Check out the video to learn more about The Good Chocolate.

Sourcing the Good Stuff

Our chocolate starts with the bean. We handpick a blend of cacao beans with deep, fruity flavors that pair beautifully with our zero-sugar sweeteners. We source from certified organic farms in South and Central America and the Caribbean—supporting sustainable farming and local communities along the way. The beans arrive at the port of Oakland in giant bags and wait in our warehouse until it’s time to roast.

Roasted to Flavor Perfection

Once the beans hit the roaster, you can smell the magic. Like roasting coffee, we do small 10kg batches at just the right temp to bring out real chocolate flavor and reduce acidity. Cacao beans are actually a superfood, rich in antioxidants and polyphenols, so we roast them with extra care.

Winnowing (aka Shell Removal)

Inside each cacao bean is a nib—the good stuff that holds all the rich flavor and nutrients. We separate the nibs from the shells using a mix of gravity and air suction. What we’re left with? Pure cacao nibs, ready to become chocolate.

Grinding into Liquid Gold

We grind the nibs and sweeteners together for 3 days straight in stone grinders (melangers). The cacao is about half butter, half solids, and slowly transforms into a smooth liquid called chocolate liquor. This step is what gives chocolate that melty, silky feel you love.

Tempering for the ultimate 'Snap'

The magic happens Now. We heat and cool the chocolate in a special machine to align the cocoa butter crystals. This makes the final bar glossy, snappy, and shelf-stable. It’s science and art coming together.

Shaping the Bars

Hurry! we’ve only got one minute—literally—to pour the chocolate into our custom molds before it starts to harden. It’s a quick, delicate dance influenced by room temp, humidity, and timing. Chocolate doesn’t mess around.

Packaged with Care

Every bar gets inspected and wrapped. It’s all about preserving flavor and quality until the moment you take your first bite.

“We choose to make bean-to-bar chocolate not because it is easy but because it is hard.”

BEN GLASS, CO-FOUNDER

Website Facebook Instagram