Meet the Masters

With over a decade of professional sensory-analysis experience, Ethan entered the cacao industry with a flavor-foward attitude. Noting the competition as a bean-to-bar maker, cacao farmer and fermenter, he realized palates are not all created equal. And his talent shined with fatter margins than even the million dollar companies. By educating consumers on the art of chocolate-tasting, he found a way improve the industry for all involved. Now training now Chocolate-Sommelier's is his passion.

Teaches history, science, economics of chocolate at UCLA, author, chocolate judge, lecturer. With a deep academic background and practical expertise in the global chocolate industry, Dr. Thiesen brings a unique perspective on the intersection of culture, science, and sensory experience.

Combining his deep expertise in botany with a passion for foraging, Dr. Bletter creates award-winning, flavor-forward chocolate creations that push the boundaries of traditional chocolate making.

An artist all his life — drawing, painting, sculpting, and filmmaking. After graduating from the prestigious Baking and Pastry program at Schoolcraft College, Joe traveled to Paris, where he developed a deep love for the art of chocolate. Upon returning, he honed his skills as a pastry chef at the Lark Restaurant in West Bloomfield and Avalon in Detroit.

A lifelong fixation on good chocolate — and a knowing that things made from scratch are the best things — led us to explore the world in search of cacao that warranted obsession and chocolate that elicited craving. Through our consulting work, we developed amazing friendships with our farmers and cacao suppliers, and are thrilled to honor their hard work and dedication by crafting our chocolate with the fruits of their labor. Though Venezuelan cacao is our focus, we showcase other favorite cacaos from around the globe.