Crow & Moss Chocolate
Crow & Moss's Story and Philosophy
Like many businesses do, Crow & Moss began in a basement. One day, driving home from work, owner Mike Davies was overcome by the desire to learn how to make craft chocolate. It was a sudden and all encompassing feeling, a life changing moment — and one he knew he couldn’t ignore. Over the next few months, he put together his initial set up (a small coffee roaster, a Champion juicer for cracking and pre-refining, a Diamond melanger, a small tempering machine and a neon pink hair dryer for winnowing that he stole from his wife) and got to work. It was a rabbit hole he never crawled back out of (his wife has since had to get a new hair dryer). Now, Crow & Moss is making artisan chocolate in one hundred pound batches in our 2000 square foot factory in Petoskey, Michigan, trying to bring out unique and true-to-bean flavor experiences to share with chocolate lovers everywhere.
Crow & Moss's Bean-To-Bar Process
Crafting Excellence
Weighing + Hand Sorting
All of Crow & Moss’s beans are lovingly picked through by hand, removing any undesirable beans (over/under fermented, combined or mutated) that may affect the overall batch quality.
Whole Cacao Roasting
Crow & Moss uses a double turbofan convection oven with perforated sheet trays to give their cacao a slow & low subtle maillard reaction to keep their chocolate as true-to-bean as possible.
Cracking + Winnowing
To separate the cacao nibs from the husk, Crow & Moss uses the Aether Winnower from Chocolate Alchemy with a Champion Juicer for cracking, all hooked up to a 2 hp dust collector.
Refining + Conching
Twin Diamond 45 kg Melangers grind Crow and Moss’s cacao and organic sugar for 4 days, slowly reducing the particle sizes in the cocoa liquor for a true artisan texture while mellowing volatile organic compounds through its gentle process.
Vibrating Filtration
It wouldn’t be artisan without the need to filter out some solids that made it through the refining process. Crow and Moss cycles all their cocoa liquor through a Eco-Worth Vibrating Sifter with a 60 mesh screen.
Tempering + Vibrating + Molding
Once Crow and Moss’s cocoa liquor has had a chance to mellow and solidify, they melt it down and temper it in their Savage Bros 150 lb workstation before vibrating out any air bubbles, then onto the speed racks and into the walk-in fridge for a 20 minute cool down before demolding and packaging.
Distinctive Flavor Profiles
Rich Dark Chocolate
Creamy Mylk Chocolate
Exotic Infusions
What Our Customers Are Saying
“Shockingly original, yet supremely craveable. I was really reluctant to try this bar, and wasn’t even sure how I felt about it after the first taste; but, by the third bite I was completely smitten. This is an intriguing and fascinating combination of flavors. They all work perfectly to create an unforgettable flavor profile. If you love something different, but not so different that it’s weird, try this.”
May 2022
“Pretty and tasty This was beautiful bubbly bar and tasty. Bought it for a chocolate tasting and this was one of the crowds’ favorites. Many said it had a fruity flavor.”
March 2024
“Incredible hot chocolate I have high standards for hot chocolate and this is one of my favorites! It’s dark and decadent, without having fillers or other crappy ingredients in it. I love to prepare it with cashew milk. It’s become my winter obsession, a definite must try!”
November 2024
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