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Chocolate Factory - New Name - Flowering Cacao



Now the chocolates and stone ground nut butters can be purchased at

100% Organic, Stone-Ground, Fairly Traded, Live, Heirloom Cacao

It all begins with cacao trees, whose fruits ripen year-round. We hand-harvest the cacao pods and peel each bean individually on our small cacao farms. The beans are then stone ground in their raw, organic, fully nutritious, live state. Bitter they may be, until they reach the alchemist’s hands.
Master Chocolatiers, Kelly Johnson and Jeffrey Botticelli do their magic; adding organic sweeteners, like maple syrup or honey, and sprouted nuts, berries & dried fruits to create each unique Truffle, Magic Bar and Chocolate Cup.  Some may know, others simply feel that chocolate in its raw state brings out a sense of euphoria, due to a few nutritional components including anandamide and tryptophan. The care, integrity and love for chocolate is obvious when you taste, feel, and experience “the best chocolate ever.” And that’s not all... ~ Raw Chocolate is GOOD FOR YOU !!! ~
Kelly Johnson, founder of The Chocolate Shop, the conductor that has developed his own methods of live, low-heat processing techniques to preserve the delicate nutrients and beneficial compounds in cacao. His dedication to the finest quality cacao production is apparent in the experience of enjoying any of his delectable treats!


The sustainability of cacao as a living tree is sacred to us at ChocolaTree, and working with others that value cacao in a similar way is of the utmost importance. To say that we have strict sourcing procedures and exceptional integral practices would only skim the surface to what is really going on behind the scenes.  We would not want it any other way, as what we are rewarded with is the absolutely orgasmic delight that comes in so many forms that can also be consumed by you, our valued friends of ChocolaTree Organic Oasis.




What you'll do
Guests will partake in presentation of our chocolate lab, learn the history/intentions of our processes, the origins of chocolate making, and get to interact in a brief overview of how our actual raw process works. Guests will also get to sample some of our pre-made chocolate confections and witness the actual creation of chocolate, with plenty of tastings and take homes for your continued love of chocolate.


Ever wondered about ChocolaTree's amazing, raw, organic chocolate making process? Now is your divine opportunity! This January 2023, join long time chocolatier Jeffrey Botticelli, for many amazing offerings, in our very own Chocolate Factory!
Hello, my name is Jeffrey Botticelli, and I have been a craft chocolatier since 2007. I began making chocolate in San diego, then moved my work to Sedona and Chocolatree in 2008. Like so many, I have been a chocolate enthusiast throughout life and it has been a great joy to create flavorful, simple, and complex confections.
Tempering Chocolate is the process of taking the chocolate from a de-stabilized state and re-stabilizing the fat crystals, Adjusting the characteristics. My back round as a farrier and blacksmith provided the foundation for tempering chocolate through the tempering process with steel. Tempering is a process of heat treating, which is used to increase the toughness of iron-based alloys. My transition from this work into chocolate making translated fairly easy, and as a result I am a self taught chocolatier.
The chocolate shop is in constant production for worldwide distribution and for ChocolaTree to offer the largest selection of handmade, artisan, raw chocolates, which use organic, stone-ground, fair-trade ingredients. 
We are so blessed with our very own in house chocolate shop. The first ever raw chocolate factory in Sedona, Arizona. 


For custom chocolate orders, see the individual menu below. Prices and availability may vary, so please email with your preferences for a quote on your custom chocolate order.



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