Patric Chocolate is a micro, bean-to-bar, fine, dark chocolate maker based in the Midwestern United States. Built upon chocolate maker Alan McClure’s passion for fine chocolate, Patric Chocolate officially opened its doors in January 2007, and after months of careful development and fine-tuning--including a flavor-enhancing aging process--the first bar in the Patric Chocolate line, a micro-batch 70% Madagascar bar, made only with wonderfully aromatic single-estate cacao and pure cane sugar, was released in July of the same year; the 67% Madagascar bar followed in February of 2008.

Currently, Alan is hard at work developing additional single-origin bars, as well as some innovative fine chocolate products that will be the first of their kind. Expect the first of these to arrive in the Autumn of 2008, just in time for the holidays.

Articles and Interviews with Patric Chocolate/Chocolate Maker Alan McClure:

  • Slow Food Nation: Artisanal Eating by Jennifer Russ
  • The Making of a Foodie blog by Jenny Vergara: "From Bean to Bar to Bon Bon"
  • Los Angeles Times: Chocolate Made in America (Including Patric Chocolate's two origin bars)
  • Los Angeles Times: Chocolate Makers Focus on the Technology of Making Chocolate Better (Including portions of an interview with Alan McClure of Patric Chocolate)
  • Trend Tracker Newsletter: Snacking Industry (Patric Chocolate Mention)--pdf file
  • Dallas Morning News: Doughmonkey Owners Shift Their Focus to Gourmet Chocolates by Bill Addison--(Patric Chocolate gets several mentions)
  • The Mavericks of American Chocolate by Stephanie Zonis
  • Wright Eats: "Chocolopolis" (With a note about Patric Chocolate)
  • Gourmet Magazine's May 29th E-Newsletter: "Chocolate lovers have become as snobbish and wordy as wine enthusiasts, which, in turn, has made us pretty skeptical about claims made by new chocolatiers. Still, Patric Chocolate has won us over; its micro-batch bars are more like food than candy, and when the label tells you that the chocolates have notes of "red wine and berries" or "citrus," you find that they actually do."
  • Sku's Recent Eats: "Show Me The Chocolate: Patric Chocolate"
  • The Nibble Online Magazine: "Beyond Artisan Chocolate: Microbatch Bars" (featuring Patric Chocolate)
  • Dark Chocolate Daily: "Patric vs. Patric"
  • David Lebovitz's "Living the Sweet Life in Paris" review of our 67% and 70% Madagascar bars
  • Chocolate Note: "It Takes Two--Patric Sambirano"
  • DallasFood.org: "Raising the Bar: Chocolate"
  • Sauce Magazine: "Craft Chocolate Made Close to Home"
  • St. Louis Post Dispatch: "For the Love of Chocolate--Patric Chocolate" and The St. Louis Post Dispatch review of the 70% Madagascar bar
  • Hardy Pardy Food Blog: A Patric Chocolate Review
  • The Cupcake Project: "Patric Chocolate: A Chocolate Tasting Experience"
  • Official Seventypercent.com reviews of the Patric Chocolate 70% Madagascar bar
  • Chocolate ZOOM's Patric Chocolate Article
  • CocoaContent.com's Review of the 70% Madagascar Bar
  • CocoaContent.com's Interview with Patric Chocolate
  • Chocolate Obsession: 70% Madagascar Bar Review
  • Chocolate Bytes: 70% Madagascar Bar Review
  • Chocolate Note: 70% Madagascar Bar Review
  • Chocolate Snob: 70% Madagascar Bar Review
  • Chef Jasper Mirabile's Comments on a Patric Chocolate Tasting Workshop
  • Cacaolab Interview Part 1
  • Cacaolab Interview Part 2
  • Missourian's Heartfelt Business of Fine Chocolate Making Leads to Discriminating Taste Buds Worldwide
  • Making Fine Chocolate: A Sweet Dream to Have
  • "What is Fine Chocolate?" Essay, Written for the Fine Chocolate Industry Association (FCIA)

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