about the chocolatier
A New Perspective from a Professional Palate
Tracy Waldron crafts artisanal chocolate, with a sommelier’s perspective.
Cocoa Cépage was conceptually formed when this wine and spirits expert, who also holds a combined biology and chemistry degree, became interested in the chocolate making process from cacao tree to complexly flavored bonbon.
Tracy has spent the last 25 years honing her palate and refining her knowledge of the complex chemical reactions and expressions that create flavor in wines, spirits, and sake.
As a sommelier, she has worked with Michelin-starred restaurants' wine lists, bringing balance to a meal through thoughtfully paired beverage selections.
As a former winemaker, she has first hand knowledge of the science of fermentation and the chemical reactions that take place during the production and aging of fine wines, leading to their characteristic aromas and textures.
As a teacher of certifications for beverage industry professionals, she has helped thousands of students understand the way that our brains shape our taste experiences from appearance, to nose, to palate. Her students at the Virginia Wine & Spirits Academy inspire her to continuously refine her approach to tasting theory.
In 2020, Tracy read an article that described the intricate way aromatic compounds emerge during both the cocoa bean roasting and chocolate liquor conching phases of chocolate making. She immediately recognized the similarities to winemaking and the art of blending. An exploration of “fine flavor” cacao began, and the idea for Cocoa Cèpage was born.
She has since completed both the Chocolatier and Chocolate Maker Certification programs from the esteemed Ecole Chocolat, and continues to learn via masterclasses with some of the most respected professionals in the world. Just as importantly, she uses her sensory and science background to experiment daily with the many nuances of her chocolate making processes.
Tracy feels that the spirit and state of the craft chocolate movement in the US is very similar to that of the wine industry when she began her career in the Napa Valley. Her intention is to use her palate, science knowledge, and teaching abilities to support the growth of the chocolate industry – not as large scale producer, but as an inventive and accessible chocolate maker and chocolatier, leading passionate consumers to a better understanding of the history and the future of fine chocolate.