P is for Parmigiano-Reggiano

Have you been seeing lots of pairing events popping up lately like beer and chocolate, tea and chocolate, whiskey and chocolate or even cheese and chocolate? But what about cheese IN chocolate? Well, David Briggs from Xocolatl de David in Portland, Oregon has done just that by combining 72% Ecuadorian chocolate with Parmigiano-Reggiano cheese :0

What seems like a lifetime ago, but was really only back in February, I tried another one of his savory bars and I now wish I had some left over to be able to pair with this unique flavor combination.

Using a knife to slice apart the informational sticker that keeps the outer cardboard packaging closed and removing the bar from the thin aluminum foil, you can immediately see that both sides of the bar are dimpled with a generous amount of the cheese inclusion.

The top is flatter, shinier and has some evidence of scuffing and ghosting:

While the bottom has uneven lumps and is not as reddish brown in color:

The thin bar breaks apart easily with a dull snap, releasing a musty, aged cheese aroma. A cross section of the tasting morsel looks almost like a lunar landscape: nooks and crannies created by air bubbles and the rest of the non-chocolate space occupied by tiny chunks of shaved cheese.

The flavor is very savory, almost meaty, and seems to overwhelm the overall chocolate taste. As if Parmigiano-Reggiano isn’t already salty enough on its own, this bar also has fleur de sel as an ingredient. While it’s generally recommended to “melt” chocolate in your mouth, this particular bar is abrasive during the melt due to the amount of hard cheese that was added. The chocolate melts away easily and quickly, but then you are left with a mouthful of clumped, partially dissolved cheese particles. However, “chomping” the chocolate will intensify the overall flavor and a couple of nibbles go a long way! I’m thinking of pairing this with some toasted bread just to see if that will tone down the taste.

Have you tried chocolate with cheese blended into it? Do you think that chocolate and cheese should be left separate? Let me know your thoughts!

In case you’re curious, next on my “wish list” from Xocolatl de David are the hazelnut + black truffle, the Black River caviar, the Mole Negro or the “Swiss Picnic” collaboration with Olympia Provisions. You know me, when it comes to chocolate, I’m ready for a taste adventure 😉  

To see their entire line up of savory bars as well as sweet ones that have less unusual ingredients, check out their website: http://www.xocolatldedavid.com/#main

50 States Collaboration – Delaware / Double Spiral Chocolate

Back in November 2016, I attended the NW Chocolate Festival in Seattle, WA. While waiting for one of the Saturday educational workshops to begin, I casually chatted with another attendee who just happened to bring samples of chocolate he had recently made and was eager to get feedback from fellow chocophiles. Fast forward 5 months later…imagine my surprise as I was doing online research on the first and only bean-to-bar maker within the state of Delaware, to recognize the face of that same man looking back at me from the “About Us” page on Double Spiral Chocolate’s website! A big thank you to Stuart and Mhairi Craig (co-owners of Double Spiral Chocolate) for sending me samples of three of their bars after returning from one of their origin trips!

At first glance, the light brown outer packaging appeared very plain to me and I assumed that it was just paper made from post-consumer recycled materials. However, in keeping with Double Spiral’s goal to make a global impact not only with their chocolate making process, but also with other aspects of their business as well, the wrapper is actually tree free, carbon neutral, unbleached, biodegradable and compostable paper made from bagasse which is the fibrous matter that is left over after sugarcane or sorghum stalks are crushed to extract their juices. Almost all of the text is printed in black ink, with some spot color (blue on the back for the batch number and orange on the front when there was a 3rd ingredient used for flavoring). Though it doesn’t say so, I’m sure that they are using vegetable based-ink for the printing.

Removing the glossy one ounce bars (which they believe is an ideal daily serving of chocolate) from the wax-lined silver foil wrappers, the first thing I saw was the custom double spiral logo facing me. The back of the outer sleeve wrapper explains the reason why this symbol was used.

The first two bars that I tasted were made with just two ingredients: cacao beans and unrefined cane sugar (also called rapadura, panela or jaggery, among many other names). Since Double Spiral strives to use as few ingredients as possible and ones that are minimally processed, they sweeten their chocolate with raw sugar that is made by evaporating water from sugarcane juice (in contrast, white sugar has a centrifuge step that strips away the naturally brown color and the nutrient rich molasses).

