This Tiny Connecticut Chocolate Shop Offers A Behind-The-Scenes Look At How Cocoa Beans Become Chocolate

Chocolate is one of those things most of us enjoy without thinking much about how it’s made. You unwrap a piece, take a bite, and that’s usually the end of the story.

But what actually happens before it reaches the wrapper?

One small Connecticut chocolate shop offers a fascinating look at how cocoa beans are transformed into finished chocolate.

That’s what makes this place so interesting. The process involves much more than simply melting something sweet and pouring it into a mold.

I love the thought of seeing the work behind a treat that feels so familiar.

And there’s something satisfying about understanding how everyday foods are made, especially when the process involves skills you rarely get to observe.

Who knew a little piece of chocolate could have such an involved journey?

Of course, learning about chocolate is one thing. Being surrounded by it while you’re learning sounds like an entirely different challenge.

Suddenly, resisting a little taste might become the hardest part.

1. A Musician From Ecuador Built This Chocolate Dream From Scratch

From touring with a soul band to making chocolate by hand. Now that’s an unexpected career change.

For Fernando Velez, the man behind Chokaico Craft Chocolate in Avon, the journey actually began much earlier, near the cacao farms of Ecuador.

Growing up around chocolate production gave him an early connection to the ingredient, although his career initially headed in a completely different direction.

He worked as a graphic designer and later traveled internationally as a musician, performing with Sharon Jones and the Dap-Kings.

Chocolate eventually pulled him back.

In 2021, Velez began experimenting with cacao at home, developing his skills and introducing his creations through pop-up events.

By 2024, he had opened a shop in Avon, giving customers a chance to experience his chocolate-making process firsthand.

Rising cocoa prices also influenced his business plans, encouraging a shift away from a wholesale-focused approach toward direct sales.

Today, visitors can chat with Velez about his methods and the family memories that helped inspire his work.

He’s also spoken about missing the style of chocolate he enjoyed in Europe, which gave him another reason to start making his own.

It’s a fascinating second act for someone whose earlier career involved concert stages rather than cacao beans.

2. The Shop Lives Inside An Old Train Station, And It’s Adorable

Chocolate in an old train station? That’s a pretty sweet reason to make a stop.

Chokaico Craft Chocolate has an unusual home in Avon, occupying a historic Victorian-style railroad building that was moved from its original site to the Riverdale Farms Shopping Center.

The building’s railway past gives the shop a personality you wouldn’t expect from an ordinary chocolate store.

And it makes the visit a little more interesting before you’ve even tried a piece.

The surrounding shopping center has a relaxed atmosphere, with other food businesses nearby and parking available for visitors.

It’s an easy place to spend a little extra time, especially if you enjoy discovering businesses with interesting stories behind them.

Inside, Fernando Velez continues his craft chocolate work, bringing his passion for cacao into a building with a history of its own.

The old railway connection even occasionally appears in his messages through a playful train emoji.

The shop’s address is 136 Simsbury Road, Building 15, Upper Level, Avon, CT 06001, so remember to look for the upper-level entrance.

It’s a lovely mix of local history and handmade chocolate, with a building that has already lived one interesting life.

The trains may be gone, but this former station still gives people a delicious reason to visit.

3. Conga Drums, Cocoa Sacks, And A Turntable Set The Mood

Bagged cocoa beans sit in one corner. Conga drums sit in another, like the room is ready for a jam session between batches.

The interior is bright and inviting, and the air carries a pleasant chocolate smell. Some have compared the feel to a Parisian confectionery boutique.

That fancy comparison makes sense once you notice the details. The displays look polished, and the packaging reflects Velez’s background as a graphic designer.

There’s also a turntable for playing music. It’s a clear nod to the owner’s years on stage, and it adds real personality.

I believe a shop should feel like the person who built it. This one does, from the drums to the record player to the beans on display.

Families fit right in, too. The space is meant to feel warm and welcoming, the kind of place where kids can ask a dozen questions.

Those cocoa sacks aren’t just decoration, by the way. They’re a reminder that every bar here starts as a humble bean from a faraway farm.

Fancy, friendly, and a little funky. That’s a pretty great combo for a chocolate shop.

4. Put On A Hairnet, Because The Tour Gets You Up Close

Hairnets are not usually a fashion statement. On the Chocolate Shop Tours at Chokaico Craft Chocolate, though, they’re part of the adventure.

Guests need to cover their hair with a hat or bandana. If you forget, hairnets are provided, so nobody gets left behind.

Tours are small, with a limit of 12 people. That keeps things personal and gives everyone a better view of the work.

So what do you actually do? You learn about the art of chocolate-making, sample different cacao nibs, and taste specialty bars.

Nibs are crunchy bits of roasted cacao bean. Tasting them side by side is a neat way to notice how flavors change from place to place.

The tour involves walking and standing, so comfy clothes and shoes are smart. Save the fancy heels for another day.

