Our Mission
Lumineux Chocolate seeks to be a beacon of light to others through the transformative power of great chocolate and intentional hospitality.
Our mission at Lumineux Chocolate is not just a line that sounds good, it is our guiding principle. We measure the success of all that we do by how well it fits our mission statement. The world we live in is not always sunshine and happy days. However, we truly believe in the power that sharing good food (especially chocolate!), with intentional hospitality, has in brightening someone’s day. It is our mission to be that light to all, whether your day is filled with sunshine or a few clouds.
Est. 2019
Our Story
At Lumineux Chocolate, we craft small-batch, European-style chocolate of unparalleled quality, meticulously curated with premium ingredients and time-honored craftsmanship. Our journey began with a mission to shine a light on the hidden gems of cocoa beans from the African continent, an underexplored source of unique flavors. Through careful selection and sourcing, we unearthed the finest and most flavorful cocoa, showcasing the untapped richness within these beans. Today, this philosophy continues to guide us as we scour the globe for the finest cocoa and ingredients, transforming chocolate into a medium that not only indulges but also illuminates the distinctive terroirs of various countries worldwide.
With a collective background of two decades in the restaurant industry, Ben and Becca Snyder bring their expertise to Lumineux Chocolate. Ben’s mastery as a pastry chef and baker, combined with Becca’s artistry as a cake decorator and baker, forged an instant connection with chocolate – an opportunity to infuse their skills into crafting unique flavor fusions in unprecedented ways. Their vision extends to opening palates to novel taste profiles, using ingredients that pay homage to the regions from which our cocoa beans originate.
Our Sourcing
We take great care to source our cocoa from farms and cooperatives that treat their farmers fairly and grow cocoa sustainably.
Wasaka, Nicaragua
Nestled in the North Central region of Nicaragua, several communities converge in the “cuna” or cradle of cacao-producing communities in the country. Led by local leaders, each region between Waslala, Rancho Grande and El Tuma-La Dalia has its own unique group of people as well as cacao varieties that have developed there over many generations. Lacuna Cacao has worked in the region since 2016 organizing leaders and communities around shared goals and interests. Many of the communities are tucked so far from the main highway, that when Lacuna started the operation there was no electricity. Through the development of the project, electricity has been installed and new businesses have been launched in several areas. The people of the region rely heavily on agricultural production as their primary income and sustenance. While cacao and coffee provide residual revenues throughout the year, red beans and corn are planted seasonally and provide the base of all their meals. The ability to connect with chocolate makers in other countries makes a significant impact on the livelihoods of folks living throughout this region.
Merida, Venezuela
The State of Merida located in the Andean mountain range in Venezuela. It is one of the States that are part of the region known as “Sur del Lago”, one of the best-known origins of Venezuelan cacao. This region is made up of part of the States of Merida, Zulia, Tachira, and Trujillo. This region is also believed to be the origin of criollo cacao (“El Ancon de Maruma”).
The Merida Criollo variety is specifically selected from 5 farms located in the Merida State where there is a high percentage of criollo, modern criollo, and Trinitario cacaos, it is fermented in apamate wood crates and sun-dried on wooden trays.
This cacao is sourced by 20/20 Chocolates and Hacienda Luna Clara, based out of Venezuela. They ensure that farmers are paid fairly and can earn a living wage.
Davao, Philippines
Kablon Farms in South Cotabato, Davao, Philippines is a small bio-diversified, sustainable farm that grows a mix of criollo and hybrid genetic cocoa. The farm is organized into 9 zones, and they run fermentation trials to produce cocoas with different flavor profiles. We use their Malah na Bulong microlot in our 68% Philippines dark chocolate.
Kerala, India
GoGround Beans & Spices is a social enterprise committed to increasing the incomes of farmers and creating more stability, paying a significant premium for high-quality cocoa beans. They work with 80 farmers, building long-standing relationships with their farmers, providing cultivation support and price stability. The cocoa itself is grown on farms interspersed with mango, coconut, papaya, black pepper, and cardamom; this adds to the complex flavor of these beans.
Certifications: Organic
Semuliki Forest, Uganda
Latitude Trade Company (LTC) works in Bundibugyo in the Semuliki Forest in Western Uganda. They work to build transparent supply chains to create economic stability for their farmers as well as their customers. Their mission is to “sustainably increase incomes and reduce risk for farm households” where they work.
Kilombero Valley, Tanzania
Kokoa Kamili works in the Kilombero Valley, based in the village of Mbingu. They take great pride in the quality of their cocoa beans as well as the quality of life for their farmers. They pay top price to their farmers and provide seedlings. Kokoa Kamili also ferments their cocoa beans centrally, allowing for consistent quality and some of the most interesting flavor profiles among African beans.
Certifications: Organic
Suhum, Ghana
ABOCFA, located in Suhum, Ghana, is a farmer co-operative that is both organic and fair trade certified. They focus on child labor issues by working with a non-profit to promote child well-being. This is an important step in eradicating child slavery that has plagued the cocoa supply chain in Africa.
Certifications: Organic, Fair Trade
Founders
Key People
Rebecca Snyder
Co-Founder, Production
Benjamin Snyder
Co-Founder, Operations
