Qantu

Connecting Peru and Montreal Through Chocolate

4560 de Rouen, Montreal, QC
5432 Saint-Laurent Blvd., Montreal, QC

For Elfi Maldonado and Maxime Simard, Qantu began with two relationships: one with each other and another with Peru. The couple met in Cusco in 2007, eventually settled in Montreal and began searching for a project that could maintain a meaningful connection with Elfi’s native country. Cacao provided that connection.

Today, Qantu, Cacao et Chocolat transforms carefully selected cacao into bean-to-bar chocolate in Montreal. Its approach emphasizes native cacao varieties, direct relationships with producers and small-scale production designed to preserve the distinctive flavours found naturally in the beans.

From Peruvian Cacao to Montreal Chocolate

The idea took shape after Elfi and Maxime visited a cacao plantation in northern Peru in 2014. Their growing interest led them into the world of craft bean-to-bar chocolate and eventually to the development of Qantu.

Elfi brought an industrial engineering and logistics background to the project, while Maxime had experience in database management and an MBA from HEC Montréal. As the business developed, Maxime even built some of their early chocolate-making equipment in his basement so the couple could experiment with their first imported cacao beans.

Qantu was formally founded in 2017. Its name comes from the Qantu flower, a symbol associated with the Andes and the national flower of Peru and Bolivia.

Protecting the Character of Native Cacao

Central to Qantu’s philosophy is the use of native cacao with distinctive flavour characteristics.

The founders travel through Latin American cacao-growing regions seeking exceptional beans and developing relationships with producers. Qantu says its cacao is sourced through direct trade with producer cooperatives rather than through intermediaries. The beans are then transformed into chocolate at the company’s Montreal workshop.

This allows Qantu’s bars to highlight differences between origins and cacao varieties rather than creating one standardized chocolate flavour. Chuncho, Gran Blanco, Morropón and other origins have become important parts of its collection.

An Extraordinary Start on the World Stage

Qantu’s international recognition arrived remarkably quickly.

Only months after launching, the company entered three chocolates in the 2017 Academy of Chocolate Awards in London. All three received medals: Gran Blanco 70% and Morropón 70% won gold, while Chuncho 70% earned silver. Qantu was also named International Newcomer of the Year.

A year later, Qantu achieved an even greater distinction. Its Chuncho 70% and Morropón 70% shared the Academy of Chocolate’s Golden Bean Award, while several other Qantu bars received gold, silver and bronze medals.

The success continued at the International Chocolate Awards. At the 2020–21 World Final, Qantu’s Oh la vache! Morropón Milk 60% was named the overall winner among plain/origin milk chocolate bars and received gold distinctions for chocolate making and direct trade. Five of its 70% origin bars also earned silver.

Where Canadian and Peruvian Flavours Meet

Qantu also demonstrates how origin chocolate can become a canvas for ingredients from different cultures.

Its Maple and Maras Salt chocolate brings together one of Canada’s most recognizable flavours with salt from Peru. The bar has earned international recognition, including silver at the 2021–22 Americas International Chocolate Awards. Qantu’s Palo Santo 70% took gold in the same competition.

That combination captures Qantu particularly well. The company is firmly rooted in Montreal, yet its identity remains closely connected to the cacao-growing communities and traditions of Peru.

Through direct trade, native cacao and meticulous bean-to-bar production, Qantu has created a Canadian chocolate company with an unmistakably international identity — one that allows the journey between Peru and Montreal to be tasted in the chocolate itself.