Quick Patric Chocolate Update

Hi all,

I have ceased to blog due to lack of time.  So, if this blog is the only way that you keep up with Patric Chocolate, then you may have missed out on a few things over the last three years.  I have several recommendations:

Take a look at our “about” page and “press & video” page.  You’ll see how we’ve won 15 Good Food Awards as of 2016, more than any other food producer, and how Pete Wells of the New York Times really loves our chocolate.  Also, and perhaps most importantly, swing on over to the “shop” page and sign yourself up for the monthly bar-release newsletter.  This is where all bar-release information is announced, and how you can find out when the online store will be open for business each month.

Keep it chocolaty,

Founder & Head Chocolate Maker
Patric Chocolate

Patric Chocolate’s Bean-to-Bar Craft-Chocolate Bars

Everything you’ve ever wanted to know about Patric Chocolate’s bean-to-bar craft-chocolate product line:


Bean-to-bar craft-chocolate product line from Patric Chocolate

Fall is an exciting time for Patric Chocolate. As we slowly but surely shift into autumn, we quickly find ourselves in the middle of our busy season. We thought this would be a good time to remind our loyal customers of the varied selection of made-from-scratch, bean-to-bar craft-chocolate bars–what a mouthful!–that we offer as you prepare for the colder months and the approaching holiday season too. Be on the lookout for these bars near you, or take a gander at our online store and select your favorites!


Limited Release Bars:

Each month, Patric Chocolate creates an exquisite limited release bar. Offering the limited release bars is a fun and delicious outlet that keeps our creativity flowing and continually challenges us to bring you the most exciting, new flavors. Some of our previous limited release bars have included the Salty Signature Seventy bar, the Sweet & Sassy bar, and the Black Licorice bar. Currently, the spotlight is trained on our Oatmeal Cookie bar. Don’t hesitate to grab one (or more) of these bars because they’re going quick!


Patric Chocolate’s Permanent Lineup:


Red Coconut Curry

Crunchy coconut, spice and everything nice is what you get with our new Red Coconut Curry bar. This bar is the latest addition to our permanent bill, and it’s a hit. Dark chocolate is spiced with arbol chiles, ginger, and organic lemongrass essential oil, and is topped with crunchy, salty-sweet toasted Thai coconut chips. If you’re looking for a unique bar, this is the one for you.

Holy Mole

This dark chocolate bar was developed in conjunction with Zingerman’s in Ann Arbor using their expertly sourced spices. It includes real Korintje cinnamon, smoked Spanish paprika, arbol chiles, and vanilla sea salt. We’ve never made anything like it, and if you like spice, you’ll love this craft-chocolate favorite.


70% Signature Blend

For this signature dark chocolate blend, Patric Chocolate sourced several beautiful cacaos from diverse areas of the world, all boasting their own unique tastes and aromas. The cacaos were then blended into a complex ensemble of flavor, including citrus and berry highlights, and notes of coffee and roasted nuts in the finish.  The epitome of  bean-to-bar.


Mocha OMG

This bar is a smooth blend of dark chocolate and craft-roasted espresso 700 coffee beans from award-winning artisans Kaldi’s Coffee Roasters. Now you can have your coffee and eat it too! It’s the perfect breakfast bar.


74% In-NIB-itable

This bar is proof that opposites really do attract. With smooth Madagascar chocolate on one side and crunchy nibs on the other, this is our most munch-able and crunchable bar yet, while at the same time amplifying the delicious and complex chocolate flavor that you’ve come to expect from Patric. This is a tasty bar that is both refined and rustic.


67% Madagascar Dark

This beautiful chocolate was created to showcase the naturally occurring notes of plum preserves that intermingle with fruits rouges and enticing hints of butter-hazelnut toffee in the amazing single-estate Madagascar cacao.



You know it and you love it. Our most popular bar boasts roasty peanut butter, bright jam-like notes that occur naturally in the cacao and sea salt, all blended into a smooth chocolate that melts in your mouth like nothing else.


72% Mint Crunch

The combination of chocolate and mint is classic. Patric Chocolate has balanced the two flavors to create a perfect blend of chocolaty cookie-like notes and cool mint aroma. A refreshing bar that leaves you craving more, this is the chocolate that many of you have been waiting for, and with CRUNCH, courtesy of our crunchy cocoa nibs.


Mizzou Crunch

A custom dark milk chocolate blend sprinkled with dry-roasted peanuts, crunchy cocoa nibs and sea salt.  One bite of this bar and you’ll feel like a tiger! (Note for our out of state customers:  “Mizzou” is short for Missouri, and this bar was made in support of our local state university.  Their mascot is the Mizzou Tiger.)


