Olive & Sinclair Chocolate Company
Chef Scott Witherow uses brown sugar, molasses, and a stone grinding process much like the one used to make grits.
Try: The creamy-tart Buttermilk White Chocolate ($6). oliveandsinclair.com
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These cocoa connoisseurs are raising the bar with from-scratch chocolate roasted south of the Mason Dixon.
Chef Scott Witherow uses brown sugar, molasses, and a stone grinding process much like the one used to make grits.
Try: The creamy-tart Buttermilk White Chocolate ($6). oliveandsinclair.com
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