Stone Grindz, jointly operated by Kasey McCaslin and Steven Shipler, is a scallop chocolate maker based in Scottsdale. This exquisite chocolate has won multiple accolades, including the medal of the Italian International Chocolate Awards, but it is not easy for these self-taught chocolatiers to obtain such accolades.
Shipler and McCarsling moved to Arizona State University from Texas and North Carolina respectively. They worked in Mesa’s now closed bread basket and met while selling baked goods at the local farmers’ market. The two decided to start their own business in 2012, selling original nutrition bars, kale slices, stone ground nut butter and chocolate as farmers’ market vendors. Stone Grindz sold out in the first few weeks.
McCarsling said that a customer took back a piece of chocolate and said, “Your chocolate is rotten. It broke into pieces and tasted like garbage. I had to throw it away.” He asked for the money back.
McCaslin said: “I want to thank him,” McCaslin said in a solid and calm manner (and is always ready to answer any questions about chocolate). “Once I gave him a refund, I decided to go home, learn how to temper the chocolate, and try roasting cocoa.”
Tempering is the process of melting chocolate, cooling it to a certain temperature, and then shaping it. If it is not tempered, the chocolate will not shine and will become soft at room temperature.
The new business partner agreed to focus on only one product: chocolate. They began to research and test, and it took four years to test the roasting curve. McCaslin said: “Steven has the extraordinary ability to delve into any subject.”
By 2016, Stone Grindz was shortlisted for the Food Awards in San Francisco. In the second year, they won a gourmet award and four international chocolate awards. In 2018, they also won another “gourmet award” and five international chocolate awards, and even participated in a global competition. Martha Stewart’s website also lists the Wild Bolivia Bar as one of the top 20 chocolate bars for gifts.
Finally, in 2019, they won the 3rd Good Food Award and 10 International Chocolate Awards. These include two gold medals won in the world competitions held in Italy, namely Stone Grinz’s Peruvian Ukayari and Suntory Whiskey and Asian Pear Caramel, which are the best chocolates on the planet in this category.
All of this magic happens in a (certified) apartment kitchen with some small grinders and some cardboard boxes that collect heat to refine the chocolate at 160 degrees Fahrenheit . (Refining is the process of mixing cocoa solids with sugar and milk powder until the particles become smaller and the mixture liquefies. It makes the chocolate coke pour the chocolate into the mold.)
If you are interested in learning about this process, then both individuals have posted videos. For Shilper and McCaslin, chocolate involves both artistic expression and community awareness. He said that for Hitler, chocolate is “integrity, honesty, art, expression, beauty, color, texture and aroma. To me, chocolate is definitely an obsession.”
“Our chocolate philosophy is very simple,” McCaslin said. “Quality comes first. We are working hard to make chocolate the absolute most enjoyable way we can use, and to reduce the footprint as much as possible. Moreover, fair trade, ethical procurement, and high-priced cocoa are really important to us.”
All products are vegan and do not contain soy, dairy products and gluten. Unlike most commercial chocolates made from a blend of cocoa beans, Stone Grindz’s beans are single-origin, heirloom and organic. This is very impressive for people who know chocolate, because there is nowhere to hide beans from a single source. No blending can “fix” the flavor. Chocolatiers must only use their skills. The taste comes from baking and refining.
Stone Grindz’s coffee beans have undergone more than 25 roasting tests to find the best representatives of specific coffee beans. Baking is also a lesson in patience. The beans are roasted at a lower temperature for a longer time to produce a deep flavor.
Stone Grindz collaborated with local artist Joe Mehl on packaging designs, which are easily spotted due to the explosive use of multiple colors. Mel found inspiration in South American traditional art and mentioned the origin of beans (Peru, Ecuador and Bolivia).
After years of practice, years of fame and amazing packaging, Stone Grindz can still be easily reached. Its chocolate bars and candies (which change with the seasons) can be purchased online or at Whole Foods and AJ’s Food Foods. However, as before, you can also find Stone Grindz in residential areas, Old Town Scottsdale and Gilbert Farmers Market.
And, if you can’t decide what to buy, please talk to McCaslin. She will find your ideal bar.
Keep Phoenix New Times free… Since we started Phoenix New Times, it has been defined as Phoenix’s free, independent voice, and we want to keep this state. Allow our readers to freely access local news, food and culture. From political scandals to the hottest new bands, producing various stories, including brave reports, stylish writing, and staff who won the Sigma Delta Chi Special Writing Award from the Professional Journalists Association to the Casey Medorious Journalism Award. All staff. However, because the existence of local news is under siege, and the setbacks in advertising revenue have a greater impact, for us, more than ever, we need to provide financial support to support local news. You can help by participating in our “Me Support” membership program so that we can continue to cover Phoenix without paying any fees.