Fresco Chocolate was founded in 2010 in Lynden, Washington by computer scientist Rob Anderson. His logical approach sees him strive to use the best possible ingredients, then experiment with each variable that affects taste (such as roast and conch time) one at a time.
Rob has put his scientific credentials to great effect here to produce an award winning bar that was an instant hit for us. Its light roast and medium conch result in a fantastically citrus and fruity chocolate. It’s quite unique with an incredible depth of flavour.