Bean to Bar Chocolate Maker: Monsoon Chocolate
Bean to Bar Chocolate Maker Location: Tucson, AZ
Website: Monsoon Chocolate
Date Established: July 2017
Ingredients Used: 3 - Cocoa Beans, Cocoa Butter, Organic Cane Sugar
Allergy Information: Processed in a facility that also produces wheat, nuts & soy
Monsoon Chocolate was born out of the passion and personal experience of founder Adam Scott Krantz.
In 2013, Adam created one of the nation’s first dedicated craft chocolate departments at Time Market in Tucson, Arizona. Two years later, he curated the largest craft chocolate library in the world while working as General Manager of World Foods in Portland, Oregon.
Adam built the chocolate program from the ground up, and in the process, made a name for himself within the industry as a chocolate enthusiast, academic, and educator. During this time, he bought a small Santha grinder designed for making Indian dosas, found a champion juicer at the thrift store, took a hairdryer, and a bag of cocoa, and made his first chocolate bar.
Over the next several years, Adam spent time traveling, learning from fellow chocolate makers, and making lots and lots of chocolate. He is a member of the Fine Chocolate Industry Association and has been a judge for the International Chocolate Awards and the Good Food Awards.
In 2017, he returned to Tucson to set up Monsoon Chocolate Factory & Cafe, which opened to the public on May 2, 2018. Athene Kline joined the team as Executive Pastry Chef, having previously served as Head Baker at 5 Points Market and Restaurant, and has since become a partner and lead chocolatier. Their cafe and chocolate factory are located in the historic Santa Rita Park neighborhood, in Tucson, Arizona.