Scott Witherow started this chocolate factory in 2009 after three years of gathering machines, cacao beans, and parts from all over the world. The chocolate itself is some of the most flavorful we’ve ever experienced and the combinations are amazing. The day we were there, Scott was excited about a new variety he’d made with Dominican beans. It was really unusual and the cacao itself had a fruity taste. The cinnamon chili chocolate is the best interpretation we’ve tried of Mexican chocolate and beware of the espresso chocolate—delicious, but one piece is like a potent doppio espresso. Each wrapper’s design, is, like the chocolate inside, exquisite.

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