In 2007 Chocolate Maya set out to create chocolate heaven in Santa Barbara, California. Aiming to help chocolate-lovers discover the world through their taste-buds, we spread our counter with diverse truffles and bonbons and lined our walls with the best bean-to-bars we could find.
Much has happened since our debut: we went to Switzerland to study with the talented and generous Jeremy Ramsauer of La Chocolaterie, our kitchen expanded, excellent new equipment arrived, and production flourished. Our passion for fine chocolate has only grown, and working with seasonal and natural products like fresh herbs, fruits, nuts, and liquors enables us to create exciting flavors and aesthetics while maintaining our dedication to the highest quality ingredients.
Throughout the past ten years, our visits to international cocoa farms have taught us the importance of knowing where our ingredients come from and the impact of our work as chocolatiers at home and abroad. We care deeply about the well-being of cocoa farmers and their families and are committed to working with cocoa sources that pay their farmers a living wage.
We proudly work with Felchlin, Valrhona, Conexion couvertures because of their superlative quality, reliability, and sustainability. After visiting their factory in Schwyz Switzerland, it was evident why Felchlin is one of the best chocolates with which to make our confections. You can taste the care with which dedicated chocolate makers handle their cocoa beans.
We look forward to sharing our favorite chocolates with you,
“If the chocolate is cheap, the farmers famish.”- Maya