"Perhaps it was the surplus chocolate that her candy box maker grandfather brought home from the shop.

Or, it may have been the family fudge recipe grandpa passed down to her father.

“That was always a special treat,” certified chocolatier Maureen Elitzak recalls of the impressionable fudge confection she cherished as a child.

Read our story HERE

"Zak’s is just one of a growing number of chocolate shops across the U.S. that both make 100 percent of their own chocolate and all of the cocoa beans used are ethically sourced. Its products range from vegan, gluten-free, and dairy-free single-origin dark chocolate bars to bonbons, truffles, and even a cocoa grilling rub." 

Read our story in Garden & Health by clicking HERE

As you may know, especially if you've attended one of our events or engaged us in conversation at our shop, we pride ourselves on using only ethically-sourced cacao to craft our chocolate. 

Ethical sourcing encompasses many things, including certain environmental, economic and social standards relating to the farming activities and the people we buy cocoa beans from and through. 

But basically, ethical sourcing is about knowing where your food (in this case, chocolate) comes from, how it's made, how the land is treated and how all the people involved in the process handle mutual responsibilities.

Our longest-standing trade relationship, and one we are most proud of, is with a small group called Uncommon Cacao, a Ceritfied B Corporation. Each year, Uncommon Cacao publishes a Transparency Report that is full of great insights and information, yet is also a pretty easy read. Here is a link to the 2019 report. We hope you will take some time to check it out. We'd love to hear what you learned and what you think.

Like coffee and wine, each cocoa bean comes from a unique terroir that impacts its flavor. Zak's Chocolate is giving patrons a taste of true chocolate.

We are proud to share this short video of our chocolate story, filmed by James Beard Award Winning videographer, Andrew Gooi. Filmmaker & Creator of Food Talkies

DESIGNED FOR COFFEE (BUT AWESOME IN SO MUCH MORE)

A local collaboration with Iconic Cocktail of Phoenix, Salted Cocoa Nib Mixer is made with Zak's custom roasted cocoa nibs.

This mixer has a smooth and velvety body. Hand harvested fleur de sel accentuates the robust cocoa. The custom roasted Haitian cocoa nib add a flavor profile of mild cocoa & lightly roasted nuts.

Use this mixer to flavor coffee or to enhance your next craft cocktail. It's also great to drizzle over some Zak's Chocolate Ice Cream.

Available on our online store.

          We were recently featured on the Fox10 Made in Arizona series.

Click HERE to sign up and be the first to know what's happening at Zak's.

Cinnamon Plum Bonbon - Zak's Chocolate (Scottsdale, Arizona)

"Have you ever had a cinnamon plum bonbon?

If you're near the Scottsdale area in Arizona, look no further, as this happens to be one of Zak's Chocolate's specialties."

Cinnamon Plum bonbon (l) together with Earl Grey Lavender bonbon (r), a lovely couple.

Our small batches come & go, so if we are out of any requested flavors we will substitute for something we hope you will enjoy trying.

CLICK HERE FOR OUR ONLINE STORE

Ask us about dairyfree/vegan options. Please let us know about any dietary restrictions.

Ingredient/Allergen Info about our Bonbons and Caramels:

*Our bonbons are made with in our unique Zak's-Blend Dark Chocolate. It's smooth, creamy and not bitter

*Our bonbons and caramels are gluten free (except for malted milk or beer reduction pieces)

*Most of our bonbons and caramels contain fresh, local Dazeisen Dairy cream, except as noted with a *

*We do not use soy, corn syrup or anything to artificially extend shelf life.

*Our products are made in a facility that handles tree nuts and peanuts.

*Our bonbons and caramels are best enjoyed within 2-3 weeks. Our dark chocolate bars will be good for at least one year; milk and white chocolate for 6 months, if stored properly. What is proper storage? We recommend storing all chocolate in a cool/dry place, away from sun, at a temperature range of 55 - 73 degrees. If you happen to have a wine fridge, that's a great place to store chocolate. Just let them warm up to room temp before you enjoy.

If you have any other questions, just email or call us.

Thank you for your ongoing support!

"Some of these foods are farmed — and can be provided predictably in large quantities. Because the foraging climate shifts with the hours, days, weeks, and years, wild foods are more volatile. Some ingredients appear for just a few days a year." Click HERE to read the whole story.

"Barel Cactus: Stout and pumpkin-shaped, barrel cactus sprouts waxy yellow fruit in early spring. These oblong fruits cluster at the top, each looking like a skinless pineapple. 

Where to taste: Try the seeds at Zak’s Chocolate in Scottsdale, where Jim and Maureen Elitzak deploy them for texture in a 70 percent cacao bar. Tamara Stanger of Cotton & Copper has used the fruit in desserts like semifreddo and lemon meringue pie."