We produce a fine chocolate from bean to bar without roasting.  We sweeten our chocolate with local raw unfiltered honey. 

Our factory is located in Salt Lake City, Utah



Definition of Conspiracy
The act of two or more persons, called conspirators, working secretly to obtain some goal.


Our goal & mission is to produce a fine chocolate with amazing flavor while retaining and exemplifying the nutritional content. At this point, we are not working secretly to obtain this goal. We have strict standards that we abide by in creating our chocolate and this is what makes our products and the conspiracy so unique.We do not roast our cacao before turning the beans into chocolate.

We never use refined sugars, soy, gluten, or any artificial flavors or ingredients.We use raw unfiltered honey as our primary sweetener.We use certified organic ingredients as much as possible. Our cacao is ALWAYS certified organic.


Currently, we source our cacao beans from the Agro-Industrial Cooperative Atalaya. 

The association is formed by 300 members who live in the margins of the rivers that make up the Ucayali region of Peru, 60% of the members are native to the Achaninka tribes and the rest are migrant settlers who plant many varieties of fruit.

The members of the co-op are involved with all the aspects the growing and harvesting of the cacao, in doing so we end up with a varietal blend of Forastero, Trinitario, and Criollo.


The cacao beans are certified organic, certified fair trade, and certified kosher.  The cacao is also non-GMO, non-hybridized, and cultivated from a combination of old growth cacao trees and new trees that have been planted to help maintain not only the forests but the livelihoods of the farmers and harvesters.

The Chocolate Guy

Founder/Chocolate Maker
AJ Wentworth

AJ received his training to practice Holistic Health Counseling at the Institute for Integrative Nutrition, the world’s largest nutrition school, which is the only nutrition school integrating all the different dietary theories— combining the knowledge of traditional philosophies with modern concepts like the USDA food pyramid, the glycemic index, the Zone diet and raw foods.


AJ also received certification as a Live-Foods Instructor, which he earned after completing a hands-on educational apprenticeship at the Tree of Life Rejuvenation Center. Known worldwide for its foundation in spirituality and living foods, the Tree of Life Rejuvenation center is a leading fasting & detoxification center, founded by Dr. Gabriel Cousens, M.D., a diplomat of the American Board of Holistic Medicine. 


At the Tree of Life, AJ developed an insatiable love of raw, vegan desserts. He had an especially strong attraction to raw cacao - the beginnings of all chocolate. This led him to develop his business, learning to manufacture chocolate with old traditions, in a new way. 


AJ is an avid consumer of music, movies, and video games. He enjoy’s the outdoors, clean air, and clean water. AJ’s favorite part of his job at The Chocolate Conspiracy is creating products from scratch and seeing the satisfaction it gives to people.

Cacao Team
Erika Olson

Erika has been helping chocolate conspiracy since its beginnings. After working in the restaurant industry for 5 years, she joined the team as chocolate making assistant and sales representative. She loves kitties, sweets, and tunes.


Cacao Team
Michael Watkiss

Michael's path to making chocolate has been long and winding. After graduating from the University of Utah with a BFA in modern dance, he pursued other professional interests including massage therapy and medical statistics. 

After working too many hours at a desk doing statistics, Michael needed a change and became interested in chocolate making, just over 3 years ago.  He has now completed a 2 year chocolate making apprenticeship with AJ Wentworth and has been working as a chocolatier for the last year for The Chocolate Conspiracy.

Michael enjoys Kung Fu, dance, and video games. He is a member of The Grand Lodge Free and Accepted Mason’s of Utah.

Michael’s favorite part of his job at The Chocolate Conspiracy is making up new recipes and experimenting with chocolate.


© 2018 by The Chocolate Conspiracy, LLC. All Rights Reserved. Photography credit to Cacao Review and Emily B. Saunders Photography