Hu Chocolate started in 2012 when three family members — Jordan Brown, Jason Karp, and Jessica Karp — opened a fast-casual restaurant in New York City built around simple ingredients. Their own health journeys shaped the menu, and the food philosophy that came out of that kitchen eventually led them to chocolate. They could not find one that met their standards, so they made it themselves.
All of Hu's cocoa, coconut sugar, cashews, vanilla, and quinoa are sourced on Fairtr
Hu Chocolate started in 2012 when three family members — Jordan Brown, Jason Karp, and Jessica Karp — opened a fast-casual restaurant in New York City built around simple ingredients. Their own health journeys shaped the menu, and the food philosophy that came out of that kitchen eventually led them to chocolate. They could not find one that met their standards, so they made it themselves.
All of Hu's cocoa, coconut sugar, cashews, vanilla, and quinoa are sourced on Fairtrade terms, which guarantees farming cooperatives a minimum price and a premium they decide how to spend. In 2024, part of the Hu team went to Sierra Leone to meet growers and see the shared community spaces, private rooms for expecting mothers, seedling nurseries, and solar drying facilities built by using Fair Trade cocoa.
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