What Makes Us Unique?
Our chocolate artisans really love chocolate. What's not to love? With the endless and unique flavor possibilities, all our recipes must be refined to meet their critical palate!
We refuse to use inferior products. We produce bean to bar chocolates using only the best and most ethically sourced cacao beans. We roast our beans and grind to perfection using only sugar, no preservatives or additives. Cheap chocolate is filled with oils and chemicals and that makes us sad! Everything in our shop is made by hand. Craftsmanship, dedication, innovation, and lots of energy fill our days. We don't believe in shortcuts and that is reflected in our products.
It all started in Paris back in 2011...
She tasted a delicious life-changing chocolate and spent the next two years trying to re-create it in her tiny NYC studio apartment, while still working her demanding job on Madison Ave. Hundreds of recipe trials later, In 2014, she took a leap and moved to Miami to start a chocolate factory and make her chocolate dreams come true.
Today, Exquisito Chocolates sources direct trade cacao beans from over eight origin farms in Latin America and the Caribbean. Cacao beans endure a long process before becoming chocolate. We believe in honoring the natural flavor of the beans and maintaining close ties with the farmers who work hard to produce them. We make bean-to-bar chocolates using only the highest quality ethically sourced beans.
Lara Dennery, originally from Port-au-Prince, Haiti, graduated from Miami Dade College with a Bachelor of Arts degree in Supervision and Management with a minor in Business Administration.
Lara is passionate about all things creative, but she found her true calling in the culinary arts after working as an assistant pastry chef and a visual merchandiser. She grew up in the kitchen as a “professional taster” and enjoys connecting people through a shared love for food. She is now able to channel her artistic and technical skills as a chocolatier at Exquisito Chocolates.
Christine "Anna" Craig
Anna moved to Miami from Tennessee in 2018 to study Hospitality and Tourism Management at Florida International University. She loves to learn about different cultures and get a glimpse of their perspective on life. Her hope is to work in the area of Cultural Tourism, connecting people through travel and food.
Luis Velasco is a visual artist interested in all artistic learning opportunities. He is especially interested in photography and conceptual art, as well as music and sound design.
These interests translate into the culinary arts, where we can exercise hands on process-based actions. He is currently pursuing a Bachelor of Fine Arts at the New World School for the Arts in Miami, FL. He enjoys fusing the worlds of food and art and expressing himself creatively as a chocolate maker.