Even more than its rich flavor, Marisol Slater, SIS/MA ’12, loves chocolate for its rich cultural traditions.
“Like coffee and tea, chocolate has so much meaning to so many people—particularly in Latin America, where cacao is both an economic commodity and a cultural one,” says Slater, events and education manager at the Chocolate House in DC’s Dupont Circle, which features more than 200 artisan brands from across the city and around the world.
“I obviously enjoy eating chocolate, but my love of it is rooted in the story, the indigenous traditions, and how it can help people.”
Sweet! Slater has a taste for these DC area chocolatiers:
Potomac Chocolate: Based in Woodbridge, Virginia, owner Ben Rasmussen launched the DC area’s first bean-to-bar chocolate at our store in 2010. He’s gone from dark chocolate to milk to bars that include oat milk, sea salt, coconut, cinnamon and chili pepper, and even sourdough breadcrumbs.
J. Chocolatier: DC’s Jane Morris makes the most popular piece in our bonbon case for the last 15 years—a runny, buttery caramel covered in dark chocolate and topped with a sprinkling of coarse sea salt. It’s the best salted caramel I’ve ever had—and I’ve had more than the average person.
Zoe’s Chocolate: Third-generation chocolatiers Petros, Pantelis, and Zoe Tsoukatos, Kogod/BA ’03, SPA/MPA ’05, of Frederick, Maryland, tap into their Greek heritage, showcasing the flavors of the Mediterranean in their baklava and tahini-filled chocolates. They also make a lovely caramelized almond Christmas tree dusted with powdered sugar.
Artisan Confections: This Arlington, Virginia–based chocolatier specializes in brightly-colored, screen-printed truffles that are a feast for the eyes—and the tastebuds. I enjoy the peanut butter and jelly piece; it’s like a pretty little work of art in the case.
River-Sea: The husband-and-wife team of Mariano and Krissee D’Aguiar started this bean-to-bar company in 2017 after visiting family in Brazil, which used to be one of the world’s biggest producers of cacao beans and is now enjoying a resurgence. The Chantilly, Virginia, chocolatier is also focused on sustainability and is among the first to have used Sailcargo, a clean shipping company, to move cacao from Latin America to the US.