Toronto-based husband and wife team, David Castellan and Cynthia Leung turned their hobby and passion into a business in 2003 and are now considered among the best chocolate makers in the world.

Their delicious and beautiful micro-batch bars regularly win top prizes at the International Chocolate Awards, and my teacher, Dr. Maricel Presilla, co-founder and Americas Director of the International Chocolate Awards is their fan not only because they produce superior craft chocolate, but also because when they don't receive an award they are genuinely interested in learning what they need to do to improve their next batch of bars. Cynthia and David listen and take criticism with appreciation and a desire to do their absolute best, implementing the advice of experts with dedication and humility.

In their former careers, David was pulling late nights as a pastry chef and Cynthia worked long days at an architecture firm. They draw upon their rarefied skills to do their beautiful work creating all things chocolate at SOMA.

I was drawn to Soma Chocolate not only because their chocolate is fabulous and I am a fan of their approach to their craft, but also because of the name. You see, as a proud resident of the South Orange / Maplewood, New Jersey community, also referred to as "Soma," I feel it is my civic duty to carry this stellar brand. Cynthia and David chose to name their dreamy company "Soma" as a nod to the drink used in ancient India as part of the Vedic culture. It was likely a juice made from a hallucinogenic mountain plant that was considered a sacred drink, similar to ambrosia. In fact, it was regarded as a drink of the gods. In Aldous Huxley's book Brave New World, Soma represents a way to escape pain, discomfort, embarrassment, sadness and anger, all while enhancing joy, arousal and an overall sense of well being. I'll raise a piece of Soma Chocolate to that!