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,

Alan
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:

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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.

 

PBJ OMG

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

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

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

Two New Products!

Well, actually that is one new bar and a Valentine’s Day Collection that includes both of the bars currently in production.

As of February 1st, we released a 67% Madagascar bar that is made with the same cacao from which the 70% bar is crafted. The new bar is brighter in tone, with various fruit notes playing more of a role in the bouquet, such as lively plum preserves, fruits rouges–think cherries and raspberries–and butter-hazelnut toffee, as well as notes of licorice and subtle spice.

As for the Valentine’s Day Collection, there are two bars of each percentage–67% and 70%–and the idea is to be able to taste the bars side by side in order to better appreciate how percentage can impact chocolate made from the same origin. This is a great way to educate your loved ones about the joys of fine chocolate. Complimentary gift wrap is included.

One interesting point about the 67% Madagascar bar is that, in addition to the cacao and pure cane sugar, there is a bit of cocoa butter added. However, whereas most companies buy cocoa butter from another company, our cocoa butter is pressed right here in the Patric Chocolate workshop from the same origin of cacao that is used in the chocolate. This ensures that the flavor profile of the bar is clear and consistent. As usual, no vanilla or other flavorings are added.

Here are links to the new products mentioned above:
The Valentine’s Day Fine Dark Chocolate Collection
The 67% Madagascar bar

Just remember to order by 8 am EST this coming Friday, February 8th, in order to ensure that your, or your loved one’s, chocolate is delivered by Valentine’s Day!

Very Best,

Alan McClure
Bean-to-Bar, Fine Chocolate Maker

Upcoming Events Featuring Patric Chocolate

Well, it’s November already, and there are a few chocolate events over the next month that Patric Chocolate has either organized, or at which we will be present:

First there is the New York Chocolate Show from the 9th-11th of November. Though we won’t have a table this year, chocolate maker Alan McClure will be there wandering the floor with samples of the Patric Chocolate 70% Madagascar dark chocolate bar, hoping to meet some blog readers, friends, colleagues, and other chocolate lovers. With so much chocolate under one roof it should be a very good time, and we hope to see you there.

Next, almost right after the NY show, Patric Chocolate will be holding another chocolate tasting workshop at World Harvest in Columbia, MO. For those of you who were there last time, the content of the talk will be slightly different, so it will be worth attending again, and for those who missed the last tasting in September, we had a great time, so we hope that you can make it. The chocolate tasting workshop will be held on Saturday, the 17th of November, at 1 pm at World Harvest Foods off of Nifong behind Gerbes.

Finally, we are taking a day trip to Kansas City for another chocolate tasting workshop. This one will be special in that we are working hard to debut one of our new bars during this tasting. You might just be able to have a taste if you can make it. It will be held at Magazines and Coffee at 1722 Main St. in KCMO on Saturday, December 1st, at 2 pm.

To be kept abreast of Patric Chocolate events in Missouri, if you haven’t already signed up for the Missouri Residents mailing list, then please do so now to be contacted when events are held in Columbia, St. Louis, Kansas City, and elsewhere in Missouri. Just be sure to select “Chocolate Updates” AND “Missouri Resident” when you sign up on the list.

If you have already signed up on the Patric Chocolate mailing list, then just re-enter your e-mail below, and follow the simple instructions to change your subscription options to include “Missouri Resident.”

What could be better than an e-mail list that tells you when complimentary samples of Patric Chocolate will be available near you?

Please let me know when Patric Chocolate is holding Missouri-based talks and tastings:

For those of you who couldn’t make the last Patric Chocolate “Talk and Tasting,” at World Harvest Foods on Sept. 1st, you can learn more about the content by viewing two previous blog posts, here, and here. (Links open in new windows)

Patric Chocolate Available Locally

Hello All,

As some of you may already know, the first Patric Chocolate bar has been available locally since the end of July. Though distribution is limited due to supply, sales have been far greater than anticipated. We are quite happy to see that though the United States has historically been a milk chocolate nation, as opposed to France for example, where dark chocolate has been the preference, Americans really are willing to try types of dark chocolate that may be quite unlike anything they have ever had before. In fact, not only are Americans willing to try dark chocolate, but they seem to be falling in love with it.

Because of this major shift in chocolate preference in the US, Patric Chocolate has every expectation that as we continue to focus all of our attention on each of our micro-batches of fine dark chocolate, that the number of Americans who are interested in experiencing its unique aroma, taste and feel will continue to grow, especially as they increasingly learn to appreciate what really sets fine dark chocolate apart from the mass-produced bars that we so often find in most retail stores. We could not be happier, of course, as this growing interest lets us sit back and do what we love most of all: focus on making more Patric Chocolate.