Peace on Fifth

Excited to announce Liang Wang of Chocolate is our leading our next MEET THE MAKER class July 23rd!

This World Environment Day, we’re celebrating the journey from cacao pod to chocolate bar — and the people who make it possible. As craft bean-to-bar makers, we pay more for our cacao because we believe chocolate should support more than flavor. It should support farmers, protect the environment, and help build a more sustainable future. To our farmers and co-op partners: thank you for growing cacao with care, responsibility, and respect for the earth. Every bar begins with you. 🌱🍫 #WorldEnvironmentDay #BeanToBar #CraftChocolate #SustainableCacao #chocolatemakers

Uh...no

Could lab-grown cocoa be the solution to the climate and supply chain woes plaguing chocolate? Companies are ready to begin supplying chocolate makers with cell-based cocoa powder in early 2027

NEW CLASS ANNOUNCEMENT:

From the beautiful mind and hands of Kessho Chocolate comes our next MEET THE MAKER class July 23! Registration opens June 19th.

Should we be scared?

Inside the lab taste-testing the world's chocolate : Short Wave Could standardizing chocolate help small-scale farmers? Chocolate scientist Julien Simonis thinks it could help persuade consumers to pay for higher quality chocolate, in turn helping out these growers. Every cacao bean is different, and for a long time, there wasn't a standard way of comparing the....

Our partnerships at origin in Africa have become even more precious since 2024. Beyond environmental factors, the loss of so much heritage land in Ghana and logistical issues moving cacao beans out of The Ivory Coast, changes in the awareness and concerns about chocolate's diverse impacts has exacerbated its already volatile price.

But these factors are not why chocolate is being grown in a lab in W. Sacramento. One guess why.

West Africa produces roughly 2/3 of the world's cocoa and lost up to 40% of its harvest across two seasons, which is why chocolate is now being grown in a lab in West Sacramento In a 12,000-square-foot facility in West Sacramento, a startup called California Cultured has been growing cocoa without soil, without trees, and without West Africa. The process uses plant cell culture: cocoa cells taken from a single cacao plant are placed in nutrient-rich bioreactors where they d...

I get this question a lot and I never know how to answer it without sounding defensive so I made this instead. If you sell a premium product you probably deal with this every single day 🍫

NEWS FROM THE OTHER SIDE OF THE GLOBE
NEW ORIGIN
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