[1] After years of growth and accolades, founder Alan McClure made the decision to return to graduate school, while continuing to operate Patric Chocolate, to improve the scientific foundation of the company's research & development approach.

McClure's research made use of analytical flavor chemistry, sensory analysis, experimental design, and current methods of statistical learning and data visualization, to better understand the unique bitterness of chocolate, how it changes with cacao roasting, and its relationship to chocolate consumer perceptions and preferences.

Upon graduation, McClure announced the expansion of the craft-food consulting component of Patric Chocolate in to include other fermentation-based foods, ingredient and product development.

[5] Patric Chocolate bars are handcrafted from cocoa beans sourced directly from farms or cooperatives.

Patric Chocolate has always crafted its premium chocolate from bean-to-bar while incorporating many practices over time that emphasize sustainability, such as sourcing mostly certified organic ingredients, purchasing cacao for higher than conventional prices, and placing an emphasis on recycling and renewable energy use.