INTERVIEW WITH THE MOTHER-DAUGHTER DUO OF CHOCOLĀ: LEBANON’S FIRST BEAN-TO-BAR CHOCOLATE SHOP

GHADA FADEL & ALEXANDRA DAOUD

• Ghada, Founder of CHOCOLĀ:

What inspired you to start Lebanon’s first bean-to-bar chocolate shop, and how did you embark on this journey?
Growing up in a family business that valued quality ingredients, I learned from my father, Mounir, the importance of using only the best, seasonal ingredients. This foundation sparked a passion for authenticity, ultimately leading me to start CHOCOLĀ—a bean-to-bar chocolate factory dedicated to crafting pure, sustainable chocolate from scratch.

What challenges did you face when introducing craft chocolate to the Lebanese market, and how did you overcome them?
Educating consumers about craft chocolate and its distinct flavor profile was one of the biggest challenges, as many were unfamiliar with single-origin chocolate. We hosted workshops and tastings to guide people through the rich flavors that origin, fermentation, and roasting can offer.

The higher costs associated with premium ingredients and a meticulous production process were also a challenge. To address this, I emphasized our ethical practices and focus on fair treatment of farmers, building trust with our customers. This transparent approach has fostered a growing appreciation for authentic chocolate among our customers.

Given your focus on sustainability and ethics, how do you see Lebanese chocolate’s future in the global market?
The world’s growing demand for high-quality, ethical products makes this an exciting time for Lebanese chocolate. I see CHOCOLĀ evolving as a globally recognized brand that tells a story, one that respects the environment and supports cocoa farmers. We aim to build a reputation for authentic flavors and ethical practices, appealing to customers who align their values with their purchases.

• Alexandra, Dessert Chef:

What was your experience like studying at Alain Ducasse, and how has it influenced your approach to dessert-making?
After earning a degree in Business Management at ESCP, joining my mother in this project led me to deepen my culinary expertise. Studying at Alain Ducasse was transformative—it taught me precision, discipline, and a focus on quality that shapes every dessert I create.

What is your favorite or best-selling item among your desserts?
Our single-origin chocolate cake and zesty lemon cake are favorites among customers. The chocolate cake, made with our bean-to-bar dark chocolate, reflects the richness of our cocoa, while the lemon cake brings a refreshing contrast. These desserts are popular for their commitment to quality and flavor.

What are your future aspirations for expanding the dessert range at CHOCOLĀ, and how do you plan to innovate further?
I hope to introduce new textures and flavors, drawing inspiration from Lebanese cuisine. Using local ingredients and spices can create desserts that reflect Lebanon’s unique palate, while limited-edition items will keep the menu exciting for our customers.

• Working as a Mother-Daughter Team:

How do you balance the dynamics of working together, and how do your roles complement each other?
Working as a mother-daughter team lets us blend our strengths. My mother brings experience to the traditional aspects of chocolate-making, while I focus on developing our dessert range. Our complementary roles allow us to create a harmonious working environment, pushing each other to bring out the best in CHOCOLĀ.

What values or philosophy do you both share when it comes to creating high-quality, sustainable products?
We both value authenticity, quality, and sustainability. Insisting on natural ingredients without additives, we believe our products should reflect their true essence. Raised in a family that valued quality, we are committed to ethical sourcing and environmental responsibility. This dedication to sustainability and craftsmanship guides us in every product we create.