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Woodblock Chocolate to produce $100 chocolate bar

Bean-to-bar company collaborates with Trinidad and Tobago’s Cocoa Research Center to create chocolate bar made from more than 2,400 types of cacao.
Kelsey Ott
November 26, 2014
Woodblock Chocolate strives to use the best cacao in its products, and its new collaboration with the Cocoa Research Center in St. Augustine, Trinidad and Tobago, is exactly that.
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Awards

Experience the history of chocolate at sites honored by Mars

Mars Chocolate North America awards grants to three living history sites with impressive chocolate programming.
Kelsey Ott
November 25, 2014
For budding chocolate historians, or anyone wondering about the origins of their favorite candy bar, Mars Chocolate North America is again helping cocoa lovers find a place to experience chocolate’s past for themselves without the need for a time machine.
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Recchuiti Confections: Still driving (flavors) hard

Candy Industry Magazine revisits this heralded San Francisco-based confectioner after a 10-year hiatus to discover evolutionary changes, all revolving around a singular commitment to excellence.
Bernie Pacyniak
November 25, 2014
“I never settle, which drives people crazy,” Recchuiti asserts. “I have a difficult time being comfortable, so I throw myself into uncomfortable situations.”
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Raaka Chocolates: Raw flavor powers growth

Brooklyn-based bean-to-bar operation finds following for its minimally processed chocolates that emphasize maximizing cocoa bean flavors.
Bernie Pacyniak
November 25, 2014

Meet Nate Hodge, a political speech major and onetime songwriter and vocalist for the alternative folk/ rock band, Tall Stranger. These days, however, he’s writing lyrics for a different life chapter, one that involves overseeing development and production of “virgin” chocolate products at Raaka Chocolate in Brooklyn, N.Y.


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Dandelion Chocolate: On a mission

Former Silicon Valley entrepreneurs embrace bean-to-bar chocolate making, and find themselves delightfully overseeing a growth engine called Dandelion Chocolate.
Bernie Pacyniak
November 25, 2014
One of the first things a newcomer stepping into Dandelion Chocolate’s café and production area on Valencia St. in San Francisco experiences — besides the obvious hipster din and energy — is the large welcoming chalkboard.
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