HuffPo: What’s Fancy Chocolate Made Of That Makes It So Expensive?
From this article in Huffington Post. They get most of it spot on.
You can walk into any old drugstore and buy a Hershey’s chocolate bar for around a dollar, but a single-origin Madagascar chocolate bar from Salt Lake City-based Solstice Chocolate will cost you $9, and a single-origin Costa Rican chocolate bar from Asheville, North Carolina’s French Broad Chocolates costs even more ($11). What gives?
There are significant differences between mass-produced chocolate bars ― think Hershey’s, Mars, Nestlé and the like ― and their small-batch, bean-to-bar counterparts. But the biggest difference that you, the customer, will notice is probably the price.
> Turns out that in many cases, the higher cost is justified.
> I have copied in the bullet points, read the article linked to aboave for the explanations.
- Premium beans and fair farmer wages come at a premium cost.
- Bean-to-bar chocolate makers use more expensive ingredients.
- Artisanal chocolate takes more time to make, and time is money.
The article ends with the following quote:
> Though it may be significantly more expensive, at around $10, a bar of craft chocolate is a sweet (and relatively affordable) way to #treatyoself. As Askinosie puts it, “There’s not many instances where you can get the best of something for $10. And right now, in craft chocolate, you can spend $10 and truly get the absolute best of the best chocolate that there is in the world.”
What does the article get right? Wrong? What are they overlooking? Add a comment below.