Great article about our new retail shop and grand opening this Saturday!
Our Costa Esmeraldas, Ecuador 70% Dark bar has earned us our first Good Food Award for 2017! We are the first chocolate company in Los Angeles to ever win one – a huge honor!
We got a sample last year from Dan and immediately fell in love with it. We found our roast quickly and developed the bar in a way that preserves the natural nutty and floral notes, and we’ve loved seeing everyone’s reaction to tasting it.
We worked directly with the Salazar Family and Dan O’Doherty of Cacao Services to bring you some of the best cacao in the world, and a prestigious Good Food Award!
Here we all are (from left to right) – Dan O’Doherty, fermentation. David Menkes, chocolate maker. Freddy Salazar, farm manager. Corey Menkes, chocolate maker.
Thank you to everyone who has supported our tiny factory since we started in 2014!
–David and Corey Menkes
We originally started off as chocolate bloggers with Little Brown Squares and used to write for the Magazine back in 2013. Now, we’re the ones being featured!
Our Costa Esmeraldas bar was just announced as a Good Food Awards 2017 Finalist! Thanks to Dan O’Doherty and the Salazar family for providing us with such amazing cacao!
Zagat did a nice writeup of the new Tender Greens in Westwood – and our Belize chocolate is served there on their soft-serve ice cream! Read the story here:
A lot of people are asking us if we’re still operating out of our home kitchen. Our landlord asked us to move all the processing out, so we moved our tempering operation into a shared kitchen. While this allows us to mold our bars and roast and proof our beans, we still have to winnow and grind – tasks that don’t lend themselves to a shared kitchen space. We’re looking at options for where to continue grinding, and will announce when that aspect of our production is back up and running.
In short, as we are now in a certified kitchen with a wholesale health permit, we are no longer a Cottage Food Operation.
PDF version here.