When customers taste their first piece of Black Mountain Chocolate, owner Brent Peters likes to watch their faces. As 70 percent pure dark chocolate melts in their mouths, the taste evolves with natural flavors — cherry, nuts, sometimes even tobacco — eliciting expressions of surprise and delight. “It never gets old,” Peters says.
Picture windows provide a peek into the “visible factory,” where cocoa beans from the Dominican Republic become chocolate bars and gelato, espresso brownies and salted caramel tarts.
From March to November, visitors can take a tour or try a guided tasting. Peters thrives on discovery, too, experimenting with truffle flavors like wildflower-honey and lavender-chamomile. “I get to come in here and play with my food,” he says. “I’m always trying to match things up and see what new combinations I can discover.”
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.