Jael and Dan’s story starts with a vegetable oil-powered school bus and an abandoned cacao farm in Costa Rica. Ultimately, the bean-to-bar visionaries found their way to Asheville, where their sustainability-minded French Broad Chocolate transforms fine cacao from small farms into award-winning chocolate bars, truffles, and desserts.

Step inside their factory doors for a behind-the-scenes tour and guided tasting, and discover how they roast, crack, winnow, grind, conche, and temper chocolate while tasting various origins of chocolate and cacao, and sipping intentionally paired beverages. End the experience on an even sweeter note and partake in a dessert tasting led by notable local and national pastry chefs.