Emily Mantooth is co-founding the Craft Chocolate Experience with us March 6-8, 2020. Her years of experience with the Dallas Chocolate Festival made her the perfect partner with whom to embark on this adventure. She has been the engine pushing the festival forward...
Karen, our Flavor Manager, will openly and unapologetically tell you that she regularly eats chocolate for breakfast. She’s been a part of our team since 2013; first as a chocolate maker, then managing chocolate making, and now, managing flavor. In her current role,...
Rebecca and Renee wrote this blog post together, and they were fortunate enough to attend our annual guest trip to Belize that we offer each February (just one of the many perks in working for a chocolate company—in addition to all of the chocolate you care to eat)....
This history of drinking chocolate.
Megan Giller is a longtime friend of ours and one of the most prolific journalists and authors in the field of chocolate. She's also a feminist, a food historian, and our guest blogger for this post. Note that the video mentioned below is not suitable for...
You’re curious, so we find answers. Our education team fields lots of questions from our guests during classes, so we’ve decided to launch a series of monthly installments in which we tackle some of those questions and share the answers with the world. We...
I remember talking to Carla Martin at the Northwest Chocolate Festival in 2015 about her creation of the Fine Cacao and Chocolate Institute (FCCI). Part of her goal for FCCI was to create a standard (similar to specialty coffee cupping) which could be used...
You’re curious, so we find answers. Our education team fields lots of questions from our guests during classes, so we’ve decided to launch a brand new series of monthly installments in which we tackle some of those questions and share the answers with the world....
We recently changed our menu to include an item which is made by infusing it with cacao husk. This led to a few questions, concerns, and some confusion, so it seemed like a good opportunity to talk husk in more detail, discuss our understanding of husk, and...