Making Dark Chocolate Not Bitter
Before Marsatta, Chef Jeffray spent years exploring sugar-free chocolate in Canada — driven by the idea that great taste didn’t need to come with added sugar. But the deeper he went, the more he realized the real secret wasn’t in sweeteners. It was in the bean itself.
The answer wasn’t about covering up bitterness. It was about never creating it in the first place.
By rethinking the entire chocolate-making process, from roasting to refinement, Chef Jeffray set out to unlock the natural flavor inside the cacao, without harsh edges and without compromise.
Introducing the D.A.N.G.L.E.™ Manufacturing System
Decadent Advanced Non-bitter Gentle Layered Extraction
The D.A.N.G.L.E.™ system is our proprietary method for crafting dark chocolate that’s smooth, flavorful, and naturally less bitter. That means less sugar, and more flavor.
Through a layered, time-intensive process, we reduce the bitter compounds that usually sneak into dark chocolate. Every step is carefully calibrated to bring out complexity while keeping the profile clean and approachable.
The result is a dark chocolate experience that’s full of character and surprisingly smooth. It’s the kind of chocolate that doesn’t need explaining...it speaks for itself.
FAQs
How do you specifically make dark chocolate not bitter?
We use a proprietary manufacturing process developed over two decades. It involves precision control, gentle layered extraction, and sourcing specialty cacao beans. While the full method is confidential, every step is designed to enhance flavor and reduce bitterness — without relying on extra sugar.
I’m a chocolate company. Can I source your chocolate or license your technology?
Yes. We offer a special line of chocolate for chefs and manufacturers using our proprietary D.A.N.G.L.E.™ process. For sourcing or licensing inquiries, please contact us at info@marsatta.com.
What does D.A.N.G.L.E.™ stand for?
D.A.N.G.L.E.™ stands for Decadent Advanced Non-bitter Gentle Layered Extraction. It reflects our philosophy of extracting flavor carefully and intentionally, focusing on smoothness, richness, and balance in every bar.
Is your chocolate still considered dark if it’s not bitter?
Absolutely. Our chocolate meets all the criteria for dark chocolate in terms of cacao content. The difference is in how we process it — we remove bitterness without compromising depth or complexity. You still get all the rich flavor, just without the harsh bite.
Can consumers taste the difference compared to traditional dark chocolate?
Yes, and they often do immediately. Most people are surprised by how smooth and balanced our dark chocolate is. It has depth, character, and a lingering finish — without the sharp bitterness that turns many away from dark chocolate.