The founders of Condor Chocolates describe their company as a “bean to bar” chocolate shop, which for them means the journey begins with cacao forests in Ecuador and ends in the hands of Athens customers, thanks to family ties and a commitment to fair trade.
The idea of using Ecuadorian cacao beans originated from founders Nick and Peter Dale’s mother’s Ecuadorian roots, according to the shop’s website.
“‘Bean-to-bar’ is a term we use which means we do everything from having a cacao bean all the way to a finished product,” said Peter Dale in a 2016 Guide 2 Athens article.
A Livestrong article describes cacao beans as being “produced by the cacao tree, a small evergreen native to tropical Mexico and Central America.”
The Dale brothers’ familial link to Ecuador has been shown in their collaboration with Ecuadorian farmers and co-ops.
“These farmers are working hard and making something delicious for us, so it is something we feel good about producing with them,” Peter Dale told Guide 2 Athens blogger, Katy Underwood.
A Grady Newsource article reported that Condor roasts and grinds all of its cacao beans inside of the shop. A full description of each stage of the chocolate-making process can be found on Condor’s website.
Condor Chocolates on Instagram: “// this fall brings us many different types of bar flavors // Featured today is the warm El Deseo + Cayenne — coming soon. #chocolatetellsastory”
126 likes, 2 comments – condorchocolatesOctober 13, 2016 on : “// this fall brings us many different types of bar flavors // Featured today is the warm El Deseo + Cayenne — coming soon. #chocolatetel…”.
According to its online menu, Condor’s Camino Verde dark chocolate bar is made with over 75 percent Ecuadorian chocolate from Guayas, a province on Ecuador’s Pacific coast.
Classic chocolate bar flavors are given unique twists by mixing sea salt and cayenne into the chocolate.
Although Condor’s emphasis has been on incorporating Ecuadorian culture into the chocolate industry, the Dale brothers have still included a Georgia flare with their milk chocolate bar made with Georgia pecans, according to an article in Flagpole Magazine.
Truffles, salted caramel brownies, macarons and hot cocoa are just a few of the other sweets you can indulge in at the dessert café.
Each chocolate bar costs $8, truffles are $2 each, brownies are $5, macarons are $2.50 and the hot cocoa is $4 per mug.
By using raw cacao beans from Ecuador in all of their chocolate products, the Dale brothers have managed to create treats that are not only good for your taste buds, but also beneficial for your health.
“I consider raw chocolate a superfood,” said consultant cardiologist Dr. Aseem Malhotra, in a 2016 London Evening Standard article. “It’s full of antioxidants and gives you magnesium, too.”
“If you want to eat chocolate as a health food, you should get it as close in form to this raw cacao bean as possible,” said Kate Whitehead in a 2015 Post Magazine article. “Ecuador is the world’s leading exporter of top-quality chocolate – that which is at least 70 percent cocoa.”
Condor Chocolates is open six days a week. It is closed on Mondays for production.