I love creating new taste combinations, like the Old fashioned bar. The creativity behind making something that is a beloved cocktail into something interesting as a chocolate bar is a challenge.
There’s so much that contributes to the unique flavor of each Pollinator Chocolate bar: The location, soil, and climate where the beans are grown, the roasting, the grinding, the tempering, and more. Single-origin, only two ingredients and organic when possible. It was a bean, now it’s a bar.
Pollinator Chocolate Company is dedicated to creating the finest craft chocolate you’ve tasted while causing minimal environmental impact and waste. We use compostable and recyclable packaging and shipping materials when possible.
In my search for the best raw materials, I constantly experiment with different single-origin beans from all over the world. This bean-to-bar process takes at least 3-4 days and involves sorting, roasting, winnowing, melanging and finally molding. It’s an involved and hands-on process from start to finish, driven by my own personal love of unique and delicious chocolate.
As I discover new flavors I enjoy I’ll add them to the bars I create and pass them along to you.
Lastly, All of my ingredients are whole foods, Chocolate from the bean, whole milk from dairies local to me, Sugar from the cane, Fruits from the market, Organic whenever possible. I freeze dry my own materials so I know exactly what goes into them with minimal handling.