Chocolate is something that gets into you and never goes away once you are bitten. It might start with some small nibble in your youth or perhaps in a restaurant that puts an amazing twist on a savory dish at some point along your journey. Then, you suddenly have a unquenchable desire to spend all of your time in the cool and the dark, never too warm or too bright, laboring over your craft. You disappear for months at a time and your friends and family wonder what's come over you. Eventually, you invite them into your lair and they become converted as well.
It's at this point you discover you are ... a chocolate maker.
At least that's the way it happened for us. First a truffle, then bars, then making our own chocolate. We each had an amazing experience along the way and then the world of chocolate opened up to us. The more we worked at it, the more control we wanted to have and so making chocolate from the bean was a natural extension of that.
We love to find interesting fusions of flavors and use that to tell a multi-note story in chocolate. Sometimes the chocolate alone can be a whole world and sometimes we slip in other flavors that excite or compliment what naturally comes out in the chocolate.
We source from regions where we can forge an authentic and mutually beneficial relationship, and that means primarily Central and South America, though we sometimes experiment.
One thing that you can count on from us is that you will never be the same...