Jael Rattigan lived and worked in the cacao-rich rainforest of Costa Rica for two years. At the restaurant she and her husband, Dan opened, Bread and Chocolate, they sourced rustic, local chocolate for their handmade desserts, sparking a passion for cacao and all things chocolate. They moved to Asheville, NC in 2006 to pursue their chocolate path, and opened French Broad Chocolates. What started as a farmers market stand, has grown to include a destination dessert restaurant, French Broad Chocolate Lounge; a boutique chocolate shop, Chocolate+Milk; and a Chocolate Factory & Tasting Room, where they import cacao and transform it into craft chocolate. All of their handcrafted confections, ice cream and desserts feature chocolate they make from the bean, paired with ingredients sourced for their integrity.