Genevieve Lemarchand makes chocolates in her quiet Roberts Creek kitchen amidst the woods of the Sunshine Coast.

Trained in the technique of cholate making in Vancouver, she was inspired by the famous French Chocolatier, Bernachon, to develop her own ganaches, using the best natural products - NO additives, preservatives, or sugar added. She uses local honey instead.  Her chocolate is carefully selected - imported from France (Valrhona and Cocao Barry grands crus).  The fillings are intense ganaches, flavoured with fruit and herbs grown in her garden, specialty teas from TearoomT, organic coffee from Strait Coffee, and nutty pralines.

Don Genova, CBC food critic finds them "absolutely delicioius".  Genevieve has received extensive local, provincial, national and international media acclaim for the perfect naughtiness of her Kamasutra chocolates.