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Every piece is filled with fresh ganache, made in small batches for the soft, silky centers our guests dream about long after the box is gone.\u003c\/p\u003e\n\u003cp\u003eInside this iconic assortment you’ll find:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 Meyer Lemon Bonbons\u003c\/strong\u003e\u003cbr\u003eBright, fragrant, and lightly zested - a organic citrus whisper folded into our smooth chocolate for a finish that feels like sunshine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 Triple Dark Bonbons\u003c\/strong\u003e\u003cbr\u003eBold, deep, unapologetically pure. A celebration of organic cacao in its richest form, crafted for true dark-chocolate lovers. Made with 3 different cacao percentages leaving you with chocolate euphoria.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 Pacific Ocean Salted Caramels\u003c\/strong\u003e\u003cbr\u003eSlow-cooked caramel wrapped in chocolate and kissed with our house-made Carpinteria, California Pacific Ocean salt. Sweet, salty, unforgettable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e3 Coffeehouse Mocha Bonbons\u003c\/strong\u003e\u003cbr\u003eA velvety blend of fresh ganache and artisan coffee, bringing together two obsessions - organic chocolate and espresso - in one elegant bite.\u003c\/p\u003e\n\u003cp\u003eThis box is the perfect gift, the perfect indulgence, and the perfect way to experience the soul of Marsatta. Every bonbon tells a story. Every bite lingers. Every moment is meant to be savored. \u003cstrong\u003eTwo box options available:\u003c\/strong\u003e - \u003cem\u003eOld School Marsatta Kraft box (46.)\u003c\/em\u003e or the\u003cem\u003e Iconic Marsatta Ocean Blue box. 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Let me explain....\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eThis batch of chocolate didn’t run on a clock.\u003c\/p\u003e\n\u003cp\u003eIt ran for days.\u003c\/p\u003e\n\u003cp\u003eCacao and organic sugar moving nonstop. Refining. Breaking down. Smoothing out.\u003cbr\u003eNot rushed. Not forced. Just worked until the texture hit a place most chocolate never reaches.\u003c\/p\u003e\n\u003cp\u003eThere’s a moment where chocolate changes.\u003c\/p\u003e\n\u003cp\u003eWhere the rough edges fall away.\u003cbr\u003eWhere acidity softens.\u003cbr\u003eWhere the volatile notes...the noise...start to disappear.\u003c\/p\u003e\n\u003cp\u003eThat’s the intersection. It's an exciting moment.\u003c\/p\u003e\n\u003cp\u003eSmoothness… and the removal of everything that doesn’t belong.\u003c\/p\u003e\n\u003cp\u003eMost people stop before they get there.\u003c\/p\u003e\n\u003cp\u003eI don’t.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eNow here’s where it gets interesting.\u003c\/p\u003e\n\u003cp\u003eGinger and turmeric don’t belong in that process.\u003c\/p\u003e\n\u003cp\u003eThey’re not cacao.\u003cbr\u003eThey’re volatile. Aromatic. Alive.\u003c\/p\u003e\n\u003cp\u003eRun them through long conching and they don’t develop… they disappear. Such a waste.\u003c\/p\u003e\n\u003cp\u003eThe ginger loses its heat.\u003cbr\u003eThe turmeric loses its presence.\u003c\/p\u003e\n\u003cp\u003eWhat should stand out becomes background.\u003c\/p\u003e\n\u003cp\u003eThat’s not what this bar was meant to be.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eSo we waited.\u003c\/p\u003e\n\u003cp\u003eUntil the chocolate was ready.\u003c\/p\u003e\n\u003cp\u003eThen, in the final hours, the ginger and turmeric went in.\u003c\/p\u003e\n\u003cp\u003eNot early enough to get lost.\u003cbr\u003eNot late enough to sit on top.\u003c\/p\u003e\n\u003cp\u003eJust enough time to become part of the chocolate....without losing what makes them worth adding in the first place.\u003c\/p\u003e\n\u003cp\u003eThat window is small.\u003c\/p\u003e\n\u003cp\u003eMiss it, and you either get raw spice… or no spice at all.\u003c\/p\u003e\n\u003cp\u003eHit it right, and everything lines up. It sure did. I double check \u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eWhen you taste it, it doesn’t hit all at once.\u003c\/p\u003e\n\u003cp\u003eThe chocolate leads....deep, structured, exactly where a 70% should be.\u003c\/p\u003e\n\u003cp\u003eThen the ginger shows up. Warm. Direct. Controlled.\u003c\/p\u003e\n\u003cp\u003eAnd the turmeric?\u003c\/p\u003e\n\u003cp\u003eYou won’t see it.\u003c\/p\u003e\n\u003cp\u003eBut it’s there, working underneath everything, extending the finish, holding the whole experience together.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eThis isn’t about adding ingredients.\u003c\/p\u003e\n\u003cp\u003eIt’s about knowing when not to destroy them.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eThis weekend, we’re releasing two versions from this batch.\u003c\/p\u003e\n\u003cp\u003eOne finished with ginger and turmeric.\u003cbr\u003eThe other with almonds and Pacific Ocean salt....water pulled from the coast in Carpinteria, brought back, and turned into salt by hand.\u003c\/p\u003e\n\u003cp\u003eSame chocolate. Two different endings.\u003c\/p\u003e\n\u003cp\u003eBoth made in small quantities.\u003c\/p\u003e\n\u003cp\u003eWhen they’re gone, they’re gone.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003eThis is something new.\u003c\/p\u003e\n\u003cp\u003eSomething I’ve never done before.\u003c\/p\u003e\n\u003cp\u003eI'm really excited to present these to you.\u003c\/p\u003e\n\u003cp\u003eThank you!\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eMarsatta Chocolate\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003eChocolate. Rewritten.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eBold. Not Bitter.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable beginning this weekend~until sold out.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv dir=\"ltr\"\u003eChef Jeffray\n\u003cdiv\u003eMarsatta Chocolate\u003c\/div\u003e\n\u003cdiv\u003eRoast. Winnow. Conch. Temper. 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