Organic + Super Foods =
A Seriously Good for You Chocolate Bar
We’re serious chocolate people and we make serious chocolate.
Chocxo Bean to Bar Chocolatier is the brainchild of Richard Foley, a third generation chocolate guy. Richard literally bleeds chocolate. For the past 30 years, Richard has immersed himself in the chocolate industry. From distribution to manufacturing, he's done it all.
However, one dream has remained constant---to create the very best chocolate from the very best ingredients using the very best processes.
That’s what we do at Chocxo.
We’re so crazy about chocolate that we make it from the bean for our Choxco Estate Collection.
The cornerstone of Chocxo Estate Chocolate is the cacao bean itself. We source fine flavor and USDA-certified genetically pure beans from Central and South America, not bulk Forastero beans. Once the beans reach the Chocxo Chocolate Lab, we turn them into chocolate using a state-of-the-art production process. We have commissioned the industry’s leading and most technologically advanced chocolate processing equipment to turn our beans into Chocxo Estate Chocolate.
Come visit us at Chocxo Chocolate Lab and see what we do. We’re pretty proud of it.
Lab tours in Irvine, CA coming soon!
Chocolate plus coffee. Is there a more natural pairing? We don't think so.
Introducing Chocxo Coffee & Cacao, a true chocolate experience, now open in Costa Mesa and Lake Forest, California.
Everything is better with chocolate. Especially coffee.
Learn more here.