The chocolate making dance
 
Bean-to-bar chocolate making and mad chocolate science is what’s happening at the factory! We’re delighted to announce a dream…F&R is making chocolate from beans to bars. There are a handful of chocolate companies that make chocolate in this style. It’s unique and special. This has been 5 years in the making! And what a 5 years it’s been…
 
After exploring chocolate jungles, finding cacao beans, experimenting with mad chocolate science (read: eating copious amounts of chocolate) and building our new factory we’re finally ready. The ideas inspiring the factory are:
-Authenticity by starting the chocolate making from the source, cacao beans
-Craft more connectedness with the chocolate by having a space that is open for people to come and see exactly how our chocolate is made
-And lastly, but by no means least, to find other-worldly, deeeeeeelish creaminess and yumminess in the flavor of chocolate
 
We are still in the process of mad chocolate science experiments and promising flavor chemistry. Over the next couple months we’ll be including our new bean-to-bar formulas into our chocolates. Yum!
 
The agave shenanigans
 
There has been a growing movement against mainstream agave. Gone are the days where there was an abundance of agave harvested in small batches and looked after meticulously. This is becoming more and more the exception.
 
In response to the scarcity of good agave, we are experimenting with using less agave. We’ve eaten a lot of chocolate in experimenting and re-formulating our recipes. Yes, sometimes you just have to be professional and put yourself out there like that. The bars that are going to be changing are the bonbon bar, lucuma vanilla bar, the 78% bars and the 83% bars.
 
Finally, did I mention chocolate experiements….keep an eye (and tongue) out for fresh new yumminess coming out of our fresh new chocolate factory.