Hi, we're Monsoon Chocolate
an award-winning chocolate maker and confectioner based in the Sonoran Desert
(and the first chocolate factory in the United States’ first UNESCO City of Gastronomy). Drawing inspiration from local ingredients,
Local ingredients, responsible sourcing
The chocolate we make is truly a collaboration with the farm workers who grow, harvest, ferment, and dry the cacao. Our goal is to honor their hard work by processing the cacao as minimally as possible to reveal the beautiful and complex flavors inherent in the beans.
Chile mango, hibiscus caramel, and mesquite-smoked whiskey infused bonbons practically leap out at you with their sense of place.
Try the Mexican hot chocolate, it's like a warm hug in a mug.
They have a frozen hot chocolate that, when it’s 105 here in July and your brain is melting, will make you feel like a million dollars!
Yeah, it’s impressive as hell…I wish I brought home more.
Bon bons and bars that are tantalizing and gorgeous enough to tickle the fancy of everyone from local diehards to international retailers.
Their chocolates are visually stunning, I almost felt bad eating them. Almost!
Monsoon Chocolate is top-notch craft chocolate. The time and care put into their products, packaging, and customer service is something really special.
The bonbons are sculptural, hypnotic gems infused with southwestern flavors…
A crown jewel in Tucson’s food industry.
The monsoon cookie is the best cookie I may ever have tasted; and I am The Original Cookie Monster…
It’s like you won the “Golden Ticket.”
I'm particularly fond of our 72% Ucayali Peru bar – mostly because it was the very first single origin chocolate bar we ever released back in 2018 – but also because it has a lovely depth of flavor and I really enjoy working with the cocoa beans. It's TBD if we will be able to continue sourcing these beans, as is the nature of some agricultural products. I hope you have the chance to enjoy this tasty bar while it's still around!