Bean-to-Bar Chocolate from Park City, Utah

Ritual Chocolate began when the founders, Anna Seear & Robbie Stout transformed a tiny 400sq ft studio and converted it into a chocolate making kitchen, with the sound of chocolate grinders lulling them to sleep every night. Every angle of their backyard had PVC pipes for winnowing shells and they converted a chicken rotisserie oven into a cacao bean drum roaster. It was a beautiful mess although they loved every moment of it! With plenty of trial and error, they continued the craft and have come to own a chocolate making factory in the mountains of Utah, using old world techniques combined with new world machinery for crafting the best & smoothest chocolate possible.