There are three dozen or so chocolatiers nationwide who have embraced a bean-to-bar philosophy, and they are drawn to the format for different reasons: "Some are hell-bent on exacting a perfect roast others are trying to mimic the refined technique of larger-scale manufacturers," Rattigan explains. "We've done this with our milk, and we've done this with our fruits chocolate has been the elephant in the room." "We've been blessed with the ability to get into the provenance of our ingredients," Rattigan says. They hired their former Costa Rican dishwasher, who's since established a small cacao plantation, to coordinate purchases from his neighbors the first metric ton of Costa Rican beans will deliver this spring. "In most cases, the grower lacksįive years after opening French Broad Chocolates, an offhandedly sophisticated chocolate salon that has since become a three-level community institution, the Rattigans are transforming their company from a standard small-batch confectionery into an ambitious bean-to-bar operation. "It's really cool to see the farmers feel pride in the end product," Rattigan says. He and his wife, Jael, briefly ran a café before decamping to North Carolina to make chocolate, he hand-delivered a chocolate bar to the farmer growing cacao beans expressly When Dan Rattigan '02 last returned to Costa Rica, where
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