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What is Bean-to-Bar Chocolate? (And why it’s Totally Worth the Money)

What is Bean-to-Bar Chocolate? (And why it's Totally Worth the Money) First of all, welcome to Chocexchange and thanks for clicking over to our blog! If you consider yourself a chocolate connoisseur you won't be disappointed with our selection. Over the coming weeks we'll be adding to our inventory, holding cool workshops and of course, publishing lots more articles that will (hopefully) leave you feeling like you've stumbled across the greatest chocolate focused website in the universe. This inaugural post however, is for …
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A Conversation with Nat Bletter of Madre Chocolate

A Conversation with Nat Bletter of Madre Chocolate Just by looking at Madre Chocolate’s array of chocolate bars, you can tell the founder is someone with endless curiosity. The flavor combinations take inspiration from Latin America and Southeast Asia, and the dark chocolate bars are made with cacao from single farms in Hawaii. What ties it all together is Nat Bletter, who spent years studying the use of plants in countries like Guatemala and Thailand, before teaching himself to make chocolate …
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A Conversation with Mark Gerrits of Óbolo Chocolate

A Conversation with Mark Gerrits of Óbolo Chocolate Mark Gerrits is a connector. After two decades living and working in South America, he launched Óbolo Chocolate as a way to bring the flavor of cacao from the Peruvian Amazon to his adopted home of Chile. I caught up with him on a call as he took a break from the Christmas preparations in his chocolate factory and shop in Santiago, Chile.  Talking to Mark, what stands out is his sincerity. Whether he …
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