Askinosie Chocolate, a startup artisan chocolate maker in Missouri, has launched their impressive new website and is now selling a 70% Ecuadorian bar. The website is packed full of information not only about the chocolate making process, but also stories about sourcing cacao, features about the growers, and bios of the “Askinosians.” I’m interested in trying this new bar, but am anxiously awaiting his upcoming bar, built from Mexican cacao. Despite Mexico’s role as the cradle of chocolate, the cacao grown there tends to not be fermented, and has fallen in quality. It would be great to see high quality beans coming from southern Mexico!
