Making the world a better place through chocolate is both a fun and noble goal, one that began in earnest in 2006, when Joe Whinney founded Theo Chocolate, the first bean-to-bar organic chocolate factory in the U.S. Made in small batches using the purest ingredients grown in the most sustainable ways possible, Theo’s chocolates adhere to the highest standards for organic, Fair Trade, and Fair for Life products. The chocolate factory, confection kitchen, and retail shop share an historic red-brick building originally built to house the interurban streetcars that carried people to and from downtown Seattle. Theo doesn’t just make chocolate, they educate consumers about the environmental, social, and geopolitical issues involved in cacao growing. The company also partners with organizations such as the Jane Goodall Institute, the Eastern Congo Initiative (ECI), and World Bicycle Relief. Theo and ECI, for example, worked with Congolese organic farmers focused on quality and sustainability to grow the cocoa, vanilla, and pili pili peppers used in the Congo Pili Pili Chili bar. Proceeds go back to ECI to support work with Congolese farmers. Factory tours involve lots of chocolate sampling, plus a little history, geography, and science. Videos of the chocolate-making process—table-tempering, ganache-making, bean-roasting—are part of every tour, which begins and ends with an opportunity to stock up on chocolate bars, cocoa nibs, caramels, and artisan confections from their retail shop. Each month, the company updates their “Fresh Sheet,” and the factory store is the only place you can find these seasonal, limited-edition, confectioner’s choice beauties.
