In the 19th Century, numerous independent companies produced chocolate. But, as with beer and cars and so much else, the big guys gobbled up the independent guys, and eventually chocolate became a commodity – uniform and often bland.

Today, we see a revival of this craft. These folks produce chocolate, not chocolates. By controlling the chocolate-making process from the farm to the bar, these entrepreneurs can create amazing chocolate that preserves the beans’ distinctive flavors. These driven artisans search for the best cocoa beans by working directly with the farmers. Beans are roasted, winnowed, ground, blended with cane sugar & often other additions. Then, the chocolate is conched, until fine and smooth, then tempered and molded. All of this is to preserve and reveal the cocoa’s distinctive flavor profile. Taste the difference.