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In 2017

​​​​​​Joann Travels to the source of Cacao - Ecuador


Completes another Professional Chocolate Course at Atelier Melissa Coppel in Las Vegas

​​​​Xchocol’Art begun with the intention to use chocolate as a meaningful tool to create, connect, and have my family bond while working with something delicious.
In Ecuador, we visited Don Francisco, a cocoa farmer who is one of the 900+ suppliers to Fortaleza Del Valle co-op. This is where as a chocolatier one realizes that our challenges running a business are a walk in the park compared to the cacao farmers and their families. He showed us the farm and his precious cacao trees.  
Humbling was the realization that this gift from earth must pass through so many hands and must endure so many changes to become the truffle we bite into in a moment of indulgence. It has always been clear that sourcing our main ingredient would have to be from cocoa producers who use ethical and sustainable means to attain it. Many confectionery businesses in the pursuit for higher margins, settle to use low grade chocolate or even chocolate “coating” and artificial ingredients for their products. This is not a valid option for me.

In the Fall of 2017 I spent a week at Atelier Melissa Coppel. 

Her creative genius and attention to minute detail hails her to be one of the top chocolatiers in North America. Undoubtedly, I want to work with chocolate with great respect.  
My intention is to keep on making each and every piece with passion and care to only include the best ingredients so that it can be savored as an ‘unguilty pleasure’.

Taste with INtention.  
with sweet regards,