Marsatta Chocolate was established in 2003 in Redondo Beach, California, by the Founders Jeffray and Naomi Gardner. In the beginning, Jeffray, as a traditional chocolatier, focused on technique, balance, and respect for the craft. In its early years, the company worked with classic couverture learning the discipline of chocolate from the inside out. A few years later, Marsatta made a decisive shift into “bean-to-bar “chocolate making, driven by a desire to understand flavor at its source and to control every step of the process.

Marsatta has gone forward to create the world’s first one-ingredient chocolate that is not bitter, relying solely on cacao and process rather than sugar or additives. This was followed by another industry first, a fully plant-based bean-to-bar chocolate that
challenged long-held assumptions about what chocolate could be.

Today, Marsatta Chocolate is known for its uncompromising bean-to-bar bars and its refined, expressive bonbons. Every product reflects a philosophy rooted in restraint,
honesty, and respect for raw ingredients. Marsatta’s chocolate is not designed to be flashy or overly sweet. It is made to be experienced to tell a story of origin, craft, and intention. Chocolates are made intentionally differently, by design.

Our philosophy continues to be: “Let the chocolate speak for itself!”