What can craft chocolate learn from speciality coffee, craft beer and other craft movements?
A thank you to our colleague, Spencer Hyman, in the UK whose thoughts are applicable across the globe.
“Craft Chocolate, along some dimensions, seems less developed than other craft food and drink categories in building core craft “pillars”. But we clearly see this is as “glass half full”. On the most important aspect of craft – having a better product – craft chocolate clearly wins out. Everyone who tries craft chocolate agrees it tastes far better. And everyone who hears the story grasps that it is both better for them and better for farmers and the planet. So we start from a strong position.”
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