Interview with Mackenzie Rivers, founder of Map Chocolate

Photo credit: Mackenzie Rivers
This interview was originally published on my French blog, but I think it will feel more at home here. Map Chocolate is one of  my favorite chocolate-makers. Any bars by Map Chocolate would be a wonderful introduction to the world of craft chocolate.
I discovered Map Chocolate while researching craft chocolate-makers on Instagram. At the time, the only chocolate I consumed was mass-produced, mostly because I had a few favorite brands and was not sold on the idea of spending $8-$10 on a small chocolate bar. However, I did want to make the leap to the world of craft chocolate, so I went looking for makers to lead me there. I turned to Instagram to discover the world of small makers. I saw grinders and melangeurs, shiny tempered chocolate and bloomed chocolate that reminded you of moon craters. I discovered LetterPress Chocolate and Dick Taylor, Violet Sky and Acalli.

Right when I started my “37 Chocolates” challenge, I stumbled upon Map Chocolate’s Instagram account. I fell in love with the maker’s sense of aesthetics, the composition of her photos, which was pretty, but not precious. Did I mention the captions? I read them like poetry.

When I went to Map Chocolate’s website, it became obvious that Map Chocolate was chocolate with a soul. Yes, its chocolate is made of organic cacao from small cacao farmers and no, it does not contain any lecithin, but that’s not all. I read the chocolate descriptions like chapters of a novel and, for the first time, I did not feel intimidated when reading about single origin cacao. I did not know a thing about the difference between a cacao from Belize, Madagascar, or Tumbes in Peru, but I suddenly wanted to know more. I knew right then that $8 would get me chocolate and a map I would gladly want to follow.

Please tell us about Map Chocolate. 

It was the beans that drew me in. I walked into the Chocolate Alchemy warehouse and was so shocked–I had no idea that chocolate did not just come from one type of cocoa bean. Or that there were so many types of beans, grown in so many places. The fact that there is not just “one” bean, from one place, is incredible, because it means there is not “one” chocolate. Which meant, why the heck does it all mostly taste the same? Aside from Theo, I had never tried craft chocolate, so I went from seeing the beans to saying “I want to make chocolate.”

To me, this is what craft chocolate offers: chocolate as something real, not the idea of chocolate as one standardized flavor. That was a year and a half ago; I made chocolate for nine months before I made the leap into opening my online shops. I gave a lot away to family and friends to try, my son and his friends ate it every day, I threw out mistakes, and loved every minute. I was at a crossroads in my life and during that nine months I started working for Chocolate Alchemy (the “father” of bean-to-bar craft chocolate) and every day I would ask John a question about beans or roasting, the chemistry behind chocolate, equipment, etc. He is like the Wikipedia of chocolate! I became immersed in the world of small batch chocolate making, and the world of beans. So I have been very fortunate to have people encouraging me and believing in what I am doing, willing to taste my chocolate, and to give me, a new chocolate maker, a try. And that is why my company is called Map Chocolate: map stands for Mackenzie and People. No boundaries, finding open roads, and each of us discovering our path. I am thrilled every time I send out a bar.

And as a side note: when I was looking for molds I wanted square ones. I found my molds and when they arrived from Belgium (possibly the smallest order they’d ever had, I bought a total of 3, and could make 6 bars at a time), the invoice had the name of the mold listed as Scheherazade. She is the narrator storyteller behind the ancient stories A Thousand and One Arabian Nights…that seemed like a good sign.

Photo credit: Mackenzie Rivers

Could you give us a glimpse into a day at Map Chocolate? Is there such thing as a typical day when you are a chocolate-maker?

Because I work part time at Chocolate Alchemy (John supplies and makes bean to bar equipment, beans + supplies, and information), as well as being the sole proprietor of Map I have to be efficient and try to stick to a schedule. I divide the basic chocolate making over 3 days, then fill in everything else in the mornings and evenings. One day is for roasting, making test batches, and making my sipping chocolates. Roasting is when I often get my inspiration for my bars, because at this point it is truly about the beans; I get the first hints of what chocolate the beans might become, and, for me, it is the area that requires the most skill and intuition. I use a barrel roaster, which also gives me a good way to gauge the roast depending on the aroma, and how it changes and shifts during the roast. The second day I reserve for tempering/molding bars, and nothing else; I still hand-temper, so there’s a lot going on that day. The third day is for wrapping bars and creating my wrappers, and then on day four I try to fill orders, box, and ship. The actual melanging/conching takes place 24/7. I built my website and do all the maintenance/uploading products, and I create my packaging, which I fit in early in the mornings. If I were an animal I would be a mule: stubborn, persistent, not afraid to work, a bit quirky, often with a mind of its own. But “Mule Chocolate” does not have the same ring 🙂

Photo credit: Mackenzie Rivers

Your sense of aesthetics and product descriptions are one of the things that set Map Chocolate from other chocolate-makers. Which are some of the artists and writers that inspire you?

