Rebecca’s been making some form of chocolate since 2010! Along the way she’s made it on her mom’s home juicer, in various rooms and apartments (once peeling beans by hand in her spare-room apartment they liked to call the “tool shed” when she taught English in Paris), and eventually as a full time chocolate maker for Cultiva Coffee in Lincoln, NE.

Rebecca is now the owner of this small chocolatey enterprise, and is making her chocolates once again out of Cultiva Labs at 2510 Randolph St, Lincoln, NE!

She is interested in keeping plastic out of our waterways and animals’ bellies, so tries the best she can to be plastic-free in her packaging, and uses compostable elements (in packaging, in food prep gloves, and while piping chocolate centers, etc.) whenever possible!

Her chocolates are made fresh with homemade chocolate (“bean-to-bar”) with premium cacao sourced through Uncommon Cacao, a Transparent Trade company she has been working with since 2013! She started with one 60 kilo burlap sack of cocoa beans from Belize after she attended an origin trip with Taza Chocolate, and through the years has worked with cacao that Uncommon sources equitably from Haiti (PISA), Belize (Maya Mountain), Bolivia (Alto Beni, wild Beniano, wild Itenez), the Dominican Republic (Öko Caribe), Guatemala (Lachua, ADIOESMAC/Cahabón, Monte Grande), and Uganda (Semuliki Forest). Her chocolate made with the ADIOESMAC beans won prestigious international awards from the Academy of Chocolate in 2019 and 2020! :)

Another great interest of hers is working with minimal ingredients to coax out powerful flavors and sensual textures - she loves working with American (and local!)-sourced nuts to make Italian-inspired gianduja and French-inspired praliné offset by truly flavorful dark chocolate.

Thank you for supporting Sweet Minou - it’s really more of a desire to create deeper chocolate (in flavor and in meaning!) than anything else. We keep trying!