MEET THE MAKER: PEGGY BONDURANT
In 2011, Peggy Bondurant brought her knowledge and fine Ecuadorian chocolate to Blue Scorcher. Today, we offer handcrafted Ecuadorian chocolate bars, truffles, and meltaways.
Peggy believes her chocolate bars to be superior to others because she has personally seen the farms where our cacao grows, has spoken with the cacao farmers, and has seen the quality of the cacao used in our chocolates.
Peggy received a certificate from Ecole Chocolat and finished internships at Mindo Chocolate Makers (Mino, Ecuador) and Coconymph Chocolate (Vancouver, B.C.), mastering how to make chocolate from bean to bar. In Mindo, Peggy visited cacao farms, met cacao farmers, provided tours and information to tourists, and went to the organic cooperative where cacao farmers sold their enbaba (insides of the cacao pods).