About me
An engineer turned chocolate maker, Rob Anderson has been exploring the science of flavor since 2003. By fine-tuning roast and conche temperatures and times, he reveals unique flavors hidden in each cacao origin. In 2010, Rob and Amy founded Fresco Chocolate, dedicated to dark chocolate that’s nut-, dairy-, soy-, and gluten-free. Their bars showcase how process, different roasts and conches, can transform the taste of the same cocoa beans.
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