When it comes to taking a leap of faith and wanting to make a difference in your community, it is not always an easy road but when you stick to it, it can be rewarding. Corinne Joachim-Sanon-Symietz is the definition of someone wanting to make a change in her community for those who are less fortunate. She took the path less traveled to realize one of her dreams: creating jobs opportunities and revenues for Haitian farmers and blue-collar workers, preferably Haitian women. In order to make this difference in her community, she knew she needed the best education and skills. Growing up in Port-au-Prince, Haiti, Corinne attended Sacred-Heart Institution where she completed High School. However, she wanted to attend world-class institutions for her universities studies. Graduating from High School at 16, she moved to New Orleans where she had a family (her Haitian parents would not allow her to live on campus under-age) and attended the University of New Orleans. There she completed her first two years of college while keeping her sights on a more rigorous Engineering program. She was admitted on a scholarship to The University of Michigan where she earned her Bachelor of Sciences in Industrial and Operations Engineering in 2006. Corrine knew furthering her education was necessary to reach her personal and future entrepreneurial goals, she went on to complete her Masters in Business Administration (MBA) at the University of Pennsylvania –  the Wharton School of Business, in 2011. Her professional endeavor and work experience allowed her to make a 6-figure salary and live comfortably in New York where she had settled but she didn’t give up on her goal to provide work opportunities to her community back home in Haiti. In 2015, Corinne, her husband Andreas and her friend Gentilé invested their savings to launch Les Chocolateries Askanya, Haiti’s first premium bean-to-bar chocolate company. The chocolate bars are exclusively made with Haitian cacao, Haitian unrefined whole cane sugar (Rapadou) and other natural ingredients without preservatives at the colorful chocolate factory located in Ouanaminthe, Haiti. In order to create the delicious chocolates, Corinne and her team needed to source the best cacao beans – the star ingredient. At first, the 3,000 farmers from the Fédération des Coopératives Cacaoyères du Grand Nord (FECCANO) supplied them in fermented and dried beans – it is through fermentation and drying that the best aroma and flavors of cacao are revealed. But in 2016, they decided to start sourcing the cacao pods directly from the farmers’ tree via a newly created sister-company in order to better control quality. Read more of this article at https://www.lunionsuite.com/askanya-chocolate-haiti/