By Dathan Kazsuk
If there’s one thing Raleigh does well, it’s craft—and at Videri Chocolate Factory, craft comes wrapped in cocoa and care. Founder Sam Ratto has spent nearly 15 years transforming the way we think about chocolate—not as candy, but as food, agriculture, and art.
“Most people don’t realize cacao grows on a tree,” Ratto says with a laugh. “It’s an agricultural product, a staple of life in Central and South America. Once I learned that, it completely changed my perspective.”
After being laid off from a Southern California skate/shoe/surf company in 2008, Ratto moved east and landed a job roasting and sorting cacao beans. That first taste of chocolate-making lit a spark.
By 2011, he had launched Videri Chocolate Factory in downtown Raleigh, which now stands as one of North Carolina’s most celebrated bean-to-bar producers. Over the years, Videri has earned more than ten Good Food Awards—honors that celebrate not just taste, but ethical sourcing and sustainable farming.
These days, Ratto and his team are focused on the experience as much as the chocolate itself. In November and December, Videri will host a wine and chocolate pairing event where guests can sip and savor the offerings inside the factory. Public tastings sell out quickly, but groups of six to 40 can book private events—ideal for corporate gatherings, birthdays, or holiday parties surrounded by the scent of fresh cocoa.
And the holidays are when Videri truly shines. Beginning November 1, the fan-favorite Peppermint Crunch Bar returns—a sure sign the season has arrived. Not far behind are chocolate‑covered marshmallow Christmas trees, a festive follow-up to the beloved marshmallow cats. The shop also stocks ready-to-go gift boxes, bonbon assortments, and gift cards for anyone seeking a last-minute treat that still feels personal.
For Ratto, every bar and bonbon tells a story—from the farmers who grow the cacao to the breweries and distilleries that use Videri’s chocolate in stouts, spirits, and other local collaborations. But he’s got one more story brewing, and this one’s still a little secret.
“I can’t say too much,” he teases, “but in 2026, we’re launching something we’re calling a Speakeasy Series.” He hints at collaborations with a few Triangle-area cocktail bars that will pair single-origin cocoa nibs with specific bourbons and whiskeys, creating one-of-a-kind cocktails matched with custom chocolate bars. “Let’s just say it’s going to be a lot of tasty fun.”
