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Employee Manual
Everything you need to understand Nibble, represent the brand with confidence, and deliver a consistent experience to every customer.
One Team. One Standard.
Use this manual as your first reference whenever you need clarity.
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Chapter 01
About Nibble
Our purpose, values, mission and story are the foundation of every decision we make.
Our Purpose
“Savoring life with lovingly made chocolate.”
We create moments of joy and connection through carefully crafted chocolate.
Our Values
Joy
We are present and acknowledge with gratitude the meaning of what we do.
Community
We are connected by our passion to contribute to the greater good.
Optimism
Together we create a better future.
Integrity
We give our best in everything we do, with honesty and commitment.
Discipline
We have a clear purpose and organize ourselves to fulfill it.
Our Mission
Our mission is to create high-quality chocolate that encourages a balanced lifestyle, celebrates the joy of food and prioritizes sustainability.
Our Story
Nibble Chocolate began in 2013 with a simple but meaningful idea: to craft chocolate that tastes incredible while reflecting deep care for the world around us. We started at a local farmers market, introducing San Diego to our single-origin chocolate.
The community’s response allowed us to rent a small kitchen and, in 2015, open our first retail shop in Old Town San Diego. As we grew into wholesale, private label and online sales, we continued to protect the values that shaped us from the beginning: quality, sustainability, health and community.
In 2017, we moved into a larger factory and expanded beyond bars into drinking powders, truffles and inclusion bars. In 2023, we relocated the factory to Pacific Beach and opened a retail store there, continuing to deepen our roots in San Diego.
Through every stage, our commitment has remained the same. Nibble is not only about delicious chocolate. It is about enjoying life’s simple pleasures while respecting the environment, protecting animals and building a caring community.
Savor life, one nibble at a time.
Every interaction with a customer should reflect the care, knowledge and joy behind our chocolate.
Chapter 02
Our Brand
We are bean-to-bar chocolate makers. We make the chocolate from scratch, beginning with the cocoa bean.
A thoughtful lifestyle
Cocoa naturally contains polyphenols and flavonoids, compounds studied for their antioxidant properties. Our single-origin bars are made with a high cocoa percentage and a short ingredient list so customers can appreciate the cocoa itself.
Our name reflects the way we want people to experience chocolate: slowly, intentionally and with satisfaction. No need to gobble. Just nibble.
Natural flavors
We use single-origin cocoa beans so the natural character of each origin can remain distinct. We avoid artificial flavors, emulsifiers and colorants that can cover the genuine flavor of the ingredients.
Our chocolate is certified organic, and our products are made with natural ingredients such as nuts and dried fruit.
Sustainability
- Our chocolate is vegan.
- Our cocoa is sourced from partners who prioritize ethical labor and responsible farming.
- We often pay significantly above commodity market prices for quality cocoa.
- We are committed to reducing our environmental impact and supporting transparent supply relationships.
The Nibble experience
Chocolate should be savored, celebrated and enjoyed without compromise. Our single-origin tastings help customers explore the natural flavors of cocoa from different regions.
We want to create moments of joy while helping customers feel confident about what they are eating. Quality ingredients, minimal sugar, no artificial additives and a cruelty-free approach all form part of the experience.
It is all about the experience.
Share the flavor, the process and the story. Those three pieces help customers understand what makes Nibble different.
Chapter 03
About Cocoa
Understanding cocoa helps us explain why origin, fermentation, roasting and careful production matter.
Cacao
The cacao tree, Theobroma cacao, grows in tropical regions roughly 20 degrees north and south of the equator, an area often called the Cocoa Belt. It thrives in shaded environments beneath taller trees.
A cacao tree can grow up to about 40 feet and produces pods in colors ranging from yellowish-brown to purple. Each pod contains approximately 20 to 40 seeds, or cacao beans, surrounded by a sweet and tangy pulp.
Cacao vs. cocoa
Cacao refers to the fruit and beans in their raw, unprocessed state.
Cocoa generally refers to the beans after fermentation and drying. The beans that arrive at Nibble have already been fermented and dried, so we refer to them as cocoa beans.
Varieties of cocoa beans
- Criollo: Rare and prized for mild, complex and often fruity flavors. It represents a small share of global production and is more delicate to grow.
- Forastero: The most common variety worldwide. It is productive and disease-resistant, with a profile that is often earthy or bitter.
