There are pairings that just make sense: steak and potatoes, coffee and donuts, Miles Davis and a dimly lit bar. Then there are the ones you don’t see coming until they smack you in the face, bold and unapologetic. That’s what happened when we got our hands on a bottle of Ardray Whisky.

Now, whisky in a bonbon? We’ve done that. Smooth, elegant, safe. But whisky in the chocolate itself, down at the level where we crush the bean and work it through the conch? That’s a different animal. That’s not playing nice—it’s throwing the whisky into the fire and letting it fight its way out. And when it does, what comes back is something unexpected: dark chocolate that hums with subtlety, where bitter cocoa and whisky’s smoke find a balance that feels less like dessert and more like an improvisational jazz riff. Harmonious, but with a little swagger.

This isn’t a mass-production stunt. It’s a limited edition. A one-off, blink-and-you-miss-it creation. You’ll taste the edge, the nuance, the quiet burn that lingers like a story you don’t want to end.

Today, we’re letting the world in on it.

• Old Torrance: 1321 Post Ave, 1pm – 6pm.

• Pasadena: 59 Colorado Blvd (Indiana Colony), 9pm – 11pm.

We’ll be there, handing out samples. Because chocolate like this isn’t meant to be explained in words—it’s meant to melt, to linger, to argue with your senses and leave you grinning like you just got away with something.

So come by, take a square, and taste what happens when Marsatta Chocolate and Ardray Whisky decide to break the rules together.

Order the bar here: Click Here

—Chef Jeffray