Lisi Montoya worked in the tourism industry. She always brought back Chocolate from her numerous trips for herself and her chocolate-loving friends. In Peru at that time there was no Chocolate, which she liked. Peru grows the best cacao in the world, especially old, forgotten varieties with many flavors. In 2009, she decided to make her own Chocolate with her family in Lima.

She uses only Peruvian cacao from different regions of the country. The cocoas are not mixed are thus single origin cocoas and are processed single variety so that chocolate lovers can enjoy the characteristics and distinctive taste of each variety. Some of the varieties are: Piura Blanco, Criollo Tingo Maria, Criollo Satipo, Chuncho Cusco, Criollo Tumbes, Criollo Piura , Criollo Tarapoto and Criollo Pucacaca. Currently, however, Lisi focuses on the original cacao Chuncho and processes them into chocolates with different cacao contents, which are also sprinkled with superfoods from Peru such as quinoa, sacha inchi, chia seeds and Inca salt.

Lisi prefers to work with women who care for the cacao and sources her beans directly from them. She pays them a fair price for their best cocoa beans, unlike industrial buyers. This gives the women the opportunity to have their own income and become independent. Most importantly, the farmers can make a living from cocoa. It is very important to her that the cocoa farmers are paid adequately for their work and no longer have to grow coca, from which they cannot live and even risk their lives because the cultivation is illegal. She was the first chocolate maker to participate in the RokBar project and produced the Chocolate.

All grow the cocoa organically, but not all are certified; because not all cannot afford the expensive Organic certification.

Shattell Chocolate is Bean-To-Bar Chocolate , which means that it produces the chocolates completely by itself from the bean to the finished bar, as well as Pralines and other chocolates. All products are made naturally and without additives.

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