- Trinitario: A hybrid of Criollo and Forastero. Its profile can range from fruity and acidic to earthy and spicy.
Nibble focuses on Criollo and Trinitario cocoa beans.
What does “raw cocoa” mean?
“Raw cocoa” is often described as cocoa that has not been heated above 115°F. The term can be confusing because fermentation itself can raise the temperature above that point, and roasting is essential for flavor development and food safety.
Nibble does not produce raw chocolate. We use proper fermentation and roasting to develop flavor, reduce risk and protect product quality.
Fermentation and drying
Fermentation develops important flavor precursors as the pulp surrounding the beans breaks down.
Drying reduces moisture and prepares the beans for transport and further processing.
Sustainability and ethical sourcing
Nibble works with suppliers and farms that support responsible cultivation, organic practices, fair labor conditions and community development. Employees should be able to explain that ethical sourcing is not limited to a certification logo; it also depends on transparency, direct relationships and how farmers and workers are treated.
Single-origin chocolate
Single-origin means the cocoa in a bar comes from one specific origin rather than being blended from several countries. Climate, soil, altitude, farming practices, fermentation and drying all influence the final flavor.
Like wine, chocolate can express terroir. Each origin can reveal floral, fruity, woody, nutty, earthy or bright acidic notes. At Nibble, we invite customers to discover those differences through tasting.
How to explain it simply
“Each origin tastes different because the cocoa reflects the place where it was grown, just like grapes in wine.”
Chapter 04
Our Origins
Learn the essential details and flavor notes for each cocoa origin represented in the manual.
Dominican Republic
Flavor: Rich and bold, with balanced earthy character and coffee notes.
The beans come from a family estate focused on high-quality cocoa, organic farming and agroforestry. Cocoa is grown alongside other plants to support biodiversity and soil health.
The farm also emphasizes fair wages, education and greater opportunity within the local community.
Madagascar
Flavor: Bright citrus, raspberry and plum notes, with earthiness and a zesty finish.
This cocoa comes from the Akesson family estate, known for biodiversity and distinctive flavor. The estate uses organic methods and grows cocoa among fruit and shade trees.
The estate also supports fair wages, training and community development.
Peru
Flavor: Caramel, dried fruit and raisin notes, with maltiness and a long finish.
The beans come from a small farm in Piura represented by the Norandino Cooperative, which promotes quality, responsible trade and stronger outcomes for producers.
These beans have received national and international recognition.
Brazil
Flavor: Tropical fruit and floral notes, with lemongrass, pineapple and macadamia undertones.
The cocoa comes from a small farm in Bahia. Workers receive wages and production-equity incentives tied to the farm’s annual output.
The farm also supports nearby community services, including a primary school and local transportation.
Mexico
Flavor: Cognac, coffee and dark berry notes with balanced earthiness, smoothness and acidity.
The beans come through Agrofloresta, which works with farmers and indigenous communities to restore former cattle land through productive agroforestry.
The organization supports organic certification, technical assistance, careful fermentation and premiums above the commodity market.
Fair Trade certification
Certification can be expensive and administratively difficult for small farms and family estates. Some producers prefer to invest directly in wages, working conditions and farm improvements.
Nibble remains committed to ethical sourcing by prioritizing transparency, responsible relationships and fair compensation, whether or not a supplier carries a specific certification.
Chapter 05
Crafting Chocolate from Bean to Bar
A chocolate maker creates chocolate from cocoa beans. A chocolatier usually begins with finished couverture and transforms it into confections.
Nibble embraces the full bean-to-bar process. We care for the cocoa from the moment the beans arrive until the finished chocolate is molded and packaged. This allows the natural character of each origin to remain central.
1
Sourcing the cocoa beans
We begin with high-quality beans selected from regions known for distinctive flavor profiles and responsible farming.
2
Roasting the beans
Each origin receives a roasting profile designed to develop flavor without muting the bean or creating excessive bitterness.
3
Winnowing the nibs
After roasting, the shells are removed. The inner pieces that remain are called cocoa nibs.
4
Grinding into chocolate liquor
The nibs are ground until their natural cocoa butter is released, creating a smooth cocoa paste. Sugar is then added according to the desired percentage.
5
Tempering the chocolate
Tempering creates stable cocoa butter crystals, giving the chocolate shine, smooth texture and a clean snap.
