Patric Chocolate

Patric Chocolate, founded in early 2006 by Alan “Patric” McClure, was one of the first craft chocolate makers in the US to make chocolate from scratch—from bean-to-bar. Patric is currently one of the most respected chocolate makers in the US, having received praise from the likes of Gourmet Magazine, the New Yorker Online, the LA Times, Forbes, and Food & Wine Magazine.

Since 2006, Patric has expanded its product line to include some of the best single-origin dark chocolates in the world. This has garnered Patric Chocolate a 2011 Good Food Award, recognition as a “Best New American Chocolate” by Food & Wine Magazine and now a 2012 Good Food Award win for Patric Chocolate’s Signature 70% Blend. McClure plans to expand the product line yet again in 2012, with the creation of several additional premium chocolate bars never before seen in the chocolate market.

Includes:
* Insulated container
* Reusable frozen gel pack.
Protect Chocolate

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Patric Madagascar 67% Dark Bar, 67% Cocoa, 65g/2.3oz TEMP OUT! $7.99 TEMP OUT! $45.95 TEMP OUT! $87.95	Patric In-NIB-itable Dark Bar with Cocoa Nibs, 70% Cocoa, 65g/2.3oz Single Bar $7.99 6 Bar Pack $45.95 TEMP OUT! $87.95
Patric 70% Rio Caribe Superior Dark Bar, 70% Cocoa, 65g/2.3oz TEMP OUT! $7.99 TEMP OUT! $45.95 TEMP OUT! $87.95	Patric Madagascar 75% Dark Bar, 75% Cocoa, 65g/2.3oz TEMP OUT! $7.99 TEMP OUT! $45.95 TEMP OUT! $87.95
Patric Madagascar 67% Dark Bar, 67% Cocoa, 65g/2.3oz TEMP OUT! $7.99 TEMP OUT! $45.95 TEMP OUT! $87.95	Patric In-NIB-itable Dark Bar with Cocoa Nibs, 70% Cocoa, 65g/2.3oz Single Bar $7.99 6 Bar Pack $45.95 TEMP OUT! $87.95
Patric Signature Dark MILK Bar, 65g/2.3oz Single Bar $7.99 6 Bar Pack $45.95 12 Bar Case $87.95	Patric Mocha OMG Bar, Dark Chocolate & Espresso Beans, 65g/2.3oz TEMP OUT! $7.99 TEMP OUT! $45.95 TEMP OUT! $87.95
Patric Signature Dark MILK Bar, 65g/2.3oz Single Bar $7.99 6 Bar Pack $45.95 12 Bar Case $87.95

Patric Chocolate - A History of The Early Years

2004-2006: Alan McClure returned from a year in France, where the French chocolate tradition, including Valrhona and
Bernachon, among others, made a substantial impact on Alan, leading to the beginning of serious study and
experimentation with chocolate and chocolate making

2006--March: Patric Chocolate was formed

2006--June-December: Patric makes cocoa sourcing trips to Mexico, Belize and Venezuela take place as Alan works
on custom chocolate-making machine

2006--October: Work begins on Patric's custom chocolate-making facility.

2007--January: Patric Chocolate opens its doors.

2007--July: After months of careful development, including a flavor-enhancing aging process, the first bar in the Patric
Chocolate product line, a micro-batch 70% Madagascar bar, made only with aromatic single-estate cacao and pure
cane sugar is released.

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