"Lady" Angele Jeanne
I am an Artist x Designer with roots in Harlem, yet I consider myself a citizen of the world. The name "Apollo Chocolat" pays homage to the iconic theater in Harlem NYC where my parents first met, and where generations of men in my family have been involved in musical endeavors. From my great-grandfather's piano craftsmanship and teaching, even guiding blind individuals to play, to my father's work on the famous 'amateur night' fostering talent, the theater holds a deep familial significance.
My passion for chocolate developed during my childhood and led me to study first in Belgium before I honed my skills under the guidance of renowned Chocolatiers here in the US including Melissa Coppel, Kriss Harvey of andSons, and most recently, Mackenzie of Map Chocolate. This journey has inspired me to craft Bean to Bar chocolate, drawing inspiration from the diverse tastes and cultures I've encountered worldwide. My academic pursuits in The New School's Food Studies program, complemented by a minor in Media & Communications, and my recent Self Directed Learning course, provided an opportunity to soft-launch my brand while earning college credit. Additionally, my background as a UX designer and collaborating with entrepreneurs as an ecommerce specialist at Block Inc. has given me valuable insights into running an online business.
Throughout the years, I've sought to learn extensively through mentorships and hands-on experiences to build a thoughtful brand guided by intention at every step.
Central to Apollo Chocolate's ethos is a profound consideration for the origins of our ingredients and their impact on the farmers, communities, and the environment. I am committed to sourcing cacao beans that support farmers with fair wages, enabling them to grow superior-quality cacao, evident in my end products. Moreover, my choice to work with the Green Cane Project for organic cane sugar aligns with my commitment to sustainability as they are the world's first Regenerative Organic Certified sugar producer.
Recognizing the environmental impact of the animal agricultural industry, I have made a conscious decision to only offer vegan products, utilizing low-impact alternatives like oat, rice, and other wholesome grains in lieu of animal-derived ingredients. Inclusivity is another key aspect of my approach, as some of my chocolates with inclusions, such as the Strawberry Shortbread Cookie White Chocolate, are nut and gluten-free, mindful of various food allergies and restrictions faced by consumers.
Product packaging is an ongoing exploration, and I strive to avoid non-biodegradable materials, especially plastic. Presently, I am personally involved in crafting packaging, designing labels, and sourcing sustainable paper options such as lokta (traditionally handmade by mountain village women in Nepal) and glassine, both fully compostable and biodegradable. I strongly believe that packaging should not go to waste after a brief eating experience; instead, I encourage the repurposing of our Lokta paper for art and origami, fostering a unique connection with our customers and inviting them to share their creations on social media.
Ultimately, my aim was to offer a product that I am truly proud of—one that extends beyond merely producing great-tasting chocolate. Apollo Chocolate stands for conscious creation, benefiting not only myself but also farmers, cultivators worldwide, and you.
Everything is made with love. xoxo
My passion for chocolate developed during my childhood and led me to study first in Belgium before I honed my skills under the guidance of renowned Chocolatiers here in the US including Melissa Coppel, Kriss Harvey of andSons, and most recently, Mackenzie of Map Chocolate. This journey has inspired me to craft Bean to Bar chocolate, drawing inspiration from the diverse tastes and cultures I've encountered worldwide. My academic pursuits in The New School's Food Studies program, complemented by a minor in Media & Communications, and my recent Self Directed Learning course, provided an opportunity to soft-launch my brand while earning college credit. Additionally, my background as a UX designer and collaborating with entrepreneurs as an ecommerce specialist at Block Inc. has given me valuable insights into running an online business.
Throughout the years, I've sought to learn extensively through mentorships and hands-on experiences to build a thoughtful brand guided by intention at every step.
Central to Apollo Chocolate's ethos is a profound consideration for the origins of our ingredients and their impact on the farmers, communities, and the environment. I am committed to sourcing cacao beans that support farmers with fair wages, enabling them to grow superior-quality cacao, evident in my end products. Moreover, my choice to work with the Green Cane Project for organic cane sugar aligns with my commitment to sustainability as they are the world's first Regenerative Organic Certified sugar producer.
Recognizing the environmental impact of the animal agricultural industry, I have made a conscious decision to only offer vegan products, utilizing low-impact alternatives like oat, rice, and other wholesome grains in lieu of animal-derived ingredients. Inclusivity is another key aspect of my approach, as some of my chocolates with inclusions, such as the Strawberry Shortbread Cookie White Chocolate, are nut and gluten-free, mindful of various food allergies and restrictions faced by consumers.
Product packaging is an ongoing exploration, and I strive to avoid non-biodegradable materials, especially plastic. Presently, I am personally involved in crafting packaging, designing labels, and sourcing sustainable paper options such as lokta (traditionally handmade by mountain village women in Nepal) and glassine, both fully compostable and biodegradable. I strongly believe that packaging should not go to waste after a brief eating experience; instead, I encourage the repurposing of our Lokta paper for art and origami, fostering a unique connection with our customers and inviting them to share their creations on social media.
Ultimately, my aim was to offer a product that I am truly proud of—one that extends beyond merely producing great-tasting chocolate. Apollo Chocolate stands for conscious creation, benefiting not only myself but also farmers, cultivators worldwide, and you.
Everything is made with love. xoxo