In addition to working with acclaimed local chocolatier Fritz Knipschildt, we now have offerings from several outstanding “Bean to Bar” producers of chocolate. These folks process cocoa beans into chocolate versus the traditional making of chocolate into truffles, pralines, and other confectionaries. Our Bean to Bar producers source excellent cacao–often working in direct trade with the cacao farmer–and clean, roast, winnow, grind, refine, conche, temper, mold, and package the chocolate. 
In the same way we seek to represent the best the coffee beans can offer in terms of sourcing and preparation, so do Bean to Bar chocolate makers. espresso NEAT is proud to offer chocolate from these acclaimed, high quality artisans along with Knipschildt Chocolatier:
nb: One of the secrets of our Hot Cocoa is that the syrup is hand made from Askinosie Cocoa
Powder. Askinosie is the only small-batch chocolate maker in North America making natural cocoa powder directly from the cocoa bean. It is not alkalized or sweetened but is very pure–imparting a rich, complex chocolate flavor to the drink.
