Marsatta's Journal

Hey Chocolate Lovers, Chef Jeffray here, and I've got something truly special to share with you – a chocolate creation that's not just a treat for the taste buds but a nostalgic journey back to our Canadian roots. 🍁✨ Canadian...

Hello, my fellow epicureans and chocolate enthusiasts! Chef Jeffray here, and I have some truly thrilling news that I can't wait to share. This week marks the launch of not one, not two, but THREE outstanding collaborations that promise to...

Dear dessert enthusiasts, As the scorching summer sun beats down, let us whisk you away to a tropical oasis with our newest creation: Pina Colada Infused Crème Glacée! Inspired by fond memories of balmy beach days and exotic getaways, this...

As an executive chef at Marsatta, I'm thrilled to share with you our latest innovation in the chocolate industry. Our yellow submarine chocolate, made with organic and natural food coloring derived from algae, is a breakthrough for the industry. But...

As the founder and executive chef of Marsatta Chocolate, I am dedicated to sourcing the highest quality beans from a network of farmers around the world, including Belize. I believe that paying fair prices to our farmers is essential for...

Valentine's Day is just around the corner and what better way to treat your sweetheart than with a box of our new Raspberry Liqueur Infused Chocolate, made with our bean-to-bar chocolate that is crafted from scratch? This luxurious chocolate bonbon...

Hey there!  This week, we wanted to share a bit more about why our flagship 100% bean-to-bar is so special. As a Chef that’s been in this profession for nearly 30 years, this is my greatest masterpiece. This is because we...

We are so excited to share an update on our new packaging. Inspired by the Eastern Building in Los Angeles, this is a preview of what's to come for our most special, bean-to-bar designs.