Our food philosophy at Tavernier Chocolates is simple: sustainably and mindfully foraged, grown and harvested ingredients make the freshest, most flavorful chocolates. With backgrounds in biology and chemistry, coffee roasting, cafés and restaurants, we take the slow food and locavore movements to heart. The history of the Green Mountains and Connecticut River valley and the farms, forests and people are a constant inspiration to us. We are most excited when we come up with recipes that evoke the flavors, sights and textures of walking along a forest trail, into a field or through an orchard.
Inspired by chocolate’s versatility as an ingredient, from a traditional frothy, bitter and spiced drink in Olmec and Mayan traditions to sweet and creamy European confectionery, we prefer savory flavors and are motivated by seasonal ingredients, regional chefs or a memorable meal, often leading us to unusual (yet delicious) combinations and flavor profiles. We partner with local foragers and farmers whenever we can for a variety of culinary herbs, flowers, and edible mushrooms for our recipes, and grow some in our garden. Abutting over 13 miles of trails wending through ancestral Abenaki forest preserved by the Retreat Farm, an organization that works with the Atowi Project and programs supporting land equity for BIPOC farmers, this ground is a constant reminder to us of our region’s history, traditions and our responsibility to it and its people.
Sourcing our couverture from socially responsible makers that are committed to paying workers fairly and working with farmer-owned cooperatives, we use traceable, single-origin, origin-made, direct trade chocolates, sometimes blending chocolates from specific regions that offer singular taste profiles. Each chocolate that we use has been carefully chosen both for quality and how it will match with the various ingredients we’re going to pair it with. We’re constantly testing and tasting chocolates, and are always on the lookout for new producers that share the same values and vision as we do. One is an earthy Venezuelan white chocolate with umami flavor notes that has won the International Chocolate Award for 5+ years running. We are interested in eventually making some of our own chocolate bean to bar.
We take great pride in being a Vermont chocolate company. We partner with nearby producers, foragers and growers to pair our chocolates with regional ingredients that include Vermont chèvre, blue cheese, cheddar and other Vermont artisan cheeses, crème fraîche, buttermilk and cream, maple from local producers, wildflower honey, seasonal fruits, mushrooms and herbs from local farmers and foragers as well as from our own garden and the preserved forest behind our home. Explore more about the ingredient partnerships we are forging here.
To reduce our footprint, we don’t use plastic bags or box dividers. Our kraft boxes are recyclable and use 100% recycled boxboard and 100% recycled papers, our cellophane bags are 100% biodegradable and compostable, and our paper labels are recyclable. We compost or recycle our food and paper waste.
During our busy seasons we work with an inspiring team of local farmers and herbalists, artists and artisans, chefs and home cooks who share our values and enthusiasm for creative, locally sourced food.
Our chocolates are stocked in shops throughout New England and New York state, travel all over the United States via our online shop, and are carried with customers who visit our Factory Shop as far away as Turkey, Kenya, Switzerland, Chile, Mexico, Denmark, Holland, Germany and Japan. All of this is great. At the same time, it’s important to us to remain a place-based Vermont chocolate company, rooted in the local farm community and providing the best that our region produces to a wider audience that appreciates delicious, singular ingredients of superior quality. We’ll continue to work with local farmers and producers to come up with fresh, innovative taste pairings, as well as create chocolates we’re proud to have our name on.
Photo of Bronwyn in her amazing garden courtesy of Bronwyn Murre Louisell
Amsterdam photo courtesy of Ulla Välk Evans