Only from Alaska!

Inspired by Alaska’s breathtaking northern lights, these vibrant chocolates are hand-painted by Chef Ingrid and her team in Anchorage.

Chef Ingrid was formerly the head chocolatier at Hotel SLS in Beverly Hills. 

She trained under five of the world’s top master chocolatiers from France. 

That’s why every flavor of Aurora Chocolate tastes so exceptional.

If you’ve seen colorful chocolates elsewhere, they were likely airbrushed. 

Yet only a handful of chefs use airbrushing—it’s an extremely delicate technique.

Still, you’ve probably never encountered brush-painted chocolate like this. 

Most chocolatiers know how to do it. The technique isn’t a secret. 

But almost no one does it commercially—because it’s wildly time-consuming.

The glossy, radiant colors come from tinted cocoa butter. There’s no sugar coating. 

Cocoa butter is part of the chocolate family. 

Temperature control is absolutely critical in this coloring process.

Each time a color is painted onto the mold, it must be refrigerated to dry. 

Otherwise, the next color will smear. 

Once chilled, the mold is dry—but too cold to paint the next color. 

So we wait for it to warm to the exact temperature.

If we wait too long and it’s 1–2 degrees too warm, we must chill it again. 

If we paint at the wrong temperature—just a few degrees off—it won’t shine. 

This is chocolate tempering. 

If it’s not shiny, we won’t sell it. It simply doesn’t look right.

Most of our flavors use 3 or 4 colors. That means we move each mold in and out of the fridge 6 or 7 times. 

Every time, the temperature must be perfect. We only know if it worked at the very end—when we unmold. Until then, we keep going, not knowing if it will succeed.

This is the work of a true perfectionist.

 And Chef Ingrid is the Queen of perfectionists.

Fortunately, she’s also creative—with a brilliant sense of color.

That’s why we use some of the finest chocolate available for this one-of-a-kind creation.

For good reason, we proudly say:

"Only from Alaska!"