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You can choose the flavors in your box of chocolates.

Just let us know your preferences in the Notes to Seller at Checkout.

Ask us about dairyfree/vegan options.

We also have e-gift cards available on our online store.

Ingredient/Allergen Info about our Bonbons and Caramels:

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

*Most of our bonbons and caramels contain fresh, local dairy cream.

*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.

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

Thank you for your ongoing support!

Sample your way around the world of single-origin craft chocolates

October 28 from 4:00 - 8:00pm at Zak's Chocolate

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

The next best thing to being in our micro factory.

We recorded the Instagram Live "show" we did in March 

so you can see it any time from the comfort of your own couch!

So grab some Zak's Chocolate and come along. 

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.

"These days, the Valley’s restaurant scene has gotten pretty good at embracing diners' dietary restrictions and decisions.

You can now be a vegan here, or indulge in a plant-based diet, and eat pretty well. 

Veganism, in short, means abstaining from animal food products.

Among the distinctions from vegetarianism are that vegans also skip additional products like eggs, dairy, and honey." 

"There are also many vegan options at Zak’s Chocolate.

Not only all of the single-origin dark chocolate bars, but vegan truffles and "milk" and white chocolate bars using coconut milk."

Click HERE to read the whole story.

"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. They taste like lemon or yuzu, but dim. Twila Cassadore, a Western Apache foods activist, likens the flavor more to squash. For centuries, the Western Apache have used barrel cactus fruit. Cassadore serves a barrel cactus salsa with desert woodrat. She uses their coal-black seeds as a wide-ranging topping. They recall black sesame seeds, partly due to their crunch.

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."

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 2018 report. We hope you will take some time to check it out. We'd love to hear what you learned and what you think.

We had a blast sharing an overview of what is unique about Zak's Chocolate

with AZ Music & Entertainment Hall of Fame Member, Pat McMahon

Click HERE to see the segment, which also shows some of our local wine &

spirits friends from Pillsbury Wine, Carlson Creek Wine and Adventurous Stills distillery.

We love pairing our chocolates with these amazing Arizona products