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DNA Chocolate

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If there is a blueprint for making scrumptious handmade confections, then DNA Chocolate has cracked the culinary code. Denae Hostetler, who owns DNA Chocolate, discovered her love for the art of chocolate-making while working in a fudge shop in Illinois, and later while traveling through Mexico and Central America. A licensed massage therapist, Hostetler started to dabble in chocolates in 2014, but by 2016, she was a full-fledged licensed chocolatier, operating out of her guest-house-turned-candy-factory in Chandler. To craft her certified-organic chocolate bars, barks, bon bons, nibs, hot cocoa and assortment of other specialty products with no added ingredients, Hostetler uses rare and exceptional cacao beans that are responsibly and fair-trade scoured directly from organic farmers. She then cleans, roasts, shells, mills, stone grinds, tempers and molds the beans using a traditional chocolate technique rooted in Mayan culture—a process that can take more than a month to bring out the natural flavors of the Criollo cacao bean. DNA Chocolates are available in markets in Chandler, Mesa, and Tempe, and can be purchased at many local events, picked up at select retailers after ordering, or delivered to your home or business in the metro Phoenix area.

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