The Relentless Pursuit of Something Better: A Love Letter to Mocha Chocolate

How do you measure greatness? Is it championships? Awards? The sound a bar of chocolate makes when you snap it in half? The way a sip of espresso lingers on your tongue?

John Wooden, the 10-time NCAA championship-winning coach from UCLA, had a simple definition: Success is achieving the absolute best you are capable of. Nothing more. Nothing less. That’s it. No shortcuts. No pretenders. Just the relentless, unshakable drive to do something better today than you did yesterday.

So, when people kept asking us: “When are you making mocha-infused chocolate?” we didn’t rush. We didn’t throw some coffee flavoring into a batch and call it a day. No. We chased something greater. We obsessed over it. Because if we were going to make mocha chocolate, it had to be the best damn mocha chocolate we’ve ever had.

And that meant doing it right. That meant real coffee. Not just any coffee—coffee that speaks, coffee that tells a story, coffee that deserves to be woven into the fabric of fine chocolate. We partnered with Clutch and Coffee for one batch, their beans bringing deep, complex notes that play with our chocolate in unexpected ways. And for the second batch? Well, let’s just say we tapped into one of the finest, most elusive coffee roasters in Southern California—the kind of place that doesn’t need a name-drop because their reputation speaks for itself. One of the best in LaLa Land.

But sourcing the best wasn’t enough. No, the real magic comes in the harmony. The infusion had to be meaningful—freshly roasted beans incorporated at the precise moment to extract the depth and clarity of flavor without overwhelming the chocolate. It had to be seamless, an experience where the chocolate and coffee become one—like the perfect duet, each note complementing the other in a balance of deep, roasted warmth and silky cocoa. The first bite is a revelation—bold espresso hitting first, like the sharp pull of a freshly brewed shot, followed by the slow, melting embrace of dark chocolate. There’s a rhythm to it, an interplay of bitterness and sweetness, a warmth that lingers on your palate like the memory of that first perfect cup of coffee crafted by a barista who truly understands their art., and we’ll show you what happens when coffee and chocolate meet at their absolute peak.

These mocha chocolates? They’re ready. They’ll be waiting for you at our Experience Centre in Old Torrance, open noon to 6 p.m. today and tomorrow. Limited batches. No reservations. Just show up, and taste the craftsmanship for yourself.

See you soon.

—Chef Jeffray

PS Learn more about these small batches here.