“I view every chocolate I make as equal to the worst ingredient I put in it, so we only use the best.”
Chuck Siegel has been a part of the San Francisco chocolate scene for three decades. He taught himself everything he knows about the chocolatier's art through trial and error until he perfected the confections he offers today. After selling his first chocolate company, Chuck took a break from making confections to work as a business consultant. But he couldn't stay away for long and founded a second artisan chocolate company where he remains today. He set out to make chocolates using only the finest ingredients. "The guiding philosophy that drives both how we make our chocolate and the ingredients we use," Chuck says, "is that I view every chocolate I make as equal to the worst ingredient I put in it, so we only use the best."