MEET THE TEAM
It takes an extraordinary team to make extraordinary chocolate. Read more about the chocolatiers, staff and farmers behind our products.
ROGER MUHINDO MARORA
A CHOCOLATE MASTER IN THE MAKING
Originally From Lubero, North Kivu, Roger studied chemistry and agricultural industries at UNIGOM University in Goma. Roger's fascination with cocoa began in childhood, marveling at the transformation of cocoa into exquisite chocolate right outside his home. His self-taught chocolate-making skills, fostered through online resources, marked the beginning of an extraordinary path. During the challenging times of the 2019 Ebola epidemic in DRC, Roger's commitment to community health led him to Médecins Sans Frontières in Butembo. It was here that he discovered the Mutwanga chocolate factory.
Eager to contribute, Roger journeyed from Goma to Butembo, by his own means, to attend the factory’s launch. His tenacity paid off, and he began as a trainee under the guidance of Dominique and other experts. With his incredible motivation and energy, Roger quickly took the lead of the team to become the production manager of the factory, honing his skills and emerging as a true Congolese master chocolatier.
ROGER MUHINDO MARORA
A CHOCOLATE MASTER IN THE MAKING
Originally From Lubero, North Kivu, Roger studied chemistry and agricultural industries at UNIGOM University in Goma. Roger's fascination with cocoa began in childhood, marveling at the transformation of cocoa into exquisite chocolate right outside his home. His self-taught chocolate-making skills, fostered through online resources, marked the beginning of an extraordinary path. During the challenging times of the 2019 Ebola epidemic in DRC, Roger's commitment to community health led him to Médecins Sans Frontières in Butembo. It was here that he discovered the Mutwanga chocolate factory.
Eager to contribute, Roger journeyed from Goma to Butembo, by his own means, to attend the factory’s launch. His tenacity paid off, and he began as a trainee under the guidance of Dominique and other experts. With his incredible motivation and energy, Roger quickly took the lead of the team to become the production manager of the factory, honing his skills and emerging as a true Congolese master chocolatier.
DOMINIQUE PERSOONE
EXPERT BELGIUM CHOCOLATIER
Dominique has trained the Virunga Origins team in the fine art of chocolate making with his singular focus on quality and taste. When it comes to flavours, textures and attitude, Dominique has a reputation of thinking outside the chocolate box. For a passionate chocolatier like Dominique, making chocolate where cacao actually grows is a dream come true.
With Virunga Origins, Dominique and the team receive the beans right off the cocoa tree before transforming them into our amazing chocolate.
DOMINIQUE PERSOONE
EXPERT BELGIUM CHOCOLATIER
Dominique has trained the Virunga Origins team in the fine art of chocolate making with his singular focus on quality and taste. When it comes to flavours, textures and attitude, Dominique has a reputation of thinking outside the chocolate box. For a passionate chocolatier like Dominique, making chocolate where cacao actually grows is a dream come true.
With Virunga Origins, Dominique and the team receive the beans right off the cocoa tree before transforming them into our amazing chocolate.
MEET THE TEAM
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Noella
"My name is Noella, I have been working at Virunga Origins chocolate factory for two and a half years. I am a machine operator although we are trained to be versatile when needed. I am also involved in the molding, demolding, and packaging of the chocolate.
My pride is that in my whole country, the Democratic Republic of the Congo, we are the only ones who make chocolate. It is also a pride to be able to transform the cocoa that our parents cultivate into a finished product which is chocolate."
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David
"My name is David, and I have been working at Virunga Origins Chocolate since 2020. I'm responsible for the maintenance and upkeep of the equipment used to make the chocolate.
What makes me proud to do my job is to be able to transform our cocoa into a finished product. I also feel happy to work in the field I trained for."
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Evelyne
"My name is Evelyne, I have been working at Virunga Origins Chocolate since January 2020. I am a production operator in the section that deals with the mixing of the ingredients that make up the chocolate.
What makes me proud of my work is to be able to transform cocoa into chocolate, especially since cocoa has been cultivated in our region for a long time without knowing its purpose or how to transform it.
Thanks to my work, I no longer have the problem of sending my children to school and covering their medical expenses when needed."
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Zawadi
"My name is Zawa, I have been working at Virunga Origins Chocolate factory for three years. I am a machine operator, but I also work on the molding and packaging of the chocolate. I am proud we are the only ones producing bean-to-bar chocolate in DRC. Being part of Virunga Origins chocolate factory motivates me daily to do my job, and even more so when it benefits the development of my country."
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Aimée
"My husband was a Park Ranger. He had an accident and passed away. The director of Virunga National Park then called me, and I joined the widows’ workshop. A month later, I started training with Dominique Persoone and working at Virunga Origins chocolate factory.
Crafting the finest chocolate is no simple task. First, we need to transfer the chocolate into the tempering machine. We then blend the ingredients in the mixer—dark chocolate, milk chocolate, and even white chocolate. Once the chocolate reaches the ideal temperature, I begin the molding process, followed by what we refer to as demolding. After that, I wrap the chocolates into their packaging.
Over the next decade, I wish Virunga Origins can reach global markets and deliver its products worldwide."
