For Vendors & Chocolate Makers
The tasting showroom. Science of Chocolate.
I’m always on the lookout for talented craftsmen and unique products from bean-to-bar chocolate makers around the world. I’m also interested in non-food products which are helpful or educational. Keep in mind that above all, The Science Of Chocolate is a business based on educating the public on chocolate, not simply an online shop.
If you are a chocolate maker
All products must be made by you and at the very least be starting with the raw (unroasted) cocoa beans.
Your company must have information accessible to the public and be transparent in regards to: the owners, your process, ingredients, cacao sources, and be able to answer any questions the public may have about your products.
I am not focused on one style of bar, so feel free to connect if you have unique approaches. I’m far more open than most in the chocolate industry when it comes to different ways of using cacao.
I judge the skillset and quality based predominately on the unflavoured dark (AKA single-origin) bars, but I am also interested in unique flavoured bars as well.
Chocolate awards are meaningless to me and not a selling point. I prefer makers who have a sense of self-respect and confidence in the work that they do regardless of awards. My purpose is to educate the public on the facts, and help them to be more informed and confident by relying on what they know, not what they are told.
Even if your bars are lovely, I may not be interested due to various factors such as my personal preferences (I have to sell bars I’m excited about using in my tastings), I may have bars that are already very similar in flavour/style/etc., or perhaps cost and logistics. So don’t be discouraged if that is the case for you. Please know that I encourage anyone who wishes to venture into chocolate making and hope you the very best. I am always happy to offer honest and critical feedback on your products should you request it as well.