Sublime Chocolate: A Troy Easton's Confession When we asked Troy Easton of Sublime Chocolate to tell us a bit about them, here is what he had to say: “I have owned a chocolaterie for 7 years now. In my little 771 sq ft shop, we make truffles and bonbons, sipping chocolate, ice cream and espress... View Post

How Kyya Chocolate was born, a story told by Rick Boosey & Ben Butler Kyya Chocolate was born in a converted Mexican restaurant in Elm Springs, Arkansas, where a team of artisans were crafting fine single origin bean-to-bar chocolate. It all started as a result of a trip to Uganda in 2012 w... View Post

An interview with Clyo Howard and Beryl Wells Hamilton of Meadowlands Chocolate Company When we asked Clyo Howard and Beryl Wells Hamilton of Meadowlands Chocolate Company to tell us a bit about them, here’s what they had to say, “Our introduction to fine-quality chocolate came one day in the sum... View Post

Why A Sweet Chocolate Bar Could Be Leaving A Bitter Taste In Your Mouth “When people eat chocolate they are eating my flesh.” This is what Drissa, a former cocoa slave, said when describing his bewilderment at the joy consumers get from eating a product he was beaten and suffered for. Cocoa plant... View Post

Woodblock Chocolate's share their Chocolate Making Story Charley and Jessica Wheelock started making chocolate just like any other craft enthusiast in Portland did – at home, in their modest kitchen, passionately experimenting and tweaking. But it wasn’t long before their passion grew too big f... View Post

The End of Chocolate? A massive amount consisting of 3.5 million tonnes of cocoa is produced every year. Over the past 100 years the chocolate confectionery market has steadily grown into an $80 billion a year global industry. However, it’s not looking like this will last very long. It’s been for... View Post