Our story begins in the late 70s, when two young cooperatives, one located in the Apennines of the Marches region, the other in the Tuscan-Emilian Apenines, decided to pioneer a change in their methods of agriculture and farming. Back then (and still today), the move towards organic farming and bee breeding represented a new way, both ideal and concrete, of producing and offering delicious, healthy products that respect the environment and nature around us. We are responsible for the entire chain of production: from the fields where we choose the most suitable and traditional varieties of flora, to the production techniques that respect that quality of our raw materials, to the processing, which uses innovative technology to protect the natural aspects of our foods.

The Factory of Chocolate Confectionery EDBOL is a company that acts both as a producer, distributor and exporter of the confectionery products. We make and deliver our products to the following trade networks: Auchan, E.Leclerc, Geant, Lidl, Carrefour, Netto, Edeka, PoloMarket, Leader Price (branch of Geant Poland), Biedronka (branch of Jeronimo Martins), Lewiatan, Kesko Food Finland. Additional reason to be proud of is our own brand name Amadeo.

Founded by Francesco Bonajuto in 1880. We begin with a mass of semi-ground cocoa that still contains its cocoa butter. The mass is heated to make it fluid, and at a precise temperature, it is mixed with castor sugar and spices (cinnamon or vanilla). The mixing is done with a "refiner", a modern-day replacement of the metate. The mixture is kept at a temperature that prevents the sugar crystals from melting (they remain an integral part of the chocolate bar). The final phase consists of spreading the mixture into forms, which will then be pounded to ensure that the chocolate takes the desired shape. This particular "cold working" of the chocolate excludes the phase of conching, which many think is the secret to keeping flavours alive that would otherwise disappear. The strength of this particular product is the simplicity of the technique and the fact that there is no addition of butter or other extraneous substances (vegetable fats, milk derivatives or lecithin). Bonajuto's chocolate is composed only of a mixture of cocoa, sugar and spices.

Born in Ireland in 1972, Gerard Coleman trained as a chef and pastry chef in Dublin, London and New York. At the age of 25, he trained as a chocolatier in Belgium before returning to London and founding Artisan du Chocolat in 2000. Gerard's work starts with searching for exceptional and rare cocoa beans carefully harvested from South America, the Caribbean and Asia with distinct taste profiles. He transforms these into chocolate bars adding cane sugar and dried milk from the British Isles, conching and refining in house in Kent. Artisan du chocolat is one of the very few British artisan chocolatiers who produce chocolate (and chocolates) from ground cocoa beans instead of buying in already made couverture.

Astor Chocolate, a family owned business, was established in 1950 in New York. The company was founded with a commitment to creating superior quality confections while upholding exceptional customer service. This commitment is the foundation of the Astor Chocolate of today. It all begins with the chocolate. Astor products are made using the finest premium Belgian chocolate, imported from world-renowned chocolate makers. All chocolates arriving at the facility are tested for consistent high quality and flavor by the Q.A. team.

OJSC "Confectionary concern Babaevskiy" is the oldest confectionary factory in Russia that was founded in 1804. It was known in Russia and abroad as "Association of Abrikosov's sons" starting from 1880. The factory is a laureate of various All-Russian exhibitions and was called "Purveyor of his imperial majesty Court" from 1899. Association's turnover amounted to 2,5 million rubles in 1990. It was renamed into "Babaev Confectionary factory" in 1922 and became the principle supplier of toffee candies, caramel and fruit drops. The factory produced chocolate, chocolate candies and convenience foods after the World War II. Today, "Confectionary concern Babaevskiy" is a member of the leading Russian Holding "United Confectioners".

Baron's origins date back to 1982. A small tradesman shop manufactured chocolate wafers. A new production plant was opened in 1992 in Wysogotowska street where chocolate bars are formed. A second plant was opened in 1996/97 at Graniczna street to manufacture filled and confectionery items.

Bernard Castelain settled in the heart of the famous Chateauneuf du Pape vineyards since 1994, producing a large range of high quality chocolates from a rigorous selection of raw materials, a choice of pure cocoa butter couvertures, a high qualified staff and an artisanal knowledge.