First up: Tanzania 75% (Kokoa Kamili)

This bar exhibited the most amount of “scuffing” as well as some chocolate “dust,” though it was the only one that appeared to be free from any surface air bubbles.

Try as I might, I was unable to do justice when photographing the bars side-by-side. You’ll just have to take my word that this bar was slightly more reddish brown in color when compared with the other two bars. Upon opening the wrapper, I encountered a fruity aroma and a semi-crisp snap when segmenting pieces from the small bar. The not-too-sweet fruity flavor was muted while melting a piece in my mouth + the mouthfeel during the melt seemed a little dry and grainy. However, when chomping on a tasting morsel, there was an immediate vibrant tart/tangy, almost juicy, raspberry flavor explosion that hit my tongue and a lingering finish at the back of the throat.

Next up: Haiti 75% (Pisa)

The appearance of this bar was marred by some “ghosting” and tiny air bubbles. Simply unwrapping the bar produced an earthy aroma. There was a crisp, dry snap and a nutty scent at the “break point.” Surprisingly, the nutty (almost chalky) flavor hits at the back of the throat rather than the tongue or palate. I struggled to put a name to the specific nut until reading the tasting notes: brazil nut. This was my “ah ha” moment!

Last, but not least: Haiti 75% (Pisa) with Freeze Dried Ginger

The two Haiti bars are nearly identical in color when compared side-by-side. The unflavored Haiti is shown at the top and the ginger Haiti is at the bottom of this photo.

Again, the bar’s finish was also affected by some “ghosting,” “scuffing” as well as some tiny air bubbles. Straight out of the packaging there was a muted ginger aroma, which became much more prominent once the bar was broken into pieces. For me, the ginger flavor hit the roof of my mouth/palate first and then there was the spicy “zing” lightly burning the back of my throat.

Maybe it’s me, but it almost looks like this bar is more “close-textured” (to borrow from baking terminology) since I didn’t notice any air bubbles within the tasting morsel like the other two.

Of the three that I tasted, the ginger was my favorite, with the Tanzania coming in as a close second! If you’ve had the chance to taste these bars too, please let me know your thoughts!

To read more about Double Spiral’s chocolate making philosophy and process or to order bars for yourself, please visit their website: http://doublespiralchocolate.com/

Remember to follow the Time to Eat Chocolate blog to hear about the next stop in the “50 States” project!

NOTE: If you know of any other bean-to-bar makers in Delaware, please leave a comment or send an email…we like to keep our resource lists as up-to-date as possible!

O is for Orchid

Until yesterday when I started researching things a little further, I thought orchid was a fairly exotic flavor. I’ve since discovered that vanilla is a type of orchid, so now my “bubble” has been burst a little :'(

Regardless, today I’m featuring this Orchid and Orange Blossom 72% dark chocolate limited edition fusion bar from UK’s Artisan du Chocolat since flowers embody Spring! This flavor combination was especially created for the Chelsea Flower Show Gala in 2010 & has been popular ever since.

Even the bar code has a floral theme!

Unwrapping the 15 rectangle bar from the clear plastic pouch, I could immediately smell the aroma that I associate with orange blossom water. The bar had an overall matte finish that was marred slightly by some chocolate dust and air bubbles.

After taking several close-up photos, I noticed that some of the recessed rectangular panels had a plain, textured finish while others appeared to have a series of ever smaller concentric rectangles, almost like a maze configuration, though the pattern was not consistent from rectangle to rectangle. Hopefully the below photos have captured the phenomenon…

Each time I’ve tried to segment a row of three rectangles into equally sized tasting morsels, the middle rectangle breaks off more easily and not at the dividing “score line” between the rectangles, such that it is impossible to get equally sized pieces (this has happened three times so far, leading me to think that this isn’t an isolated aberration).

From the packaging, the base chocolate (a blend of bitter Venezuelan Criollo and slightly acidic Mexican Trinitario cocoa beans) is flavored with distillates of exotic flowers from the town of Grasse in the Alpine region of France. Artisan du Chocolat is not entirely bean-to-bar since it sounds like they receive ground cacao that is then conched and refined in-house at their atelier in Kent. Though neither the packaging nor the website says so, I’m assuming that steam distillation was used to create the natural orchid and orange blossom extracts. Based on what I’ve read of the process, as plant tissue breaks down in water that is heated to the boiling point, steam pulls out the released essential oils + water vapor, which are then condensed and cooled into an extract.

