Holecek travels regularly to procure his raw materials, cultivating relationships with family farms. He's planning to expand sometime this year. About twice a week, he goes through an intricate seven-step process to convert beans to bars. Holecek churns out about 300 bars a week, weighing 2.1 ounces each. Primo's production is done at a shared cooking facility at Stable Farms in Castleton, Rensselaer County. as of 2017, according to the Chocolate Institute, "although it's still a hard market to assess" given the size of many producers, according to the institute. Almost a year old, the company's products are sold at a handful of local retailers from the Honest Weight Food Co-Op to The Book House at Stuyvesant Plaza, among others.Īlthough a small fraction of the huge chocolate market, they are nearly 500 bean-to-bar chocolate makers like Primo worldwide, while there are an estimated 192 in the U.S. Primo's bars are made from direct-trade, organic ingredients from Africa to Latin America. "The cacao can be very different from region to region and when made in micro-batches with other ingredients directly from the grower, it creates a different experience," says the 27-year-old Troy resident with deep ties to this region. They're meant to be savored, not just consumed. They're more like vintage wines or a finely curated art exhibit with just the right balance of intensity and hue. It doesn't seem right to call Primo Botanica's product merely dark chocolate bars there's just too much going on.
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