The rare and heirloom varieties of cocoa that make up this chocolate are preserved and cultivated by cocoa enthusiasts in Nicaragua. The resulting chocolate has flavour notes of tea and buttered toast – surely that makes it the perfect breakfast chocolate?!
Ben and Jael met and fell in love, and then travelled to Costa Rica where they opened a cafe and desert shop called Bread and Chocolate. On returning to the USA they opened French Broad Chocolate, and by 2012 they were creating bean-to-bar chocolate for their fans in Asheville and beyond.
French Broad strive to be connected to their partners at source, and to care for all the communities they work with. They strive for environmental and financial sustainability, and love that they can always be learning.
Listen to their story on this wonderful podcast!See more