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About us

I'm Chris, a high school chemistry teacher in Kentucky. My wife is a farmer. Together, we have produced 2 lovely small humans to raise.

I use my love of science to help in the chocolate making process and just about everything I do in life. The picture on the left shows a cacao pod that I was gifted. The pulp is juicy and delicious. It was fun to go through the fermenting and drying process.

Bean to bar process

  • Cacao beans

    I source beans that are direct or fair trade, organic, from farmers that use sustainable practices and no slave or child labor. I receive the beans once they have been fermented and dried.

    I will experiment with the roasting settings to highlight the natural flavor of the beans.

  • After roasting

    It is time to crack the cacao into nibs and winnow away the husk. The husk can be used to make a light chocolate herbal tea. I enjoy mixing the husk with green or chia tea.

    Stone grinders will grind the nibs into a liquid. At think point other ingredients will be added as well, which will leave you with a delicious untempered chocolate ready to use for baking, hot chocolate, and many other musings.

  • Tempering

    Once the chocolate is made, it's time to temper into bars, bonbons, or anything that we want chocolate to not melt in our hands. Tempering is raising and lowering the temperature of the chocolate to get the fat molecules to align like lego blocks, which builds resistance to heat and produces that classic shine and snap. Once the chocolate is tempered it can be molded, then wrapped.

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