Melting a piece in my mouth, I tasted bitter, green (unripe) flavors and a peppery, tongue prickling sensation. The mouthfeel was smooth during the slow and even melt, but then I was left with a mouth puckering finish. Surprisingly, these flavors are less intense when the bar is chomped. Since I happened to have orange blossom water in my kitchen pantry from the last time I made baklava, I tasted some on its own for comparison purposes. This liquid was more perfumy and floral, but without any of the other sensations, causing me to wonder if the orchid extract or the chocolate itself contributed to the astringent aftertaste. Sounds like I’ll have to taste orchid on its own sometime for “scientific research” 😉

Visit the Artisan du Chocolat website to discover their extensive product line for yourself: http://www.artisanduchocolat.com/

50 States Collaboration – New York / Fruition Chocolate

Usually Lori (from Time to Eat Chocolate) and I trade off featuring different states and chocolate makers in our respective blogs, but this week we are both featuring “The Big Apple.” It wasn’t until this project that I discovered that New York is second to California in terms of the number of bean-to-bar makers! In case you’re wondering…Oregon and Texas tie for 3rd with ten B2B makers in each of those states, while California has a whopping 36 and New York has 12!

Back in 2014, Fruition hired the All Good NYC creative team to revamp their packaging and I wish I knew if there was a term (mathematical or otherwise) to describe the kaleidoscopic / repeating stylized flower petal pattern that features prominently on these thick, notched closure cardboard boxes. I don’t know about you, but the stark contrast between these two Fruition bars makes me think of “Ebony and Ivory”…

Viewing the outer packaging at a certain angle, with the right lighting really makes the pearlized stamping and embossing sparkle and shine, such that this design is both distinctive and eye-catching.

Brown Butter Milk Chocolate (43% Dominican Republic cacao)

Removing the bar from the sealed clear plastic sleeve, you’ll notice the symmetrical motif is repeated, but this time with a single tilted “F” within a square inside of a circle near the top. Some chocolate dust along the left side of the bar and a few air bubbles mar the overall matte finish.

As you would expect from a brown butter bar, caramel is the primary aroma. Straight out of wine fridge storage, there is a crisp snap when segmenting morsels and a semi-crisp snap at room temperature (granted it’s in the high 60s/low 70s here at the moment). If only I had taken Physics, I might understand what causes the random “shear” pattern when breaking off pieces for tasting.

The mouthfeel is thick and dense during the slow and even melt. Overall, this not-too-sweet bar is smooth, creamy and milky; which makes sense since locally churned Ronnybrook Farm Dairy browned butter was used in this interpretation of a classic milk chocolate bar. The caramel flavor is intensified when chomped rather than melted, leaving a pleasant lingering toasted nut aftertaste at the finish.

Hudson Valley Bourbon Dark Milk (61% Dominican Republic cacao)

Over the years, this bar has won several awards; however, the sticker here (from Batch no. 3 packaging) only reflects the World Silver from the 2015 International Chocolate Awards. (According to their website, they won World Silver again in 2016!) Since I’m familiar with bourbon barrel aged beers, I was especially intrigued to find out how “oaky” the results would be in this dark milk chocolate bar since the roasted Dominican Republic nibs were aged with Tuthilltown Spirits bourbon barrel staves.

Similar to the last bar, this one had some chocolate dust and air bubble cosmetic defects as well.

There was a sharp snap and a woody aroma when segmenting pieces of this bar. As I’ve come to expect from Fruition bars, there was a slow even melt and a smooth and creamy mouthfeel. Initially, I tasted caramel, though different than the last bar; but a second tasting produced a woody fruit flavor which I’m guessing comes from the bourbon barrel aging process. Thankfully the oak notes were muted.

Side-by-side, you can see the differences in the chocolate brown color between a milk and dark milk.

Which one would you select if you had the choice?!

To learn more about chocolate maker Bryan Graham and the extensive Fruition product line, visit: https://www.tastefruition.com/

Be sure to also follow the Time to Eat Chocolate blog so you don’t miss next week’s stop in the “50 States” project!

