About this episode
Like many cities, Seattle has a long history of turning pre-made cacao into chocolate confections. But there’s a new kind of chocolate maker in town: Small, artisanal makers that are crafting “bean to bar” chocolates that retail for as much as $13 a bar. Seattle Times food writer Jackie Varriano dug into this shift, and the kind of chocolate these new operations are churning out. She joins Tan for a taste test of three Seattle-area brands and they ask the question: Is this fancy treat worth the high price tag? Read all of Jackie’s reporting on Seattle’s chocolate scene in The Seattle Times . Recommendations in this episode: Maeve Chocolate, Tukwila — Jcoco milk chocolate with toffee and Himalayan salt Cocoa Legato, Greenwood — Colombian dark chocolate Spinnaker Chocolate, Bryant/Wallingford — 70% Vanuatu dark chocolate, Haiti dark with oat milk and maple sugar Seattle Eats is a production of The Seattle Times and KUOW, part of the NPR Network. You can support Seattle Eats by investing in the local newsrooms and the specialized beats that make this sort of storytelling possible. Please consider joining and subscribing at kuow.org/eats and seattletimes.com . See omnystudio.com/listener for privacy information.