Tucson Chocolate Factory

Armando Bezies taught himself to make chocolate from the bean during the pandemic, and he roasts, grinds and tempers imported cacao into bars, bonbons and truffles. The domed bonbons, decorated with glittery paint, carry desert flavors: prickly pear caramel, ancho mesquite honey, lemon agave caramel and a saguaro fruit caramel made with syrup from Tohono O'odham farmers. The single-origin bars have won international awards. Order a mixed box of bonbons and the Colombian dark bar finished with red wine-infused sea salt.

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