A favorite sweet is now a sophisticated, eco-conscious confection, with producers who are eager to tell its story.
Courtesy of Askinosie Chocolate
Askinosie Chocolate, Springfield, Missouri
To founder Shawn Askinosie, making high-quality chocolate demands respect for every part of the process—from his employees down to the beans. This is why he shares 10 percent of his profits with his direct-trade farms in Ecuador, Honduras, Tanzania and the Philippines. Little surprise then that the quality of his small-batch chocolate and his business practices have been heralded in The New York Times, Bon Appetit and O, The Oprah Magazine. Visitors to the facility can enjoy Askinosie’s white and dark Authentic Single Origin chocolates, which come wrapped in vintage-looking paper emblazoned with poetic epithets and whose aesthetic matches the 1800s horse-carriage factory where tours takes place. Additionally, proceeds help support the company’s Chocolate University, which runs seminars on social entrepreneurship for local teens. 45-minute tour, $4; 514 E. Commercial St.; 417-862-9900; askinosie.com.