We scrupulously taste and consider each bar, so you can trust that any bar you purchase from us is well-made and of the highest quality. We consider chocolate to be very much like wine: a fermented agricultural product, full of nuance and redolent with flavors from the land in which it was grown. In support of this, we organize our shelves very much like a wine shop, grouping types of chocolates together and provide tasting notes on all our signage. Come on by for a sample of anything that piques your curiosity.

Blanxart chocolates started in April 1954 when a master chocolatier, after working for all the best cake and chocolate shops in the city, decided to leave his prestigious job and open his own business with four partners. The quality of Blanxart chocolates comes from a high standard of raw materials and stringent quality controls from start to finish. Our company carries out the entire production process, from the roasting of the finest cocoa beans from Ghana, Congo, Guayaquil and the Dominican Republic to the final packaging and distribution.

Cacao Sampaka was born with the hope of reviving the rich culture surrounding cocoa and chocolate, using new ideas and techniques to open an infinite world of possibilities. We are chocolate manufacturers and we control the whole process of manufacturing from the selection of the cocoa beans through to the packaging of the product. This means we can guarantee the highest quality at very reasonable prices. Using only authentic cocoa and never artificial preservatives, our chocolatiers create a whole new language of forms and flavours, the widest range available, all made by artisans in our small factory.

John Cadbury was one of ten children of Richard Tapper Cadbury, a prominent Quaker who had moved to Birmingham, England from the West Country in 1794. In 1824, 22-year-old John Cadbury opened his first shop at 93 Bull Street, next to his father's drapery and silk business in the then fashionable part of Birmingham. Apart from selling tea and coffee, John Cadbury sold hops, mustard and a new sideline - cocoa and drinking chocolate, which he prepared using a mortar and pestle. In 1831, John Cadbury rented a small factory in Crooked Lane not far from his shop. He became a manufacturer of drinking chocolate and cocoa, laying the foundation for the Cadbury chocolate business.

In 1826 Pier Paul Caffarel converts a small ex-tannery at the edge of the old Turin city centre into a workshop for the production of chocolate. To produce its exclusive creations Caffarel uses only raw materials and ingredients of the best quality. For the most important ingredient of all, the cacao bean, Caffarel chooses only the best of the crop from countries in Africa and Central-South America. The excellent hazelnuts, main ingredient of Caffarel production, are of the best choice: 'Piedmont PGI' (Protected Geographical Indication). There are also other good quality raw materials like Bari almonds and Pistachios from Bronte. The most qualified suppliers in Italy, France and Germany provide milk and sugar necessary to produce the best chocolate. All of these raw materials are then subjected to severe laboratory tests to guarantee that they meet the high standards expected by Caffarel.

Albert Jarman Caley commenced the manufacture of quality drinking and eating chocolates at his 'Fleur de Lys' works in Norwich in 1883. Today, Caley's chocolatiers have reproduced, in this product, a chocolate that delivers all the attributes of those traditional times.

Around year 715, in a green valley where a river flowed, there was a mill whose owner was the Count of Laon. His daughter Bertrade, a fabled beauty but for one foot which was longer than the other, fell in love with the Palace's Master, Pepin the Short, son of Charles Martel. They begat a son, Karl, whom History remembers as Karolus Magnus, Charles the Great - Charlemagne. The mill was destroyed around year 1000, and Charlemagne's Farm was built and expanded time and again upon its ruins; it took its current form around the 17th Century. An artist, Denise Courant Bellefroid, decided to establish there a chocolate factory dedicated to producing the highest-quality products. Our company has been founded in 1974 and our staff is composed of 17 members. We are producing first class chocolate made only from natural ingredients, without any G.M.O. or oil addition.

107, rue la Curiaz
Z.I de l'Erier
F-73 290 La Motte Servolex

Chocolat Frey AG produces chocolate for many markets, including Dansk Supermarked A/S in Hojbjerg, Denmark where this product originated.

We R producers of chocolate bars. We redress fine chocolate. Our main raw material are fine chocolate couvertures sourced from artisans throughout the world. We tinker with chocolate couvertures and give them an alternative portrait. A tickle. Our chocolate oddities stray away from the island of perfection and tumble in the territory of raucous beauty. Surfaced in September, 2009, in Portland, Oregon.

