I’ve pretty much only really eaten bean to bar single estate plain dark chocolates for the last decade, and have prioritized chocolate shopping as one of my 2 agendas whenever I travel. Little did I know some of the best chocolate I’ve ever had is right near my home!
I’m genuinely blown away by Moksha. It rivals the best chocolate houses in the country and is essentially a one-man operation.
This is some of the smoothest yet most expressive chocolate I’ve ever had. The refinement is super fine (20 microns? 18??) and somehow the process didn’t mute the flavor. Every bar delivers clear and complex notes of the bean and its terroir. How do you get this level of smoothness and not lose the music of the cacao? Pure magic.
Logistics:
If you show up unannounced it may look closed (as it did when I arrived, only finding out after stumbling in that they normally open by appointment). But if the door opens and Michael the owner and roaster is there, you might leave with some of the best chocolate you’ve ever had. Incredible value too—the bars are large.
