I stopped in over the weekend to check out Cacao Atlanta’s new outpost in Buckhead. Cacao not only sells chocolate but is one of only a handful of bean-to-bar chocolate makers in the country.
According to Cacao’s website, bean to bar chocolate production is complicated process by which cacao is turned into chocolate. This process includes: roasting the beans; breaking them into small pieces (called nibs) and removing the shells (winnowing); grinding the nibs to form a chocolate paste; then refining and conching (forceful kneading) to produce desired smoothness and develop flavors. The chocolate is tempered then poured into molds.
Cacao’s original laboratory includes a small storefront in Inman Park. Their new location adds seating and coffee roasted locally by Batdorf & Bronson. The location is beautiful and neighbors streamed in and welcomed Cacao and owner Kristen Hard to the neighborhood.
In addition to the wide array of truffles, single origin chocolate bars, homemade marshmallows, sipping chocolate and fudge, the new location offers organic ice cream by High Road Craft and the opportunity to craft your own custom chocolate bark.
Plans are also in the works for classes at the new location and Kristen is in the process of securing her own farm in Tobago. The grand opening for Cacao is this Saturday, March 5th.
CACAO ATLANTA BUCKHEAD 2817 Peachtree Road NW Atlanta, GA 30305 404-467-4670