Founder: Rob Anderson
Location: Lynden, WA
Sources of cacao: All over the world
Characteristic: Rob's chocolate is a 'lesson in a bar', helping us compare bars with slight differences.
Rob brings an educational approach to his chocolate making, helping us understand how changing the variables of conching or roasting fundamentally alters taste. We loved this Peru 225 Recipe, for its surprising cooked banana notes!
Beans from: San Martin, Peru
Tasting notes: banana, fruit, chocolatey finish
Fresco chocolate makes transparent two of the variables that can be tweaked to influence flavor development when making chocolate. Documenting the type of roast and the amount of conching that he does, we are able to get a peak into the complexities of chocolate making.