Twenty-Four Blackbirds Chocolate educational experience

SANTA BARBARA, Calif. - ‘Sing a song of sixpence a pocket full of rye, Four and twenty blackbirds baked in a pie.” 

For owner and founder of Twenty-Four Blackbirds Chocolates, this nursery rhythm didn’t just help him come up the name of his business.

It also helped remind him of his childhood and where the love for chocolate started for him. 

Twenty-Four Blackbirds on east Haley Street is inspired by traditional chocolate making techniques.

They first start with raw, unroasted cocoa beans from single origin estates and plantations that are then cleaned out and roasted. 

The chocolatey goodness is then refined, tempered, and molded by hand.

All these and more are the steps to making the chocolate at Twenty-Four Blackbirds.

It is also an experience that people can come in and learn about the world of chocolate.

Founder and owner, Mike Orlando was always interested in the world of science and nature.

He found his passion is biology and chemistry, and till this day he is able to incorporate those aspects into his chocolate making skills.

“I approach everything in science, “ said Mike Orlando. “When I found chocolate, those skills really played well together with chocolate. It allowed me to be a scientist with chocolate.” 

If you are interested in visiting the shop or buying chocolates, you can head on over to their official website for more information.