The Chocolate Moonshine Co.: Fudge so good, it should be illegal
Available in 33 varieties, these artisan fudge bars look and taste like elongated truffles filled with ganache.
The making of good moonshine typically requires a copper kettle, quality ingredients and a tested recipe, preferably one that’s been a family secret for years. Christopher Warman Sr. had all of those, the only difference being is that he focused on producing “illegally good” chocolates, such as artisan fudge bars, in his Grove City, Pa. shop, The Chocolate Moonshine Co.
Having perfected his recipe for fudge — it was proclaimed No. 1 by a panel of judges from Hershey, Mars and Godiva — Warman decided to elevate the level of fudge to an artisan level. By combining Belgian chocolate with his fudge, Warman’s fudge bars tasted more like high-end pralines or truffles.
The fudge, which features pure chocolate liquor, fresh cream, organic cane sugar, and natural ingredients, is hand-stirred in copper kettles to produce soft-melting, gourmet fudge. Handmade since 1989, the fudge contains no trans-fat or gluten and has 50 percent less sugar than most fudges.
Available in 33 varieties, Warman’s artisan fudge bars look and taste like elongated truffles filled with ganache.
For more information, visit www.chocolatemoonshine.com
If you were stranded on a deserted island with only one kind of candy, what would it be?
I would want a Belgian dark chocolate with roasted pecans blended with sun-dried fruits and sprinkled with fresh ground cocoa nibs.
What’s the last cool thing you saw online?
A video of a 4-year-old boy trying to negotiate a deal with his mother. It cracked me up.
What issues concern you most about the candy industry?
I have witnessed a two-fold development that has had a negative cascading effect. The immense consolidation of public companies or venture-backed companies has caused too much concern on margin compression, which has led some of the financial managers to implement incremental product cost changes. Unfortunately, repeating this incremental change many times over many years leaves you with a less desirable candy. The candy you ate as a child is not the same as what you are offered today.
What was the last book you read?
Entre Leadershipby Dave Ramsay.
When you were little, what did you want to be when you grew up?
An Inventor: I always had a slightly different look at life. I used to spend hour after hour making my own marbles and giant resin balls when I was a kid. I am pretty sure the materials I used were quite dangerous for an eight-year-old. I then moved on to making my own fireworks and then in the 1980s during my college days I started making my own candy.
What is your pet peeve?
A closed mind and hard heart. It’s harder to reach the person in this situation.
If given the chance to collaborate with anyone who would it be?
Other than dozens of people from the Bible. Walt Disney, he was a very special man.
What’s the best piece of advice you have ever received?
Let the ideas cook until they just get better over time.
What excites you most about your job?
There is a never-ending learning curve and creative outlet. It is so gratifying, I sometimes feel like the luckiest person on the earth. Confectionery offers a blank canvas that can evolve forever. Moonshine Revolution is being developed as a centerpiece of our company. It is going to be a mighty charitable vehicle that will empower the youth, it will have a positive ripple effect and change the destiny of many impoverished people.