Revelstoke Chocolate Company off to sweet, sweet start

New Revelstoke Chocolate Company launches high quality line of custom chocolate products

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Roberto Price and Erin Kerwin launched the Revelstoke Chocolate Company at the winter farmers market on Thursday. Photo by Alex Cooper/Revelstoke Mountaineer Magazine

Living in Revelstoke has gotten sweeter recently. The opening of the Sugar Shack downtown has been followed by the launch of the Revelstoke Chocolate Company – a high-quality chocolatier that began selling at the Winter Farmers Market on Thursday and will soon be selling 3D-printed chocolate bears.

The business was started by Roberto Price, an IT consultant worked for Revelstoke Mountain Resort before leaving to embark on his dream of making chocolate.

“I saw growth in the bean-to-bar market in North America,” he said. “Given that most alpine ski towns have a chocolate shop, reading about the history of Manning’s candy store in Revelstoke, it seemed like it would be a good choice.

Revelstoke Chocolate Company products. Photo: Revelstoke Chocolate Company

“It’s one of the most complicated things I’ve come across,” he added. “It’s an amazing amount of fun and it’s an incredibly tricky substance to work with.”

Price started working on the Revelstoke Chocolate Company last spring but it took a big leap forward when he fortuitously found himself seated next to Erin Kerwin, an engineering consultant who specializes in food production, at an accounting workshop in January. Within three weeks, they were ready to launch.

“To be sat next to somebody who has an experience in industrial food engineering, it’s like an angel being sent down to heaven,” he said. “The rate of development since teaming up with Erin has been phenomenal.”

The RCC was selling bars at the market made from high-quality Venezuelan cocoa beans. They also had a few prototypes of what Price hopes will really make them stand out – chocolate bears made using a 3D printer. The molds are replicas of Revelstoke’s famous grizzly statues, provided by Cathy Jenkins, the daughter of the sculptor, and Price has been working diligently and scientifically to iron out the kinks in the process to achieve a smooth chocolate mold. It’s a high-tech process, which perhaps isn’t surprising from a company run by an IT professional and an engineer.

“People like it as is, they forgive the flaws,” he said. “I’m so close to being able pull it off.”

The RCC sold out on its first day and they plan on returning to the market for the rest of the winter and into the summer. Eventually, Price wants to open a bean-to-bar storefront where people will be able to witness the entire chocolate making process while they shop.

“You apply some of the best engineering in the world to make really good chocolate on display to tourists,” he said.

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