The Ghirardelli Chocolate Company is a large American chocolate producer centered in California. In 1849 Domenico Ghirardelli immigrated to California as part of the gold rush. After poor luck with mining he opened shop to sell supplies and candy to other miners and the shop was a success! In 1998 the Ghirardelli Chocolate Company was sold to the Swiss chocolatier Lindt & Sprungli who still owns the company today.
Ghirardelli prides itself on its quality control during the entire chocolate making process from bean to bar and a secret roasting process which results in a unique flavor profile for its chocolate. The company claims to reject up to 40% of its cacao beans only accepting what it feels is the highest quality beans.
In 1865 a worker for Ghirardelli makes a discovery that leads to the invention of the Broma process. The Broma process for the removal of cocoa butter is a critical part of modern chocolate making.