Always in the back of my head is advice about writing by Ernest Hemingway: say one true thing. I want this to come through in what I am making, as well as what I write. I think his quote is from A Moveable Feast. I try to write and stay true to what the voice in my head is saying, and if it feels difficult or a struggle then I know that is a sign that I am not listening, and it isn’t true to my voice. I hope that what I write will open a window, not necessarily point a route to a certain path. As a chocolate maker I’m just a guide: I choose the bean, decide the %, craft it to what I think tastes good, and choose how it will be presented, but then it leaves my hands. Chocolate might be a small thing, but I think there is something amazing about it beyond taste that not only makes us happy, but carries within it the journey of the bean, and awakens memories. This is the story part of it for me, and what I love is that I might say “notes of lemon and birdsong” but then every person has their own notion of what that bird might sound like. Or maybe they will then ask themselves, what would that taste like?

Photo credit: Mackenzie Rivers

I love the seasonality of some of your chocolate collections – I have a soft spot for the Squirrel Stash – could you share some of the chocolate creations you are working on for this winter?

I love creating collections! They came about because the truth for me is that big bars of chocolate can be daunting, and not just the price. What if I take a bite and I don’t like it? what if I unwrap it and now I’m faced with this big bar and I don’t want it to go to waste? And when I was first trying craft chocolate, how was I supposed to choose an Ecuador Camino Verde over a Bolivia? What exactly does a Bolivia mean when it comes to chocolate? The packaging out there implies the buyer must already know what an Ecuador tastes like, and the typical tasting notes only help perpetuate and widen this chasm. There is no reference point; for me, when I eat chocolate it takes me somewhere, either back in time or clarifies the present moment. I want to share this with the people who are trying my chocolate. Also, the flip side of that is that I selfishly don’t want to just make (or eat) the same old thing, and I think chocolate is as seasonal as any real food. So, for this year I have a 25 piece collection for the holidays that is inspired by the winter sky (various hues of dark, a few flickers of bright, and alpenglow will all be in there) a small 9-piece collection inspired by Admiral Byrd called Packing List: Antarctica (he had chocolate and coffee on his packing list), and another small set called The Tip of the Iceberg which features nine different salts atop one origin.

Photo credit: Mackenzie Rivers

Craft chocolate can be expensive. In my experience, many people (I was one of them) feel intimidated by the idea of spending $10 for 2-3 oz of fine chocolate. Some argue their palate is not as refined to appreciate the experience of fine chocolate. As a craft chocolate-maker, what words would you have for someone who is about to dip their toes in the water of craft chocolate?

It all begins with intention. I think that is the gift of anything handcrafted: our intentions shape the world, so if we buy something handcrafted, or from a small farmer who might have actually been the person who lovingly pruned the apple trees, we are then acting out of awareness. It is the goal of mass marketing to get us to choose what we are told we should choose, to act out of habit and blindness.

As a starting point I would say choose based on the packaging, which might seem contrary to “it’s what’s inside that matters,” but if the outer layers are beautiful, thoughtful, have been created with details at the forefront, then that is a good indicator of what is to come inside.This is not to say fancy or expensive, just created with a respect for both the chocolate and the person who might enjoy it. I recently had a bar from a newer, small maker in Australia (Smooth Chocolator) and the packaging was simple albeit stunning. And the experience of opening it was so satisfying, just lovely; as wonderful as opening a new book and seeing the first page, reading the first sentence and having the words drawing you in, instantly. I could feel the maker’s care and love for what they are doing.

