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The company logo features an Ibex, chosen for its ability to navigate rough terrain. According to factory doscents this is a nod to the vagaries of entrepreneuralism in the wine and chocolate business.

Scharffen Berger Chocolate Maker with headquarters in Berkeley, California was founded in 1996 by champagne maker John Scharffenberger and physician Robert Steinberg. The company primarily produces chocolate bars, focusing on dark chocolate varieties with high cocoa solid content. In 1997 they made the first batch in the South San Francisco factory using vintage European equipment and basic ingredients including Venezuelan criollo beans and whole Tahitian vanilla.

Scharffen Berger imports beans from a range of cacao-growing countries and regions, including Venezuela, Ghana, Madagascar, the Caribbean, and Indonesia. Each bean variety is individually roasted and melanged in small batches, then blended with large-crystal cane sugar and whole bean Tahitian and Bourbon vanillas before being conched into liquid chocolate. Manufacturing takes about 40 hours.

Scharffen Berger is the first American company founded in the past 50 years to make chocolate from bean to bar and the only one to use small batch processing. Today, Scharffen Berger makes about a half million pounds of chocolate a year and is the only manufacturer in the US that produces chocolate from beans to bar.

On July 25, 2005, Scharffen Berger announced that it was being bought by Hershey Company [1].

External links

• Scharffen Berger Chocolate Maker
• Wikinfo

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