Most chocolate makers begin with culinary school or industry connections. Caroline began with a food allergy and a refusal to give up dessert. What happened next changed her life and the craft chocolate scene.

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Amy Vachon is the sole maker behind Sotto Chocolate, working out of a tiny chocolatory lovingly built onto her home by her husband, Marc. Before chocolate, Amy’s career was in pharmacy—she earned her Doctor of Pharmacy degree. But over the past decade, her lifelong love of chocolate grew from ent... View Post

Valley Isle Chocolate is a small-batch, bean-to-bar chocolate maker based in Maui, Hawai‘i. Founded in 2021 by Susan Schwartzkopf, her son Samual Schwartzkopf, and Sam Phillips, the company began as a passion project in their home kitchen—hand-tempering chocolate, experimenting with a ten-pound m... View Post

Chocs ‘N Boxes is a tree-to-bar established by the spouses Gerardo “Gerry” Dean and Sailyn Dean using cacao beans harvested from their own cacao farm in the Philippines.Their chocolate journey started in January 2016 when Gerry decided to intercrop the coconut farms of his family with cacao trees... View Post

David and Shana Sicotte, graduates of the prestigious Culinary Institute of America (CIA), embarked on a culinary adventure that seamlessly blends tradition and innovation. Dave, driven by his passion for baking and pastry arts, earned a bachelor’s degree, while Shana graduated with an associate ... View Post

Nestled in the scenic Santa Cruz Mountains of California, Tiny House Chocolate is a bean-to-bar chocolate company owned and operated by Maiana Lasevicius and Gustavo Hilsdorf, a Brazilian couple who left their corporate careers in São Paulo to pursue their passion for chocolate making. Inspired b... View Post