About Us

The Chocolate Lab got its start in March of 2009 when three scientists tried their hands at an experiment outside the laboratory - making truffles. Initially these three forged a friendship in the halls of science, pursuing PhDs in Biology at UNC-Chapel Hill. As the stress of graduate school mounted, they sought an outlet, which they found in chocolate. And despite their cocoa-covered kitchens, the delectable results were deemed a success, and now their truffle-making parties are a regular occurrence.

Andrea is the genomics/bioinformatics specialist of the group. Her research focuses on how transcription factors and chromatin interact to regulate genes. In the Chocolate Lab, she doubles as the web admin as well as a chocolatier. When not sitting in front of a computer or making truffles, her favorite activities all take place outdoors. This undoubitably contributes to her enthusiasm for the fruit-y flavors made by the Lab.

Some of Andrea's personal favorites: Raspberry and Peanut Butter.

Carrie is the quality control specialist of the group. At UNC she studies a protein found in fruit flies called Suppressor of Sable which acts in the RNA-quality control pathway. She also focuses on quality control in the Chocolate Lab. Carrie helps keep things running efficiently and is an avid Food Network watcher. She's a big fan of finding ways to mix up the creamy center by adding nuts, berries, or other things to the ganache.

Carrie's current favorite flavor: Dried Cranberry.

Dr. Lena Lena is the most adventurous of the group, and willing to try almost any flavor once. Her research is focused on understanding how developing blood vessels branch and grow to form functional networks. Lena stays true to her heritage in the Lab and is always looking for ways to spice things up. When she says something is hot, though, watch out because she means it's Indian Hot! Lena's responsible for flavors such as Curry, Chili, Dark and Stormy, and Mayan Cocoa.

Lena's favorite flavors: Mexican Chocolate and Dark and Stormy!