Once a Marine Biologist, now a Craft Bean-to-Bar Chocolate Maker Mike Orlando started Twenty-Four Blackbirds in 2010 as a side job. At the time, he was working as a Marine biologist and chemist in Santa Barbara, California. He originally made chocolate in his free time; an enthusiast, utilizing... View Post

Why Bean-To-Bar Chocolates and Ingredients Matter You are probably asking why bean-to-bar? Why should I pay $10 to $12 per bar? It’s simple, really. When consuming something, do you read through your labels to understand all the ingredients before eating it? Sometimes, sure. If you are particular... View Post

Now Launching Cococlectic! It’s been a crazy 2 months getting Cococlectic Club launched and we're so excited that it’s finally official!  Thank you to all the great supporters of this project and also to the chocolate community. We’ve been in touch with many craft bean-to-bar chocolate makers and... View Post