ost chocolate connoisseurs know that all cacao, and thus all chocolate, is not created equally. For this reason, it has been common for chocolate companies to highlight the name of genetically superior types of cacao, such as Criollo and Criollo-heavy hybrids, on their packaging. However, what few companies dwell upon is the fact that using the word "Criollo," whether accurately or not, does not constitute the only requirement for making the highest quality chocolate.

Indeed, to produce the highest quality chocolate with the the most intriguing flavor, cacao, whatever the genetic type, must come from an ideal terroir--a subtle combination of soil-type and climate. Additionally, the three crucial cacao-processes: harvest, fermentation, and drying, must utilize unique and carefully controlled methods to maximize the quality of the cacao's flavor and aroma. Patric Chocolate will always strive for perfection in these important processes by constantly working to build strong partnerships with cacao growers, in areas with excellent terroir, who understand our commitment to quality. In this way the true and essential nature of the highest quality cacao will be revealed to the palate in perfect balance with small amounts of pure cane sugar. This is why, despite the difficulty and cost of such quality-centric production, this is exactly the means through which exists the revelation of Patric Chocolate.