58% Dark Milk

Who says milk chocolate can’t be world class? This dark milk chocolate allows the beauty of Patric’s signature cacao blend to shine, subtly softened with notes of fresh, creamy, sweet milk, and much less sugar than your average milk chocolate bar. This is truly a milk chocolate unlike any other.


75% Madagascar Dark

This robust, yet balanced chocolate was created to highlight subtle notes of toasted nuts, coffee, a pleasant cocoa, and an undercurrent of citrus and berries. It has been called the espresso of Madagascar chocolates!


Be sure to check our website or follow us on Facebook for info on the latest and greatest limited edition bars, as well as other awesome deals. No matter what flavors your palate prefers, you’ll find something you love in our unique, delicious collection of bean-to-bar craft-chocolate bars!


See you in the chocolate aisle,

Alan “Patric” McClure

Bean-to-bar craft-chocolate guru

Craft Chocolate: Why Buy It?

Why should you spend a little more to buy quality craft chocolate?

It’s a fair question, though we here at Patric Chocolate wonder, why wouldn’t you buy great craft chocolate? But we’re a little biased.   Below are just a few reasons that fine craft chocolate (like ours!) is some of the best food in the culinary world.

  • There are so many flavor components! While trying to understand what gives chocolate its flavor, food scientists have classified more than 600 different aromatic constituents. These components make chocolate one of the most complex of any food or beverage in the world, and this doesn’t even include the delicate flavor balance of slight acidity and sweetness that we taste as a bit of chocolate melts across the tongue. Woah!


  • Fermentation is key. Chocolate is made from fermented cacao seeds. This fermentation, as with any fermented food, adds complexity of flavor that doesn’t exist in the raw material, just like with wine, beer, and cheese.


  • Fermentation AND roasting is a winning combo. Chocolate is made from fermented, roasted cacao seeds. The roasting process adds additional flavors and helps create and strengthen the quintessential and inimitable “chocolaty” note. Flavor technologists have been trying to mimic chocolate’s flavor for many years and still have not come up with an acceptable substitute. (Chocolate is one of only a handful of foods that are both fermented and roasted, which is a large part of the reason chocolate is so complex.)


  • Origin matters. Different origin chocolates made with beans from one country, or even one farm, like our 67% Madagascar bar, can have as many differences as similarities, just like single-bean coffees, which is why the flavor profiles of different chocolates can seem like night and day. For example, some may be intensely fruity, while others are quite earthy with notes of tobacco.  Of course, if two or more  flavorful beans are blended together, like we do in our 70% Signature Blend, the results can be just as complex, but in new and intriguing ways.


  • Time matters. From freshly harvested seed to finished bar, chocolate can take longer to make than some types of beer, with the entire process lasting at least several weeks, and that doesn’t even take into account the time it takes to load them onto a boat and get them to our craft chocolate workshop!


Knowing these things, Patric Chocolate works hard to create a product that is as interesting and delicious as possible. So, though craft chocolate is often appreciated in small quantities, we won’t judge you for being unable to resist more than one bite of our enticing bars!

Chocolate Pairing: Craft chocolate goes with… everything!

There are a lot of popular guidelines out there when it comes to chocolate pairing…

The food-loving folks at Patric Chocolate want you to remember that the best chocolate pairing is the one that you like.  And thankfully for you, Patric Chocolate pairs well with just about anything (not to mention being great on its own)!

In the same way that we try numerous flavor combinations to create the highest possible quality of the special release and permanent bars in our lineup, the same idea goes for pairing our bars with food and drink items that you like. Try the Mint Crunch bar over ice cream or the Signature 70% Blend bar with a savory hard cheese like Parmesan or other aged cheeses like Asiago, Gouda, or Comté.

And let us not forget the longstanding, delicious culinary match of dark chocolate and wine. Try our 75% Madagascar Dark bar with a bold, dry red wine, such as a Cabernet or Merlot. Sip a sweet dessert wine with our Dark Milk bar or try a Port with the 67% Madagascar bar. Try your own combinations with other types of wine (or whisky!), such as sparkling Prosecca, with your favorite Patric bar for an outstanding chocolate pairing.

Get creative when pairing our chocolate with other food items. This Huffington Post article shares a variety of sweet and savory foods that pair well with dark chocolate, such as hot peppers, sweet caramel or high-quality bacon. Try some of your own combinations at home, and let us know what you think!

If trying to figure out chocolate pairings with other foods is a little overwhelming, don’t sweat it. Our wide range of dark chocolate bars are perfectly balanced to create a stellar solo snack.

