High-quality molds play a pivotal role in achieving these goals, making them an essential tool for cannabis confectionery producers.

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.

Kiva Confections, based in Oakland, California, creates cannabis infused artisan chocolates that serve patients looking for alternative ways of consuming their medicinal cannabis. Their dedication to efficiency, safety, and quality make them the leader in a progressive, burgeoning market.

In 2010, Founders Scott Palmer and Kristi Knoblich set out to become pioneers in the medicinal cannabis market by meticulously crafting some of California’s most highly regarded edibles. Their market requires a high degree of accuracy, consistency, and definition - a perfect challenge for the precision and craft of Micelli's polycarbonate injection molds.  The fine ingredients and skillful craft to making their chocolates mirrors the integrity of Kiva Confections– to produce quality products that promote quality treatment. 

Recently, we reached out to our friends at Kiva Confections to understand how they have found their sweet-spot in a budding industry. 

Read Our Entire Interview

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.