Since opening Cacao Chemistry in 2014 with partner Travis Ashing, Sam Lang has been raising the bar on locally made chocolates. A graduate of Johnson & Wales in Denver, she likes adding surprising savory notes to her confections, with clever ingredients like Spanish Iberico ham, English Maldon salt and locally made Axe and Oak whiskey.
Preferring to source locally whenever possible, she also procures many of the spices she uses from the Savory Spice Shop downtown, as well as fruit and herbs from Colorado growers.
A select sample of Cacao Chemistry barks and bars can now be found in the produce case at Ranch Foods Direct. For more info, go to CacaoChemistry.com.
