What's New At Micelli

For The Love of Making Chocolate: Micelli Interviews Ritual Chocolate

MICELLI INTERVIEWS RITUAL CHOCOLATE

It’s time for another installment of For the Love of Making Chocolate. We were able to get in touch with Anna Davies from Ritual Chocolate, an artisan bean-to-bar small batch chocolate company located in Park City, UT. In our interview, we discovered how Ritual Chocolate uses European chocolate-making techniques to elevate the experience of savoring chocolate. We also get into their sustainability efforts. Everything in their process has been thought out in order to maximize the resources available to them. For example, their factory was designed with the natural heat produced by the sun in mind, so they can use this as a heat source of keeping their chocolate melted during production.

Read on to learn more about this mindful and unique chocolate company.

Learn More

For The Love of Making Chocolate: Micelli Interviews The Cocoa Forge

The Cocoa Forge Celebrates The Adventure and Unique Flavors of Fine-Flavor Chocolate

Chocolate has a story to tell. Listening to and telling this story is the driving force behind The Cocoa Forge. We recently got to talk to Susan Fitch, the chocolate-maker behind The Cocoa Forge, based in Port Townsend, WA. Susan uses her innate curiosity in folklore, herbalism, and science to derive high-quality, nuanced chocolate that embodies her spirit of adventure and storytelling.

Every element of The Cocoa Forge story is focused on creating a unique experience. From their new home is a historic building that used to be a blacksmith forge and brewery. Their cacao is shipped via Sail Cargo. The cacao itself is ethically produced in limited quantities. Each bar produced is fine-flavor, single origin chocolate made from heirloom cacao beans. Each of these details are important for realizing how special and thoughtfully produced this chocolate is.

Read our interview to find out more about The Cocoa Forge!

Learn More

For The Love of Making Chocolate: Micelli Interviews Moonstruck Chocolate

Moonstruck Chocolate Highlights the Beauty and Delicious Taste of Locally Sourced Ingredients in their Artisanal Chocolate

We are so excited to share with you our newest installment of For the Love of Making Chocolate. We were able to talk to Joanna Hartvickson of Moonstruck Chocolate about their truly authentic take on artisanal chocolates. Based in Portland, OR their focus on locally sourced, high-quality ingredients results in stunning bars of chocolate called Bark Bars. These chocolate composites enhance the chocolate enjoyment experience both visually as well as on the palate by uniting the rich flavor of chocolate with various flavor elements. 

They know that the foundation of a good bar of chocolate starts with the chocolate itself. Their other product offerings are an array of chocolate bars, truffles, panned chocolate, and hot cocoa that each highlight their mastery of the craft. 

To find out more, read our interview below!

Learn More

For the Love of Making Chocolate: Micelli Interviews Addictive Wellness

Addictive Wellness Finds A Way to Make Your Chocolate Indulgence Mindful and Healthful

As chocolate-lovers, we are very excited to work with chocolate makers who highlight the wellness properties of chocolate. That is why we are so excited to get to speak to Sage Dammers from the health-conscious powerhouse known as Addictive Wellness. Addictive Wellness blends the pure enjoyment of delicious chocolate with the healing, medicinal ingredients of superherbs and superfoods such as such as Lucuma, Cordyceps, Reishi Mushroom, and Ashwagandha, all used in global traditions and cultures the world over.

Sage and his partner AnnaBlanca have taken their combined experiences and knowledge to produce delicious and powerful chocolate products that complement a lifestyle that embodies both mindful and healthful indulgence and in their words, they aim to “infuse their love for each other, for life, for nature, and the desire to help everyone live their own version of the ultimate life.” They have created their chocolate to be vegan and free of sugar, gluten, GMOs, soy, dairy, and nuts, ensuring that no matter your diet or lifestyle, you are free to indulge.

At Addictive Wellness, they are careful to source their ingredients with producers who pay their workers better than fair trade wages, ensuring the quality of their product and ethical impact of their chocolate is at the forefront of their brand.

How often do we get to indulge in a healthful treat that promotes our well-being as well as the well-being of the whole world?

Learn More

For The Love of Making Chocolate: Micelli Interviews Dick Taylor Chocolate

While we are well equipped to bring even the wildest imaginations to life, we are continuously impressed and inspired by the ideas our clients bring to us to execute.

When founders Adam Dick and Dustin Taylor of Dick Taylor Chocolate came to us, we knew it was not innovation, but tradition, that drove this duo to create.

When they got their start, they were fueled by the desire to disrupt the mass produced chocolate bar industry with a focus on high quality ingredients that enhance the rich flavor of the chocolate.

Read the full interview here and learn why Dick Taylor Chocolate changing the “bean to bar” game.

Learn More

FOR THE LOVE OF MAKING CHOCOLATE: MICELLI INTERVIEWS MASTER CHOCOLATIER DERRICK PHO

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

Learn More

FOR THE LOVE OF MAKING CHOCOLATE: MICELLI INTERVIEWS NORMAN LOVE

We’ve always known that the best and the brightest come to Micelli to bring their creations to life, but when we met Norman Love, we knew we’d seen a star.

Love got his start as a pastry chef, trained in France, and went on to head up the global kitchens of Ritz Carlton as executive pastry chef. During this time he developed a deep understanding for the necessity of quality ingredients for a superior final product and eventually took matters into his own hands, opening a confectionary.

Love has been featured by USA Today, The Today Show, Robb Report, InStyle, Martha Stewart Living, Forbes and The Oprah Magazine for his creative, and expertly crafted, chocolates. 

Read his vibrant story and see how his custom Micelli polycarbonate injection molds tie it all together.

Learn More