Marsatta Chocolate

06/16/2026

Today’s starting lineup is stacked. 🍫
Different percentages. Different personalities. No benchwarmers.
Which Marsatta Chocolate bar are you putting in your starting five?
Drop your favorite below. 👇

06/10/2026

We’re building the Marsatta Community Map.

Not addresses.
Not personal information.

Just communities.

A city.
A town.
A village.
A place you’re proud to call home.

Chocolate has always connected people around a table. Maybe it can connect a few more of us here, too.

One community at a time.

Add your community here: https://www.marsatta.com/pages/one-community-at-a-time

06/08/2026

Happy World Oceans Day!!! 🌊

This morning I'm walking to work listening to Ocean Radio as a tribute to something most of us take for granted every day. Have you ever listened to Ocean Radio? There are no lyrics to remember. No commercials. No breaking news. No catchy choruses.
Just:
Shhhhhhhhhhhhh...
Shhhhhhhhhhhhh...
lol.
As I walk to the chocolate factory, I imagine the mighty ocean crashing into the rocks at Sooke, British Columbia. Then Port Angeles, Washington. Then here in California at one of the many beaches surrounding our beautiful coastline. All while walking to make chocolate.
Occasionally I visualize a seagull. And if they're flying directly above you... take cover!!!
Then more:
Shhhhhhhhhhhhh...
I have to admit, it may be the easiest radio station to follow.
As I crossed streets this morning listening to the Pacific doing its thing, I started thinking about how much we depend on our oceans. Our oceans cover approximately 71% of our planet earth. We all know it helps regulate our climate, produce much of the oxygen we breathe, support incredible biodiversity, feed billions of people, and connect every continent on Earth.
The ocean is powerful! Last night we were right on top of it. Beautiful. Always mysterious…. Like what’s going on underneath that magnificent surface. People dancing to music on the Hermosa Pier.

For us at Marsatta, the Pacific Ocean is more than a view. It's part of our story.
Years ago, we started harvesting Pacific Ocean water from Carpinteria, California. We slowly process that water into our own Pacific Ocean salt, which eventually finds its way into some of our favorite creations.
Our Pacific Ocean Salted Caramel bonbons wouldn't be the same without it. Neither would our Maple Pacifica bar. There is something special about taking a small piece of California coastline and incorporating it into bean-to-bar chocolate made right here in Los Angeles.
Today, as we celebrate our oceans, we're grateful for the Pacific and all it provides.
Now if you'll excuse me, I've got a batch of Pacific Ocean Salted Caramels to make in honor of World Oceans Day.
Shhhhhhhhhhhhh... 🌊
Happy World Oceans Day!

You can order our 12-piece Pacific Ocean Salted Caramel collection here: https://www.marsatta.com/products/pacific-ocean-salted-caramel-bonbon-collection and look for our Maple Pacifica bar while your shopping.
Let the chocolate speak for itself.

Founded in 2003 by Chef Jeffray, Marsatta Chocolate is Los Angeles' original bean-to-bar chocolate company. From bold but not bitter 100% one ingredient chocolate to goats milk and dairy-free bars, we craft honest, extraordinary chocolate without compromise.

06/06/2026

Some chocolate is made to be sweet.
Some chocolate is made to impress.
And sometimes chocolate is made because life forces you to rethink what matters.
This weekend we’re making CLARITY.
79% cacao. Bean to bar. Crafted to support focus, balance, and a clear mind.
This chocolate comes from a personal place.
I’ve watched my father and my sister face cancer with courage. Today, I watch my daughter Emma face multiple sclerosis with strength, adapting, fighting, and growing stronger every day.
You learn quickly that health is not something you take for granted.
So this bar became an idea.
79% dark chocolate. And….
Omega-3s.
Magnesium.
Vitamin B12.
A little mint to keep things cool and clear.
No shortcuts. No fillers. No nonsense.
Just thoughtful ingredients layered into real chocolate because if it doesn’t taste good, none of this matters. This right here is where chocolate maker meets functional creator.
And maybe that’s the point. Let the chocolate speak. Here’s to good health.
Chef Jeffray

- Available today from 1 pm to 6 pm
And then online later tonight.

06/02/2026

Somewhere between bakery shifts, loud music, cocoa dust, strong coffee, and late nights...
these happened.
14 bars. You in for a sample?
Different destinations.
Different stories.
Same obsession.
Life moves fast.
Don’t let good chocolate pass you by.
Bean-to-bar in Los Angeles.
Which one are you grabbing first?

