Chocolate Maya provides Santa Barbara wi th homemade truffles and a wide selecti on of some of the world's be st, ethically-sourced chocolate bars.
Our mission is to support hard-worki ng farmers through luscious handmade and hand-pick ed chocolate.
Operating as usual
Our colorful bonbons are hand-painted. It tak es a long time, but it’s a lab or of love.
Don’t forget Mother’s Day next Sund ay (May 8th)! Thank you to @felchlinswitzerla nd for providing us with the fine st chocolate couverture with which to ma ke our confections.
Mother’s Day Special: creamed mango layer ed with a 68% dark ganache🥭🍫😊
Have you ever made a chocola te mousse with heirloom cacao?
You should .😉
We made it with •@conexionchocolate ‘s L os Rios 70% couverture
•6 egg whites
•20 0g chocolate
Melt the chocola te in a bain marie, beat t he egg whites and sugar to ni ce snowy texture then fold the melt ed chocolate into the eggs until y ou have a nice chocolaty fluff-mix. P ut it in the fridge overnight ( or two hours at the very lea st) and, voila! Put fresh raspberry a nd whipped cream on top for add ed glory 😉
What will you find in yo ur Easter basket?
📷 Kelsey Crews Photo
Good chocolate is best paired wi th good friends— and it’s fun to cura te boxes especially to their tastes!
Our special spring boxes are rea dy, and so are our strawberry-cream caram el eggs, homemade Nutella bunnies, and sol id milk and dark chicks. They’re a ll waiting to be enjoyed by you!
They’re back! From now until East er, why not try swapping out bori ng normal eggs for Chocolate Maya’s salt ed caramel and white chocolate eggs?
📣 Exciting new deliciousness! 📣
This voluptuo us bonbon is made with Italian mascarpo ne folded into dark ganache. Regardless if you’ re purist or wacky, you’re likely to ca ll it a new favorite.
@chokolabeantobar is a beautiful chocolate sh op in New Mexico. We h ad hot cocoa to warm us on th is snowy day and an unforgettable whisk ey chocolate cake! They make delicious bean-to-ba rs and Debi, who runs the sh op, is wonderfully warm, like her h ot cocoa.
A glamour shot of our fre sh mint and lemon bonbon by @kelseycrewspho to
Made with an infusion of mi nt leaves and lemon juice, it’s fresh-tasti ng (never toothpaste-y), won a 2021 Go od Food Award, and continues to be a custom er favorite. Have you tried it y et?
We’re so thankful for everyone w ho visits our shop (in person or onlin e). After years of fire, mudslides, a nd a global pandemic, we’re extraordinarily luc ky to still be here, doing wh at we love.
We’re especially grateful to Sco tt Walker (pictured with his daughter, Jo y), who, after standing in a lo ng line on Valentine’s Day, was sti ll remarkably patient and caring. He w on our new “kindest customer of t he month” prize, a box of 8 bonbo ns! We appreciate you, Scott, and a ll you lovely chocolate-lovers.
Voilà, this year’s Valentine’s Day offerin gs. You can order curated boxes onli ne for shipping or pickup, or y ou can come to our SB sh op to choose your favorites.
@amanochocolate gave us delicious 70% Guay as couverture. To do it justice, we decid ed to put it into layered mascarpo ne and marzipan hearts. It’s… pretty da rn delicious.
for the countdown to Valentine’s
(a nd the chance to try our n ew mascarpone ganache **chef’s kiss**)
Customers always ask which bonbon is o ur most popular— by far, it’s o ur sea salt caramel. We make th em by the thousands yet can hard ly keep up with demand. Which confecti on is *your* favorite?
Break time! Chocolate Maya is taki ng some time to rest and repleni sh our chocolate stock. Today we a re open for our regular hours (12 -5) and tomorrow we’ll be open unt il 3pm. Then we’re closed until Janua ry 8th. See you soon!
Christmas came early when these t wo arrived at my door! Art is a pione er of the American craft bean-to-bar chocola te movement with his beautiful @amanochocolate ba rs, and it’s so cool that h is son Aaron is working alongside h im. Viva small, creative, heartfelt business!
Our little shop has been real ly, really busy this season. Thank y ou to our loyal customers— in and beyond Santa Barbara—who are ki nd, patient and enthusiastic about chocolate. We’ re so grateful for you!
If you want to send chocola te to your dearests-but-not-nearests, this is t he last week to order for delive ry before Dec. 25. Don’t wait!
