…bean-to-bar chocolate makers obsess over the character and ethical origins of their beans.
This is in marked contrast to mainstream industrial chocolate, in which the beans are a commodity product, bought in bulk for price, not quality.
The best bean-to-bar chocolate makers (also called craft or micro chocolate makers) choose beans the way chefs choose tomatoes — obsessively, often visiting the farms where the beans are grown. They roast and grind the beans themselves before making them into chocolate bars.
The pastry chef and author David Lebovitz, who wrote “The Great Book of Chocolate,” compares bean-to-bar chocolate to natural wine. “It’s exciting and alive in a way that even really great regular chocolate isn’t,” he said. “It can surprise you.”
This family-owned brand exemplifies the values our craft chocolate community stands for, such as transparency, human rights, planetary regeneration, and first-class flavor! To put it another way, Xocolatl meets my 5 Ss because their chocolate is
soy-free and lecithin-free
Click for a fabulous article about how dear founders Elaine and Matt got started, and about how an ethical chocolate supply chain works.
It is a pleasure to represent Xocolatl, and you can find their chocolate at amazing retailers