Carol Morse of Acalli Chocolate in New Orleans, LA got into craft chocolate due to her love of people and interest in anthropology, as well as her husband's work in archeology that introduced her to Latin and South American cacao producers. She currently sources from Norandino (the same cooperative that Well Tempered & Marañón Chocolate collaborated on for a GoFundMe campaign to send relief efforts to Peru). Her El Platanal bar received a 2015 Good Food Award.
In this, the first minisode interview of the Well Tempered podcast, Carol & Lauren talk about mini-bars -- smaller chocolate bars that are becoming a more popular way to introduce consumers to.craft chocolate, and that are popping up in many coffee shops around the country.
- advantages and disadvantages of mini-bars
- consumer and retailer reaction
- recipe development for varying chocolate products/sizes
- highlighting geographical regions with your chocolate product line
- packaging thought process & lessons learned
Various retailers stocking Acalli Chocolate (their online store of course!)
World Foods in Portland Oregon
Gryphon Coffee in Wayne, PA
French Broad Chocolate Lounge in Asheville, NC
The Meadow in New York, NY & Portland, OR
Honeycreeper Chocolate -- fine chocolate pop-up in Alabama
Find Carol & Acalli on Social Media: