Since 1995, Zotter Chocolate (https://www.zotterusa.com/) has been creating confections in southeastern Austria. In 2006, the family-owned and -run company began dabbling in bean to bar chocolates (https://damecacao.com/what-is-craft-chocolate-bean-to-bar/), and since then, they’ve become one of the largest craft chocolate makers in the world. Julia Zotter was raised as a part of the company, and is now its director of creativity after spending several years building up their Shanghai location. A polyglot by nature, Julia speaks candidly about how her family’s company has been able to grow so much in such a short period of time, and still maintain its commitment to cacao farmers and organic sourcing. In this interview, Julia & I dig into the development of flavors over at Zotter, as well as some of the larger sociocultural pushes towards milk alternatives in chocolate. I hope you enjoy listening to our conversation as much as I enjoyed having it. Note that milk alternatives in chocolate making was the topic of my interview with Julia, with the end product being the podcast episode on The Rise of Milk Alternatives (https://damecacao.com/chocolate-on-the-road-the-rise-of-milk-alternatives/). Show Instagram: https://www.instagram.com/chocolateontheroad/ (https://www.instagram.com/chocolateontheroad/) Show Notes: https://damecacao.com/interview-julia-zotter-chocolate/ (https://damecacao.com/interview-julia-zotter-chocolate/)