Like many cities, Seattle has a long history of turning pre-made cacao into chocolate confections. But there’s a new kind of chocolate maker in town: Small, artisanal makers that are crafting “bean to bar” chocolates that retail for as much as $13 a bar. 

Seattle Times food writer Jackie Varriano dug into this shift, and the kind of chocolate these new operations are churning out. She joins Tan for a taste test of three Seattle-area brands and they ask the question: Is this fancy treat worth the high price tag?

Read all of Jackie’s reporting on Seattle’s chocolate scene in The Seattle Times.

Recommendations in this episode:

• Maeve Chocolate, Tukwila — Jcoco milk chocolate with toffee and Himalayan salt
• Cocoa Legato, Greenwood — Colombian dark chocolate
• Spinnaker Chocolate, Bryant/Wallingford  — 70% Vanuatu dark chocolate, Haiti dark with oat milk and maple sugar

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