Raleigh, NC-based Escazú Chocolates source, sort, roast, winnow and grind cacao beans to bring out the complexity of their flavors. The chocolate is then aged, tempered and poured into bars or handcrafted into truffles and chocolate confections.

They visit and work closely with the Organic farm in Costa Rica, and travelled to Venezuela to meet with the family who provides their fine Venezuelan cacao.  After the lengthy process of bringing the beans into the US, Escazú Chocolates use their antique (1920’s) roaster and stone grinder to make the finest chocolate that they can, in a traditional method.  After an aging process, they handcraft bars and a continually evolving selection of confections. They do this because they believe in having a full understanding and influence on every step of the process, and we know that only by having personal relationships with the growers can we ensure the integrity and quality of our chocolate.