"In 2006, Daniel Korson was experimenting in a tiny San Francisco apartment kitchen above Alamo Square Park. He was fascinated with chocolate and sweets that were stripped down to the essentials: scraped cacao, all organic, just the plants and pods. He had no idea at the time that his tinkering would eventually become Coracao Chocolate, the plant-based chocolate company he still runs today and one of the pioneers of the growing vegan chocolate market in the Bay Area." - Paolo Bicchieri
