How did you get into the chocolate business?
It all started with a chance meeting with a native of Mexico with whom I worked with while in Charleston, SC. Their family culture centered on cacao in the city of Oaxaca, Mexico. I was intrigued by how cacao was grown, harvested and cared for and the steps necessary to turn it into chocolate. I researched further and purchased a small batch of cacao to roast in the oven at home. The minute the aroma of the roasting beans hit me, I was hooked. I began piecing together some hobby equipment and started making it for fun at home. It quickly became my passion, and when I learned there were so few chocolate makers in the country, I decided to give it a go.
What brought you to Asheville?
We’ve always loved the mountains of North Carolina, especially the artisan culture and support for locally produced products. We knew there was no better place for an artisan chocolate maker than here. The birth of our son also played a big part, as we wanted to be closer to family in Tennessee. We wanted for him to grow up with a strong sense of community.
What is your food philosophy?
I’m a foodie at heart, and it’s in my blood. One side of my family comes from Sicily and Spain, the other from the bluegrass of Kentucky. I’m also an agronomist by trade and love knowing as much as possible about the food I am eating. Growing up, there were always gatherings around the kitchen and family feasts—from traditional Sicilian recipes to good country cooking and barbecue.
I also spent a good bit of time on my grandparent’s farm in Kentucky and have a deep appreciation for the family farm. Being that chocolate only grows within 20 degrees north and south of the equator, my goal is to connect the farmers to our chocolate making.
What is your specialty at Black Mountain Chocolate?
Our specialty is crafting chocolate from the bean. We currently produce single-origin 70% dark chocolate and roasted cacao nibs. There are few chocolate makers in the country and even fewer who are working to build long-term equitable relationships with cacao farmers.
Also, because our cacao beans are of the highest quality, we let the bean’s unique character speak for itself. As the grape is to wine, so is the cacao bean to chocolate. We simply assist the beans’ personality and let it shine with our quality-controlled roasting, conching and tempering.
What sets your chocolate apart?
The cacao we source along with our process sets us apart from mass-producers. We purchase fine-flavor cacao, which is native to the regions where it grows. It makes up around 3% of the world’s crop. It is also grown in the shade of the rainforest versus the bulk hybrid Forastero cacao that grows in the full sun, mostly in West Africa.
Our process consists of close attention to detail and quality control with minimal handling. We don’t alkalize our cacao, the chemical treatment known as Dutch Processing, or add any flavorings such as vanilla to our chocolate. We take a personal approach to crafting chocolate, keeping it close to its pure form.
How is Asheville conducive to your chocolate business?
The artisan culture and the Foodtopian Society, combined with the support for local products, make it very conducive. There is no better place in the country for us than here.
Do you supply any local chefs or restaurants with your chocolates?
As of summer 2009, there is interest from local chefs and restaurants. Our chocolate will be on the menu in various forms soon. Expect to see it on Asheville menus this fall.
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