Today, we visited Sibo Chocolate for a chocolate history and tasting tour, and it was my favorite tour so far! We learned about the origins of chocolate among Indigenous peoples and how it served many purposes before becoming the sweet treat we know and love today. In addition to the history lesson, we sampled a variety of chocolates. Each one was unique and delicious, and I thoroughly enjoyed tasting them all.

Chocolate, like coffee, is complex and diverse in both production and flavor. As we’ve discussed many times, coffee requires a long process from cherry to beverage, and chocolate follows a similar path. The cacao bean must be harvested, fermented, dried, roasted, refined, ground, and tempered. Its flavor profile can vary significantly depending on the bean variety and processing methods, just like with coffee. For example, in coffee, the drying time or the surrounding flora can influence flavor much like for chocolate.

Chocolate also faces several challenges in its supply chain, including climate change, deforestation, labor issues, and regulatory hurdles. These factors create high barriers to entry for those wanting to grow and produce cacao.

A small company like Sibo can compete with a powerhouse like Britt in two main ways. First, by staying in their niche. Since Sibo is still relatively small, it can focus on selling to other small businesses and attracting customers through markets and fairs, whereas Britt has a more global presence. Second, Sibo could consider forming a strategic partnership with a larger company, creating a mutually beneficial collaboration. These are two of the most effective ways small businesses can remain competitive in an industry dominated by larger players.

Overall, today’s tour was the most enjoyable experience we’ve had so far, and I can’t wait to try the treats I brought home!