Rob Anderson, engineer turned chocolate maker in 2003, uses analytics to develop chocolate flavor profiles. By adjusting roast and conche times and temperatures, unique chocolate flavors can be coaxed from each cacao origin. Rob and Amy founded Fresco Chocolate in 2010 to focus on a specific niche: dark chocolate that is nut, dairy, soy and gluten free.  They offer chocolate from the same origins with different roast and conche levels to highlight differences in flavor.