American Craft Chocolate

Patric is an American craft chocolate company that makes chocolate from scratch--from the cocoa bean.  Built upon chocolate maker Alan "Patric" McClure’s passion for fine chocolate, Patric has gone from little more than a dream to a respected artisan chocolate maker in only a few short years:

• 2004-2006: Return from a year in France, where the French chocolate tradition, including Valrhona and Bernachon, among others, made a substantial impact on Alan, leading to the beginning of serious study and experimentation with chocolate and chocolate making
• 2006--March: Patric formed
• 2006--June-December: Cocoa sourcing trips to Mexico, Belize and Venezuela take place as Alan works on custom chocolate-making machine
• 2006--October: Work begins on Patric's custom chocolate-making facility.
• 2007--January: Patric opens its doors.
• 2007--July: After months of careful development, including a flavor-enhancing aging process, the first bar in the Patric product line, a micro-batch 70% Madagascar bar, made only with aromatic single-estate cacao and pure cane sugar is released.
• 2008--May: Gourmet Magazine takes note of Patric.
• 2008--July: The LA Times finds Patric bars to be "handcrafted standouts."
• 2008--August: Patric is honored with an invitation to showcase our chocolate at the first annual Slow Food Nation festival in San Francisco, as one of only five chocolate makers invited to do so.
• 2008--August-September: Patric becomes one of five founding members of the Craft Chocolate Makers of America (CCMA).
• 2008--November: The New Yorker Online notes the refinement of Patric's flavorful and surprising bars.
• 2008--November: Several new additions to the Patric line are released, including a 75% Madagascar bar, as well as gift sets including all of the aforementioned products.
• 2009--February: Food and Wine Magazine notes that Patric is "creating exceptional small-batch bars."
• 2009--June: Alan McClure of Patric elected first chairperson of theCraft Chocolate Makers of America (CCMA) board.
• 2009--July: The first new bar since November 2008--the 70% w/NIBS Madagascar bar--is released. This is the first chocolate bar with "inclusions"--the cocoa nibs--that Patric has ever released.
• 2009--October: Patric's first non-Madagascar bar, the 70% Rio Caribe Superior, is released.
• 2010--Spring: Food and Wine Magazine calls Patric "Best New American Chocolate."
• 2011--July: Alan travels to Peru to look into sourcing a new origin.
• 2010--October: Three new bars make their debut:  Patric's Signature 70% Blend, Signature Dark MILK Chocolate, and the PBJ OMG.  The 70% w/ Nibs is also rechristened the In-NIB-itable Bar.
• 2011--January: Patric Chocolate wins a national 2011 Good Food Award for our In-NIB-itable bar.
• 2011--May: Patric Chocolate releases our Mocha OMG made with craft-roasted, award-winning Kaldi's espresso 700 blend.
• 2011--September: Patric Chocolate releases our Mint OMG made with cool essential peppermint oil.
• 2011--October: Forbes calls us one of "10 Truly Artisanal Foods to Try Now."
• 2011--November Part 1: Patric Chocolate celebrates the re-release of our popular PBJ OMG.
• 2011--November Part 2: Patric Chocolate releases the Cappuccino OMG bar, a craft-produced, almost savory white chocolate with Kaldi's espresso 700 blended right in.
• 2011--November Part 3: Two of our bars, the PBJ OMG and the Signature 70% Blend, are announced as Good Food Award Finalists for 2012.
• 2012--January: Patric Chocolate wins its second consecutive national Good Food Award for the Signature 70% Blend.
• 2012--March: Patric Chocolate releases our first limited-edition bar, the Salty Signature Seventy, with a micro-production of only 1000 bars.
• 2012--December: Patric Chocolate releases our first limited run of house-made bonbons, blackberry port and gingerspice.
• 2013--January: Patric Chocolate wins three Good Food Awards for our 67% and 75% Madagascar bars and our In-NIB-itable bar.