Other chocolate makers in New York:

Antidote Chocolate

Bronx Grrl Chocolate

Cacao Prieto

Dalloway Chocolate

Dark Forest Chocolate Makers

Fine & Raw Chocolate


Mast Brothers

Raaka Virgin Chocolate

Raw Chocolate Love

Sol Cacao

NOTE: If you know of any other bean-to-bar makers in New York that aren’t mentioned above, please leave a comment or send an email so that we can keep this list as up-to-date as possible!

N is for Nori

There almost wasn’t an “N” post this week! :0 I knew exactly what I wanted, but was having trouble sourcing it. After successfully maintaining my own personal deadline schedule of posting one article per week for 39 weeks, would I now have to resort to recycling a review from a year ago?! Had I just followed my instincts and visited my hometown health food store earlier, I might have saved myself a week’s worth of angst, but then I would have missed my various phone conversations with Cole Meeker, founder and one of the owners of the The Great and Wonderful Sea of Change Trading Company. (Is it just me, or does the company name make you think of “The Wizard of Oz”?)

Until today, I didn’t do any research on the Northern California company, so I was excited to find this 5 minute video featuring Cole and his wife Anastasia explaining their passion for making food products with sea vegetation. I certainly didn’t know that there were 400+ kinds of edible seaweed in the ocean and that only about 3 of them were commonly eaten.

Introducing today’s bar…Wild Nori Crunch made with 70% unroasted, stone ground Ecuadorian cacao

Holding the outer packaging at an angle, you can better see and appreciate the spot UV anglerfish, with a sun or all-seeing eye coming out of its head as a lure. Opening the back flap, you’ll see a thank you message to those that were instrumental in getting this project funded in 2015 through an Indiegogo campaign.

Removing the slender rectangular bar from the heat sealed gold foil wrapper, you’ll see that the mold is comprised of 9 slightly textured, matte finish “batons” that are minimally marred by some air bubbles + chocolate dust at the top and bottom corners of the bar.

Taking a closer look at the bar, you can easily see dark flecks of the wild-harvested seaweed near the surface, though flipping the bar over shows just how the well dispersed they really are.

Breaking off one of the rectangles produced a brittle, crumbly snap that released an earthy and mineral-rich aroma.

Taking a bite, I’m reminded of the Middle Eastern sesame paste or nut-butter based snack halva in terms of the gritty crunch that is associated with stone ground cacao.

This is definitely a bar to be “chomped” rather than melted, unless you like having tiny mineralized flakes of seaweed stuck to your tongue and teeth afterwards! 😉

As an experiment, I used a knife to segment another piece from the bar just to hear the rasping “scritch” of the metal blade making contact with the chocolate and dried seaweed mixture. It certainly created a bit of a mess, but it was fascinating to see the delicate and translucent nori chunks apart from the chocolate itself.

I know what you’re thinking…seaweed and chocolate?! If you’ll recall, I wasn’t a big fan of the flavor back in April 2016. However, after a year of eating poke bowls garnished with furikake and enjoying a miso bar last week, I think my palate was better prepared for the flavor profile.

Lightly sweet from the coconut sugar and maple syrup, satisfyingly crunchy and lightly savory/vegetal in flavor, I encourage you to set aside your preconceptions and taste this for yourself. After reading about seaweed today, I’m really intrigued to try their Wild Dulse bar next…now to find it! 😉

In the words of fellow Instagrammer honeycreeperchocolate: “Wow, nori…you are certainly on an adventure!” – Yep, and loving every moment of it!

To learn more about Cole and Sea of Change, check out the “About Us” page on their website. If you’re not lucky enough to find their products in your local health food store, you can order online through their sea vegetable store: https://www.seaofchangetrading.com/sea-vegetable-store/

These are my personal thoughts and experiences. I did not receive pay or any compensation for reviewing this product.

50 States Collaboration – Georgia / Xocolatl

If I lived in Atlanta (where the airport code is “ATL”) and wanted a clever company name for my small-batch chocolates, I probably would have chosen the Aztec Nahuatl word for chocolate too: Xocolatl 🙂

Xocolatl was started in 2013 by husband-and-wife team Matt Weyandt and Elaine Read after living in the Costa Rican jungle for about a year where they learned the bean-to-bar process and then wanted to bring that talent back to their hometown.

Little did I realize when I ordered the 60% Dark Chocolate “Kissed Mermaids” bar through Honeycreeper that my choice would be a nod to another play on words: a kiss is generally expressed as an “X,” while a hug is denoted as an “O” and, as you’ll soon see, these symbols are featured on both the outer packaging as well as the mold design.

