About us

MARTI Chocolatt was born from a sweet dream of a young chocoholic from the Philippines. It was in 2006 in Los Angeles when Tonet Tibay decided to realize this venture after returning from a Chocolatier training and internship in France.   The theme was to incorporate her Philippine heritage with the finesse and sophistication of the French way of making chocolates and confectionery. 

The early presentations with its offerings of Buko Pandan, Mango Caramel, Durian, Kalamansi, and Ube chocolates to clients at events and salons earned awards and accolades from chocolatiers, artisans and food critics in the United States. 

 The richness of California’s agriculture gave her access to the best quality ingredients while the cultural diversity of the state gave inspiration to her creations.   She continues to travel to discover, explore, experience and understand other people’s culture and food.  What started out as a chocolate venture has now grown to making other confections and catering desserts.  Most of which are in a chocolate theme.

Marti Chocolatt was awarded Best Chocolatier in America in 2012 and 2013 by International Chocolate Salon.