Chocolate is universally loved by many but dark chocolate is the most under appreciated decadent indulgence in the world. As a die-hard confirmed milk chocolate lover for decades (yes, hard to admit but true), I didn’t know what I was missing. Friends would insist that acquiring a taste for dark chocolate was like acquiring a taste for good wine and that I should give dark chocolate a chance. So, I did and gradually I fell in love….truly, madly, deeply in love with dark chocolate. Read more
Seeing red? Feeling blue? There’s an Antidote for that.
There are hundreds, if not thousands, of incredible chocolate bars on the market but Antidote Dark Chocolate Bars are in a league of their own. Created by Red Thalhammer who was born, raised, and educated in Austria before moving to New York City, Antidote Dark Chocolate Bars differ from other bean-to-bar chocolate makers in that she uses half raw and half roasted cacao to make bars that are comparatively low in sugar (0-8 grams per 1.1 ounce serving) but off the charts in flavor. Read more
Chocolate makers – meticulous aficionados who choose to start with cacao beans to create their chocolates – are the rock stars of an industry that celebrates the subtle flavor differences of the cacao bean. Bars are now notable for the characteristics of the beans – the variety and where it was cultivated which are influenced by rainfall, sunshine, temperature, and the type of soil in which the bean was grown – and the multi-step process by which the chocolate maker takes large colorful cacao beans and turns them into a mouth-watering sensation. Read more
Five years ago, a visitor to Santa Barbara, California would have thought that the seaside town had nearly everything: great weather, lovely beaches, perfect sunsets, a creative vibe, aromatic coffee shops, artisan grocery stores, and a fabulous farmer’s market but one thing was missing: a bean-to-bar chocolate maker.
It’s not that visitors couldn’t buy chocolate in Santa Barbara – a wide variety of chocolate could be purchased at various retail stores including Chocolate Maya; instead, the town lacked a hometown chocolate maker who was willing to take on the monumental time-consuming task of making chocolate from fresh cacao beans. Read more
We have never shied away from a challenge in order to produce a beautifully finished product. It is just part of who we are. ~Dustin Taylor and Adam Dick
How did two craft masters – Dustin Taylor and Adam Dick – specializing in furniture and wood boats come to be premier bean-to-bar crafters of chocolate? According to Taylor and Dick, the answer lies with time, care, courage and commitment. Fitting a mortice or shaping a plank is not unlike handcrafting chocolate from a cacao bean says the co-founders of Dick Taylor Craft Chocolate. Both processes are challenging and must be done slowly to exacting specifications to produce a beautifully finished product. Read more
The Washington, DC metropolitan area is a powerhouse of intrigue with politicians, lobbyists, judges, lawyers, and government offices but today the spotlight is on a chocolate maker in our nation’s capital. Ben Rasmussen owns and operates Potomac Chocolate: a real bean-to-bar chocolate maker who handcrafts truly incredible dark chocolate bars in a suburb (Woodbridge, Virginia) of Washington, D.C. Read more