Our Process

We make all of our single-origin bars by hand in our artisan chocolate workshop in Milpitas, California. Through a demanding evaluation and selection process, we choose the best fermented and dried fine flavor cocoa beans from all corners of the world. We then inspect and hand sort, roast in small batches (typically less than six pounds), crack, winnow, refine and conche (sometimes for as long as a hundred hours or more), age (as required, to let the flavor fully develop – sometimes for up to several months), temper, hand mold, and package.

We release small batches of exceptional fine craft chocolate, often as little as hundred bars.