The “value” or reason to buy craft chocolate is because it is not just another bar on a long assembly line of sameness, but a glimpse into how the maker sees the world through chocolate. Craft chocolate provides not just the (hopefully wonderful) experience of tasting chocolate, but a real connection…that’s not something a factory does, or is intended to do. Because Map is so small, even in the world of small batch makers, it often feels like it is a tiny bird attempting to migrate and navigate amidst big jetliners and more than a few well-funded Lear jets, plus there is all that headwind from chocolate critics and “experts.” That said, what I believe is that the best stories travel far, and size has nothing to do with it.

You can watch my review of two of Map Chocolate bars here.

The “37 Chocolates” Recap

Nashville-based maker Olive & Sinclair uses the prettiest wrappers.

If you’d like to follow in my chocolate footsteps, here is a list of the 37 chocolates I sampled as part of my challenge. Be warned, though, 37 is a bigger number than you think! A few facts about the challenge:

  • The challenge started in June 2015 and ended on October 31, 2015.
  • All of the chocolate featured as part of the challenge is made in the US.
  • My reviews featured a mix of grocery store and craft chocolate bars.
  • I decided very early on that I would not post negative reviews, so let’s just say I ate over 40 bars between June and October.
  • 17 of the 37 bars are made in California. This year, my goal is to sample more bars from non-California makers.
  • My most popular video is the one featuring the Mast Brothers Goat Milk Chocolate, thanks to the recent scandal brought to light by Dallas-based food blogger Scott.
  • All bars are made from bean-to-bar by chocolate-makers except for two, which are made by Chuao, a chocolatier. Unlike a chocolate-maker, who crafts his or her bars from cacao beans, a chocolatier works with chocolate that’s already been made called “couverture chocolate.”

Ready for the recap? You can watch my review of each chocolate by simply clicking on the name of each variety. Please leave a comment if you’d like to report a broken link, share tasting notes, or recommend some bars. Thanks and enjoy the reviews!

LA-based maker LetterPress Chocolate customized the wrapper of the Ucuyali bar for my challenge.

The 37 Chocolates Recap

* marks a personal favorite

Introductory Video

#1: Theo, Dark Chocolate Salted Almond

  • Made in Seattle, Washington.
  • Find in the natural organic section of well-stocked supermarkets, at natural grocery stores, or order online.

#2: Endangered Species, 72% Dark Chocolate with Bluberries

  • Made in Indianapolis, Indiana.
  • Find in the natural organic section of well-stocked supermarkets. Target also carries some varieties.

#3: Ghirardelli, Midnight Dream, 60% Dark Chocolate

  • Made in San Francisco, California.
  • Find in the candy aisle of your grocery store. Note that not all stores carry the 60% bar which is my favorite dark chocolate by Ghirardelli.

#4: Scharffen Berger, 70% Bittersweet Dark Chocolate

  • Made in San Francisco, California
  • Find in the candy aisle of your grocery store or order online.

#5: Twenty-Four Blackbirds, Madagascar, 72% Dark Chocolate

#6: Woodblock Chocolate, Dark Milk Chocolate

#7: TCHO, 70% Ghana Chocolate

  • Made in Berkeley, California
  • Find in the natural and organic section of larger grocery stores (Wegman’s), World Market, and some natural and organic stores or order online.

#8: Acalli, 65% Dark Milk Chocolate with Nibs*

#9: Mast Brothers, Dark Goat Milk Chocolate

Please read this article on Quartz before considering purchasing Mast Brothers chocolate.

  • Made in Brooklyn, New York.
  • Find at select gourmet stores or order online.

#10: Woodblock Chocolate, Sea Salt and Nibs Dark Chocolate

#11: Taza, Vanilla 50% Dark Chocolate

  • Made in Sommersville, Massachusetts.
  • Find at natural and organic stores or order online.

#12: Olive and Sinclair, 75% Dark Chocolate*

  • Made in Nashville, Tennessee.
  • Find at select Whole Foods Market and gourmet stores or order online.

#13: Nathan Miller, Buttermilk 55% Dark Chocolate*

#14: Scharffen Berger, Pistachio 72% Dark Chocolate (contains milk)

  • Made in San Francisco, California.
  • Find in the candy aisle of your grocery store or order online.

#15: TCHO, Cocoa, 53% Milk Chocolate*

  • Made in Berkeley, California.
  • Find in the natural and organic section of larger grocery stores (Wegman’s), World Market, and some natural and organic stores or order online.

