Bean to bar is just the beginning

We came to chocolate making from the culinary world working our way up as line cooks, sous chefs and eventually running kitchens.   This background influences the way we approach the craft and the way we think of chocolate making in general, which is not that of manufacturing a product but instead as if we are preparing food for family.  With care, integrity and respect for the quality of the natural ingredients. 

Awards & Recognition

  Winner: Piura Blanco, Peru 70%

Winner: Piura Blanco, Peru 70%

  Winner: Tumbes, Peru 70%

Winner: Tumbes, Peru 70%

  Winner: Dark Chocolate Basil Ganache

Winner: Dark Chocolate Basil Ganache

  Winner:  Costa Rica 65%   Goats Milk 60% Carenero,  VE

Winner:  Costa Rica 65% Goats Milk 60% Carenero,  VE

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Rising Star Chefs Award 2013