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David Briggs, HΔ ’98, the Man Behind Xocolatl de Davíd

Thursday, February 3, 2011   (0 Comments)
Posted by: Teri Forsythe
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David Briggs, HΔ ’98, the Man Behind Xocolatl de Davíd

What makes the perfect Valentine’s Day treat? The finest imported chocolate, rich handmade caramel, and bacon.

Portland-based chocolatier and Eta Delta alumnus David Briggs ’98 has based his award winning line of chocolates Xocolatl de Davíd on savory chocolate creations infused with the unique flavors of orange cardamom, smoked paprika, and hand-harvested sea salts. Some of David’s most popular confections also combine his delicious chocolates and caramels with a variety of porcine ingredients like bacon, fried pork skins and even pig’s blood.

Started in 2005 with a few chocolates he made as Christmas gifts, Xocolatl de Davíd now boasts more than 50 different truffles, candy bars and preserves sold in 21 retail locations.

Most of David’s inspiration comes while reading about food or tasting something interesting. A graduate of the Culinary Institute of America and former sous chef at Portland’s Park Kitchen, David considers himself a savory chef with a wide range of culinary influences. Despite being born and raised in the San Francisco Bay Area, David has traveled extensively in Asia so many of his flavors and ingredients are Asian-influenced.

David’s most popular product is the Raleigh Bar, named to honor his friends at Pine State Biscuits whose request for more chocolates led to its creation. The Raleigh Bar combines a layer of David’s own salted caramel with honey pecan chocolate nougat and 72% Ecuadorian chocolate. It is also available with David’s bacon caramel. The Almond and Pimenton, 68% Bolovian chocolate combined with Marcona almonds fried in extra virgin olive oil, smoked paprika, and sea salt, is David’s personal favorite.

Xocolatl de Davíd products are sold in several retail locations in Oregon, California, Washington, Utah and New York and can be purchased online at

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