David Briggs


David Briggs in the owner and chocolatier of Xocolatl de Davíd in Portland, Oregon. Briggs grew up in the San Francisco Bay Area, save 4 years living in Australia and Singapore, which led to extensive travels through Asia which heavily influenced both David’s childhood and culinary interests.


David graduated from the University of Oregon with a degree in Exercise and Movement Science. It was in Eugene that he got his first taste of professional cooking and in 2002, David enrolled at The Culinary Institute of America in Hyde Park, NY. Upon graduation in 2004 he accepted a job with Scott Dolich at Park Kitchen in Portland, Oregon.  He was named Sous Chef in 2007 and worked with Dolich until March of 2009.

Xocolatl de Davíd


David started Xocolatl de Davíd informally, and unintentionally, in 2005 while just “playing around with chocolate.”  Over the next four years he honed his skills in chocolate and confections pairing savory and sweet elements with the varying flavor profiles of the chocolates he sources from South and Central America. His single origin chocolate comes from sustainable and fair trade sources and Briggs prefers to use only bittersweet varieties no lower than 68%. Briggs works with local farmers as well as specialty producers from around the world to attain the highest quality ingredients for each product he creates.


While the focus is certainly chocolate, David’s confections stand out due to his careful selection of unconventional ingredients. He was one of the first of his trade to pair bacon with chocolate and the pairing was so successful he has gone on to using other pork products such as the famed Iberico de Bellota. Briggs’ most prized accomplishment is his Foietella, a chocolate spread using Foie Gras which he also tempers into a bar. Other coveted bars are his Parmigiano-Reggiano Bar, Olive Oil Bar, Brown Butter Bar, and Almond Pimenton Bar. Among his top sellers is the Raleigh Bar, his take on the classic candy bar using nougat, caramel and nuts. David has been featured in Bon Appetit, Cooking Light, The Wall Street Journal, San Francisco Chronicle, Sunset & MIX, to name a few. He won a Good Food Award for his Salted Caramel Bar in 2011, and his Brown Butter and Raleigh Bar in 2014.