Ned Russell has a B.S. in Food Science from U.C. Davis. He worked for 8 years as Manager of Quality Assurance and Product Development for a small chocolate-related company, and then for 12 years in the same capacity at Ghirardelli Chocolate, in San Leandro, CA. Ned over saw 150,000 pounds of chocolate produced everyday. Now, making handcrafted chocolate, Ned makes closer to 15 lbs. a day. Along with his affinity for superior chocolate, Ned has spent many years learning to play the cello. So, like good music that resonates in your heart and soul, Cello Chocolate was born. It was officially established in January of 2013. Debi worked for a number of years in sales and marketing for Sybase, Oracle and Apple Computers. She oversees the business and sales side of Cello Chocolate -- and also does all the wrapping. Debi Russell works alongside of Ned and does a LOT of chocolate tasting, you know for quality assurance. With Ned's manufacturing experience and Debi's sales experience, this was a match made in heaven.
USA (Nevada City, California)
bean-to-bar 
buy direct 
