a note from Mackenzie:
Thank you for the kind support for my small, solopreneured craft chocolate livelihood —the familiar names dropping into my orders so many times (my dear repeat offenders xxoo), the open-hearted willingness of so many chocolate lovers to venture with me beyond (far, far beyond!) the chocolate boundaries a bright surprise every time.
I am hanging up my apron this year, both for making chocolate, and at my chocolate school. My so long/farewell collection of bars is in the works — I’ll email when they are ready.
In the meantime, baking chocolate supplies are in tock! until they’re sold out.
All my cacaolove,
M
looking for our baking chocolate?
a chocolate school for creatively~crafted chocolate
“For years I’ve been telling people you are the most artistic chocolate maker I know of!”
—Lowe Bibby, creator of the Chocofiles worldwide tasting database
Made with two-hands, made in batches of 100 bars at a time, made in a tiny chocolate kitchen, made using relationally sourced cacao. just not made in a factory with big batch equipment.
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I make batches of 100 bars at a time, which gives me the freedom to pursue flavor quests, run down lingering ideas, and seasonal ingredients.
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Since I’m not standing in the cacao groves where my beans are grown, I rely on relationships built 100% on trust, which in turn, have been built and only exist 100% due to the farmers’ trust in honest dealings and fair pay.
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I love making chocolate, from opening a sack of cocoa beans to tempering the bars, and my creativity gets its juice from unusual pairings and ingredients that make me swoon. Factory-scaled equipment is designed to crank out as many bars as possible: my goal is to make bars for you filled with as much joy as possible.