In addition to playful illustrations of city life, the thick blue textured outer paper has subtle silver foil stamping and embossing on both the front and back that you might miss unless you view the packaging from an angle.

Upon opening both the outer packaging and the wax lined inner foil wrapper, you’ll notice that the “top” (non-inclusion) side is facing you.

The mold is a series of decorative symmetrical squares at each corner, flanked by a pair of unadorned rectangles, which then draw your eye to the center of the bar. Here again is the prominent “XO” within a circle lined with small pennants, just like the logo on the front of the packaging.

The generous sprinkling of inclusions remains well adhered to the bar while turning it over. It wasn’t until after I took several photos that I noticed the vanilla-infused sea salt sparkling from the gaps between the clusters of cacao nibs.

There is a semi-soft snap to the thick bar and the smooth, creamy chocolate is punctuated by the nutty crunch of the nibs.

While there was a strong coconut-forward aroma upon opening the packaging, either melted or chomped, the coconut flavor is muted and complemented by the sea salt. I’m curious about the origin of the cacao since it doesn’t say on the packaging (perhaps because it varies depending on availability?) However, their website does say “Our small batch chocolate is made from cacao that is sustainably and ethically grown, harvested, fermented and sun-dried on small farms throughout the Americas and East Africa.

Next time, I hope to try bars with humorous names like “Oh Nuts,” “Soul Rebel” or “Wide Eyed.” Additionally, I’m intrigued by the “Americana” bar since I’ve never thought to combine chocolate with apple pie flavors!

To discover Xocolatl for yourself, check out: http://www.xocolatlchocolate.com/

Remember to follow the Time to Eat Chocolate blog to hear about the next stop in the “50 States” project!

Other chocolate makers in Georgia:

Cacao Atlanta Georgia Company

Condor Chocolates

NOTE: If you know of any other bean-to-bar makers in Georgia that aren’t mentioned above, please leave a comment or send an email so that we can keep this list as up-to-date as possible!

M is for Miso

In case you haven’t heard…Mast Brothers recently shuttered their Arts District DTLA location less than a year after opening. Don’t judge me too harshly, but I’m glad that I was able to get several of their “Los Angeles Collection” bars before they disappeared.

If you’ve been following along on my Eating the Chocolate Alphabet adventure, you’ll know that I’ve been tasting some unique flavor combinations that one would never have expected to find with chocolate! Influenced by the tastes found in the Little Tokyo area of Los Angeles, is this Miso & Sesame bar.

The minimalist blue and cream packaging, artwork designed by Block Shop Textiles, calls to mind the noren (fabric curtains or dividers) you might find hanging outside or within a Japanese shop or restaurant.

Gently peeling back the rectangular informational sticker keeping the folds closed, reveals a reddish brown bar studded with black sesame seeds, with just the edges of the inner gold foil peeking out, almost like a hiyoku lining layer of a kimono.

Inhaling deeply, there is a smoky and earthy aroma. Turning the bar over, the 28-rectangle bar has a glossy, almost mirror-like shine. Segmenting tasting morsels produces a dull snap and I’m surprised by the creamy mouthfeel while melting a piece in my mouth (the additional cocoa butter must have helped). Closing my eyes, I can almost imagine gentle wisps of steam rising from a bowl of miso soup set before me; stirring the opaque dashi stock with chopsticks to uncover the seaweed, green onions and tofu that have settled to the bottom. This bar is savory and lightly salty, such that I would never have guessed that the base chocolate was made with Peruvian cacao beans (known to have natural citrus notes). The black sesame seeds provide an added texture and crunch element, though I’m wondering how it might have tasted with white sesame seeds instead.

Did you know that miso is a thick paste made traditionally from fermented soybeans as well as rice and barley? Though not specified on the packaging or website, I’m guessing that Mast utilized dehydrated white miso as it’s milder in flavor (due to being fermented for less time) and considered sweeter and lower in salt than yellow, red or black miso.

In the past, I haven’t been a fan of Mast Brothers’ chocolate bars; but this bar seems to capture the essence of flavor associated with Japanese cuisine. Have you tried miso with chocolate before? Let me know!

