Slow down. Calm your mind. Take a moment to disconnect from the outside world and reconnect with your inner self. That’s the way we’ve chosen to make chocolate: slow intentional food in small batches.

Going back to traditional techniques, each one of our batches are stone ground in a process that takes up to 96 hours for maximum smoothness and creaminess.

Like good wines and specialty coffees, cacao beans also have particular flavor profiles arising from different genetics, terroir, climate, fermentation and roasting profiles. Our chocolate is made from scratch so you can travel through it each bite.

Each cacao bean has its own personality, as well as acidity and astringency levels. Different harvests, climate conditions and farm level procedures can affect its flavor. For that reason, each recipe has its own roasting profile to bring the best of that specific cacao. Shine bright like a diamond!

Tiny House Chocolate is crafted in Santa Cruz, California. It couldn’t get more inspiring than this: making what we love in a scenery where the mountains meet the ocean.

We buy our beans from socially responsible and environmental friendly sources. Always promoting direct trade or small chain trade with small family owned farms and fermentaries.