Revelstoke Chocolate Company 🇨🇦
When I asked Roberto to meet while I was in Revelstoke in early 2024 he was confused. Why? Because I just love hearing the story behind the chocolate and the biggest part of that story is the chocolate maker. What brought you to make chocolate? How is it going? What’s next.
Unfortunately I met Roberto just days before his departure back to the UK. He had sold his machinery and molds. We were tasting the last few bars of chocolate he made.
Again, a story I hear all too often. So, that begs the question, what does it take to make it as a small chocolate maker? Is it skill? Marketing? Packaging? Distribution? A customer base?
If you have ideas to share please chime in.
For now I’m savoring the last bit of one of the last Revelstoke Chocolate bars.
Tasting notes: Mineral and earthy with rising tannin on the finish.
Hello, I grow cacao in Costa Rica. Originally I had 1200 trees, planted in 1983. But about 10 years later Monilia fungus arrived and kills 90% of the crop. So I selected resistant ones, and now have a white-bean Catongo type fully resistant, on a much smaller scsle so far. ALSO, I have Theobroma angustifolia, a local native wild cacao which made the FAVORITE chocolates of the royalty of Spain. The taste is chocolate with coffee with PECANS. is anyone interested? jesseblenn@gmail.com, tel +506 8372-4113
ReplyDeleteReading this I just see my self because I am a chocolatier too and I know that this road is high up, but we have skills and love what we do and for the reason that makes us to keep melting and tempering chocolate. Every body has their own way and also the life cycle change situation and perspectives, I will be melting for now 🙏🏼🍫 good luck for everyone💫
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