Search
  • RCasteelCook

Sweet: Ohiyo embraces bean-to-bar chocolate

Updated: Sep 20, 2018

Mike Condo’s singular focus leads to award-winning chocolate.


- Photo by Tim Johnson

When Mike Condo found himself hospitalized in 2013 and suffering from Crohn’s disease, the International Chocolate Awards weren’t even on his radar. But after a restrictive diet led Condo to realize that there were few chocolate offerings that didn’t include soy, he took it upon himself to fill the void, starting a “hobby business”—Ohiyo Chocolate—from his basement in 2014.


“Ohiyo” refers to the Iroquois name for “great river,” a word Condo came across while researching the history of Ohio and chocolate, which was originally a Native American food. Further research into the cacao industry led him to shift focus to directly sourced, single-origin beans, which allow the terroir to shine through in the finished product.


Full article @

http://www.columbusmonthly.com/lifestyle/20180314/sweet-ohiyo-embraces-bean-to-bar-chocolate

6 views

©2018 by Renee Casteel Cook. Proudly created with Wix.com