We consider ourselves explorers into the world of cacao. Exploring not only the unique flavors highlighted in our chocolate, but also new ways to utilize its many benefits, seeing cacao as more of a food than a candy. We want you to join us in our journey to expand our knowledge and palate of this mystical bean which has deep roots in the history of mankind. Come, and explore cacao with us!
About Our Chocolate
We produce chocolate in small batches, which allows you to sample the unique flavors of each bean. These flavors will vary in flavor and intensity from bean to bean, origin to origin, as well as year to year. Such as the grape is to wine the cacao bean is to chocolate. The variety, cultivation and processing of the bean has just as much influence on the flavor of the chocolate as does its origin. Our chocolate will always be labeled with the origin of the beans from which it was produced.
Quick Facts
1. We select and import premium cacao beans direct from origin. By doing so, we plan to build long term relationships with growers and grower co-op’s that will mutually benefit both the quality of our chocolate and the livelihood of the growers. The quality of chocolate begins with the growers.
2. We make our chocolate in small batches with attention to detail and minimal handling. We keep the process simple by following the basic principles of creating good chocolate but take a personal approach to make it exceptional.
3. We let the bean be the star. We add only organic sugar and 2% organic cocoa butter. No vanilla or emulsifiers are added to alter the flavor or texture of the chocolate.
About Our Founder
David’s background spans many industries. A graduate from the University of Kentucky with a degree in Agronomy, he first set out to continue his love of the game of golf by working in golf course management. On a detour, he went to work for his father in a manufacturing business and then on to renovating and managing an orchid nursery in central Florida. During a brief return to the golf course he learned of a culture centered around cacao and chocolate in the Mexican state of Oaxaca and it’s capital city of the same name. It was then the passion was ignited that brought together both his love of food and his love of agriculture. Through many years of studying and playing around in the kitchen he decided to take the leap into artisan chocolate making and could think of no better place than the beautiful mountains of Western North Carolina. So it is there he moved with his wife Sarah and son Trent and started Black Mountain Chocolate.
Message from David
Thank you for visiting BlackMountainChocolate.com. I hope that you have enjoyed your visit to the site and have had the chance to enjoy our chocolate. It is my intention to not only produce some of the best chocolate you have ever tasted but also to open your eyes to the world of cacao. That world not only includes the diverse uses of cacao far beyond that of candy, but also the land where it grows and the people that grow it. It is my goal to create chocolate with a clear conscience and make every effort to make the right decisions to protect that world.
Sincerely,
David A. Mason
Founder & Chocolate Maker
