After a career in the fashion industry Cheryl Robbins-Dooley decided to follow her passion for cooking and enrolled at The Natural Gourmet Institute, a leader in health supportive culinary arts and theory. After graduating Cheryl traveled through Europe and completed her externship at the River Café in London, England. Here she became exhilarated by the Slow Food movement and handcrafted artisanal products. In 1999, Cheryl moved to Vermont to marry and raise a family . In 2003, Blackflower Chocolate was created out of the desire to start a small business encompassing chocolate as food with great design and packaging.
Enjoy, be happy and eat more CHOCOLATE!!!
Cheryl brings a powerful passion to her handcrafted high cacao content chocolate. Cheryl enjoys blending 70% dark chocolate from Ecuador with herbs, spices, flowers and today’s superfoods to create taste combinations similar to the experience of drinking wine where one may taste floral, spicy, herbaceous notes as well as astringent and bitter ones. Her line of bars, fruit, nut and seed barks and truffles are made in ultra small batches and contain only the purest ingredients most of which are organic and fair trade.