Local chocolate factory and cafe Monsoon Chocolate opened its doors on May 2, 2018. (And chocolate lovers throughout the city rejoiced!)
Since then, Monsoon Chocolate has won multiple awards while providing decadent treats to our community. Since it’s National Chocolate Day, let’s celebrate with some fun facts about the beloved chocolate factory (and a few mouthfuls of chocolatey indulgence couldn’t hurt).
They’re open daily, so head on over and stock up before they close (at 2 p.m.)
1. Monsoon Chocolate is located in the historic La Buena building that was formerly a tortilla factory.
2. They use a vintage molino, originally designed for grinding corn into masa, as a ‘pregrinder’ for cacao nibs.
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3. They turn ethically-sourced cocoa beans from all over the world into craft chocolate bars, pastries, desserts, beverages, and over 25 flavors of bon bons.
4. While Monsoon Chocolate has only been open for a year and a half, it took over two years to build out the factory space and establish the supply chain for the cocoa beans and sugar.
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5. Although savory eats are no longer available at the cafe, their sweet baked treats, desserts, and decadent drinks showcase what they’re best known for.
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6. Adam Scott Krantz, the founder, head chocolate maker, and chocolatier, started the chocolate retail program at Time Market in 2013 and the program at World Foods Market in Portland, Oregon.
7. Athene Kline, the pastry chef and chocolatier, was previously the head baker at 5 Points Market & Restaurant and a pastry assistant at the B Line.
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8. Jamie Woodard created the tile mosaic inside of the factory’s machine room. She is also Monsoon’s head decor artist (responsible for the beautiful bon bon decor).
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9. Local artist Nika Kaiser is behind the logo and packaging design.
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10. Local sculptor and blacksmith Zach Lihatsh built the steel and copper bar, bon bon display case, and bike racks.
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Monsoon Chocolate Factory and Cafe, located at 234 E. 22nd St., is open from 7 a.m. – 2 p.m. daily. For more information, visit monsoonchocolate.com.
[This article was originally published on May 2, 2019, and was most recently updated on October 28, 2019]
Article written by:
Jackie Tran
More about JackieJackie Tran is a Tucson-based food writer, photographer, culinary educator, and owner-chef of the now-closed food truck Tran’s Fats. Although he is best known locally for his work for Tucson Foodie, his work has also appeared in publications such as Bon Appétit, National Geographic, and the New York Times.
An adventurous foodie, he enjoys culinary experiences ranging from seasonal omakase to sloppily devouring green chili patty melts in his car afterhours. His favorite foods include aguachile, garlic noodles, and leftover fried chicken illuminated by the fridge light. His favorite drinks include morning micheladas, fireside imperial stouts, candle-lit negroni, and grassy mezcales.
Outside of food, he also loves playing musical instruments, karaoke, Tetris, Super Smash Bros. Melee, and petting Addie’s dog Spaghetti.
If you’d like to stalk him, visit his Instagram @jackie_tran_ or jackietran.com.
