Launched in June 2014, Nibble Chocolate (run by David Mejía and Sandra Bedoya) started in a La Jolla kitchen and quickly expanded to a commercial operation. The couple obtains the beans from Peru, Dominican Republic, Venezuela, and Madagascar (they're still working on getting bean from their native country of Colombia), then roast, winnow, grind, and conch before adding the only other ingredient: sugar. Then the mixture is tempered, molded and packaged into mouthwatering chocolate that will just force you to close your eyes. We know you will want to devour it, but take your time, that is why it's called "Nibble".
11585 Sorrento Valley Rd, Suite 103
San Diego, CA 92121
Phone: (858) 848-1781
USA (San Diego, California)
bean-to-bar 
buy direct 
