Considering a trip to origin? It’s not too late to join us for our Chocolate 303 trip to Ecuador from September 12-19th! In Chocolate 303, we’ll be exploring cacao production from a small scale farm, learning to make traditional hot chocolate, and getting...
Our friend and collaborator Rob Easter (Workhorse Rye) makes some of the best bitters in the bay. Here, he lets us in on a few of his secrets and how the Salted Cacao bitters came to be. I never wanted to make chocolate bitters. I have made drinks with molé...
Along the south wall of our factory on Valencia Street, there are six, spinning steel melangers. This is where the cocoa nibs turn into cocoa liquor, and where the liquor and sugar are refined and conched until they have reached the perfect consistency and...
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