In July 2010, we founded Bar au Chocolat out of a simple desire to make delicious chocolate. What began as a passion has become a study of agriculture, chemistry, history, politics, culture, art and the physiology of taste.
It is in the natural environment and in the people who cultivate cacao, that the artistry of our chocolate begins. Our production is driven by a deep reverence for farmers who work the land in a sustainable way and practice traditional harvesting, fermentation and drying techniques. Once we source and import quality regional cacao, we strive to capture its distinctive flavors and characteristics. As a boutique chocolatemaker, we produce small quantities of chocolate focusing on single origin and estate darks. Our exploration of cacao has influenced us to take a minimalist approach to chocolatemaking, where cacao's inherent bitter taste is balanced beautifully by the sweetness of sugar and our processing techniques draw out its evocative flavors and sensations. For us, stripping chocolate down to two ingredients presents an irresistible challenge and a call to be a little daring.
Founder & Chocolatemaker, BAR AU CHOCOLAT