If you were to call ChocoSol a chocolate shop, you wouldn’t be lying, but you’d certainly be selling the little homegrown enterprise on Toronto’s St. Clair West Avenue a bit short. Yes, ChocoSol does make and sell some pretty incredible chocolate, but it’s also an education centre, production facility, experimental laboratory and all-around good example of business, ethics, sustainability and creamy, chocolaty goodness co-existing under one roof. “Cacao is more than a sugary treat,” explains ChocoSol’s energetic founder Michael Sacco, biting into a thick bar of his signature 100 per cent cacao chocolate. “It’s the food of the gods.”
