Apalache Chocolate

Matt Sibley | Harrisonburg, VA

Each Apalache Chocolate bar is made from scratch, bean-to-bar starting with raw cacao nibs bought from cooperative organic cacao farms in Perú. Matt toasts the nibs, grinds them, and tempers them. For flavored bars he tries to incorporate as many local ingredients and flavors from the market as possible. Most other ingredients are organic/inclusive trade sourced from the same wholesaler as the cacao or from the Friendly City Food Coop.