VENDOR PROFILE: CHOCOLATESPIEL

Meet Angela Pfleiderer of ChocolateSpiel.

How did you start your business?
I have always loved chocolate, like most people do. I moved from Germany to the USA in 2016. When I first arrived, I had to wait for my visa, so I started doing food tours at places like Theo’s Chocolate. They were using the same machine as I had in my old job as a chemical engineer. After a tour at a different Seattle chocolate shop and factory in 2017, I went with my resume in hand and asked if they were interested in someone with Product Development experience. I joined as an intern, and then became a chocolate maker. I was roasting beans and going through the whole process.

I eventually returned to my former field, but in a sales position at a chemical engineering company. I bought chocolate making equipment, kept experimenting at home, and offered samples to my colleagues and friends. They encouraged me to continue making chocolate, and I started doing that full time in 2019.

What does ChocolateSpiel mean?
My business name needed to be something German. Spiel means play, and I’m a playful person. I knew I would experiment with different flavors and cocoa origins. I knew whatever I made, it would be fun.

What’s your favorite product?
Would you like to know my favorite or my customers’ favorite? I love dark chocolate, like my 78% percent dark chocolate from Uganda. Little Cascades are on my list as well, and that’s trail mix covered in chocolate with almond, blueberries, and cherries. My customers’ favorite seems to be peanut chocolate, then my donut chocolate bar.

Tell us more about the donut chocolate bar.
Cocoa isn’t growing here. However, I want to infuse some local ingredients. I source from Mighty-O Donuts. Like their products, all of mine are dairy free.

Do you offer milk chocolate?
I do offer Milk Chocolate that is made with coconut milk and cashew. I also offer white chocolate and matcha with oats. Anything that would be milk is replaced with nuts and oats.

What else should we know about your chocolates?
I make the chocolate from bean to bar. I offer bars, bon bons, and spreads. My chocolate is primarily organic. I’m hoping to work with more vendors on collaborations. I currently work on a chai bar with [BFM Vendor] Aditi Chai.

Any more local ingredients you want to mention?
Yes! I get salt from Aroma Spice Co. in Gig Harbor. Coffee comes from Onda Origins. My matcha and Earl Grey come from Keys to Teas in Bellevue. And in the past, I used vinegar from [BFM vendor] 11 Olives.

Are you enjoying living in the USA?
It’s so cool here in the PNW. I love it. I love the hiking. And the weather is great because I don’t have to worry about melting chocolate.

Written by: Liz Paruchuru