30 years of world class R&D across 6 continents, building raw materials and their supply chains, products, and ultimately - brands and business performance. With almost 6000 formulas and a bunch of patents - I have a depth of experience and experiences that is difficult to find. I’m fortunate to be mostly retired (early!) from full time work - but take on a handful of consulting opportunities each year.

If you’re looking for someone that understands the entirety of your chocolate business - raw materials, how to formulate (and troubleshoot), and how they do (or don’t…) work on specific equipment - I've done it thousands of times - both in chocolate as well as compound. I’ve spent time in most sugar and dairy factories around the world, and have built some of the largest cocoa fermentaries that exist, and have established the fermentation protocols for much of the chocolate you’ve had.

From the largest brands you recognize who have factories running at tremendous scale, to individual proprietors with just a small footprint to the cocoa farmer in the jungle - I've been there.