Chocolate Purveyors is a blog series where we connect and discuss everything chocolate with both makers and enthusiasts. This discussion is with DeAnn Wallin, founder of Solstice Chocolate.
Solstice Chocolate is an American Artisan Chocolate maker located in Salt Lake City, Utah. Their award-winning bean-to-bar chocolate is handcrafted using the finest single-origin cacao from all over the world.
Photo Credit Solstice Chocolate
Do you remember your first experience with real chocolate? What was it?
I don't remember my first experience with chocolate, but I do remember my first experience without it. I went to a birthday party in kindergarten and they served white cake. White cake! I thought it was horrible and wouldn't eat it. I grew up in a home where nearly every treat and dessert involved chocolate.
How did you end up in the world of craft chocolate? What did you do before?
Part of my family's obsession with chocolate was making chocolates for the holidays. Some of my favorite memories is hand tempering chocolate with my grandma. When my own children were older I had more time, so we started making chocolates for the holidays. Each year it became more elaborite. We wondered if we could make our own chocolate and tried it. After years and much trial and error, a hobby turned into a business. I have a nursing degree, but making chocolate is much more fun!
Do you have a favourite pairing with chocolate?
I like chocolate with a cold glass of milk.
You make several inclusion bars, are you noticing more inclusion bars being made? Where is its place in the craft chocolate world?
I personally prefer dark chocolate without inclusions but we do make two white chocolate inclusion bars; a brown butter and a coconut.
Do you prefer hot chocolate or coffee in the morning?
I'm not a coffee drinker but I'm up for hot chocolate any time of day.
Is there a personal favourite terroir you like to work with?
I absolutely love working with African beans.
Photo Credit Solstice Chocolate
For someone who has never tried a Solstice Chocolate bar, what bar would you recommend to them?
I would suggest someone try an earthy bar such as Wasatch or Uganda and then try a bright fruity bar such as Tanzania, India, or Madagascar. It's fun to compare and taste the differences.
What chocolate are you eating from other makers these days?
Right now my personal stash includes Fruition's Hispanola bar, Good Farms Putnam Rye Whiskey bar, Harper Macaw Bordeaux Barrel Aged bar and Manoa Hawaii Island bar.
If you could only eat one chocolate bar for the rest of your life, what bar would it be?
Definitely our 54% Dark Milk Chocolate bar. I love the notes of marshmallow and graham cracker.
What does the future hold for Solstice Chocolate?
Our plans are to keep making the best quality chocolate possible from the most amazing cacao we can find.
We want to thank DeAnn for taking the time to answer our questions, and we hope you learned more about her and Solstice Chocolate!
You can view the entire Solstice Chocolate collection here.
