ChocoSol - fair trade and environmental bliss

ChocoSol - chocolate bliss
The enterprise was born out of Michael Sacco's experiences in Mexico. There he learned about the qualities of various native cacao beans and traditional processes of grinding and preparation. ChocoSol uses those same methods, including stone-grinding its fair trade beans, at its Yonge and Wellesley kitchen. ..ChocoSol's chocolate bars and sipping chocolate are available for purchase right from their kitchen, though it does much of its selling at local farmer's markets. (And Brickworks - see comments)
The team tries to use as little packaging as possible, and while the kitchen does have some hemp bags and other products in which you can take home your chocolate ($20 minimum purchase) they encourage you to bring your own Tupperware or some other reusable container.
"We want this to be as environmentally friendly as possible," McFadden tells me. Actually, the team is in the midst of creating what they hope will be Toronto's greenest kitchen. The zero-waste kitchen, which would also produce other products such as tortillas, granola, and pie, would rely on petal, solar, and other renewable sources of power, as well as serve as a community hub and learning environment. Though McFadden says the location is "top-secret," he hopes it will be up and running in time for summer solstice.