Twenty-Four Blackbirds
Mike Orlando started Twenty-Four Blackbirds in his kitchen with a pound of cocoa beans, a juicer, and a toaster oven. Today, that dedication to high-quality chocolate has resulted in an organization that serves over 400 retail customers nationwide. Inspired by traditional chocolate-making techniques, Twenty-Four Blackbirds sources raw, unroasted cocoa from single origin estates and plantations, then hand-sorts to remove any imperfections. From there, ingredients are refined in a stone melangeur, tempered, and molded by hand.