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Karla is a botanist, chocolate sommelier, and a certified chocolate taster that reviews fine craft chocolate bars. On Opening Chocolate she opens craft chocolate bars made by bean-to-bar chocolate makers […]

On the shores of Lake Atitlan, Guatemala, Diego continues a tradition of craft chocolate making that stretches back for thousands of years. Adapting a recipe learned from his grandmother and […]

Curiosity, skills, and a global community: slow batch bean to bar craft chocolate taught with a chocolate maker's insights.

Bean to bar maker Mainly organic ingredients

An elevated spin on the classic fruit, nut and chocolate pairing, this experience, in 72% Peruvian cacao, unites chewy California mission figs with crunchy pistachios. The cacao origin is Rupa-Rupa, […]

An unexpected blend of high cacao (47%) Peruvian milk chocolate with quinoa and toasted sesame will transform perceptions of the classic chocolate crisp. We use quinoa puffed under low heat, […]

Our friend and former Director (and Miami native) Mellina White dreamed up the flavor combination of our Mango Plantain bar from two distinct recollections: her grandmother’s mango tree, always bursting […]