Dr. Schneider and his daughter, Ella, recently opened Gansett Craft Chocolate’s first storefront at 227 Robinson Street in Wakefield. As Rhode Island’s first bean-to-bar chocolate maker, they craft international award-winning chocolate using Chuncho cacao beans sourced exclusively from a small region in Peru.
The chocolate-making process is both an art and a science—something Steven H. Schneider, MD knows well from his medical background. From roasting and refining to tempering and molding, each step is carefully executed to achieve the perfect balance of flavor and texture.
“If you don’t temper the chocolate the right way, it won’t have that snap,” Dr. Schneider explains.
Gansett Craft’s flavors pay homage to Rhode Island favorites, with offerings like RI Coffee Milk, Lil’ Rhody Sea Salt (using Newport Sea Salt), Dark Brown Butter Sage, and Dark Chocolate Raspberry. For a cozy winter indulgence, they also serve European-style hot chocolate topped with a homemade, hand-toasted marshmallow and fresh whipped cream.
For Dr. Schneider, chocolate-making started as a passion project but has turned into something more—a shared adventure with his daughter and the joy of creating something delicious for the community.
Want to try it for yourself? Visit Gansett Craft Chocolate, open Wednesdays, Fridays, and Saturdays from 12-5 PM, and Sundays from 12-4 PM.
