We're on a quest to make the best chocolate you've ever had.
"Spinnaker Chocolate is small, local to Seattle, and insanely good.
We do chocolate tastings at home about weekly and this is the one I keep coming back to."
J. Kenji López-Alt
Chef, Cookbook Author, New York Times Columnist, and Restaurateur
"Each origin has a different flavor, a different profile.
It is really really tasty…[the] process and [the] ending product is magnificent."
Chef, "The Chef in the Hat", Co-Host of "Hot Stove Society Radio Show" with Tom Douglas
We start with some of the best cacao in the world and sort it (three times) to remove impurities. We only make chocolate from the best of the best.
Our process takes a little longer and costs a bit more, but we think the proof is in the pudding...or in this case, the chocolate.
Too many people think dark chocolate is bitter. The truth is, it's not – as long as you roast it properly.
Our chocolate's rich flavor comes from roasting only the nibs (the inside of cacao beans) and roasting them gently – maximizing flavor and eliminating bitterness.
Our mission since day one has been to help protect the ocean. From our tape, labels, and boxes to our shipping insulation and bar wrapper, our packaging pieces are either compostable, biodegradable, or recyclable.
Plus, for every item you purchase, we donate 1% of our revenue on your behalf.
We purchase all of our ingredients through a transparent supply chain. It's important to us that the cacao, sugar, and dairy farmers we work with are adequately paid. When we don't buy directly from a farm, we work with importers who share the same values.
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