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. Zak’s sells traditional truffle flavors like raspberry, mint, and orange, and more experimental ones like blackberry cardamom and locally-inspired prickly pear.

Read our story in Garden & Health by clicking HERE

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If you would like to choose the flavors in your box of chocolates,

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

If we are out of any specified flavor(s) we will make substitions.

CLICK HERE FOR OUR ONLINE STORE

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.

*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!

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.

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.

"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. 

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.