An incredible amount of care is put into making Patric Chocolate by our four hardworking team members, who have such a passion for what they do.  Often you’ll find that this is the case with other craft-creators as well.  So, be sure to ask at your local fine-foods stores for products made by small companies for which quality is their raison d’être.  That way you can be sure that your chocolate pair will truly be beyond compare.


See you in the chocolate aisle!

Alan “Patric” McClure

Red Coconut Curry Limited Release Chocolate Bar

Red Coconut Curry Bar: The Return of the Crunch

The Red Coconut Curry Bar:  If the last time you tasted Patric Chocolate’s limited release left you wanting more, you’re in luck!

The Red Coconut Curry bar has officially climbed into the coveted permanent-bar status, joining the ranks of Mint Crunch, Holy Mole and many more.

This palate-pleasing bar is made from smooth dark chocolate with chiles, ginger, sea salt, and hints of lemongrass and lime then topped with crunchy, salty-sweet toasted coconut that is unlike anything you’ve ever tasted. It’s a one-of-a-kind bar that will make your taste buds sing and dance for more.

The idea for the Red Coconut Curry bar originated from the four hardworking, spice-loving folks that make up Patric Chocolate. This bar was originally formulated to be a limited-edition bar, which is a fun and delicious outlet that keeps our creativity flowing and continually challenges us to bring you the most exciting, new flavors. While chiles and spices aren’t exactly groundbreaking in the chocolate world these days, it’s a tried and true combination that we love, and it was time to take it to the next level.

Arbol Chiles for red coconut curry bar

Arbol Chiles in the Red Coconut Curry bar

It didn’t take long, after some serious rounds of taste testing, to decide that Red Coconut Curry was the winning combo. However, figuring out how to convey such complex and distinct flavors through chocolate took a lot of time. Part of the challenge of creating such delicious bars is sourcing the best ingredients that enhance and highlight our incredible chocolate (and lucky for you, we weren’t about to dump a bottle of fish sauce into our refiners).

A large part of our ingredient search was for the coconut. First we tried toasting our own. Then we ordered a bunch (emphasis on the bunch) from other companies. We ordered shredded coconut, coconut chips, raw coconut, toasted coconut, sweetened and unsweetened coconut – we even tried blending coconut oil into the chocolate. Nothing excited us. But then, we struck gold: coconut from a company called, “Dang.”

Coconut in the Red Coconut Curry Bar

Coconut in the Red Coconut Curry Bar


We went with Dang coconut, because it was the tastiest coconut we had ever put into our mouths. “Dang” is a new company based in San Francisco, and also happens to be the name of the owner’s mother, who grew up in Thailand. This flavorful Thai coconut is gluten-free, perfectly sweet, and has a wonderful crunchy texture from its light roast with just a hint of salt. The crunch of this coconut is the perfect match for the bite of this bar.

We know that you’ll enjoy our latest blend of dark chocolate, Dang coconut, spicy chiles, ginger, and pure lemongrass and lime essences in this chocolaty version of a Thai favorite. When tasting our Red Coconut Curry bar, you’ll probably even exclaim, “Dang!”, yourself.  You can find this and all other Patric Chocolate bars for sale on our online store.

See you in the chocolate bar aisle,

Alan “Patric” McClure
Founder & Head Chocolate Maker

Habagascar, Madañero, Habañero 67%: What ever you call it, it’s hot!

The weather is getting hot and it’s about to get hotter, and well, we might be to blame.  Reintroduce yourself to the Habañero 67%!

We’re excited to announce the return of our much-loved Habañero 67%!  Habagascar? Madañero? Whatever you choose to call it, you will have no choice but to devour it.

We’ve taken our Good-Food-Award-winning 67% Madagascar dark chocolate and lightly sprinkled just the right amount of Habañero sea salt to give you the perfect combination of spicy and sweet.

This kickin’ salt is crafted by the grinding down of high-quality and high-heat Habañero peppers to create a seriously intense sea salt. Its smoke and spice complements the naturally occurring notes of plum and raisin of Madagascar cacao and matches the finishing notes of red fruit and citrus perfectly.

Pick it up quick, it’ll stay hot, but it won’t stay around for long!

How it Was Made: The Limited-Edition Red Coconut Curry Bar (or) Dang! that’s good

The three of us at Patric Chocolate spend just as much time brainstorming new chocolate bars as we do producing our classics. The Limited-Edition chocolate bars have been a fun and delicious outlet for us to keep the creativity flowing as they continually challenge us to bring you the most exciting new flavors. A big part of the challenge is sourcing the best ingredients that enhance and highlight our incredible chocolate.

