Chocolate Is Getting Worse (Rachel Handler)

Confectionery chocolate has never been worse, whereas craft chocolate has never been better!

In the last 10 years the craft chocolate industry has made impressive gains in achieving comparable agricultural rigor as to what we see in the coffee, wine, and beer industries. We are on the precipice of "single-origin, single-varietal" bars of 2 ingredient chocolate that has flavors like you've never experienced. Imagine a bar that tastes like a banana split without anything but cacao and sugar on the ingredients list.

This work is happening - primarily - in Hawaii and South / Central America. I am involved in the Hawaiian industry, and as a state we just landed 15 million dollars in federal grant funding to propel our research forward. The next ten years in cacao will be some of the most interesting and innovative - I guarantee it.