Meet our Craft Chocolate Maker


Steve has a passion for chocolate, the industry, and the environmental impact.

So, I set about learning the chocolate business, not from a eater, but from a maker.  Where do you start?  I needed to learn the basics of chocolate making and fast.  I turned to Ecole Chocolat, a Canadian company with online courses.  That gave me a basic background and understanding of the business, tasting, and developing a quality product.  From there I just rolled up my sleeves, found basic chocolate equipment and got started.  My first eight batches were fails.  The chocolate actually tasted good but didn’t look good.    But I was failing at a fast rate which meant I was also learning at a fast rate.  Soon, I was learning all the buzz words to the business.  I was making chocolate bars, pieces, and truffles.  Then I asked myself, how does a Chocolate Maker know about chocolate all over the world?  I needed to make that chocolate.  So, I set about making chocolate from all the regions of the world.  Today I’ve made chocolate from 24 countries, comprising 31 different origins.  And I’m looking for more.

And then I asked myself, what if I could turn the process around?  Instead of buying beans, and making the next order from them.  What if I could buy the beans, understand it’s Terrior due to it’s origin, fermenting process, and drying process, and make the chocolate best suited for that bean?  Instead of potentially cancelling out a flavor, I could enhance it by the way I made the chocolate and what ingredients I blended with it.

I love the outdoors.  In my spare time I enjoy the beauty, healthfulness and serenity it provides. I'm an Adventure Racer, mountain biker, kayaker, hiker, runner, compass navigator, and ropes person.  All those activities require a baseline of fitness and healthy diet.  And is the motivation for me behind making healthy chocolate and energy bars

A true chocolate lover finds ways to accommodate his passion and make it work with his lifestyle. One key, not just to keeping weight down and staying guilt-free, but also to keeping taste buds sharp (essential for the professionals who evaluate new products as well as judge recipes), is being discriminating.
— Julie Davis, Los Angeles Times, 10/30/85

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