05/29/2026

I still haven’t watched every Anthony Bourdain episode yet. But what always pulled me in wasn’t just the food. It was curiosity.
The what ifs. The possibility that something ridiculously cool might happen if you ignore the normal way of doing things. Anthony Bourdain traveled the world searching for chefs, cooks, street vendors, grandmothers, and people obsessed with food. Not because food was the destination. Because food was the excuse to understand people. He wanted to know why people cooked the way they cooked. Why traditions existed. Why certain flavors mattered.
Why people were passionate about what they created in their small corner of the world. Anthony Bourdain tragically left this world far too early. We’ll probably never know all the reasons. What I do know is this:
Some people leave behind recipes.
Some leave restaurants.
Some leave behind curiosity.
And somehow that curiosity keeps traveling.
Maybe that’s why I still watch.
Maybe that’s why I still ask:
“What if?”
Maybe somewhere out there, in some late night kitchen with terrible lighting, cocoa dust in the air, loud music, and strong coffee, he already saved a seat at the table. When that day comes, I’m bringing the rare coffee. That’s pretty much this project. I’ve been working on something rare. Really rare. Not because rare automatically means better. Because sometimes curiosity takes you somewhere unexpected. So I made extra. Extra rare coffee bonbons. Dark chocolate meeting an incredibly rare coffee expression that honestly still surprises me every time I eat one.
Available Friday, Saturday, and Sunday.
Factory outlet hours:
1 PM to 6 PM
Available in 4 piece boxes or 12 piece boxes.
Until they’re gone.
I think sometimes the best things happen because someone asked: “What if?”

Be well.
Chef Jeffray

05/27/2026

Some projects take months.
Some take years.
I’ve spent the last few weeks deep in the chocolate factory experimenting with one of the smoothest coffees I’ve ever tasted.
Honestly, it caught me off guard.
It’s the first coffee I’ve ever had where I didn’t feel like it needed cream at all.
Most of the time cream isn’t even about flavor.
It’s there to soften bitterness, rough edges, harshness… to make the experience smoother and easier to drink.
This coffee was different.
Incredibly smooth.
Balanced.
The smoothest coffee I’ve ever had in my life.
And that became the challenge:
trying to mirror that same experience inside true bean to bar chocolate.
Testing.
More testing.
Adjusting roast profiles.
Adjusting ratios.
Late nights in the chocolate factory chasing balance.
What surprised me most was that this coffee was so refined and smooth that the bean to bar chocolate almost overtook the coffee itself.
Still refining.
Still chasing it.
Coming soon.

05/25/2026

There are moments in the kitchen when you taste something and immediately realize:
this is different.
For the past several days I’ve been working with an extremely rare coffee that honestly stopped me in my tracks the first time I tasted it. Smooth. Layered. Complex. The kind of flavor that keeps unfolding long after the chocolate melts away.
That coffee is now infused into one of the most luxurious bonbons we’ve ever created.
Silky ganache. Deep coffee aromatics. Bean-to-bar chocolate. A long elegant finish that feels more like an experience than dessert.
The origin remains under wraps for now.
Trust me… there’s a reason.
Available today at Marsatta Chocolate while supplies last.
And yes… the chocolate bars are coming.
California nights for California days.
1 pm to 6 pm

05/22/2026

I never attended the University of Michigan.
But I’ve always respected what that iconic block “M” stands for.
Tradition. Pressure. Excellence. Winter. Hockey. Big ideas.
So this weekend inside the chocolate factory, I created a tribute.
An iconic Michigan “M” formed from rare coffee beans… possibly some of the rarest coffee beans in the world.
And here it is.
At the same time, I’m finishing an extraordinary coffee ganache that will be piped into our Bean-to-Bar Bonbons available all weekend until supplies disappear.
Dark chocolate. Rare coffee. Espresso in the air. Long nights in Los Angeles.
Not a sponsorship.
Not an endorsement.
Just respect for the students, alumni, dreamers, and hockey culture connected to Michigan.
And honestly, this extends far beyond one university.
It’s also a small salute to students everywhere continuing to chase their passions, work relentlessly, stay curious, and keep moving forward long after the classroom lights go dark.
Raise a cup of coffee the next time you’re buried in the books, studying late into the night, chasing something bigger than yourself and needing just a little more caffeine to get there.
And perhaps one day soon… you’ll taste one of these extraordinary Marsatta Chocolate creations for yourself.

05/14/2026

From rollerblading in Newport Beach to becoming Los Angeles’ first bean-to-bar chocolate company.
The story behind Marsatta Chocolate, bitterness, Pacific Ocean salt, and why flavor matters so much to me.
“Bold, But Not Bitter.”

Questions for Chef Jeffray Marsatta Chocolate. Bean to Bar in California. Why did you start Marsatta Chocolate? Oddly enough, Marsatta Chocolate may have started on rollerblades. Years ago, I was rollerblading on the Strand in Newport Beach, California, when I struck up a conversation with a woman s...