By Élie Brisebois, Republik

Montreal agency Republik, a Mont-Tremblant “staying guest” since the summer, has sought out local firms that share its vision of a responsible business world. This time around, the team met with its neighbour Christine Blais, chocolate maker.

After all, what could be better than biting into a Palette de Bine chocolate bar? Discover the ethics and passion that fuel her work. She was a mother educated in environmental design and architecture, and nothing would have led you to predict that Christine would one day make the leap into the world of chocolate.

One thing for sure, however, was her insatiable desire to learn and create. Less than 10 years ago, she knew almost nothing about chocolate other than that cocoa beans grow on trees, yet she is proud today to be “the grandmother of the bean to bar movement in Québec”. It’s quite a victory, confirmed by many international awards.

Chocolate created at the source

When Christine learned that making chocolate directly from the bean didn’t exist in Québec, she saw an exciting challenge.

As a person who always enjoyed working with her hands, and energized by the idea of creating a quality product, Christine didn’t hesitate to launch herself into the adventure.

“My grandfather was a machinist, so I could well have been a cabinetmaker. You start with the wood and you make a table. In this, you start with the bean and you make chocolate. It’s the same thing, and it’s why I make chocolate tablets that look like a plank of wood,” she confides.

Highlighting small, independent farmers, from everywhere

Today, Christine is motivated by the positive impact she creates in making her chocolate bars. While big companies stress profitability via the production line, Christine prefers an artisanal approach. In this way she ensures that everything that comes into her shop is ethically impeccable.

For her, the bean to bar movement is not just an opportunity to taste fine chocolate with a variety of pedigrees, but the opportunity to know the farmers behind the cocoa.

“Product traceability also means being aware of the problems in the world of cocoa producers,” Christine states. “I don’t have a direct financial impact on the farmers, but by winning awards with their bines (beans), I make them known around the world. Then the big companies snatch them up.”

Well aware of the issues surrounding the production of cocoa beans, Christine works hard to make the best choices when it’s a question of working together. It’s her way of differentiating herself and prioritizing farmers who deserve to get special attention.

For her, being in a direct relationship with the farmer allows her to offer authentic products. “Authenticity can’t be described,” she says. “It’s just true; it’s just there. Behind what I do there are other people. It’s work done by hand, my hands and theirs.”

Delicious Holiday Season

The woman who knew nothing about electronic commerce just set up an on-line shop to meet the heavy demand during the Holiday Season.

As well as finding the bars there that she makes in collaboration with La Ferme aux petits oignons, Gourmet Sauvage and Rabbit Hole Roasters, you’ll also discover two new products: bean cans filled with chocolate granules ideal for making fabulous hot chocolate, and cooking blocks for creating memorable recipes.

Starting on December 1, go to the Palette de Bine Instagram page to discover her charming Christmas story. It’s a lovely way to find out more about Palette de Bine and the history of chocolate.

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