As chocolate-lovers, we are very excited to work with chocolate makers who highlight the wellness properties of chocolate. That is why we are so excited to get to speak to Sage Dammers from the health-conscious powerhouse known as Addictive Wellness. Addictive Wellness blends the pure enjoyment of delicious chocolate with the healing, medicinal ingredients of superherbs and superfoods such as such as Lucuma, Cordyceps, Reishi Mushroom, and Ashwagandha, all used in global traditions and cultures the world over.
Sage and his partner AnnaBlanca have taken their combined experiences and knowledge to produce delicious and powerful chocolate products that complement a lifestyle that embodies both mindful and healthful indulgence and in their words, they aim to “infuse their love for each other, for life, for nature, and the desire to help everyone live their own version of the ultimate life.” They have created their chocolate to be vegan and free of sugar, gluten, GMOs, soy, dairy, and nuts, ensuring that no matter your diet or lifestyle, you are free to indulge.
At Addictive Wellness, they are careful to source their ingredients with producers who pay their workers better than fair trade wages, ensuring the quality of their product and ethical impact of their chocolate is at the forefront of their brand.
How often do we get to indulge in a healthful treat that promotes our well-being as well as the well-being of the whole world?
Kiva Confections, based in Oakland, California, creates cannabis infused artisan chocolates that serve patients looking for alternative ways of consuming their medicinal cannabis. Their dedication to efficiency, safety, and quality make them the leader in a progressive, burgeoning market.
In 2010, Founders Scott Palmer and Kristi Knoblich set out to become pioneers in the medicinal cannabis market by meticulously crafting some of California’s most highly regarded edibles. Their market requires a high degree of accuracy, consistency, and definition - a perfect challenge for the precision and craft of Micelli's polycarbonate injection molds. The fine ingredients and skillful craft to making their chocolates mirrors the integrity of Kiva Confections– to produce quality products that promote quality treatment.
Recently, we reached out to our friends at Kiva Confections to understand how they have found their sweet-spot in a budding industry.
Read Our Entire Interview
Art Pollard, founder of Amano Artisan Chocolate, is a hands-on kind of guy with a keen eye for quality and a passion for connecting with farmers and getting to the source of the bean. He travels the world looking for the highest quality cacao beans and searching for the farmers that grow with their hearts.
Based in Utah’s Wasatch Mountain range in the heart of the Rockies, Amano is dedicated to creating some of the world’s most exquisite chocolate through traditional techniques. “Amano means ‘by hand’ and ‘they love’ in Italian, and that describes the care and perfection that Amano brings to chocolate and in turn to the people who savor it.”
Pollard visits plantations, forms deep and long-lasting relationships with farmers, and even helps them improve their processes to raise the standard of their cacao beans.
Recently, we sat down with Art Pollard of Amano Artisan Chocolate to discover how he got his start and what drives him to continue searching the world for the best cacao.
Read Our Entire Interview
While we are well equipped to bring even the wildest imaginations to life, we are continuously impressed and inspired by the ideas our clients bring to us to execute.
When founders Adam Dick and Dustin Taylor of Dick Taylor Chocolate came to us, we knew it was not innovation, but tradition, that drove this duo to create.
When they got their start, they were fueled by the desire to disrupt the mass produced chocolate bar industry with a focus on high quality ingredients that enhance the rich flavor of the chocolate.
Read the full interview here and learn why Dick Taylor Chocolate changing the “bean to bar” game.
Derrick Pho, Master Chocolatier and founder of the Chocolate Technology Center, is committed to educating the next generation of chocolatiers.
Through his years of experience and raw passion for the art of making chocolate, Pho has realized that having a deep understanding of the behavior of chocolate is the key to consistency–which also happens to be the key to success. At The Chocolate Technology Center, he deconstructs the process to the very basics to ensure that students have a firm grasp on chocolate theory so that they can effectively, and tastefully, translate that to a delicious product.
Based in Toronto, Pho co-founded Sambirano Valley Chocolat, a premium Madagascar pure origin couverture chocolate, which contains a very high percentage of cocoa butter. He also created the Canadian Intercollegiate Chocolate Competition, held at Humber College in Toronto, and oversaw the Canadian selection and coaching for the highest distinction of the international chocolate competition.
A client of Micelli, Pho is deeply invested in educating, inspiring and empowering his successors. To learn more about what fuels Pho and the intention of the Chocolate Technology Center to grow, influence and pioneer the future of chocolate, we had to pick his forward-thinking brain.
Read His Full Interview