About Xocolatl de Davíd

in the Spring of 2005, Xocolatl de Davíd started out as a way for Davíd to express some creativity, bring some joy to the hearts of a few, as well as sate his love for chocolate. The initial results were satisfactory at best, good enough to give away as gifts, but not good enough for anything else, other than quell the chocolate cravings of a select few.

Davíd Began researching and experimenting day and night, trying to find that right formula that would produce the best chocolates around. Finally, in December of 2005, Davíd felt he had reached the point where his creations were good enough to share.

The response was satisfactory enough for Davíd, and weekly production commenced. Davíd's travels to exotic lands have influenced his thoughts on what to infuse his chocolates with. His porcine love allowed him to create his most unique.

Davíd crafts his chocolates in the french style with savory and tea infusions because those are the chocolates that he enjoys, and he has a general disdain for chocolates made with liqueurs and artificial flavors. He feels one can achieve a better tasting product using herbs, spices, and other natural products.

Davíd is the former sous chef at Park Kitchen. Davíd is a Pisces.