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Small Batch Superstars

Slide 5 of 6

Bean-to-Bar Chocolate

Scott Witherow • Olive & Sinclair, Nashville

"People equate chocolate from the South with fudge," says Scott Witherow, who decided to upend that stereotype by founding bean-to-bar chocolatier Olive & Sinclair. Witherow trained in England at Le Cordon Bleu, the Fat Duck and Nobu, before going home to Tennessee a few years ago. Now he stone-grinds cacao ("just like grits") and uses brown sugar rather than white: "It's so distinctly Southern and gives the chocolate...read on

Photo © Joshua Anderson

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