Red at Farm



My love affair with chocolate began at an early age at my parents’ restaurant in Austria. But it wasn’t until 2009 that I pivoted from a successful career as a Creative Director working and living in NYC into a full-time chocolate venture with a singular vision -- to create an antidote to sugar-laden industrial chocolate and to capitalize on cacao health benefits for deep emotional gratification.


A serendipitous text message calling for an Antidote prompted me to create a mood boosting chocolate that is exquisite and with real and fun flavor toppings. Friends and family waited in anticipation to taste my latest batch as I experimented in my kitchen: conching and tempering, and coming up with the perfect combinations of chocolate, herbs, and spices. 


Soon my quaint apartment permeated with aromatic delight as boxes of the finest ingredients from around the world piled up. A year into my journey, I settled on the world-renowned Arriba Nacional beans for their wonderful floral and fruity aroma. Not long after, I packed my bags and left for Ecuador with a honed-in recipe in hand.


The very first batch of Antidote Chocolate was launched on July 25th, 2010, and quickly found approval from New York’s cultured palates. Today, Antidote Chocolate is sold in hundreds of grocery, specialty, and natural food stores nationwide as well as internationally. But the small batch DIY spirit, which led me to this moment remains in the making of each and every bar. 

Red Thalhammer

Antidote Founder, Taste Maker, Creative Director and CEO