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The Patric brand was created in 2006 by Alan Patrick McClure, reflecting his middle-name minus the "k". After having travelled extensively in search for the best quality cocoa source, he launched his first Patric bar in 20062007: A 70 percent cocoa bar made from a single-estate cocoa farm in the Sambirano Valley in northern Madagascar.
The Madagascar collection includes a 75% bar. This bar, which is also made from Sambirano cocoa, is sometimes referred to as the espresso of Madagascar chocolates.
Part of Patric's Madagascar collection is a 70% bar branded "In-NIB-itable". The bar which has expertly roasted cocoa nibs on one side, won the 2011 Good Food Award for chocolate, a competition based on blind tasting sessions with 115 chocolate entries.
Alan "Patric" McClure is considered one of the few pioneering American bean-to-bar chocolate makers, . In 2010 his brand was awarded the Best New American Chocolate award in 2010. <!-- ( by Food & Wine ??)magazine. -->
== Additional information ==
* [https://www.patric-chocolate.com www.patric-chocolate.com]
