I’m one of the three founders of Ethereal Confections, a craft bean to bar chocolate maker, where I import, roast, winnow, grind and conche specialty chocolate. To produce the best chocolate with an ethical stance on labor and fair pay, you need to visit the origin and meet with real people who grow cocoa. My travels have taken me to Belize, the Dominican Republic, Haiti, Ecuador and Ghana, where I’ve formed partnerships & friendships with people who survive, in part, by growing a plant that has an end product they rarely (if ever) taste. Because of these relationships, I work every day to show that you can build a sustainable business that produces great chocolate while rewarding the people whose labor makes it all possible.