Zora Launches a Unique Cocoa Processing Laboratory in Morocco
Zora Unveils First Chocolate Production Lab in Morocco
The brand Zora has recently announced the opening of its first laboratory in Morocco dedicated to transforming cocoa beans into chocolate. This initiative marks a significant turning point in a sector that has long relied on pre-processed raw materials.
This new production space enables the entire process to take place, from selecting raw cocoa beans to crafting the final chocolate bars. This includes roasting, grinding, refining, and blending. Such comprehensive control over the production chain allows the brand to maintain high standards of quality.
Transparency, Traceability, and Quality at the Core of the Model
This approach is founded on a strong commitment to transparency and traceability in sourcing raw materials. It also ensures consistent quality while developing unique flavor profiles that are linked to the origins of the cocoa beans used.
A Premium Brand Inspired by “Bean-to-Bar”
Positioned in the high-end chocolate segment, Zora adheres to a “bean-to-bar” philosophy. The brand particularly highlights the African origins of its cocoa and advocates for artisanal production focused on quality and authenticity.
Originally launched in the United States, where it remains active, Zora has now established its headquarters in Rabat, confirming its commitment to Morocco.
The Journey of the Founder
The project is spearheaded by Moroccan entrepreneur Fatima Zahra Hakam, who was trained at the Cocoa and Chocolate Institute in Boston. She founded the brand in 2020 in the U.S. with the ambition of valorizing Africa’s cocoa origins and shining a light on its producers.
Throughout her journey, she has collaborated with various producers in the Dominican Republic and Ghana, including Zorzal Cacao and Three Mountains Cocoa, while also developing projects in Morocco focused on quality and sustainability.
Expansion into New Products
Following a successful initial range distributed in prestigious outlets in New York, such as Ten Belding and Sur La Table, Zora is entering a new phase of development with its laboratory in Rabat.
The brand plans to expand its offerings with new products such as chocolate candies, confections, and various artisanal creations, all based on raw cocoa beans.
Promoting African Cocoa and Raising Consumer Awareness
Beyond production, Zora also aims to educate Moroccan consumers about specialty chocolate, emphasizing the importance of origin, processing methods, and local terroir in the final quality of cocoa.
The brand sources its cocoa mainly from Ghana and Nigeria, with the goal of reconnecting consumers with the true origins of the product.
According to the founder, the link between Africa, the world’s leading cocoa producer, and the recognition of its origins in chocolate remains insufficient. This drives Zora’s mission to change perceptions and highlight the richness of Africa’s terroirs.
