If you follow birds in Venezuela in their annual migrations, they flock to a series of cloud-forest covered coastal mountains. At their base is a small secluded valley known as Cuyagua -- home to cocoa plantations dating to the early 1700's and some of Venezuela's finest cocoa. This bar's chocolate is made solely from these highly prized Cuyagua cocoa beans. They are gently roasted and then stone ground creating an exceptional single origin chocolate we know you will treasure for a long time to come.

On the southwest coast of the Indonesian island of Bali lies the regency of Jambrana. Known for its lush vegetation, fertile volcanic soil, and high humidity, it has ideal growing conditions for cacao. I have carefully selected fine-grade cocoa beans from around Jembrana to create this chocolate. Their deep chocolate flavor is accented with gentle nuttiness -- indigenous flavors of these prized beans. These beans create a singular chocolate that is rich, flavorful and, I believe, beautiful...

The quality of chocolate is influenced by time and place. Flavor changes with the seasons and is intricately tied to the soil and climate. At the turn of the century, Criollo cacao trees were brought from Venezuela to the island of Madagascar. We craft this chocolate from beans from the offspring of these trees. The mild chocolate character comes from the trees' Venezuelan heritage. The hints of citrus come from Madagascar's soil and climate and are unique to beans from Madagascar. The marriage results in an extraordinary chocolate you will love.

Accessible only on horseback in the mountains of northern Venezuela are several family-owned cocoa plantations. Here I discovered a limited supply of truly exquisite cocoa beans. We are the first to make a single-origin chocolate from these precious beans. Our vintage process gently accentuates their finest flavors. The result is a remarkable chocolate with flavor notes of apricot and marshmallow that you will find enchanting.

The beans of this chocolate come from Ecuador. Its decisive cracking sound announces the start of a surprising taste excursion with inflections of the forest, the flavour of pistachio and accents of exotic fruits.

From the Caribbean Seas comes this dark gold, rich in flavour and deep in colour. The aromas of fresh tropical wood bark and eucalyptus mingle perfectly with a creamy, luxurious, well-balanced flavour. A great chocolate with an unmistakable character.

Prevalent in this bar are harmony and balance. Taming the power of the cacao and achieving an aromatic synthesis that enhances the more delicate and floreal notes was a great challenge for Cecilia Tessieri: the painstaking attention of the maître chocolatier remained so from the blend of cacao paste with peaches and apricots until the time was ripe to produce this bar. A product unique in the world, taking the new frontier of chocolate another step forward.

Not only chocolate, but also...A recipe conceived to enhance the aroma of cocoa beans and those of its companion fruits, a blend that begins with selection of the cacao and by a slow osmosis flourishes in the resulting chocolate bar. Here, the cacao finds its full aromatic potential with strawberries, raspberries and cherries to enhance its natural fruity flavour. A product unique in the world, taking the new frontier of chocolate another step forward.

Made from rare cocoa beans grown on a single plantation in Venezuela. Smooth with notes of roasted nuts and coffee typical of Venezuela.

Made from rare cocoa beans grown on a single plantation in the Dominican Republic. Subtle with notes of green olives and apricots.

Made from rare cocoa beans of single origin. Sharp, intense with red fruits and citrus notes.

Gnaw on a chunk of this unrefined dark chocolate to get a taste of what chocolate used to be like...way back when. Or melt a hunk in hot milk to create the perfect traditional hot chocolate from Spain.

From South America, sun's color, delicate and fine perfume in which is found a taste of flower and honey.

Ce cacao de variété Porcelana est récolté au Pérou. Très proche du véritable Porcelana vénézuélien, il est sans doute arrivé dans cette région grâce aux échanges commerciaux des civilisations précolombiennes. Le chocolat élaboré avec ces fèves est non seulement une véritable rareté mais il apporte en plus des sensations gustatives rares tant elles sont complètes. Une très large palette de parfums et de goûts s'offrira à vous lors de sa dégustation allant des douceurs florales à la puissance des terres péruviennes.

Made from Trinitarios, a variety of cocoa bean developed in Trinidad over 100 years ago, this chocolate variety has both light fruit and robust cocoa flavors. Hints of coffee sit in the aroma. Slight sweetness transitions to milk tangy and long cocoa flavors and then on to hints of cookie and coffee in the finish. Each vintage of Chocolatour is unique in its flavor profile. The overall flavor and the distinct flavor notes will continue to develop with time. Historically, the Grenada origin has developed the most flavor over time, so this might be one to age a while before eating.

Named after the beloved patron virgin of Maracaibo, Venezuela, the Chinita Nibs bar blends chocolate with a sprinkling of fresh nutmeg and caramelized cacao nibs from Maracaibo's famous plantations.

