The Maker

I’m Charlene Kent, the founder of Chocolate Midge. I would say my chocolate journey began in my cozy north Georgia kitchen in 2018 but that would just be scratching the surface. The seeds of cocoa life and chocolate exploration were planted generations before I came along.

In my country of my birth, Trinidad, my grandfather would ferment cocoa and cure tonka beans for plantations on the island. It was long and tedious work but one that required dedication and an expertise not all are gifted with. My inspiration stems from the deep appreciation I have for the farmers and harvesters and those in the collective effort who dedicate their lives to producing fine flavour cacao.

My family still is involved deeply in the cocoa industry. On one end cultivation and fermentation of cacao, Rancho Quemado Estates Trinidad and the on the production side of Trinidad’s finest chocolate, Cocobel Chocolate.They are truly a huge source of my inspiration to tell the story of cocoa but in my own chocolate language so to speak.

Working with cocoa from diverse origins, sourcing from direct trade with the farmers as well as reputable distributors I blend science and art to create unique flavour profiles original to Chocolate Midge with focus on nutritional impact.

Chocolate Midge exists to celebrate chocolate as a food. In the tasting room we bring the culture of cacao, the people dedicated to its cultivation and the fine flavour process into the whole food experience allowing the enthusiast to taste chocolate from the farmer’s hand to our tasting table.