Passion is one of the key ingredients to building any successful business and brand. And, in the world of artisan chocolate making, it is one of the Savanna Premium Chocolate brand’s strongest assets, thanks to founders Chiinga Musonda and Lynn Musonda Phiri.

Chiinga Musonda – Savanna Chocolate

Chiinga has previously worked in banking with JP Morgan Chase and UBS in NYC. Most recently, she worked with the scientific publisher / information services provider Elsevier in The Netherlands. She also has an MBA from the Harvard Business School and a BA in Economics and in Computer Science from Smith College in the USA.

Lynn Musonda – Savanna Chocolate

Lynn, the second half of the company, previously worked for the Zambia Telecommunications company. She is currently pursuing an MBA in International Business and has a BA with honors in Business Studies with Marketing from University of Greenwich.

These two sisters have a tracked record of different previous work settings, but nothing beats the passion which drove them to produce chocolates. The pleasure they derived from eating chocolates right from childhood and also the joy on the faces of loved ones when gifted chocolates were enough to fuel their passion and kickstart the journey.

Savanna Chocolate Products

Today, we have Savanna Chocolates because two sisters in love with chocolates decided to recreate the standard in Zambia.

As expected from an Indigenous manufacturing company, the duo absolutely love the support they are getting from the Zambian community. Chiinga and Lynn learned pretty quickly that this is not about them manufacturing chocolate in their beloved country, Zambia but that they are building a Zambian brand and the people want to engage with the brand in help to make it the best it can be.

The invaluable feedback received from their community has helped them improve in packaging designs and even in the chocolate flavors.
The excitement they get when their customers purchase their products and then share their feedback on social media cannot be contained as these positive feedback in turn motivates them to keep improving their products.

Savanna Premium Chocolate
Chocolate letters, a product of Savanna Premium Chocolate

They take pride in the fact that their chocolates are made from carefully selected single origin cocoa beans to preserve the flavors of the country of origin. They are constantly improving on their chocolate making process to ensure that consumers get premium quality chocolates.

What makes their chocolates different from others is that they sell handcrafted chocolates and chocolate products that are made from natural ingredients with no artificial flavors, no artificial colors, and no preservatives.

“Start before you are ready”. If you have a business idea, don’t wait until you feel you are ready. Just start and with every step that you make, it will become clear what you need to do and you will learn what needs to be done. The product or service may not be perfect in the beginning but you can keep improving as you build. By starting you will get invaluable feedback that you need to grow or make adjustments to your idea. The more momentum you build the more you will see your dream become reality,” are their final words to women who have a business idea they’re afraid to launch.


Africa produces nearly 70% of the world’s cocoa yet the continent is not known for making luxury chocolate. Princess is a woman on a mission to change that. Her company, Kalabari Gecko produces different kind of chocolates in Nigeria, using only Nigerian contents.

Princess had always loved chocolate from as far back as when she was little. This is probably one of the things that motivated the business. In her own words, “there is something very compelling about the visual structure of chocolates and its formation in a box. There is the mystery embedded in the interiors of its inner cavities, and the burst of polyphenols, a reward your brain is always thankful for.”

Another reason she started making chocolates was the fact that whenever she traveled outside Nigeria, she was always asked to come back with chocolate, when there’s so much cocoa in the country. She wanted to change the narrative.

The journey to achieving this has not been easy. Since there were no chocolate making schools or classes in Africa, she had to go to North Europe to learn the art of turning bean to bar.

Her dream is for her factory to produce high quality affordable chocolate for Nigerians and the people they love all over the world.

On how knew how to make chocolate

I have always had this love for chocolate. I think it was as far back as when I was a little girl and being ascribed to as having a chocolate complexion. Also as a child, my sister planted a cocoa tree in front of our house all on her own.

There is something very compelling about the visual structure of chocolates and its formation in a box. There is the mystery embedded in the interiors of its inner cavities, and the burst of polyphenols, a reward your brain is always thankful for.

Whenever I travelled outside Nigeria, people would request I come back with chocolate. That used to get me upset. My response sometimes would be, “But we have cocoa, why don’t we make ours?” It was even sadder when visiting friends or family abroad, I had nothing to offer as gifts from my beloved Nigeria. So, you can say it was a two edged-sword. Thinking about Nigeria and the cocoa we have motivated me to stop talking and start creating.

She wants to make Nigeria the sweetest place in Africa!