A Chef’s Chocolate
Made by Hand on Nantucket
Private and corporate gifting, shipped nationwide.
My first taste of real chocolate was a hazelnut spread, squeezed from a small tube back in my childhood home in Alianza, Venezuela. Little did I know that memory would be so impactful on my future.
Fast forward a few decades and I find myself in the kitchens of icons like Jean-Georges Vongerichten and Joël Robuchon honing my culinary craft but also the craft of curiosity through flavor and textures. In 2020 that curiosity brought me back to cacao.
Every bar is made by my hand, from the bean, on Nantucket.
Andre Marrero,
Founder & Chocolate Maker
The Craft of Chocolate
STEP 1:
Harvesting
Cacao grows within twenty degrees of the equator, on farms we buy from directly.
STEP 2:
Fermenting
For about a week. This is where each origin finds its character.
STEP 3:
Drying
In the sun, so the beans travel well.
STEP 4:
Roasting
Sorted by hand, then roasted to suit each origin.
STEP 5:
Winnowing
Cracked, and the husk separated from the nib.
STEP 6:
Grinding
Stone ground with organic sugar and cacao butter until silken.
STEP 7:
Tempering
Heated and cooled with precision, for shine and snap.
STEP 8:
Moulding
Poured, set and wrapped by hand.