Robert Campbell (aka ‘The Chocolate Alchemist’) and his inspired drinking chocolates were featured in the February 2011 issue of Dessert Professional. Now he is making chocolate in his glass enclosed, temperature controlled choco-studio located in the Venezuelan restaurant Sazon that he co-owns with his wife (and chef) Judith. The Chocolate Alchemist bars are crafted from fine cacao sourced from plantations in Ecuador, Peru, and the Dominican Republic. Robert sweetens his bars with coconut sugar, unrefined dark brown sugar, and local maple syrup. Coincidentally, Sazon is located on the same block as Milton Hershey’s first store in Philadelphia, PA. For wholesale and retail information, visit www.chocolatephilly.com.