“I started toying with the idea of making a no-holds-barred, ‘true’ milk chocolate–something creamy and sweet that would be reminiscent of the chocolate I grew up with–but, you know… good. This is that bar. I handcraft it with the same care and dedication to quality that I do my award-winning dark chocolates. I start with those same cocoa beans from San Martín, Peru roasted to perfection. To that, I add organic sugar, organic cocoa butter, and organic whole milk powder that I’ve toasted to bring out rich notes of caramel. It’s intensely creamy and I absolutely love it. I’ve been surprised at how addictive it is. I’m sure that once you try it, you’ll be just as hooked.” Ben Rasmussen, Chocolate Maker
Ben Rasmussen is the magician behind Potomac Chocolate, starting in 2010 he was the first Bean to Bar chocolate brand in the Washington DC area. Ben handcrafts the chocolate from bean to bar in ridiculously small batches, using a hands-on, labour-intensive process with the sole goal of producing great choolate. "My process has evolved and changed—sometimes radically—over the years, as I’ve continued to learn more about chocolate and chocolate making through experience, experimentation, and study." He custom-made the majority of the equipment he uses to make the chocolate - from simple machines (e.g. cooling cabinet) to the crazy (like a roaster or conche). "Some of this is MacGuyvered hackery—re-purposing and modifying existing equipment—and some is designed and fabricated from scratch." The result of all of this is a chocolate making process that is truly unique to Potomac Chocolate.
We love the fish symbol - Woodbridge sits just off the Potomac river on the Virginia / Maryland boarder. Ben isn't big on fishing but when playing with logo's for Potomac Chocolate he realised drawing fish was fun and he's been playing with it ever since.
We remember discovering Ben's chocolate in 2017 and knowing we had to get this chocolate to Australia. It took us 5 years but it was definitely worth the wait. See more