Chiles and spice are not necessarily groundbreaking in the chocolate world these days, but it’s a combination we especially love. Our daily lunches here are usually accompanied by jalapeno this or Sriracha that so it’s not a stretch of the imagination for any of us, but we wanted to take it a little further.

Fruity and spicy? Sweet and spicy? Spicy and spicy? We had a lot of ideas and then it hit us…

The Red Coconut Curry Bar!

But figuring out a way to convey such complex and distinct flavors through chocolate took a lot of time to work out, because lucky for all of you, we were not about to dump a bottle of fish sauce into our refiners.

A large part of our ingredient search was the coconut. First we tried toasting our own coconut.  Then we ordered a lot of coconut from other companies– a lot doesn’t actually begin to cover it– we ordered shredded coconut, coconut chips, raw coconut, toasted coconut, sweetened and unsweetened coconut, and we tried blending coconut oil into the chocolate too.  Nothing excited us.  But then, we struck gold.

“Dang!” exclaimed Aimee as she munched on a handful of toasted, sweet & salted coconut chips?  “Why are these so good?  What makes them so much better than the others?”

“Dang!” shouted Sara, “these coconut chips are unreal!”

The key was coconut from a company called “Dang.”

We went with Dang coconut, because it was the tastiest coconut we had ever tasted. “Dang” is a new company based in San Francisco, and also happens to be the name of the owner’s mother, who grew up in Thailand. This flavorful Thai coconut is Gluten-Free, perfectly sweet, and has a wonderful crunchy texture from its light roast, with just a hint of salt. The crunch of this coconut is the perfect match for the bite of this bar. We know that you’ll enjoy our latest blend of dark chocolate, Dang coconut, spicy chiles, ginger, and pure lemongrass & lime essences in this chocolaty version of a Thai favorite.  We’ll be surprised if you don’t exclaim “Dang!” yourself.

See you in the chocolate bar aisle,

Alan “Patric” McClure
Founder & Head Chocolate Maker

Happy Valentine’s Day to all of you!!

We are busy on Valentine’s Day molding Mizzou CRUNCH chocolate bars, but we haven’t forgotten about how special all of you are to us.  Without you, our loyal customers, Patric Chocolate would cease to exist, no matter how delicious our chocolate might be.

Thanks again for making it possible for Patric Chocolate to have one more excellent, chocolate-filled year on this earth!

Very best,

Alan–Founder & Head Chocolate Maker

Valentine’s Day Gift Released!

So, earlier this week I introduced the idea of a sassy chocolate bar.  You may recall the shock, awe, and absolute astonishment that our very own Sara underwent after tasting that bar.  Here is a photo reproduction of this event:


All kidding aside, this is an incredible bar.  Here is a little more about it:

Imagine the culmination of flavor that stems from blending only cacao, whole milk, organic cane sugar and a pinch of sea salt, but in just such a way that they end up tasting exactly like browned butter and sea-salted burnt caramel were mixed right into the refiners with the chocolate.

If your imagination is pretty accurate, your mouth is currently watering.

This is the flavor of our limited-edition Sweet & Sassy milk chocolate bar.  We’ve never tasted anything like it, and it is the perfect gift for the month of love!   Please note that there are only several hundred left before they’ll be all gone.

Here is the problem.

I forgot to tell you about something else important.

We have ALSO put together another special gift for Valentine’s Day, and by my count, there are still about 20 boxes of them left.  So, here is more about that too; the pièce de résistance:


We have hand-crafted only a handful of these lovely gift boxes with red ribbon.  Each box contains:

  • 2 hand-painted blackberry port bonbons
  • 2 golden-flecked salted caramel ganache bonbons

These are all made in-house, from bean to bar to bonbon, which is quite rare and quite a feat.

Let me repeat that with a little more detail:

We source the cacao, hand-sort it, roast it, winnow it, create a special chocolate recipe that takes months to perfect, and then refine the beans, organic cane sugar and cocoa butter to make some of the finest chocolate imaginable.  ONLY THEN do we begin the process of hand-decorating and molding these little chocolate jewels, filled with house-made ganache so decadent that words can really not describe the experience.  This is bean-to-bar-to bonbon!

You can check them out here while they last.

I’d tell you to enjoy them, but that would be the understatement of the year.


Alan McClure

Founder & Head Chocolate Maker

Pre-Valentine’s Day Sass: New Limited-Edition Chocolate Bar

One thing that most people probably wouldn’t accuse me of is being sassy.  In a few days, however, that might just change as our February limited-edition chocolate bar has plenty of sass to spare.  If burnt caramel and sea salt get your mouth watering, then you’ll be hooked.  The official release will be onThursday the 7th, so keep your eyes peeled.

-Alan “Patric” McClure

Head Chocolate Maker and Founder