Third Wave Chocolate Company opened as a pop-up inside Provision Bread & Bakery in early November. The confectionary startup produces 100% bean-to-bar chocolate and says it is the only bean-to-bar chocolate company in the Springs.
“The bean-to-bar process takes chocolate all the way from the cacao pod to a finished product,” says owner Joel Bogdanoff. “Picture the process of making wine or coffee; chocolate goes through an almost identical process to become a bar.”
The process begins with sourcing raw, roasted cacao beans from sustainably harvested, worker-owned farms. Most of the beans are certified organic. Third Wave likens the complex flavor profiles to coffee and wine and seeks to present the unique tastes of those varying cacao beans. All of Third Wave’s chocolate bars and hot chocolate mixes are made with only two ingredients: pure cacao and organic sugar.
“Our focus has really been in showing what chocolate and cacao can be without additives or flavors,” Bogdanoff says. “Really each bean has extremely different tasting notes and profiles based on where it was grown, its genetics, and many other factors.
He says the best seller is the Peruvian Pangoa chocolate bar. “It has some extremely intense raspberry notes that just are lovely,” Bogdanoff says.
You can sign up for classes on chocolate making, tasting, and pairing chocolate and wines. Along with its base at Provision Bread and Bakery, watch for Third Wave Chocolate Company at future pop-ups with other shops around town, as well as at the Old Colorado City farmer’s market in the summer. Bogdanoff adds, “In the future I have some collaborations coming with various dessert and ice cream parlors around town that I think people will really enjoy.”
4 S. Wahsatch Ave.
