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Torrance: 1321 Post Ave, Torrance
LA's First Bean-to-Bar Chocolate Company
Bean-to-Bar. Born in LA. Built Different.
We’re pushing the boundaries of what dark chocolate can be. Through our proprietary process, we’ve eliminated the bitterness, so we can use far less sugar without sacrificing flavor. This is chocolate, reimagined.
Our Vision
"From day 1, we wanted to tell unforgettable stories through chocolate. Every bar we make carries a memory, a place, or a person. Crafted with the same obsession we hope to spark in others. We’re here to get people as excited about craft chocolate as we are, one bite at a time"
- Chef Jeffray
Award-Winning Dark Chocolate
We’ve spent the last twenty years chasing one idea: that dark chocolate can be bold, complex, and beautifully smooth, even at the highest percentages.
Our approach is rooted in balance. We develop flavor from the bean itself, not from added sugar. That’s why our high-percentage dark chocolate doesn’t taste harsh or bitter. It’s smooth, layered, and crafted to surprise even the most skeptical palate.
Over the years, our bars have quietly earned recognition from international panels and chefs alike. But what matters more to us is this: when someone who "doesn’t like dark chocolate" takes a bite and pauses. Then asks for another.
That’s the kind of award we care about.
As Featured in...
As featured in publications and tastemakers who celebrate craftsmanship, flavor, and the bold pursuit of better chocolate.
Our Most Popular Products
Trusted by...
Some of Our Corporate Clients & Partners. From global brands to local legends, these partners share our passion for remarkable taste and thoughtful craftsmanship.
Founded by an NHL Ref. Built for Performance.
Marsatta was started by Chef Jeffray, a former LA Kings referee turned relentless flavor hunter. With roots in sport and obsession for detail, he reimagined dark chocolate to be smoother, bolder, and better for you. Less sugar. No bitterness. Just high-performance chocolate made to go the distance.
We Made Bitterness Obsolete.
We invented a proprietary manufacturing process to make dark chocolate not bitter. The D.A.N.G.L.E.™ manufacturing process doesn't just cover up bitterness, we erase it. No masking. No shortcuts. Just pure, rich cacao flavor engineered to be smooth from start to finish.
Less Sugar. More Cacao. No Compromises.
This is dark chocolate that actually feels good to eat. Our process keeps the antioxidants and deep flavor, while cutting the sugar. You get everything you want, and nothing you don’t.
Investigative Journalism through the Lens of Chocolate
We don’t follow trends. We chase stories—through ingredients, origin, process, and craft. “The Fourth Place” is where we go deep: exploring flavor through the lens of journalism, culture, and culinary risk.
Bars
Our Gourmet Chocolate Bars
Award-winning and chef-crafted, each bar takes over six months to create. The result of our obsessive, bean-to-bar process. These aren’t just flavors; they’re stories, shaped by time, tradition, and a relentless pursuit of something unforgettable. Every bar reflects the care, curiosity, and craft that define Marsatta.
"Crystal Label" - 100% Bean-To-Bar Chocolate
In 1965, the Beatles first launched the song "Yesterday" that changed the way we listen to Music. In 1977, Steve Jobs launches the Apple II, that changed the way we look at Electronics. For over 19 years, we have made a special chocolate with no sugar, no preservatives...just pure cacao.
This is a chocolate so pure, it challenges the very definition of "chocolate."
Freshness You Can Taste: We source our cacao from the best farmers in South & Central America. After years of searching, we have partnered with a particular supplier that aligns with our values on fair trade. Their cacao is exquisite, flavorful, that are packed with rich nutrients.
How It's Made: We roast the cacao in-house, dialed to right conditions in temperature and pressure to unlock the right flavor profiles for each grade. After the roasting, we take the chocolate and mix it in our refinery machine sourced from Europe. This machine gives the chocolate that velvety soft texture that melts in your mouth.
Aroma & Taste: On the nose, you're notice a variety of notes from sophisticated fruity hints, to bold espresso. On the palate, these notes are expanded with a plethora of flavor profiles, each independent yet drumming to the same beat. The texture of the chocolate is velvety smooth, melt-in-your-mouth, that amplifies the orchestra of flavors.
Only 1 Ingredient: These chocolates only have one ingredients: Cacao beans. No preservatives, no sugar. This is the purest expression of chocolate in the world.
Inspired by Greatness, Pursuing Perfection: When President John F. Kennedy famously said "we do these things not because it is easy, but because they are hard," many thought he was talking to the NASA scientists right before the Space Race. Perhaps even eccentric Billionaires racing to the moon many decades later. But Marsatta took notice, and this is our greatest masterpiece yet.
Blog
The Marsatta Journal
Investigative journalism through the lens of chocolate. We uncover the untold stories behind our ingredients, collaborators, and creations. Always on the hunt for the next discovery, wrapped in a chocolate twist.
How We Crafted a Bar That Reflects Marriott
Say It with Chocolate, Not Flowers: Born on the Rose Bowl Field
Matcha, Orange, and a House That Time Refused to Forget
Key Lime Limelight — A Summer Story
Our Process
From Bean to Bar. How we make our chocolate.
It starts with a single bean and a promise: no shortcuts. Our 9-step process takes over nine months, transforming raw cacao into handcrafted perfection. One step at a time
Sourcing
Sourcing the Perfect Bean
We only partner with farmers we know and trust. Our relationships go beyond commerce...we ensure every farmer is paid fairly, with direct relationships that empower communities and preserve tradition.
Fermenting
Sun-Fermenting for Depth
The fermentation process is where flavor begins. By working directly with our partners, we fine-tune this stage to develop rich, complex notes unique to each harvest.
Inspection
The Inspection Ritual
Every single bean is hand-inspected by our team. No shortcuts. Just precision, care, and a deep respect for the craft.
Roasting
Roasting, Our Way
This is where Marsatta’s magic begins. Roasted to perfection and engineered to reduce bitterness without sacrificing depth. It’s dark chocolate, redefined.
Conching
Our Proprietary Conching Machines
We crush and blend the chocolate using custom-built conching equipment. It's the heart of our process, tuned for our flavor profile, and ours alone.
Aging
Aging with Intention
We age our chocolate in proprietary vessels for over 6 months. A technique inspired by winemaking. Time, silence, and patience bring out the best.
