We make our chocolate in micro batches from the finest ethically sourced cacao and other ingredients that we can find. Chocolate's flavor depends first on its origin (genetics + terroir + farming practices + fermentation) and then on the chocolate-maker's skill, senses, and artistry (sort + roast + crack + winnow + grind + conche + temper + mold + lots and lots of tasting). Enna's mission is to learn the story of cacao, explore the full range of its complexity of flavors, and share this magic with you.
The Enna logo emblem is a glyph of an oyster, used by the Mayans to represent zero in their ancient counting system. Zero is the starting point of any creative endeavor, resonating with our sense of adventure and our artistic approach to making chocolate. Oysters are native to New England, so this symbol also pays homage to cacao's Central American origins as well as our New England home.
USA (Epping, New Hampshire)
bean-to-bar
bean-to-bar 