6
Molding and packaging
The tempered chocolate is poured into molds, cooled, released, inspected and packaged for customers.
Chapter 06
Farmers Markets
Farmers markets depend on preparation, food safety, product care and warm customer service.
Market etiquette
Arrive early
Plan to arrive 45 minutes to one hour before the market starts. If an emergency will make you late, contact management before the market manager contacts Nibble.
Do not leave the booth unattended
Even during slow periods, someone must remain available to greet and help customers.
Protect the equipment
Treat canopies, displays, frames, coolers and other market materials carefully. If something is jammed or difficult to close, stop and check rather than forcing it.
Keep everything clean and presentation-ready
Replace damaged signs, clean spills and ensure tablecloths, displays and ingredient cards reflect the standards of the brand.
Always bring ice
Keep bars and samples away from sun and heat. Do not leave the cooler in a hot car, and monitor the ice so water does not damage packaging.
Use the hand-washing station
Fill the blue container with warm water before the market begins. Health inspectors may check the station at any time.
Look welcoming
Smile, stand with open body language and avoid appearing disengaged, slouched or absorbed in your phone.
Communicate with the team
Share problems, ideas, schedule concerns and opportunities for improvement. The goal is to make the work safer and easier for everyone.
Farmers market sales
Every team member has a personal style, but the story and brand message must remain consistent. Invite customers to taste the chocolate and adapt the presentation to the pace of the market.
The essential tasting story
- Explain that Nibble makes chocolate directly from cocoa beans.
- Highlight the short ingredient list and absence of unnecessary additives.
- Explain that each bar is single-origin and represents the natural flavor of a specific region.
- Guide the customer through the flavor notes of each sample.
- Show the finished bar and explain current pricing or bundle options.
Approaching customers
Greet customers with warmth and invite them to a chocolate tasting. Some customers may not notice the booth until they hear the words “chocolate tasting.”
Depending on the customer, offer the first sample immediately or briefly explain the concept before asking again.
Closing the sale
After the tasting, show the packaging so the customer has a visual reference. Clearly explain prices and any current multi-bar option or flight.
It is also acceptable not to make a sale. A clear, positive presentation still builds awareness and may lead to a future purchase.
Do not underestimate kids
Children often invite their parents to the booth and may be excited about trying chocolate. Treat them with the same warmth and respect as every other customer.
Managing a crowd
Continue giving attention to the customer you are already helping, while acknowledging newcomers with a sample or a short sentence. When possible, invite new customers into the same tasting conversation.
For a large group, speak clearly, use the display cards and explain the origins to everyone together. After each crowd, reflect on what worked and what could be improved next time.
Chapter 07
Customer FAQs
Use these answers as a clear starting point. Confirm current prices, schedules and operating details with management.
Where are Nibble stores located?
Nibble currently operates retail locations in Old Town and Pacific Beach. Farmers market participation may change, so confirm the current schedule with management.
What kind of sugar do we use?
We use dehydrated organic sugar sourced from the United States.
What is the difference between fair trade and direct trade?
Fair trade is a certification system with specific organizational and administrative requirements. Direct trade describes a closer purchasing relationship with a producer or estate.
Both approaches can support fair compensation and responsible treatment. Certification is not the only way to evaluate ethical practices, so we also look at transparency, wages, relationships and farm conditions.
What is soy lecithin?
Soy lecithin is an emulsifier that helps ingredients blend more quickly. Nibble avoids it because we prefer a longer grinding process and want the natural cocoa flavor to remain clear.
Do we ship online?
Yes. Customers can order through the Nibble website. Shipping methods and protective packaging depend on weather, destination and current fulfillment procedures.
How long do chocolate bars last?
Use the best-by date printed on the product. Storage conditions have a major effect on quality.
How should bars be stored?
Keep bars in a cool, dry place away from direct sunlight and heat. Never leave chocolate inside a hot car.
Can chocolate be refrigerated?
Yes, although it should be well sealed to protect it from moisture and odors. Allow the sealed package to return toward room temperature before opening.
Does Nibble sell bulk chocolate?
Yes. Bulk chocolate and cacao products are available through the website. Direct customers to the current cacao or bulk product page.
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We are so happy you are part of our team.
Together, we can grow Nibble in a thoughtful, joyful and passionate way. Thank you for the care, energy and integrity you bring to the work.