Following up on last week’s Academy of Chocolate Award, I’m excited to announce that Potomac has been awarded four (!) International Chocolate Awards in this year’s Americas Competition and USA National Competition! The winning bars are: Duarte, Dominican Republic 70% Dark: Silvers in both the USA National and overall Americas Competitions, ‘Plain/origin dark chocolate bars’ […]
The 2017 Academy of Chocolate Awards were announced yesterday, and I was excited to learn that my Duarte, DR 70% bar was awarded a Bronze! I haven’t entered any awards for a while and it’s really nice to be recognized. Congrats to all the other winners! There’s a lot of great chocolate on the list. […]
Here’s a couple reviews of my Upala 70% bar that I’ve neglected to post until now. The first is a quick review from Georg Bernadini on SeventyPercent.com. I sent him a few samples of my bars to review for an upcoming german book on chocolate: Potomac – Upala 70% – Georg Bernardini This is a […]
A while ago, Potomac Chocolate was featured on NPR’s food blog, The Salt. That article was so well recived that they wanted to come, see the (and photograph) the process, and do an audio interview. That story, with a photo slideshow has now been posted on The Salt: Chocolate Maker Brings Joy Out of the […]
Hope everyone’s having a great Valentine’s Day, filled with great chocolate! I was recently interviewed by Ted Burnham at the NPR Science desk for an article on Potomac Chocolate that is now live on NPR’s food blog, The Salt: DIY Willy Wonka Turns Home Into Chocolate Factory It’s a great article that highlights my passion […]
Christine at The World of Chocolate has reviewed all three Upala bars. She really liked the 70%, wasn’t a big fan of the nibs, and loved the 82%. Links and excerpts from all three reviews are below. On a side note, she asked about the fish logo and wrote about my reply in the nib […]
Potomac Chocolate is featured in an article running in today’s Washington Examiner. It mentions a little about how Potomac got started and touches on various aspects of the chocolate, including how it’s made with only cacao beans and sugar, the rich variety of flavors that are possible with chocolate, as well as some of chocolate’s […]
A while ago, we sent off a few of our still-in-development Upala 70% bars to the Good Food Awards. As it turns out, over 130 other chocolate makers also entered, including a few of our favorites. As we were (and still are) just starting out, we were hopeful, but realistic about our chances. Well, they […]