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

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com.

Like many cities, Seattle has a long history of turning pre-made cacao into chocolate confections. But there&rsquo;s a new kind of chocolate maker in town: Small, artisanal makers that are crafting &ldquo;bean to bar&rdquo; chocolates that retail for as much as $13 a bar.&nbsp;
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&rsquo;s reporting on Seattle&rsquo;s chocolate scene<a href="https://www.seattletimes.com/life/food-drink/the-seattle-chocolate-scene-is-like-the-river-in-willy-wonkas-factory/"> in The Seattle Times</a>.
Recommendations in this episode:
<ul>
<li><a href="https://maevechocolate.com/">Maeve Chocolate, Tukwila</a> &mdash; Jcoco milk chocolate with toffee and Himalayan salt</li>
<li><a href="https://www.cocoalegatochocolate.com/chocolate">Cocoa Legato, Greenwood</a> &mdash; Colombian dark chocolate</li>
<li><a href="https://spinnakerchocolate.com/">Spinnaker Chocolate, Bryant/Wallingford</a> &nbsp;&mdash; 70% Vanuatu dark chocolate, Haiti dark with oat milk and maple sugar</li>
</ul>
Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at <a href="http://kuow.org/eats">kuow.org/eats</a> and <a href="http://seattletimes.com">seattletimes.com</a>.

Seattle is a buffet of great food... if you know where to look. Seattle Times journalist Tan Vinh invites listeners to the area's hottest restaurants, road-side food stalls and everywhere in between to find the best meals in the city and to meet the people who make them sing.

New episodes every Thursday.

Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to https://www.kuow.org/donate/seattleeatsnotes 

Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network

 

Seattle is a buffet of great food... if you know where to look. Seattle Times journalist Tan Vinh invites listeners to the area's hottest restaurants, road-side food stalls and everywhere in between to find the best meals in the city and to meet the people who make them sing.
New episodes every Thursday.
<hr>
Thank you to the supporters of KUOW, you help make this show possible! If you want to help out, go to <a href="https://www.kuow.org/donate/seattleeatsnotes">https://www.kuow.org/donate/seattleeatsnotes</a>&nbsp;
Seattle Eats is a production of <a href="https://www.seattletimes.com/">The Seattle Times</a> and <a href="https://www.kuow.org/">KUOW</a>, part of the NPR Network
&nbsp;

Seattle Eats with Tan Vinh

Seattle Times food writer Jackie Varriano talks about the growing artisanal chocolate making scene in Seattle and why it’s worth it to shell out $13 for a craft bar of cacao confection. 

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