colin gasko, at only 24 years old has established an experimental chocolatiers - funnily enough - called rogue chocolatier. the minneapolis-based gasko finds his own cocoa and offers a limited range of four flavours inspired by and sourced in four different countries. he sees through the production and manufacture entirely himself process from cleaning and roasting the cocoa beans to moulding and packaging the chocolates in letterpress-printed paper. the flavours on offer are the Hispaniola from the dominican republic, piura from peru, sambriano from madagascar and rio caribe from venezuela.
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