Meet The Maker: Undone Chocolate

By Cocoa Runners  ·  26th April 2016  ·  New Makers

Undone Chocolate

If you’re a member of our monthly tasting club, then you might just have had a bar from Washington D.C’s first craft chocolate maker, Undone Chocolate. We caught up with co-founder Adam Kavalier to find out a bit more about Undone and how he first got in to craft chocolate.

  1. What’s your background? Why and how did you get into chocolate?

My background is in science, I was working on my PhD in plant biochemistry and fell in love with cacao in the laboratory. Cacao is full of potent phytochemicals and it intrigued me as a source of medicinal compounds. I began playing with chocolate at home and fell in love with the regions and flavors. I continued to work in science and made chocolate at home for several years; after some great feedback from family and friends I decided to pursue a career in craft chocolate and started Undone Chocolate, Washington DC’s first craft chocolate maker.

  1. What mission have you set yourselves for making chocolate?

We set out to make a simple, pure, healthy and delicious chocolate. We use just two organic ingredients for our base chocolate and don’t add any cocoa butter or lecithin in alignment with our mission. Like other craft chocolate makers we are trying to transform peoples understanding of chocolate from that of a candy to that of a food. Craft chocolate is generally a healthy food when eaten in moderation. It is our goal to balance flavor with health and produce a minimally processed chocolate full of integrity.

  1. When did you start Undone Chocolate — and with whom?  How many are there of you?

We started making chocolate in DC in September of 2014 and launched our products in December of that year. We have now grown to a company of 4 employees.

  1. Where do you want to go next?  New bars?  New beans?  New markets?

We just launched two drinking chocolates and a cacao shell tea for the winter so we’re starting to approach new markets with those products. We’re going to continue to grow our inclusion line, as well as work with new origins in Central and South American.

  1. How do you source your beans?

We work closely with other chocolate makers to source the best beans we can find. By using directly sourced cacao we are able to get the highest quality beans with great consistency. We pay at least 3 x the premium of fair trade for our cacao and it is worth every penny. With two ingredient chocolate we are only as good as our beans are so it is a necessary expense. We take a lot of pride in supporting our producers and helping to tell their story.

  1. Similarly would love to hear more about some any innovations in tech you’ve made, etc

We have been working closely with an engineer who has been modifying spice grinders to use in chocolate making. He has developed heating (conching) mechanisms and other innovative attachments to help us make delicious chocolate with simple stone grinders.

  1. What is your favourite food?  Wine?  Other chocolate makers?

Favorite food, chocolate of course! Also love California wines, and Argentinian Malbecs. Top three favorite makers: Dick Taylor, Fruition, Soma. But there are another 20 or so that I love as well.