A key differentiator is the use of low-glycemic coconut sugar as a sweetener, making the products accessible to individuals with sugar sensitivities. The chocolates are certified USDA Organic, plant-based, fair-trade, and free from gluten, soy, dairy, and GMOs. Unique flavor profiles such as "Moontime Rose," "Pine Pollen & Lemon," and "Goji Schizandra" are hallmarks of the brand, combining herbs with chocolate for specific functions. The company emphasizes sustainable practices, including using shade-grown chocolate to prevent deforestation and packaging made from recycled paper.
Keywords: organic chocolate, botanical chocolate, herbal chocolate, adaptogenic chocolate, low-glycemic, plant-based chocolate, fair-trade chocolate, Sarah Ann Lesslie, functional food, artisanal chocolate, raw chocolate, vegan chocolate, diabetic-friendly, Sedona, chocolate cafes, sustainable chocolate, bean-to-bar, health-conscious consumer, gourmet confections, chocolate truffles