How Seattle’s Spinnaker Chocolate is Making Waves

Spinnaker Chocolate 70% Haiti chocolate bar photo credit Spinnaker Chocolate

One of Seattle’s most innovative chocolate makers doesn’t have a long corporate history or a fancy factory. Instead, it started with two local brothers, a passion for boats, and a pandemic-era hobby that turned into an award-winning business: Spinnaker Chocolate. But Spinnaker isn’t just making chocolate—it’s reshaping craft chocolate with bold flavors, innovative techniques, and zero waste.

A Hobby Sets Sail

Chris and Kelly Van Arsdale of Spinnaker Chocolate

As the name suggests, Spinnaker has strong ties to the sea. Chris Van Arsdale, one of the two founders, was learning to sail when he started experimenting with chocolate. The brand’s logo features a spinnaker sail—bright and forward-moving, much like the brand itself.

Both brothers, Kelly and Chris Van Arsdale, grew up in Seattle, next to boats and the ocean. What began as a hobby quickly became more serious during the pandemic. By 2021, Spinnaker Chocolate officially launched its first store in Ravenna, a small energetic space that doubles as a production facility.

And yes—every single chocolate bar is still made right there. Bean to bar. Small batch. Hands-on.

Making Chocolate Bars

Testing the fermented beans at Spinnaker Chocolate

Sourcing cacao
Fermenting and sorting
Roasting
Grinding, tempering and molding bars

Sourcing Cacao

Spinnaker’s chocolate is rooted in ethics and good taste. They source top-tier cacao from around the world—Colombia, Madagascar, Uganda, Tanzania, Belize, just to name a few.

“We start with the best cacao beans we can find,” Kelly says. Spinnaker works with direct-trade partners and transparent supply chains, ensuring ethical practices and top-notch quality.

Fermentation & Sorting

The process kicks off with fermentation testing that is essential at the start. “Beans that are too purple are under-fermented, if they are ‘slate-y’ and grey, they are over-fermented. Both are discarded. Only the perfectly fermented, rich brown beans make the cut”, says Kelly.

Next comes a custom-made shaker table that sorts out beans that are too big, too small, or broken, while filtering out debris and dust.

A Roasting Twist

Here’s where Spinnaker innovates - they roast only the nibs, not the whole beans. This approach helps them achieve a cleaner, more even roast that improves flavor. The process is fairly standard after that, they grind the nibs to make cocoa paste, add sugar (and sometimes milk or cocoa butter), temper the paste by heating and cooling it until it crystalizes into its final form.

A commitment to Sustainability

The brothers love the ocean, and they don’t want their wrappers ending up in it. Spinnaker is committed to reducing waste. Every part of their packaging—from the wrappers to the boxes—is compostable, recyclable, or biodegradable. In addition, they donate 1% of their yearly revenue to ocean conservation.

Tasting Notes: Let’s Talk Bars

Whether you’re a dark chocolate devotee or a curious chocolate explorer, Spinnaker has something for every kind of palate. I tasted a handful, and here’s what stood out:

Classic Single-Origin Bars

Spinnaker Chocolate bar samples photo credit Thei Zervaki

70% Tanzania: Tropical and fruity—think juicy passion fruit or mango.

70% Belize: Berry-forward with a bright finish. A fan favorite and mine too.

70% Uganda: Smooth and classic with mild fruit notes.

Dark Oat Milk

58% Colombia Dark Oat Milk: Made with Tumaco beans and vegan oat milk, it is buttery without the butter.

Bars with Inclusions

Although most of Spinnaker’s bars are made with two ingredients, cacao and sugar, they also make a few inclusion bars that are crafted for additional flavor. Spinnaker has also collaborated with a variety of other craft and artisan producers to make flavored bars.

70% Madagascar with Sea Salt: Made with cherry-toned Madagascar beans and Jacobsen’s Pure Flake Finishing Salt. Bright and balanced for chocolate connoisseurs.

68% Colombia with Coffee: The classic Colombia bar blended with fresh Ethiopian coffee. This one is built for chocolate-coffee fans.

What I Brought Home (top picks)

70% Colombia with Ghost Chili Salt: Dark, fudgy, and spicy. If you love heat, this is your pick.

70% Belize with Bourbon: Maya Mountain cacao infused with 2BAR’s 100 Proof Straight Bourbon. Smooth and slightly boozy.

Where to Find Spinnaker Chocolate Bars

At present, you can order their chocolates from SpinnakerChocolate.com. They ship nationwide. Starting in May 2025, catch a glimpse of the chocolate-making process in action in their new space and a new café on Stone Way. Follow them on Instagram @spinnakerchocolate for updates.

If you live in Seattle, their bars are available in selected Seattle locations including the Metropolitan Market and popular cookbook store Book Larder.

Don’t miss them during the Northwest Chocolate Festival where their bars sell out fast. Read more about the Northwest Chocola te Festival.

Whether you’re a casual chocolate fan or a chocolate connoisseur, Spinnaker deserves a spot in your pantry.