Chocolates for the culinarily curious.
The spirit of adventure and curiosity drives us. We use the highest quality chocolate to explore other whole, high quality ingredients, cuisines, cultures, places, and history. We're not just making chocolates — we're crafting experiences from real food. We don’t over-sweeten our creations or pack them full of refined sugars.
We search out unique ingredients and unlock their fullest capacity for flavor, texture, and aroma. But that’s all a given. That’s simply where we start our culinary process.
M. Cacao is what happens when a French master pastry chef and chocolatier teams up with an engineer from Texas who traded his profession (robots) for his passions of food and chocolate. It’s an approach that sees the epicurean classics as building blocks for culinary exploration and innovation. It’s what happens when we charge chocolatiers and chefs with exploring ingredients, their histories, and their possibilities. And it’s what happens when we treat chocolate as a sacred food passed down to us from pre-Columbian Mesoamerica, not as a flavoring for candy. Not that there’s anything wrong with well-crafted candy…but that isn’t what we’re doing at M. Cacao. We’re making chocolates for people who truly love food, and we take that distinction pretty seriously.
We’re curious and innovative by nature. The culture of constant inspiration and creative application of flavors and techniques come from the dynamic that Michael and Chef Delphin have created. It is in that spirit that we present to you the culmination of a lifetime of passion and experience in chocolate and food: the M. Cacao Chocolate Collections.
meet the expedition team
Founder + Chocolatier
(Expedition Leader and Chief Optimist)
Chef Delphin Gomes
Head of Chocolate Innovation + Development
(Explorer of Chocolate and Culinary Potential)
(Kitchen Disaster Analyst)