Birmingham Chocolate started out as a chocolateria in their neighborhood of Birmingham, Michigan and today they’re delighting their customers with uniquely flavored chocolate bars and artfully crafted bonbons and treats.
In our interview we learned why they’re reinventing their business, shifting from a brick-and-mortar to a digital storefront where their delicious chocolates are available with the click of a button. This chocolateria takes artistry to new heights and truly elevates the experience of enjoying fine chocolate.
Read on to learn more about Birmingham Chocolate!
Derrick Pho, Master Chocolatier and founder of the Chocolate Technology Center, is committed to educating the next generation of chocolatiers.
Through his years of experience and raw passion for the art of making chocolate, Pho has realized that having a deep understanding of the behavior of chocolate is the key to consistency–which also happens to be the key to success. At The Chocolate Technology Center, he deconstructs the process to the very basics to ensure that students have a firm grasp on chocolate theory so that they can effectively, and tastefully, translate that to a delicious product.
Based in Toronto, Pho co-founded Sambirano Valley Chocolat, a premium Madagascar pure origin couverture chocolate, which contains a very high percentage of cocoa butter. He also created the Canadian Intercollegiate Chocolate Competition, held at Humber College in Toronto, and oversaw the Canadian selection and coaching for the highest distinction of the international chocolate competition.
A client of Micelli, Pho is deeply invested in educating, inspiring and empowering his successors. To learn more about what fuels Pho and the intention of the Chocolate Technology Center to grow, influence and pioneer the future of chocolate, we had to pick his forward-thinking brain.
Read His Full Interview