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.”
Black Mountain Chocolate
732 Trade Street Northwest
Winston-Salem, NC 27101
(336) 293-4698
blackmountainchocolate.com
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.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