#16: Potomac Chocolate, Cuyagua, 70% Dark Chocolate*

#17: Cacao Atlanta, Patanemo*

  • Made in Atlanta, Georgia.
  • The bar is sold out but you can check the current chocolate bar selection online here.

#18: Taza Cinnamon Disc, 50% Dark Chocolate

  • Made in Sommersville, Massachusetts.
  • Find at natural and organic stores or order online.

#19: Guittard Chocolate Chips, 55% Cacao*

#20 and 21: Mast Brothers, Cow Milk and Brooklyn Blend

Please read this article on Quartz before considering purchasing Mast Brothers chocolate.

  • Made in Brooklyn, New York.
  • Find at select gourmet stores or order online.

#22 and 23: Chuao, Salted Chocolate Crunch and Firecracker

  • Made in San Diego, California.
  • Find at larger grocery stores or order online. Target also carries some varieties.

#24: TCHO, Mokaccino, Milk Chocolate*

  • Made in Berkeley, California.
  • Find at the natural and organic section of larger grocery stores (Wegman’s), World Market, and some natural and organic stores or order online.

#25 and 26: Dick Taylor, Belize and Black Fig Bars*

#27, 28, and 29: Dandelion Chocolate Tasting Set – Mantuano, Venezuela, San Francisco de Macorís, Dominican Republic, and Ambanja, Madagascar*

#30: LetterPress Chocolate, Maranon Bar, 70% Dark Chocolate*

  • Made in Los Angeles, California.
  • Find at pop-up events in the Los Angeles area or order online.

#31: LetterPress Chocolate, Mystery Bar, 70% Dark Chocolate*

  • Made in Los Angeles, California.
  • Find at pop-up events in the Los Angeles area or order online.

#32: Violet Sky, Belize, 77% Dark Chocolate with Candied Lavender & Vanilla Dust*

#33, Violet Sky, Banana Split, White Chocolate

#34 and 35, Chocolate Alchemist, Clasico and Philly Blend*

#36 and 37, Map Chocolate, Dear Mr. Finley and Le Chocolat Chaud*

My Chocolate Plans for 2016

2015-11-09 16.39.08.jpg
A few wrappers of some of the bars I tried last year.

Happy new year, everyone, I hope January is already off a great, chocolate-y start! While 2015 has revealed my passion for craft chocolate, 2016 will be the year I will investing in said passion. Although I have learned a lot from  many makers last year, I have recently enrolled in the Chocolate Flavor 101 Class by Ecole Chocolat to learn more more about cacao production and chocolate flavor: have you ever wondered why chocolate tastes so different at different times of the day?

In 2016, also want to share my passion with more people. I have found the world of chocolate to be very intimidating to the non-initiated like I was was 6 months ago. In June of last year, I probably had the same questions you have had: why is craft chocolate so expensive? What is the big deal about single origin? Is my palate refined enough to perceive the “notes of hibiscus” mentioned on the chocolate wrapper?

60+ bars later, I now know that you should not worry about having a sophisticated palate to appreciate good chocolate and I am on a mission to convince you that appreciating craft chocolate is within everyone’s reach. How? Well, here’s the plan.

2015-11-29 15.54.19
A lovely bar by Map Chocolate

First, I will reopen my online craft chocolate shop this month. I will be carrying bars from two of my current favorite craft chocolate-makers: Map Chocolate will be back on my shelves, but I’ll be also welcoming a new maker just in time for Valentine’s Day. The selection process for these bars is simple. Are the flavors balanced? Does the chocolate give me chills? Also, do my friends like it? Yes, the bars do have to be made of ethically grown, organic cacao, but if the answer to all three previous questions is yes, into the shop they go!

let's meet

Next, I want to let you sample craft chocolate. Local Chester county friends can meet me from 2-4 at the Galer Estate winery in Kennett Square on Sunday, January 17th (this coming Sunday) to learn about my French book, using social media to promote your work, and my passion for chocolate. You’ll also meet Robert Campbell, Philadelphia’s only bean-to bar chocolate-maker, who will be there with his delicious chocolate bars  – wait until you try the Clasico! I hope to see many of you then but stay tuned for more chocolate-tasting dates. You can find more details here.

Finally, I’ll be sharing interviews with makers so they can share their answers to your questions on their chocolate-making process. Again, why is craft chocolate so expensive?!

2016 promises to be an exciting year and I hope you’ll follow me on this delicious ride.