Conjunto Val de Cães Rua Vira Copos 17, Bairro, Val de Cães, CEP 66, 110-050 Bélem-Pará

Adam Dick and Dustin Taylor who previously used their talents making furniture and building boats, bring that same attention to detail to their bean to bar chocolates. Everything is made in their small factory in Arcata, California, with only two ingredients: organic cacao and organic cane sugar. They don't add vanilla or cocoa butter, so the unique flavor of each bean comes through.

Dream Chocolate evolved from Salmon River Foods, the spawn of a trip on the Middle Fork of the Salmon River. Kay Johnson was burned out by thirty years in the food service industry and decided to sell his business and begin anew. Quite by accident he received a call asking if his new company Salmon River Foods would consider selling chocolate bars. Kay purchased a chocolate factory and began production in April 2002.

Each and every creature is essential to the balance of life on this planet. An estimated 74 species of insects, plants and animals become extinct every day, critically challenging the balance the earth struggles to maintain...

936 N. Blount St., Raleigh, NC, USA

151 Kent Ave, Suite 108, Brooklyn, NY 11211 (by appointment only), 646-894-2929

Introduced in 2007, Hallmark's exclusive line of chocolates called Gillham & Grand™ is named for two streets at Hallmark's Kansas City headquarters. Gillham & Grand chocolates are made of a proprietary formula and sold exclusively in Hallmark Gold Crown® stores.

51 Road 8, VSIP, Thuan An dist, Binh Duong province, Viet Nam

Experience the tast of Grenada with this delicious dark chocolate crafted in the heart of cocoa country. We are a cocoa-growing and chocolate-making cooperative, producing chocolate from tree to bar. Our organic cocoa farm, nestled in the lush Caribbean rainforest, produces cocoa beans world famous for rich complex flavour. The fresh organic beans are carefully fermented, dried and wood-roasted to perfection. Heavy granite rollers grind and mix them with organic cane sugar. A special process called "conching" conditions the chocolate, creating an intensely rich flavour and velvet texture. Because we care about our environment, we use solar energy to power our factory. Enjoy!

Étienne Guittard founded the company on Sansome Street on the San Francisco waterfront in 1868. Each E. Guittard single origin chocolate is carefully crafted to showcase the unique flavors of the region and the ancient cacao tree type from which it came. We refer to them informally as our 'sipping chocolates' and savor them as one savors a fine wine. Vintage chocolate making in the French tradition.

Harry and David Operations Corp. is an American company that was founded in 1910, when Seattle hotelier Samuel Rosenberg purchased 240 acres of pear orchards in Medford, Oregon. His sons, Harry and David, took the company over upon his death in 1914. The company is best known for beginning the business of mail order direct marketing of fruit, especially through its "Fruit-of-the-Month Club".

Hershey's, one of the oldest chocolate companies in the United States, was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company.

A division of the Ruth Hunt Candy Co., Jamieson's Chocolate was a new company formed in 1998 to develop, import, wholesale, and retail premium finished chocolate from Ghana, West Africa. Its founders are David J.C. Jamieson and Susan Abbott-Jamieson.

Our goal has always been the creation of something special for our customers. Sweet indulgences that capture the essence of Vermont, the tradition of making fine chocolate, and the pride that goes into each bite - you'll want to savor it all.

This Swedish company was founded in 1916 by the Norwegian chocolate manufacturer Johan Throne Holst (1868-1946), who had great success with the Freia brand in Norway. Now a subsidiary of Kraft Foods, Inc.

Treat your senses to a smooth, rich flavor. Delight in MILKA - the tender, chocolaty pleasure of Alpine Milk.

Moser-Roth is a German chocolate company that has been around since 1902. In 2007 it was bought up by Storck (who make Werther's, Toffifee, Riesen and Mambas) and produced exclusively for Aldi Markets (ALDI, short for "ALbrecht DIscount", is a discount supermarket chain based in Germany).

Neuhaus is a producer and retailer of Belgian chocolates. It was founded in Brussels in 1857 by Jean Neuhaus, a Swiss immigrant. Neuhaus Chocolates (UK) brings you the finest Belgian chocolates, each uniquely created in Brussels by our Master Chocolatier and his chefs. Each individual Neuhaus chocolate is hand made using traditional techniques passed down through the generations.