For more information on their variety of chocolate bars, check out: https://mastbrothers.com/

50 States Collaboration – Montana / Burnt Fork Bend

Every day is a new adventure and, for me, eating chocolate certainly helps smooth out the rough edges! A huge thank you to Jennifer Wicks, Burnt Fork Bend’s chocolate maker, for generously sending me samples of 2 bars/3 origins for this “50 States” project!

Did you know that ~38 of the 50 United States have bean-to-bar chocolate companies and Montana is one of the states that has only one B2B maker? This article from 2012 provides details on how Jennifer got started and the inspiration behind the company’s name and logo, while this article from 2015 provides a glimpse into her chocolate making process.

While deciding which states I wanted to feature as part of this collaboration project with Lori from Time to Eat Chocolate, I visited Burnt Fork Bend’s website and fell in love with the stories behind the bar names, especially the “Bob Bar”! One of Jennifer’s former co-workers wasn’t fond of her original 72% dark chocolate bar and wasn’t afraid to honestly tell her. So, she developed a recipe that he liked & named the bar after him 🙂

The bars come in two different sizes: the 2 oz. package is the “small” and the 2.5 oz. package is the “large.” Origins change every 8-10 months or so (based on availability) to keep things interesting, as well as to introduce customers to as many different flavor profiles as possible.

The “Bob Bar” is made with just three ingredients, using evaporated cane juice instead of sugar.

The outer packaging is a coated paper “envelope” that can be opened and re-sealed easily.

Inside each of these envelopes, the thick bar is wrapped in a plastic pouch kept closed with a small silver sticker adorned with the company logo: the silhouette of heron standing in an idyllic, flowing creek.

The mold is made up of 12 equal squares which reminds me a bit of a Ritter Sport chocolate bar. As I’m looking at the bar now that I’ve easily removed a row of squares for tasting purposes, the remaining 9 squares makes me think of a chocolate Rubik’s Cube!

First up is the 60% Costa Rica Bob Bar

If I’ve deciphered Jennifer’s batch numbering nomenclature, this bar is from batch number 8, made on December 18, 2016! I noticed air bubbles at the corners of several squares, otherwise the matte finish was mostly free from other imperfections.

[update April 5th: Thanks to Jennifer for reaching out…seems I was close, but not completely accurate in my nomenclature deciphering. Rather than denote the batch number, the first two digits represent an internal reference to the beans’ country of origin + the rest of the numbers are the packaging date.]

There was a roasted coffee aroma on opening the package and a semi soft snap when segmenting tasting morsels. While the square’s size makes it a bit difficult to “melt” on my tongue like you are supposed to, I discovered that “chomping” the piece a couple of times made “melting” much easier! It’s not abrasive like stone ground cacao, but the texture / mouthfeel is not completely smooth since the beans are minimally processed.

This may be my first experience with Costa Rican chocolate, so I’m not sure if coffee notes are inherent in this origin. After the first few bites, the flavor mellowed to a buttery/nutty one with hints of honey or caramel. I can understand why Bob liked this “sweeter side of dark” bar!

Next were the 72% Ecuador and 72% Bolivia Blue Heron Bars

Like the “Bob Bar,” these have only three ingredients – though sugar is used for the sweetener.

Looking at the bars side-by-side, it appears that the Ecuador bar is slightly darker than the Bolivia bar, though both have interesting swirls on the “back” side of the bar! Depending on how I oriented the bar, I could see different abstract artwork that I would have otherwise missed if I wasn’t inquisitive!

The Ecuador bar (batch number 1, made December 29, 2016) had a medium crisp/slightly hollow sounding snap and seemed to have less air bubbles marring the surface of the matte finish. There was an earthy aroma upon opening the package, a fruity/berry flavor on the melt and a creamy/nutty flavor when “chomped.”

The Bolivia bar (batch number 3, made March 23, 2017) smelled less earthy than the Ecuador bar and there was more chocolate “dust” on the top surface. It seemed to have a drier mouthfeel when chomped (which reminded me of marshmallows) and a lightly astringent finish.

If you prefer milk chocolate, don’t worry…they have that too! Be sure to visit their website for more details and to order bars for yourself: http://www.burntforkbend.com/index.html

Remember to follow the Time to Eat Chocolate blog to hear about the next stop in the “50 States” project!

NOTE: If you know of any other bean-to-bar makers in Montana, please leave a comment or send an email…we like to keep our resource lists as up-to-date as possible!