Cocoa in Ghana: A Farmer’s Perspective


On my recent journey to Ghana, I had the privilege of visiting cocoa farmers in the community of Asarkewaa in the Central Region. It was a special day for me, finding myself at ground zero for cocoa. These farmers work hard to give the world chocolate on a scale that craft chocolate makers can only […]

August 15, 2019

Montoso Gardens: The Cacao Pod Source


Have you ever held a fresh cacao pod in your hand? Cracked it open and tasted the fresh pulp? If you’ve never tasted cacao pulp, you don’t know what you’re missing. It tastes a bit like lychee, pineapple and apple, balancing tart with a whole lot of sweet, the perfect nectar to attract bacteria for […]

July 16, 2019

5 Tips for Storing Chocolate in the Summer


As a resident of the Pacific Northwest, I find myself conflicted when the temperature creeps up and the sun comes out. After months of gray, overcast skies and mists of rain, I’m happy to bask in the warmth of the sun and replenish my vitamin D levels. As the owner of a chocolate shop, however, […]

June 4, 2019

Drinking the Nectar of Cacao

Chocolopolis, Ecuador

Last Fall we added sweet and fruity-tasting Cacao Juice to our chocolate collection. Despite the name, it does not taste like chocolate. It’s the juice from the mucilage, the sticky pulp that surrounds each cacao bean. Mucilage is a critical element in developing chocolate’s flavor. The wild fermentation process that cacao farmers have used for […]

May 16, 2019

Good King Cacao: Good for You & Cacao Farmers


About five years ago Kim Wilson came to Chocolopolis to drop off samples of her Good King Snacking Cacao to see if we might be interested in selling it. Kim had transformed quality cacao beans into tasty snacks by removing the husks and dusting the beans in sugar, herbs and spices. Her snack offered the […]

January 31, 2019

Ungapatchket, But Tasty

Chocolopolis, Community

I recently came across a new chocolate product that was exactly what we were looking for to fill the void left when we stopped producing our own matzo clusters. While I’m excited about the Matzo Project’s chocolate covered matzo clusters (which look like our clusters, but also include toffee and other tasty ingredients), the memories […]

December 2, 2018

On a Mission to Improve Chocolate & Cacao in Brazil

Bar of the Week, Bean to Bar, Brazil, Chocolopolis, Community, Happy Hour, Politics & Economics of Cacao, Regional Bar Collection, Sweet Sixteen

After a very long dry spell, we recently added two new chocolate makers to our collection, both made in their countries of origin. Last week we launched Momotombo Chocolate, hailing from Nicaragua. Today we are excited to introduce Mission Chocolate, coming to us directly from São Paulo, Brazil. Not only is Mission Chocolate made in […]

October 13, 2018