Producer Profile – Matthew Schreiner of Barcacao Chocolat

If you have ever tasted the fine chocolates from Barcacao in our shop, you understand our delight in being one of their first customers three years ago. Founder Matthew Schreiner earned his certificat d’aptitude professionel (CAP) in pastry at ESCF Ferrandi Paris and continued his specialty training in chocolate at the Hotel Ritz in Paris and positions in London, including head pastry chef for Tate Museums UK. His commitment to quality is evident in his work. Made with ingredients that are grown sustainably and have provenance, Matthew creates moulded tablets, drinking chocolates and seasonal items like a true artist. Through his partnership with a small chocolate producer in Ecuador, he works directly with local farmers and producers in Latin America. Whether it is grass-fed and pasture raised cows in Cayambe, pure cane sugar from the coastal plains in Ecuador, or single plantation cacao in the Amazon, his chocolates are all uniquely exceptional.

Last year we collaborated with Matthew to create our Chocolate + Cheese Truffles, which will be back in time for Valentines Day. His attention to detail, pairing the perfect chocolate with each cheese, was inspiring – and rewarding. His yearly trek to South America to meet with his producers even has him milking the cows from the farm where he sources milk powder for his milk chocolate. Back in his kitchen here in Chicago, he ups his game even more by slowly toasting the milk powder giving his creations an unmatched depth of caramelized complexity.

Be sure to stop by this Thursday, February 7, 5:30-7:30 pm to meet Matthew and sample some of his new-release single origin tablets, specialty confections, to place orders for our Chocolate + Cheese Truffles and his unique interpretation of Chocolate-Dipped Strawberries created exclusively for this Valentines Day.