Theo Chocolate crafts organic, fair-trade treats

I've been a lifelong chocoholic. So, imagine my excitement when I learned that there was a (real-life) chocolate factory in Fremont. Instantly my mind filled with visions of Willy Wonka and his Oompa Loompas sailing down rivers of cocoa. While Theo Chocolate is far from fantasy, my recent visit to the United States' first roaster of fair-trade cocoa beans and the only organic chocolate factory in the nation was just as fantastic.

Next time you're at the Fremont Farmer's Market, or just window shopping through Seattle's “Center of the Universe,” stop by Theo's tasting room for a treat. Theo Origin Bars ($6) feature straightforward premium dark chocolate from Venezuela, Ghana, Ecuador, Madagascar and the Ivory Coast, while the 3400 Phinney line ($3.25 per bar) is a bit more whimsical with flavor combinations such as Bread and Chocolate (dark chocolate with buttery, toasted artisan breadcrumbs and a pinch of salt), Chai Milk Chocolate (milk chocolate with a warm blend of chai spices and black tea) and my personal favorite: Coconut Curry (milk chocolate with toasted coconut and savory curry spices).

Theo also sells artisan confections hand-crafted by resident chocolatier Autumn Martin, a former Canlis Restaurant pastry chef. This month, Martin is rolling out the Spring Tea Confection Collection with four new flavors, including Jasmine-Pearl Green Tea and Rose White Tea chocolates. A six-piece box is $12, available for purchase at the tasting room.

Theo's chocolate bars are available at many local retailers, including PCC, Whole Foods Markets and others. But I recommend visiting the factory directly for your chocolate fix. This way, you can take in the warm scent of cocoa, a few free samples, and maybe a factory tour, too. The retail store is open seven days a week from 11 a.m. to 5 p.m. Public tours ($5 per person) are available every day at 1 and 3 p.m. Reservations are recommended by calling 206-632-5100.

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