It has notes of nuts, ripe fruit, raisins, tobacco and chlorophyll. It has a nice acidity, a great smoothness and a long finish.

It is a light-colored cacao with unique notes of berries alongwith [sic] a very pleasant sourness. It has a long finish, great sweetness and smoothness.

Notes of cashew and honey. It has sweetness and a long finish.

Since 1840 this ancient aromatic cacao has been cultivated on our plantation Hacienda San José in Venezuela: Rio Caribe Superior. Notes of nuts, ripe fruit, raisins, tobacco and chlorophyll. It has a nice acidity, a great smoothness and a long finish.

This trinitario-type cacao with a high content of criollo genotype is grown in the Sambirano valley in Madagascar. It is a light-coloured cacao with unique notes of berries along with a very pleasant sourness. It has a long finish, great sweetness and smoothness.

The name given to this chocolate - Cariaco - identifies the Caribbean Gulf which washes the shores of the state of Sucre, in north eastern region of Venezuela - home of the Rio Caribe cacao bean.

The name given to this chocolate - Macuro - commemorates the place in the north eastern region of Venezuela where Columbus first landed on the South American Continent on his third trip to America in 1498.

We are excited to be part of the growing community of small batch artisan chocolate makers, producing unique and interesting chocolates with attention and care. This bar represents our efforts to highlight the bright fruit flavors of the prized Ocumare bean.

Oceania / Americas blend. Beans from Papua New Guinea have a fruity, spicy sharpness and whisky notes which combine perfectly with the fresh herb flavours of Forastero Arriba beans.

Single Variety plain chocolate with 66% of cocoa. Caribbean Trinitario cocoa. Very full taste, with a dried fruit flavour.

Quevedo's extremely dark color foreshadows its powerful but flowery chocolate taste. The intensity of this rarified Forastero varietal produces rich, green forest, tea and slight nut flavors with a lingering banana and pound cake finish.

Fragrant, bright, super-rich chocolate flavors last and last, with a refreshing chocolate finish. Extremely popular with pastry chefs, this 61% is a favorite eating chocolate as well.

In the Sambirano valley in the north of Madagascar lies the plantation called Menavava where prime Trinitario cocoa trees grow amongst coffee, black pepper and vanilla plants. This 72% cocoa recipe allows the characteristic 'fresh' taste of the Madagascan bean to really come through. Lively in the mouth with fruity sourness and herbal tones.

Tsáchila means 'the true people' and the people of this indigenous group have preserved their unique identity by keeping themselves to themselves on their 17,000 acre section of Ecuador. The men shave the sides of their heads and use red wax to dye and shape the remaining hair into a distinctive cap. They collect the cocoa from wild growing nacional-arriba trees scattered across their land. A flowery aroma suggests the unique flavour notes within. A light acidity and a strong, steady cocoa flavour fades to leave flavour tones of jasmine.

Sao Tomé and Principe is an island nation in the Gulf of Guinea off Africa. Cocoa was brought here in the late 1800s, the first to reach Africa. The historic Uba Budo plantation is in the Água Grande region and has a reputation for high quality. Normally forastero is seen more as a bulk cocoa but the best Sao Tomé beans have long been considered rather special. Immediate flavour burst of red fruit with later tones of spices and wood. Leaves a fresh finish.

Dessert-style caramel and hearty dark rum, tucked inside perfectly balanced dark chocolate. It's a classic for a reason - life doesn't get much better than dark chocolate and sweet dark caramel. Crafted in small batches to ensure absolute freshness.

Excellence Toffee Crunch combines smooth milk chocolate with delicate pieces of crunchy toffee.

In Madagascar the expression "Mora Mora" means "there are those things over which you should take more time." The Ramanandraibe family has crafted fine chocolate in Madagascar for 4 generations and the Mora Mora recipe has won widespread acclaim from leading chefs and chocolatiers. Mora Mora is a fine chocolate - grown, produced and packaged in Madagascar. This ensures we capture the freshness of the cocoa beans, which gives our chocolate its lovely fruity basal notes. It also means that a greater proportion of the finished cost is returned to the people of Madagascar, to help them develop their beautiful island. This is teh Equitrade ethos, for more information go to: www.equitrade.org

This 'grué' is made from small fragments of cocoa beans specifically produced by the Island of Santo Domingo. After fermentation and drying, the beans are roasted, their shells removed, then ground and blended with the chocolate for a fine chocolate-cocoa harmony.

Pleasure means having your cake and eating it too. Or shall we say chocolate. NewTree Pleasure is deliciously dark (73% cocoa) and naturally rich in minerals, vitamins and fiber. Great taste, good health, now that's Pleasure.

A delectable 60% cocoa dark chocolate made exclusively with cocoa beans from the island of Grenada.

A smooth bittersweet dark chocolate with 70% cocoa-content made exclusively with cocoa beans from Sao Thomé.

