Ralph Leroy, The Chocolate Master. Having taste and talent is not enough to satisfy one’s ambitions. With better knowledge, he thinks he can transform the quality of chocolate produced in Haiti and increase the added value for cocoa producers. Ralph Leroy leaves 6 months in Europe to learn the techniques and the job.

Now he develops the recipes that highlight Haiti’s cocoa and its exotic growing fruits.

After having continued his apprenticeship in Trinidad to be able to produce “bean to bar” from the bean to the tablet, the chocolate artist develops a new business in Haiti and works with planters to better grow and select cocoa, so that this product of Haiti is part of the “fine cocoas” those who are most prized on the world market.

The aim is to create a chocolate factory in its northern region, to better value this commodity and its nutritional and taste values in his own country.

As a chocolatier, through his love and passion for the art, Ralph Leroy carefully selects the ultimate best quality of cocoa beans, then he processes, tempers, molds, and stores the chocolate properly under punctilious sanitary conditions.

The end product is an edible work of art on the palate of its delighted consumers, without preservatives, nor of artificial colors.

From the selection of the ultimate best cocoa beans, Ralph ensures quality control in the development stages of chocolate making.

With a very sensitive palate, his knowledge in chemistry and food-based subjects, Ralph Leroy brings to perfection his chocolate recipes for the delight and enjoyment of his consumers.