Cal Poly Chocolates was started in 2000 by now retired Food Science and Nutrition Faculty member Dr. Tom Neuhaus. Cal Poly Chocolates  uses a 36 % milk chocolate, suitable for many applications. Made with sustainable Cacao-Trace chocolate liquor. Real chocolate made from sustainably sourced cocoa beans, Non-GMO. The finest cocoa beans are carefully selected to make pure Chocolanté chocolate, and its undeniable, wonderful taste.  For our dark we are using Belcolade "The Real Belgian Chocolate" Noir Supreme 70.5% Dark Couverture Chocolate. Student employees learn about the science and art of chocolate making and some of the tools and equipment used to make all things chocolate.