Patricia Escárcega
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Los Angeles Times
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February 15, 2020
Marsatta Chocolate, a small corner shop in Torrance that feels like a cross between a working chocolate factory and a neighborhood café. The space is crammed with the odds and ends of a chocolate-making facility: dried cacao husks, bowls of aromatic beans
. Cacao husk and beans at Marsatta Chocolate in Torrance. (Patricia Escarcega / Los Angeles) Most high-end chocolatiers start with already-processed chocolate and then add flavorings. I can see why: Bean-to-bar production is expensive and time-consuming