My spark for chocolate began when I snacked on my first handful of whole cacao beans - the seeds of the Theobroma cacao tree and the botanical source of all things chocolate. A subtle euphoria gently washed over me, awakening my mind & enlivening me from within. I quickly realized that the “chocolate” I’d had most of my life was so over-processed and diluted with refined sugar & milk that it barely resembled the original food crop it was derived from. A few months later, I quit my job to travel the world in search of the perfect cacao bean, and to apprentice with any teacher who would share their skills with me. I became inspired to create a new style of chocolate, one that synthesized classical European technology, modern nutritional research, and the ethereal aspects of cacao familiar to the cultures of the Americas that have used it for thousands of years. I founded Endorfin several years and hundreds of recipes later, to reintroduce cacao to the modern world as the delicious, uplifting ‘food of the gods’ that it once was.
At Endorfin, we formulate each of our recipes from scratch using the highest quality fine flavor cacao we can find, employing just the right amount of whole food sweeteners, spices, & essential oils to let the brilliance of the ingredients speak for themselves. We never adulterate or dilute our products with anything that would cheapen or minimize the vitality-promoting aspects inherent to our unique style of processing, hence the lack of any dairy, soy, or refined sugar in anything we create. In essence, our products unite our old school purist ethos with modern technology & craftsmanship, resulting in a timeless picture of indulgence that is intrinsically sustainable and nourishing to the soul.
Founder / Maker / Alchemist