What are the rest of the organic chocolate companies doing wrong?
It’s not the chocolate companies, necessarily. A lot of it is the maturity of the cacao. A lot of what’s been planted organic is just really immature. It’s kind of like wine grapes. When you plant a new vineyard, the first grapes that are produced by the vineyard just aren’t that good. But after about 10 years, the vines start producing phenomenal grapes. And cacao is very similar. So as time goes by, all of this organic root stock that’s been planted will start producing phenomenal beans. It’s just a matter of time. When do you expect the bulk of other organic companies to hit that 10-year mark? Oh, I’d say within the next five years. It’s coming pretty quickly. New York-based Emily Stone keeps a blog called Chocolate in Context.
