Deliciousness awaits.

At Cacao Chemistry, we don’t just make chocolate—we engineer indulgence. From bean to bite, everything we create starts with ethically sourced Valrhona and República del Cacao chocolate, chosen for its flavor, not for mass production. Every bonbon, brownie, and brittle is a small rebellion against boring. Whether you’re gifting or self-medicating, we’ve got something handcrafted, slightly ridiculous, and entirely worth it.

Chocolate Tartlettes: Buttery tart shells with smooth chocolate ganache, piled high with whipped chantilly cream and shaved chocolate curls. For those who prefer elegance by the forkful.

Aztec Spice Truffles: Milk chocolate ganache infused with a blend of four chiles and topped with decorative cocoa butter transfer art. Sweet heat in a striking design, inspired by ancient cacao traditions.

Devil’s Food Cupcakes: Rich, dark chocolate cupcakes topped with a swirl of silky chocolate Italian buttercream, finished with a fudge drizzle and crunchy pearls. Sinfully good (we checked with HR).

English-Style Toffee: Handmade in small batches with buttery caramelized sugar, milk or dark chocolate, and roasted almonds. Made with European-style butter and just enough danger to make it exciting.

Triple Chocolate Brownie: Made with dark, milk, and white Valrhona chocolate (plus cocoa, because we have no chill), these rich, chewy brownies are topped with shards of solid chocolate because apparently we think restraint is for other people. Sold

Tiramisu Macarons: Espresso-dusted almond shells sandwich a creamy cheesecake-inspired filling with all the layered charm of tiramisu—minus the need for a fork. Coffee, dessert, and a little bit of Parisian smugness in every bite.