J. Kenji Lopez-Alt
Chef, Cookbook Author, New York Times Columnist, and Restaurateur
We make bean-to-bar chocolate with the finest cacao in the world.
And for every bar sold, we donate 1% toward cleaning up the ocean.
J. Kenji Lopez-Alt
Chef, Cookbook Author, New York Times Columnist, and Restaurateur
We make bean-to-bar chocolate with the finest cacao in the world. And for every bar sold, we donate 1% toward cleaning up the ocean.
We're “bean-to-bar chocolate makers” which just means that we start with cocoa beans and process them all the way through to finished chocolate bars.
We make chocolate from different origins all over the world. Our approach is a lot like wine or coffee where each origin has a unique and interesting flavor.
Feel free to browse around and if you have any questions, please don't hesitate to ask!
-Kelly
Co-Founder, Spinnaker Chocolate
"Spinnaker Chocolate is small, local to Seattle, and insanely good. We do chocolate tastings at home about weekly and this is the one I keep coming back to."
J. Kenji López-Alt
Chef, Cookbook Author, New York Times Columnist, and Restaurateur
"Each origin has a different flavor, a different profile. It is really really tasty…[the] process and [the] ending product is magnificent."
Thierry Rautureau
Chef, "The Chef in the Hat", Co-Host of "Hot Stove Society Radio Show" with Tom Douglas
We understand! Buying any food online feels unusual when you can't try it first. But if you even remotely like dark chocolate, we guarantee that you'll enjoy how flavorful and smooth our chocolate is. And if you don't, please of course let us know and we'll refund you completely.
Our favorite cacao origins from around the globe.
Shop Single origin > Shop Dark Bars >Our favorite bars sprinkled with nibs, salt, fruit, and more.
Shop inclusions > Shop inclusions >Sets of our favorite bars wrapping in a gift box and tied with a ribbon.
Shop gift sets > Shop gift sets >We start with some of the best cacao in the world and sort it three times to remove impurities. That way we only make chocolate with the best of the best ingredients.
Many people think dark chocolate is bitter. The truth is, it doesn't have to be as long as you roast it properly.
Our chocolate's bold flavor comes from roasting only the nibs (the inside of cacao beans) and roasting them gently – maximizing flavor and eliminating bitterness.
Our mission since day one has been to help protect the ocean. From our tape, labels, and boxes to our shipping insulation and bar wrapper, our packaging pieces are either compostable, biodegradable, or recyclable.
Plus, for every item you purchase, we donate 1% of our revenue on your behalf.
We purchase all of our ingredients through a transparent supply chain. It's important to us that the cacao, sugar, and dairy farmers we work with are adequately paid. When we don't buy directly from a farm, we work with importers who share the same values.
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