Newman's Own Organics was founded in 1993 by Paul Newman's daughter, Nell Newman, as a division of Newman's Own. It became a separate company in late 2000. Their motto is "Great Tasting Products That Happen to Be Organic." Their products include organic pretzels, cookies, popcorn, chocolate bars, peppermint cups, peanut butter cups, olive oil and vinegar, dried fruit, fair trade coffee and pet food.

Nirvana Chocolates brings you a selection of exquisite, all-natural chocolate tablets, each made by hand with the finest chocolate varieties from all over the world. Truly gourmet chocolate for real chocoholics!

Omanhene pioneered the manufacture and worldwide distribution of single-bean chocolate in 1994. We feature 100% cocoa beans from Ghana where growing cocoa has been a family tradition for generations. Premium Ghana beans are fermented between palm leaves on the forest floor and dried in the warm African sun prior to being crafted into chocolate bars. Shade-grown, fairly traded, manufactured entirely in Ghana and most importantly, delicious, we hope you enjoy our chocolate.

Perugina, an Italian confectionery company, was formed in 1907 by Giovanni Buitoni. An Italian tradition of passion and style. Look to Perugina's distinctive Griffin for your guarantee of quality of the finest chocolate and confectionery products since 1907. The Griffin, a medieval symbol of the Italian city of Perugia, represents our commitment to quality and tradition world-wide. Perugina™ is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

Ben Rasmussen, based in Woodbridge, VA, founded Potomac Chocolate in 2010, as the first bean-to-bar chocolate maker in the Washington, DC area.

Rapunzel was founded in Germany in 1974 by three friends (Joseph Wilhelm, Hans-Peter Erlinger, and Jennifer Vermeulen) who shared the vision of promoting healthy living and sustainable agriculture by growing, manufacturing, and distributing premium quality, pure organic foods. The name Rapunzel was chosen to remind people of the importance of eating good, wholesome food, just as it was depicted in the fairy tale. In the Brother's Grimm story, the mother of the girl 'Rapunzel' urged her husband to get her some of the delicious salad from the witch's garden.

The Santander cacao is processed at the factory of Compañía Nacional de Chocolates, a company established in 1920 and Colombia's chocolate and coffee market leader.

In an industry dominated by multinational conglomerates, Schokinag remains one of only a small handful of privately held, family-owned chocolate companies. For over 80 years, we have been manufacturing some of the world's best chocolate in our factory located in Southern Germany.

Founded by Charles See and his mother Mary See in Los Angeles, California in November 1921. The chocolate in See's candies has been provided by the Guittard Chocolate Company since the 1950s.

All profits go to support the Huichol Indians. The Huichols are a small tribe of approximately 15,000 living in Mexico's Sierra Madre Mountains, and are perhaps the last tribe in North America to have retained their pre-Columbian traditions. They have used chocolate in ceremonies since ancient times, leaving offerings of chocolate to show their love for Mother Earth.

Taza Chocolate, founded in 2006 by Larry Slotnick and Alex Whitmore, is unique among U.S. micro-producers. Instead of focusing on refined bars, Taza leaves its cacao in a more unadulterated form. The company makes rustic-style chocolate, as it was made from the creation of the first chocolate bar in 1847 (by the Fry Brothers in Bristol, England) until the invention of the conche in 1879. "Rustic style" means a certain amount of gritty texture, not from external sources but because the early processing was not sophisticated enough to break down all of the particles in the chocolate.

Karlo Flores, a Vancouver, British Columbia producer of organic chocolates, founded Terra Nostra Organic in 1998. Karlo is the youngest of a line of chocolate makers that spans five generations and two countries, Mexico and Canada. After the birth of Karlo's son, Marko and daughter, Natasha, he realized he wanted to make the world a better place by offering ethically grown, international organic chocolate. Mix the history & expertise with conscientiousness and you've got Terra Nostra Organic.

Thompson Organics is a division of Thompson Brands.

Taste the Swiss Alps! Villars Maître Chocolatier presents exquisite chocolate born of century-old tradition, faithfully produced with the finest authentic ingredients. Select cocoa beans slowly roasted and kneaded in traditional style. Incomparable flavour!

Since 1897. A selection of the finest cocoas and a century of chocolatier tradition.

Swiss-made chocolate manufactured by the Chocolat Frey company, which also sells Swiss Delice. Xocriolata is branded specifically for PLUS supermarkets.