EZCA chocolates

COMPANY PROFILE

We are a group of former chefs and food driven individuals, with diverse backgrounds and out of the box ideas on how to make fine chocolate. Our name is the inspiration of who we are. Escazu is the name of the town, in Costa Rica, where Hallot (co-founder) had the epiphany to become a chocolate maker. We believe that food should not be rushed. this is why we take time to hand select our beans, make our chocolate in antique equipment over the course of several days and finally mold the bars and hand wrap them in a process that is frequently done to order.

ABOUT THE OWNER

Hallot Parson is our co-founder, chocolate maker and chocolatier. He has a background as a chef which drew him to start this chocolate business with Robert and Celia. Hallot does everything from sourcing and roasting the beans, to cleaning and building the equipment we use in our process. Also makes the bars and frequently wraps them, by hand! When he is not in the workshop making chocolate or bars, he is at the retail shop taking care of our customers.

MACHINES

Once we have the beans roasted, we proceed to crack the beans and remove the husks. We then take these nibs and slowly pour them into an antique stone grinder. We then add sugar, sometimes vanilla, and grind it for several days, depending on the flavors and textures we would like to achieve.

AIM / VISION / MISSION

We believe that food should not be rushed. this is why we take time to hand select our beans, make our chocolate in antique equipment over the course of several days and finally mold the bars and hand wrap them in a process that is frequently done to order.

BUSINESS INFORMATION