I like how this turns a sweet treat into a real lesson. You leave knowing why craft chocolate tastes so different from candy aisle bars.

Kids and grown-ups can both get something out of it. And let’s be honest, any class with snacks beats a regular class.

5. One Week, One Bean, And A Whole Lot Of Patience

About seven days. That’s roughly how long it takes for a cacao bean to become a finished bar here.

Chokaico follows a bean-to-bar process, which means the team handles nearly every step. They roast specialty cacao beans in-house and carefully turn them into chocolate.

The bars are stone-ground and handmade in small batches. Each batch follows specific times, temperatures, and humidity levels.

Why so picky? Chocolate is surprisingly fussy, and tiny changes can affect texture and shine.

The making area stays cool, below 70 degrees Fahrenheit. Humidity stays under 50 percent, which helps the chocolate set properly.

Think of it like baking bread, only stricter. Skip a step or rush a stage, and the final result just won’t be the same.

That’s what makes this Connecticut shop such a fun place to learn. You get to see that great chocolate is part recipe and part science experiment.

Next time you unwrap a bar, you might think about that week of work. It makes every bite feel a little more earned.

6. Your Taste Buds Get A Passport With Every Bar

Ecuador, Peru, Bolivia, India, and Fiji. That’s not a travel itinerary, it’s a list of places where Chokaico sources its cacao.

The shop focuses on single-origin and single-estate beans. That means each bar’s beans come from one region or even one farm.

Why does that matter? Every origin brings its own flavor, a bit like how apples from different orchards taste different.

Velez says he can identify where beans come from by taste alone. That’s a party trick most of us can only dream about.

There’s also a cool farming fact worth knowing. Cacao grown near fruits like papaya or pineapple can pick up subtle hints of those flavors.

The shop also cares about sustainability and fair wages for farmers. Its beans are ethically sourced, so your treat supports the people who grow it.

My advice? Try two bars from different origins side by side and compare them slowly.

You might notice fruity notes in one and deeper, earthy notes in another. Suddenly you’re a chocolate detective, and the clues are delicious.

7. Pistachio, Kataifi, And Shimmer Make The Dubai Bar A Showstopper

Shimmer on chocolate? Yes, and it’s edible.

The Dubai Bar gets painted with vegan luster dust that makes it look like a tiny treasure.

Underneath the sparkle, it’s packed with layers. It starts with Costa Esmeraldas 70 percent dark chocolate.

Inside, you’ll find pistachio butter and crunchy vermicelli rice noodles. Tahini and salted caramel join the party.

That’s a lot happening in one bar. Crunchy, nutty, salty, and rich all at once.

If that feels too wild, the inclusion bars offer plenty of other choices. Options include toasted coconut candy and chile-spiced pineapples and mangos.

There are also bars with dried raspberries and strawberries, peppermint puff candy, or honey-glazed pecans. Each one pairs the house chocolate with something fun.

One bar even won an international innovation award in 2025. So the creativity here clearly isn’t just for show.

Picking just one is the hard part. Free samples help, so ask about them before you make the big decision.

8. Thick, European-Style Drinking Chocolate Deserves Its Own Moment

Forget the powdered packets from childhood. The drinking chocolate at Chokaico Craft Chocolate is described as a sinful, European-style experience.

It’s made with the shop’s own 60 percent dark chocolate. You can choose regular milk or oat milk.

Toppings add another layer of fun. Mini marshmallows are an option, and so are forager’s delight shavings.

Some flavors lean fruity, thanks to the cacao itself. That surprises people who expect a plain, sugary cup.

Not ready for a full mug? The shop also offers smaller shots, so you can test it first.

Coffee fans aren’t left out, either. The menu includes coffee and espresso, which makes this a handy stop on a chilly afternoon.

I can’t imagine a better reward after a tour. You’ve just learned how chocolate is made, so drinking some feels like the final exam.

Sip slowly, because it’s rich. This is a drink that wants your full attention, not a quick gulp on the way out.

9. Leave Room In Your Bag For Dipped Fruit And Bonbons

Chocolate-dipped baby bananas are a thing here. So are dipped figs, apricots, ginger, and oranges.

That fruit lineup makes a nice break from bars. The sweet, tangy fruit plays well with dark chocolate.

The shelves hold more than fruit, too. You’ll find chocolate bark, bonbon boxes, truffle boxes, and cacao nibs.

There’s even chocolate art. It’s proof that this shop treats chocolate like a creative medium, not just a snack.

Gift shopping gets a lot easier with these options. A truffle box beats a generic card any day.

Fans of the shop can grab branded T-shirts and hats as well. Wearing your favorite chocolate shop on your head feels like a power move.

Plan your visit with the schedule in mind. The shop is open Tuesday through Sunday and closed on Mondays.

A simple rule also helps. If the open light is on, come on in.

Bring a friend so you can split more treats. Sharing means trying twice as many flavors, and that’s just smart math.