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the world, an oyster


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the world, an oyster


Enna's logo is inspired by the Mayan symbol for Zero. One might assume that this glyph represents a cacao pod or bean, but actually it is a shell - this symbol was used to represent zero in the Mayan system of recording numbers. Our reference to the Mayan symbol is an homage to the origins of chocolate and its role in Mesoamerican culture and history.

Chocolate has a complex relationship with humans. It has always been a precious commodity with both measured and immeasurable value.

Zero is significant in that it represents the baseline which is the starting point for any creative and laborious endeavor. The craft of chocolate offers a steep learning curve, and there's nowhere to go from here but up.

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how chocolate is made


2 simple ingredients, a complex process

how chocolate is made


2 simple ingredients, a complex process

at the origin:

Grow / Harvest / Ferment / Dry

Enna’s chocolate is made from genetically diverse cacao trees - including wild, and newly discovered or resurrected varieties. This cacao is from farms where the crafts and science of cacao growing, harvesting, and fermentation are being preserved and carefully refined, leading the way in the world of craft chocolate. Each bean Enna works with carries an exciting story of sustainable and ethical farming and commerce.

in our kitchen:

Sort / Roast / Crack / Winnow / Grind / Conche / Age / Temper / Mold / Wrap

Navigating the possibilities and challenges presented by all the variables at each of these steps is a wild and bumpy road. The chocolate-maker must use her palate and knowledge to finesse the best flavors out of her beans: balancing acidity, astringency, bitterness, earthiness, and other elements which are not always pleasing.

Enna’s chocolate is made with just two ingredients: carefully sourced cacao, and pure organic cane sugar. You may swear you taste more: lemon, cinnamon, rum, green grass, raspberry, apple, tobacco, mandarin, lapsang, fig, mushroom, jasmine, wintergreen, licorice, cedar… every bean, with its particular combination of genetics, terroir, and ferment carries potential for incredible flavor.