Making artisanal chocolate in Asheville, North Carolina
It's your typical love story: Boy and girl meet. Boy and girl fall in love. Boy and girl drop out of grad school and travel by veggie oil-powered school bus to a new home on a farm in Costa Rica. Boy and girl discover a mutual love of chocolate and start a business together. That's how it happened for Dan and Jael Rattigan, founders of the sweetest gathering spot in Asheville, French Bread Chocolates. The craft chocolate boom in the United States may have given rise to artisanal chocolate makers and chocolatiers throughout the country, but it's rare to find a team like the Rattigans, who excel at both producing and baking. The labor-intensive and incredibly temperamental process of turning cacao beans into the chocolate bars we know and love takes a lot of time, a lot of energy, and a lot of expensive specialty equipment. Most chocolatiers who make bonbons, brownies, and pastries purchase couverture or baking chocolate from brands like Valrhona, Guittard, and Barr