Chocolate Conching
|

LetterPress Chocolate begins conching for flavor development What is chocolate conching? And why haven’t we ever done it before? In the most basic terms, conching is heat + aeration. But let’s back up a moment and talk about the bigger … Read More

avoidingRegret took our tour and wrote about it!
|

Crafting Cacao Under the Influence of a Printing Press Blogger Sandi who runs the avoidingRegret Blog took our tour and did a wonderful writeup on it! Check out the link below. What happens when a Hollywood graphic designer who volunteers … Read More

Eater named us as one of top 24 chocolate shops in America!
|

Co-owners Corey and David Menkes spend more time sourcing their chocolate than molding it, ensuring the beans they use come from farms that practice sustainable agriculture and pay their workers fair wages. Today, their operation produces nearly 3,000 bars each … Read More

Eater Los Angeles Covers Our Grand Opening!
|

Small Batch Chocolate-Maker Puts Together Some of LA’s Best-Sourced Cacao LetterPress Chocolate’s owners want Angelenos to know the vast difference between chocolatiers and chocolate-makers. And while the city is full of the former, LetterPress is one of a few small batch … Read More

We’re featured in the LA Times today!
|

See chocolate bars be made from scratch at LetterPress Chocolate’s new Los Angeles store We’ve become accustomed to restaurants with open kitchens, coffee shops with on-site roasters, taquerias where you can see the tortillas being made — but how about a shop … Read More

We were featured in The New Yorker Magazine!
|

L.A.’s First Eataly Auditions Local Products   At Picco’s table, a callback was under way. That morning, David Menkes, a graphic designer who makes LetterPress Chocolate, a line of single-origin chocolate bars, had so impressed an Eataly buyer that she … Read More

Chocolate Banquet Reviews our Honduras Bar!
|

Chocolate Banquet Reviews Our Honduras Bar! Today’s La Masica, Honduras 70% Dark Chocolate bar (Batch #0018) from LetterPress Chocolate LLC (Los Angeles, CA) was made with cocoa beans grown in/at La Masica, Honduras.* This bar contained only two (organic) ingredients: … Read More

Chocolate Banquet Reviews Our Tanzania!
|

Chocolate Banquet Reviews Our Tanzania! http://www.chocolatebanquet.com/2017/05/letterpress-chocolate-kokoa-kamili-70.html Read the review here

We’ve won our first Good Food Award!
|

Our Costa Esmeraldas, Ecuador 70% Dark bar has earned us our first Good Food Award for 2017! We are the first chocolate company in Los Angeles to ever win one – a huge honor! Winners We got a sample last … Read More

We’re featured in the December issue of Chocolate Connoisseur Magazine!
|

We originally started off as chocolate bloggers with Little Brown Squares and used to write for the Magazine back in 2013. Now, we’re the ones being featured!   In Focus: LetterPress Chocolate – Dec ’16 Preview

1 2