Blog

New Bar: Nicaragua, Tenor - 85% DarkAfter over a year of searching for the perfect source cacao, I'm proud to release a new 85% extra-dark bar, made with very special cacao from Nicaragua.What makes t…

New Tasting Flights with Old Sugar DistilleryMy neighbors at Old Sugar Distillery and I have teamed up to bring you a new chocolate + spirit tasting flight. The flight pairs 3 of Old Sugar's craft spi…

Out Now: India, Anamalai - 65% DarkSingle-origin is one thing; single-estate is another. The cacao in this bar falls into the latter category, grown alongside coconut and nutmeg at the Anamalai farm i…

Artisan Food Tour on July 19 in Madison Join me and several of my artisan food- and beverage-producing neighbors for a special tour of Common Wealth Development's business incubators on Madison's ea…

From the Blog: Guides to Enjoying Exceptional Dark Chocolate For those of you who have recently joined the newsletter (or in case you missed them the first time around), I wanted to re-introduce res…

Summer Shipping Increase: 2 Weeks Left to Enjoy Current RatesConsidering an online order? Fair warning--just 2 weeks left to enjoy the lower cool-weather shipping rates before we adjust rates for summ…

Bar SpotlightThese days, West Africa dominates the global cacao market, with Ghana and the Ivory Coast together producing around half of the world’s crop. However, this region is part of a relatively…

March Tasting Events and Markets March 9, 11am-11pm: WDBC One Year Anniversary Party @ Working Draft Beer Company (Madison, WI) Celebrate Working Draft's one-year anniversary with new beer re…

Explore Chocolate with Me this February This February, I'm excited to be part of several classes and events that will give you a deeper understanding of chocolate--not only where it comes from, how…

Thank You for 2018I really mean it--your interest and support make my work both possible and rewarding. Creating chocolate that is more flavorful and more fair is my passion, but I can't do it without…

Honduras + Rum: Back Online for a Limited TimeThis limited-edition collaborative bar sold out quickly when I released it in September--but I reserved a tiny stash for the holidays! Those last few bars…

Out Now: Venezuela, Porcelana - 70% DarkPorcelana is perhaps the most coveted cacao in the world. It's a varietal, not a place, and this example comes from a very old plantation near Machiques, Venezu…

Out Now: Honduras + RumLast month I previewed a rum-steeped 72% dark bar developed in collaboration with Great Lakes Distillery of Milwaukee, WI.Good news: it's finally here!They're available dir…

New Bar Preview: Honduras x RumAs a reader of my monthly newsletter, you're the first to know that I'm days away from releasing something special: a rum-steeped bar developed in collaboration with&nbs…

Last Chances: India 74% & Dominican Republic 85% The heading says it all. We're into the final batches of both bars. Here are tastes of their stories: India, Anamalai - 74% Dark This b…

Summer Chocolate Care Tips from Food Writer Estelle Tracy Now that summer's warm temperatures are upon us, it's time for a refresher on how to prevent the heat from damaging your chocolate--both a…

New Harvest Belize - Available Online, Coming Soon to StoresEven at the same origin, no two cacao harvests are exactly alike. Differences in weather during the growing season and the countless variabl…

Limited Release: Hot Sauce Infused Belize 68% Dark Many of you have asked for something hot, and on Friday, May 4, I'm releasing it. Produced in collaboration with Madison, WI’s 537 Co. hot sauce, t…

New Guide to Enjoying Fruit-Forward Dark Chocolate If you’re reading my newsletter, there’s a good chance you already know that plain dark chocolate can have fruit flavors, naturally. If this comes…

Naturally fruity dark chocolates can taste very different from the more straightforward “chocolatey” dark chocolates most of us are used to--so different that it’s tempting to think of them as a diffe…