It started a couple of months ago. Quiet email. Switzerland time zone. No press release. No big fanfare. Just a single, surprising question from the parent company of one of the biggest chocolate brands in the world:
"Would you be open to licensing your 100% dark chocolate?"
At first, I didn’t know how to take it. You spend years perfecting something. Layering flavor, refining texture, smoothing out the bitterness without cheating with sugar. And then someone who pretty much wrote the book on luxury chocolate reaches out and says, “Hey, we noticed.”
Now, we’ve always known our 100% dark chocolate was different. It’s the kind of bar that makes you slow down. It’s won international awards, sure. But more than that, it has a cult-like following. The kind of regulars who drive across town just to get their fix. In fact, we sell three times more of that bar than any other one in the shop.
But hearing it from a giant like that? That was the moment. The confirmation. The holy s***, we’re onto something moment.
So now, we want to share it. Not just with executives sitting in boardrooms in Europe, but with the people who have been walking through our doors since the beginning.
Today, from noon to 6 p.m., we’ll be sampling our 100% dark chocolate and our 100% bar with Ocean Salt at the Experience Centre in Old Torrance. No reservations. No charge. Just come by, try it, and see what all the fuss is about.
And if you’re wondering how we do it, it’s not just good beans and good intentions. We age our chocolate for six months. That alone gives it complexity. But more than that, we’ve developed what we call our D.A.N.G.L.E. process (Learn more about it here). It is a proprietary method that transforms raw cacao into something silky, smooth, and wildly flavorful without a gram of added sugar. It’s part science, part obsession, and entirely Marsatta.
This isn’t just about chocolate. This is about what happens when you stick to your craft for long enough that the world finally takes notice.
See you soon,
Chef Jeffray
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Smoke, Fire, and Chocolate Alchemy