Thank you, @fedex , for bei ng a helpful and genuinely kind partn er during our most stressful season. It w as so satisfying to watch hundreds of orde rs being picked up and sent o ff!
This holiday season, in a sma ll town on the central coast, lo ve is in the air. @jillclio h as met her dream solid chocolate penguin (s) just in time for Christmas.
Ma ke your own Christmas wish come tr ue with our dark and milk chocola te penguins, Santas and trees. Available onli ne and in-store.
We’re grateful for these bars fr om @mokaorigins . A recent discovery than ks to @chocproject, Moka chocolate is o ur new obsession. Try one today at o ur downtown shop.
Tomorrow (Saturday, Nov. 20th), is d ay, and 30% of our total sal es are going to the Heirloom Cac ao Preservation Fund. Heirloom Cacao Preservation] is a lead er in preserving and protecting diversity of chocola te flavor and improving the lives of heirlo om cacao farmers and their families. Tomorr ow, your purchase of chocolate from a participati ng vendor (including us!) directly helps prote ct the future of chocolate!
Regr am from Heirloom Cacao Preservation] D ay is this Saturday, November 20th & a ll week we will be featuring o ur generous partners who are participating in th is event!
@chocolatemaya is a chocolatier located in San ta Barbara, California. Founder Maya Schoop-Rutten h as been a generous supporter of H CP, sponsoring bursaries for three of o ur heirloom designees.
Maya says “The hard wo rk of dedicated cocoa farmers is essenti al for our craft. You can on ly achieve a delicious chocolate confection wi th the highest quality ingredients.”
Chocolate Maya is al so participating in our Save Chocolate D ay and donating a portion of the ir sales on Saturday, November 20th to t he HCP fund. Thank you so much!
Y OU can help to with yo ur purchases at participating retailers on Novemb er 20th! Help us to continue o ur work to preserve and protect diversi ty of chocolate flavor and improve t he lives of heirloom farmers and the ir families.
It’s that time of year aga in! Thanksgiving dinner is centered around t he Turkey, but the bird is notorious ly everyone’s least favorite part of t he meal. 🦃
This year, bring to t he table a Turkey that everyone wi ll love. We made solid Turkeys wi th 62% chocolate from Accra, Ghana.
Don ’t wait- there’re only a few le ft on the counter.
All chocolates in box(es), all han ds on deck! The holidays have begun!
Pictur ed bonbons include:
• bourbon and date
• Ecuadori an heirloom
• lemon verbena and tamarind
• Turkish coff ee
• lavender and eucalyptus
• cardam om and black tea
• passion fru it
• bana na flambé
• tahini and pink pepperco rn
• Jack Daniels
~Listed in no particul ar order~
You’ll find many, many more flavo rs online or in our SB sh op.
The life stages of o ur pomegranate bonbon.
Thank you Santa Barbara for voti ng us best of SB! Quali ty comes from respect for every pers on who contributes to the process, fr om the farmers who grow the cac ao to our lovely staff who he lp you pick your bonbons. @sbindependent
After a very, very long +1.5 y rs, @chocolatecoveredsf and @chocolatemaya are sti ll around! Thank you to all o ur loyal customers who never stopped eati ng chocolate. We’re also thankful to Ja ck, the warmest, kindest man. He check ed on us throughout the pandemic to ma ke sure we were okay. Visiting h is wonderful shop yesterday was so f un!
It’s all about the quality of ingredien ts.
We just finished our new crunc hy praline made with @felchlinswitzerland ‘s Maracai bo 49% couverture and… wow. High quali ty, ethical chocolate makes all the differen ce.
Our cute coffins have been flyi ng off the counter, so hurry in! Once we’re out, we’re out, a nd the idea won’t be resurrected t il next year👹
Good morning! Chocolate Mays is n ow open from noon ‘til 5 pm (exce pt Sunday, when we’re open from no on to 4pm, and Wednesdays, when we’ re closed).
Here’s last night’s tasting, featuring o ur Pavé made with 70% Los Ri os Heirloom chocolate from 🇪🇨‘s @conexionchocolate . 🇯🇵 whis ky and dark chocolate make wonderful companio ns. Especially this Los Rios Heirloom, whi ch is strong and clean-tasting and c an pair well with stiff whisky flavo rs without getting lost. We strongly recomme nd trying this combo.
|Monday||12pm - 5pm|
|Tuesday||12pm - 5pm|
|Thursday||12pm - 5pm|
|Friday||12pm - 5pm|
|Sunday||12pm - 4pm|
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