What We’re Eating: Pralus Mélissa 45%


We have plenty of delicious dark chocolate bars here at Chocolopolis, but every once in a while I like to indulge in some milk chocolate. At these times I head straight to the Southeast Asia section of the store for the Mélissa 45% milk chocolate bar by François Pralus. Before trying this bar I thought […]

September 14, 2012

What do Fairtrade & Direct Trade Have to Do with Quality?


One of the biggest challenges the artisan chocolate community faces is perception. Consumers have perceptions around many of the issues that define artisan chocolate, such as the monikers for “fair trade” and “direct trade”. What do these terms mean? It depends upon whom you ask. They are complex issues that are not easily reduced to […]

September 5, 2012

Vote for Us for Best Chocolate in Western Washington


I’m not one to aggressively toot my own horn, so when it comes to shameless self-promotion I sometimes drop the ball. When you own a small retail store, though, you learn that shameless self-promotion of your business can be a necessary tool for continued prosperity. It’s with this thought in mind that I’m going to […]

September 3, 2012

What We’re Eating: Madecasse 70%


Madagsacar is one of my favorite origins for chocolate. It’s the region that introduced me to single-origin chocolate and helped me understand that quality dark chocolate doesn’t have to be unpleasantly bitter. While much of the cacao used to make Madagscar-origin chocolate comes from one very large farm, the cacao for the Madécasse 70% bar […]

September 1, 2012

What We’re Eating: Salty Nutty Blonde


I chose this bar because we make it right in our own kitchen! Our lovely Chocolatiers, Dominica and Sebastian, use one of our favorite milk chocolates (Valrhona Jivara) and load it with perfectly sized bits of peanut. Then they top the bars with even more peanuts and a sprinkling of sea salt. Peanuts and chocolate […]

August 24, 2012

What We’re Eating: Pacari Sea Salt & Nibs


The Pacari Salt & Nibs chocolate bar is a top contender in my lineup of chocolate favorites.  This bar is especially unique because it is made with raw chocolate. It is not, however, one of those weird-tasting raw chocolates that make you feel as if you are eating the diet-food-imitation-version of a chocolate bar. This […]

August 16, 2012

Help Fund a Rogue Way of Making Chocolate


Colin Gasko As many of our regulars know, Colin Gasko, founder and chocolate maker of Rogue Chocolatier, makes some of our favorite chocolate. If you follow Colin’s tweets you know he is a perfectionist, obsessed with the art and science of making craft chocolate from cacao beans. You probably also know that he likes eclectic […]

July 25, 2012