Few names in craft chocolate carry as much esteem as Goodnow Farms. Tom and Monica Rogan founded the company in Sudbury, Massachusetts, in 2015, and they cover pretty much the full spectrum of what bean to bar chocolate is all about in their portfolio of chocolate bars, including elegant single origin bars, classic inclusion bars with coffee, nuts, or fruit, unusual inclusions like caramelized onions or green Sichuan peppers, and bars made in collaboration with craft alcohol producers.
In this episode, Monica and host David Nilsen talk about those collaborations with distilleries and cideries, the compatibility of coffee and cacao, developing unique flavor concepts, and how Tom and Monica find the right profile to let single origin beans sing.
Specific bars discussed in this episode using alcohol include Lawley's Rum, Putnam Rye Whiskey, and Demon Seed made in collaboration with Boston Harbor Distillery, and Unfiltered Hard Cider made in collaboration with Downeast Cider.
Other bars discussed include Caramelized Onion, Herbaceous Green Sichuan Pepper, Las Palomas Coffee, Café con Leche, El Carmen with Coffee Crunch, and a variety of single origin bars.
You can learn more about Goodnow Farms and order their bars at goodnowfarms.com.
Guest: Monica Rogan is the CEO, co-founder, and chocolate maker at Goodnow Farms Chocolate. Her passion for creating exceptional bean-to-bar, single origin chocolate has made her a leader in the craft chocolate industry.
Monica has spent years developing strong, direct relationships with cacao farmers and producers throughout Latin America, ensuring mutually beneficial relationships and access to consistently high-quality beans. Transparency, traceability, and an emphasis on fine flavor define her approach to chocolate.
Her chocolate has received seven consecutive Good Food Awards, hundreds of international fine flavor awards and a spot on Food & Wine’s list of “The Best Chocolate in America.”
Monica has a background in construction and real estate development, a BS from James Madison University and an MBA from Pepperdine University. While not making chocolate, Monica enjoys traveling and exploring, edible landscaping, refinishing old furniture and doing science experiments with her children and husband.

Check out David's book Pairing Beer & Chocolate: A Guide to Bringing the Flavors of Craft Beer and Craft Chocolate Together.
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