Press Coverage
Edible Cape Cod & Nantucket
Faraway Chocolate, from Bean to Bar on Nantucket
Story and Photos by Susan Fernald
FALL 2024
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“Overall, my goal is to build Faraway Chocolate into a unique bean-to-bar chocolate experience that operates year-round as a destination offering islanders and visitors a chance to connect with each other and with handcrafted chocolate,” said Marrero. It is his dream to have a full chocolate factory – one can’t help but think of Willy Wonka – where guests can see the full process, take classes, hold events, and experience a chocolate "Bar” for chocolate beverages. He envisions tying Nantucket’s historical past in partnership with local museums, to create chocolate bars that reflect the exotic flavors island whalers and ship captains experienced during their world travels.
https://ediblecapecod.ediblecommunities.com/about-us/faraway-chocolate-bean-bar-nantucket
Inquirer and Mirror
The Best of Nantucket
Telling a Chocolate Story
By Anna Popnikolova / Photos by Sean Davis
August, 2024
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“I love making the connection with people and saying that element of excitement in their eyes when they feel like they're in on something new," he said. "It was one of the those things that's very familiar but yet very mysterious. It was something I would take for granted, as a consumer who had it around all the time"...
https://issuu.com/theinquirerandmirror/docs/nantucket_today_august_2024?fr=xKAE9_zU1NQ
TRAVEL
Here’s what’s new on Nantucket
By Diane Bair and Pamela Wright Globe Correspondent, Updated July 5, 2024
Treats and eats
“We want to be the Cisco Brewers of chocolate on Nantucket,” says Andre Marrero, owner/chef of Faraway Chocolate (www.farawaychocolate.com), the island’s new bean-to-bar chocolatier, open year-round. Cocoa is sourced from around the world and the chocolate is produced on Nantucket. Marrero operates a tiny shop on Old South Wharf and offers 90-minute chocolate-making classes at the Nantucket Culinary Center. Participants will temper, mold, and enhance their chocolate with dried fruit and other ingredients, tasting as they go. “I’m a chef — we never eat a meal, but we taste constantly,” he says. Works for us.
Chocolate By the Bay
Chocolate by the Bay: "The other new entrant I was impressed with was Nantucket Faraway Chocolate, MA, and their Dark Chocolate Almond Toffee. According to the packaging, they used single origin Dominican Republic cacao to make the 75% chocolate they used for their toffee (bean to bar is unusual for toffee makers)." Source
New England Development
New England Development: "Experience Faraway Chocolate’s handcrafted bean-to-bar artistry by Chef Andre Marrero, celebrating organic, ethically sourced ingredients. A haven for fine chocolate enthusiasts." Source