We began with chocolate sticks — a simple expression of vegan chocolate made with organic, gluten-free ingredients and a short, thoughtful ingredient list.
As Morito evolved, so did the format.
Today, our cups carry that same foundation forward, reimagined through layered textures and refined flavor pairings. Each piece is built from cacao outward — designed to feel light, creamy, and clean, while remaining deeply expressive.
Cacao defines the structure, texture, and depth of everything we create. From there, we layer complementary ingredients — selected to highlight, never to overpower.
By working with a minimal number of ingredients, we allow cacao to come through with clarity, creating a balanced, clear expression in every piece.
In a category often driven by sweetness and excess, we choose restraint — allowing each component to serve a purpose.
The Dominican Republic — our home base of inspiration and a land with deep cacao roots — is where our story begins.
The Caribbean is at the heart of our sourcing — a region with lasting influence on our work.
We source our ingredients through a combination of direct relationships and trusted partners. Our cacao is selected in the form of cacao paste, allowing us to focus on formulation and flavor in our Brooklyn kitchen.
We partner with Hacienda Jeanmarie in Puerto Rico, the island’s first registered cacao hacienda, founded by Juan Echevarría — supporting the restoration of cacao cultivation and a new generation of growers.
At Morito Chocolates, handcrafted is not a claim — it is a practice we return to with every batch.
