The birth of Moth Chocolate bars came about when entrepreneurial chocolatier, Geordan Spicer recognized that there was no local movement or discussion regarding the obtainment of ethical cacao for the chocolate industry.
“I started Moth Chocolate when I noticed that Calgary wasn’t working towards an ethical cacao solution. As a community, we seem very devoted to ethical coffee, but when it comes to chocolate (a very similar issue) we knew nothing,” says Spicer. “I had been working in the chocolate industry for quite some time, and delved more into roasting and processing beans. Over 2 million children are trafficked into the cacao industry every year between West and Central Africa. The only way we can prevent this is by actively choosing to purchase and make ethical cacao.”
After deciding to start her own bean-to-bar company to fill the gap of ethical chocolate in Calgary as well as educate others about the industry’s issues, Spicer made a concerted effort to put her money where her mouth was.
“I am currently working with two farms in Bolivia and Guatemala,” she shares. “Moth Chocolate is all about supporting small cacao farms. I pay 2-3 times more than fair trade minimums for my beans. This enables those farmers and their communities to have a higher quality of life.”
Moth Chocolate currently has two bars available across the city: the Guatemala 52% Lightly Salted Dark Chocolate bar and the Bolivia 67% bar. The Guatemala bar is perfect for those who love dark chocolate but prefer it on the creamy side.