Thanks to one of our readers for giving us this tip: our own Theo Chocolate (3400 Phinney Ave. N.) is in the New York Times as one of the select few featured in the article, “In Seattle Area, an Assortment of Treats,” by Sara Dickerman, who was clearly in organic cocoa heaven when it comes to the local chocolatier.
She writes,
“It is hard to deny the cleverness of the machines on the production line: a potbellied roaster tumbling cacao beans, a scrolling conveyer belt longer than a football field that gently cools new-minted bars. Not surprisingly, the scent of hot cocoa was intoxicating.”