Bean to Bar Chocolate Maker: Enna Chocolate

Bean to Bar Chocolate Maker: Enna Chocolate

Bean to Bar Chocolate Maker Location: Epping, NH
Website: Enna Chocolate
Date Established: April 2016
Ingredients Used: 

3 - Cocoa Beans, Cocoa Butter, Organic Cane Sugar
Allergy Information: Made in a facility that processes tree nuts, peanuts, and milk

Enna Chocolate was founded in 2016 after a long fall-down-the-rabbit-hole obsession of learning how to make chocolate by Enna Grazier. Enna's tiny factory is in Epping, New Hampshire, and it focuses on creating small batches of chocolate that emphasize the flavor potential of various cacao origins from around the world. Enna explores the flavors of the cocoa bean and loves introducing customers to the very broad and diverse experience that is offered by fine single-origin chocolate.

We asked Enna about her passion for chocolate making and this is what she had to say: “I love the creative process. To me, creative work is a magical journey, a process of enlightening and expanding our sensory experience. Making chocolate is deeply personal to me, and in this vein, it is an honor to create something that can be experienced in a deeply personal way by others.

“I have always been drawn to work that involves the study of the human experience. This is true of my work as an archaeologist, as a photographer and also as a chocolate-maker. 

“As a photographer, I am not just trying to make an elegant composition; I am trying to illustrate or translate an emotion, a feeling. Those who know me well might describe me first as a visual person, but in reality, I experience everything kinesthetically, physically. When the light falls a certain way, when I’m looking through my camera and my eye makes contact with my subject’s heart, or when the elements of the field of view shift into a certain kind of balance, I feel it. There’s a flutter, an electrical charge. I am looking for this same pulse, this spark of recognition, with the flavor of each chocolate batch that I create.”

One might assume that Enna’s logo represents a cacao pod or bean, but it is actually a shell which relates to the symbol used to represent zero in the Mayan system of recording numbers. 

Enna continues: “My reference to the Mayan glyph is a homage to the origins of chocolate and its role in Mesoamerican culture and history. Chocolate has a complex relationship with humans. It has always been a precious commodity with both measured and immeasurable value. Zero itself is significant in that it represents the baseline which is the starting point for any creative and laborious endeavor. The craft of chocolate offers a steep learning curve and there's nowhere to go from here but up.”