Compartes Chocolatier

We have so many different varieties of Chompette here at the Comparte's. It's ridiculous. Probably we have about 60 to 80 at a given time, but there's probably about 200 that are my repertoire. Our n We make our peanut butter from scratch with peanuts and honey and just sprinkle a bunch of seasalt in it. I think everything tastes better when it's a little bit sweet and a little bit savory. I don't And then our Mexican Hot Chocolate is really popular that has cayenne and cinnamon. We also have It's constantly changing. It's Everybody has a favorite. I come up with lots of my ideas just on a whim. I even have a notebook next to my bed, sometimes I'll dream up a flavor or different flavor combinations and I wake up from the middle of my dream and write it down in my book. I'm constantly going and tasting a bunch of great ethnic restaurants around LA. We have a great food scene and I think people are starting to really recognize that LA is becoming a food destination. And I'm constantly going and checking out and eating different things and tasting different ingredients that I never tried before and thinking, okay, that would be great in my chocolate. So for me, it's always ever evolving and always changing up. I started at Compartes about 10 years ago and I was only 15 years old, so I was definitely a lucky kid to get to grow up making and watching chocolate, learning from master chocolatiers and started to embrace it myself and develop my own recipes and techniques. And now pretty much everything in the shop is a reflection of me and my own recipes. So we kind of did away with the old school of Compartes and made way for the new age Compartes. I think people are really starting to appreciate the quality of artisanal goods. I think with the big Walmart's and Best Buys and Targets and But with the big companies, people are starting to really go back and want to get a better quality product and something that is handmade that is unique.