A strong bittersweet dark chocolate with 70% cocoa-content made with cocoa beans from Tanzania.

Tasting notes: Mulberry, cara cara, orange, honeysuckle.

Rich and inviting, with Notes of Luscious Citrus, Red Wine and Berries.

It took chocolate maker Alan McClure several years to find a cacao of comparable quality to that used in Patric Chocolate's line of Madagascar bars. The answer was finally discovered in the amazing Rio Caribe Superior of Venezuela's Paria Peninsula. For this special cacao, hybrids of Criollo and Forastero trees, introduced long ago from Trinidad, were interbred with unique locally-grown cacao populations. This mélange has resulted in an uncommonly delicious cacao claiming a character of incredible complexity, and at the same time, a distinctively deep and fulfilling chocolate flavor.

Powerful nose, good aromatic balance, coffee, buttered milk caramel, slightly astringent aftertaste.

Fresh nose, slightly minty and fruity, delicate to the taste, slightly acid.

Spicy, fruity, tannin, woody, and long on the palate.

In this dark, velvety bar Michael Recchiuti uses milk as a medium to discover new flavor profiles in chocolate. This alchemy of milk with chocolate draws out mild cherry notes in the cacao, a creamy texture and a smooth lingering finish.

This bar is made with cacao from Rio Caribe. Rio Caribe is a select grade fully fermented Trinitario cacao from the area of the Paria Peninsula in Sucre State. The Paria Peninsula is located in far eastern Venezuela and nearly touches Trinidad. This incidentally is also the area where all of the regions oil operations are located. This particular lot is from a single estate, and one of the oldest family-owned cacao businesses in Venezuela. As a matter of fact, I have been told that this is more or less the only exporter that has not been ruined in recent years. I have been in direct contact with the owners for all of these months and am really glad to finally be working with them. We will be the first company in the US to put out a single origin Rio Caribe bar. To the best of my knowledge there is only one other company in the world doing a single origin of this variety (Domori). The flavors of this cocoa are really fun! There are really forward cocoa and coffee flavors, then deep dairy and nut flavors, and hints oranges and spices.

Single-Origin Chocolate from the Sambirano Valley in Madagascar. This growing region's trees are derived from Venezuelan stock, but due to territory and processing, has a remarkably different flavor. It has been carefully roasted, ground, refined, and conched to perfection in small batches. Bright flavors of plums, citrus, berry, and cedar are found in the finish.

Ten years ago, our chocolate first received national recognition. In celebration, we have created a bar that uses some of the most distinctive cacao beans we have encountered. Named Finisterratrade;, from the Latin for "land's end", it is representative of our search for the world's best cacao. We find it has citrus and berry notes, finishing with hints of cinnamon and black tea. A portion of this bar's proceeds will be donated to cacao non-profit organizations.

A single origin bar with a long finish and the deep chocolate flavors of Ghanaian cacao. Deep, rich chocolate with hints of wild cherry, citrus and spice.

One of the first Vietnamese single-origin beans to be imported into America. Spicy, lightly fruity with notes of banana, cinnamon and fig.

Scharffen Berger Chocolate Maker finds the world's best cacao beans to give our chocolate its delicious natural flavors. Our 70% Cacao Bittersweet Chocolate delivers complexity of flavor, bright fruitiness and a lasting finish.

A single-origin from Grenada, used as a cornerstone for our darkest chocolate blends. Rich chocolate with notes of prune and a hint of allspice.

Scharffen Berger Chocolate Maker finds the world's best cacao beans and carefully blends them to give our chocolate its natural flavors. The deep earthy tones and wild blackberry notes in this complex chocolate come from the old-growth cacao trees of Cuyagua, a small village on the coast west of Caracas.

Scharffen Berger Chocolate Maker has prepared this limited edition chocolate bar expressly for Trinidad & Tobago in honor of the Soca Warriors' participation in World Cup 2006. Using vintage European equipment to roast and grind small batches of 100% high quality cocoa beans from selected estates in Trinidad & Tobago, Scharffen Berger has created a flavourful chocolate with fruity, floral notes and hints of coffee and vanilla.

Jamaica á l'ancienne melds the rustic textures of stone-ground Jamaican cacao nibs and coarse cane sugar to the deep flavor of Scharffen Berger Unsweetened Chocolate. It evokes chocolate's Caribbean roots.

Trinidad, Jamaica and The Dominican Republic: a carefully selected blend. This blend of Caribbean cacao beans offers sort citrus notes with hints of orange peel and a long smooth finish.

A single origin from deep within the Brazilian Amazon-unlike any cacao we have ever tasted. Notes of wild apple and pear with the finish of a fine dessert wine. Batch CMS-1/120 cases produced.