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I’ll admit, I dont keep up with my chocolate reading very well but I did read, with great interest, Megan Giller’s informative article on Slate.com last week, “Why Chocolate Experts Hate Mast Brothers.” I read this one in particular because Ms. Giller is possibly the first journalist I am aware of to dive headfirst into the deep end of the chocolate pool (or tank, if you will — a little chocolate humor for you) as it relates to the self-proclaimed “dangerous” company — Mast Brothers.

At Askinosie Chocolate we started a program called Chocolate University before the first dark chocolate bar rolled off the molding line to engage the students of our factory’s neighborhood in our business. We bought and renovated our 100-year-old building in a blighted area of town. Our street, which parallels the railroad tracks, is populated with many social services like homeless shelters, food pantries, an LGBT outreach center, a health clinic, and some new small businesses like coffee shops, a dance studio, and a pizza place…

In Part 1, I described how I followed my dream leaving behind a lucrative criminal defense law practice to start a small batch bean to bar chocolate factory. In summary, I felt as though I might die if I did not find another career. I fervently looked high and low for the next thing in my life. Everyday for five years I prayed that God would give me something else to do and in short: I found chocolate. I left the law, the stability of a growing practice, and great money, to follow this chocolate mystery. Or was it really a siren song?

In 2005, I was a criminal defense lawyer in Springfield, Missouri. I spent nearly 20 years defending people accused of the most serious crimes imaginable. I developed a reputation for winning, for aggressive cross-examination, and most of all the dedicated work of “leaving no stone unturned.” I loved the courtroom and everything that surrounded it. I loved the minutia: what many would call boring but what I called the difference between the death penalty and a not guilty verdict. I reveled in learning new things about DNA testing, blood spatter, gun shot residue or carpet fiber analysis…

Growing up I spent a lot of time on my grandparents small farm in the Ozarks. We baled hay, fed and milked cows, helped in the garden, and collected eggs. And I pretty much hated all of it. Years later, after my grandparents were gone, I started loving and respecting what I’d gained from knowing my simple, happy, kind, hardworking and loving grandma and grandpa. Before I started Askinosie Chocolate, I knew I wanted to honor the cocoa farmers we work with in as many ways possible…