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Chocolate Bars
 
Chocolate Bars
 
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Bean-to-Bar Chocolate Makers -- making chocolate bars, from cacao beans to finished product.
9th & Larkin     USA     
   
WEB SITE  www.9thandlarkin.com

At 9th & Larkin, we make bean-to-bar chocolate in small batches. Each batch is handcrafted with the highest quality cacao beans sourced from a single region, and using as little as two ingredients to achieve the purest flavor profile possible. Every one of our sumptuous chocolate bars is handcrafted to perfection. Starting with raw cacao beans, we carefully select, sort, roast, winnow, grind, refine, temper, mould and wrap each bar by hand.
USA  (San Francisco, California)
bean-to-bar   buy direct  

A. Morin     France     
   

France  (Donzère)
bean-to-bar  

Acalli     USA     
   
WEB SITE  www.acallichocolate.com

The name Acalli (ah-CALL-ee) means "canoe" in Nahuatl, the same language that gave us the word "chocolate." We are chocolate makers, meaning we work from bean to bar. While our home is in New Orleans, cacao is by nature a tropical plant, and we source the cacao we use through direct relationships with farmers at origin. We chose a canoe for our logo to represent those things about chocolate that we love most: its way of connecting people in distant places, its elegant simplicity, and the promise of adventure and discovery in every new bar. Great chocolate is a collaborative effort between cacao growers and chocolate makers, and in that spirit our goal is to make bars that faithfully represent the work our partners do at origin. The flavors in our chocolate are not just the result of careful roasting and conching; they also represent careful attention during cultivation, harvest, and especially fermentation and drying. We hope that by highlighting the communities and cooperatives we work with and showcasing the flavors in their cacao, we can bring a little more recognition home to cacao growers themselves.
USA  (New Orleans, Louisiana)
bean-to-bar   buy direct  

Ajala     Czech Republic     
   
WEB SITE  www.ajala.cz

Czech Republic  (Brno)
bean-to-bar  

Amano     USA     
   
WEB SITE  www.amanochocolate.com

In Italian, Amano means both "by hand" and "they love". It's an appropriate name for a chocolate crafted by hand with love. Amano Artisan Chocolate, founded in 2007 by Clark Goble and Art Pollard, is dedicated to reviving the art of making fine artisan chocolate from the bean. Our chocolate is made in small batches from only the finest cacao beans and the most select ingredients. We hope you enjoy our chocolate.
USA  (Orem, Utah)
favorite chocolate maker   bean-to-bar   buy direct  

Amatller     Spain     
   
WEB SITE  www.chocolateamatller.com

Spain  (Barcelona)
bean-to-bar  

Amazilia     Costa Rica     
   

Finmac is a farm in the Carribean-slope town of Guapiles. The women of the farm formed a working group in 2005 called Amazilia to make chocolate bars to sell in San Jose. The group is named after the hummingbirds that hover around the tree opposite their workshop.
Costa Rica  (Guapiles)
bean-to-bar  

Amedei     Italy     
   

Amedei is a chocolate manufacturing company located in the Tuscany region of Italy. Begun in Pisa in 1990, Amedei is the result of a cacao love affair of the brother and sister team of Cecilia and Alessio Tessieri.
Italy
favorite chocolate maker   bean-to-bar   buy direct  

Amma     Brazil     
   
WEB SITE  www.ammachocolate.com

In 2007, Frederick Schilling, founder/CEO of Dagoba Organic Chocolate, received by mail a box filled with cacao samples, sent by Diego Badaró, from Brazil. Amazed at the beauty and high quality of the beans, Frederick replied instantly, interested in working with Diego somehow. One month later, Frederick came to Bahia, where the two men soon realized that their journey together had just begun. This first contact, triggered by 100 cacao beans sent to the US, was the founding stone of what nowadays is AMMA CHOCOLATE, one of Brazil's major manufacturers of craft chocolate. Diego Badaró belongs to the 5th generation of a traditional cacao farming family from the South of Bahia. He's been bringing back the cacao tradition, by developing in his family's farms an organic cacao culture, and the results have found great success in the specialized market, both in Brazil and abroad.
Brazil  (Salvador)
bean-to-bar  

Anthon Berg     Denmark     
   
WEB SITE  www.anthonberg.com

Anthon Berg is one of the oldest chocolate manufacturers in Denmark. Founded in 1884, and later appointed official confectioner to the Royal Danish Court, Anthon Berg is one of the few companies to manufacture its own chocolate from scratch - from roasting to conching - which accounts for its superb quality and taste. Anthon Berg was acquired by the Toms Group in 1954 and was established in the USA in 2007.
Denmark  (Ballerup)
bean-to-bar  

Antica Dolceria Bonajuto     Italy     
   
WEB SITE  www.bonajuto.it

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.
Italy  (Modica)
bean-to-bar   buy direct  

Areté     USA     
   
WEB SITE  www.aretefinechocolate.com

David and Leslie Senk opened their doors on the first of the new year 2015 from their small craft chocolate workshop in Milpitas, CA.
USA  (Milpitas, California)
favorite chocolate maker   bean-to-bar   buy direct  

Artisan du Chocolat     United Kingdom     
   
WEB SITE  www.artisanduchocolat.com

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.
United Kingdom  (London)
bean-to-bar  

Askinosie     USA     
   
WEB SITE  www.askinosie.com

Askinosie was started in 2007 after its founder and namesake, Shawn Askinosie, left his full-time job as a criminal defense attorney to find something much more sweet. It took roughly five years for Shawn to finally find his passion, which ultimately landed him in the Amazon, searching for cacao.
USA  (Springfield, Missouri)
bean-to-bar   buy direct  

Atypic Chocolate     Australia     
   
WEB SITE  atypic-chocolate.com.au

Australia  (City of Port Phillip, Victoria)
bean-to-bar   buy direct  

Auro Chocolate     Philippines     
   
WEB SITE  www.aurochocolate.com

Philippines  (Calamba City)
bean-to-bar  

Bahen & Co.     Australia     
   
WEB SITE  bahenchocolate.com

Bahen & Co. founder, Josh Bahen, has a decade of experience in the making of fine wine and a wine-makers attention to craftsmanship. Together with his wife Jacq they operate the chocolate making facility from a family operated farm in Margaret River, Western Australia. Using vintage chocolate making equipment and only 2 ingredients, cacao and cane sugar, Bahen & Co. strives to make chocolate in a traditional way that pre-dates the mass production of the industrial revolution.
Australia  (Margaret River, Western Australia)
favorite chocolate maker   bean-to-bar   buy direct  

Baiani     Brazil     
   
WEB SITE  www.baiani.com.br

Baiani chocolate bars carry the tradition of the Pinheiro and Aquino families, both part of the cacao farming tradition since the end of the 19th Century. Owned by Pinheiro's family since 1973, Santa Rita farm - situated at Vale Potumujú, in Bahia, Brazil - is where we source our beans from. Having our own Origin, using high standards in teh processing of our cacao and hand crafting out chocolate to enhance its unique personality and flavors, are what set our Tree To Bar chocolates apart.
Brazil  (Arataca)
bean-to-bar  

Bar au Chocolat     USA     
   
WEB SITE  www.barauchocolat.com

Nicole Trutanich is the founder and Chocolatemaker behind Bar au Chocolat.
USA  (Manhattan Beach, California)
favorite chocolate maker   bean-to-bar   buy direct  

Bellflower Chocolate Co.     USA     
   
WEB SITE  www.bellflowerchocolate.com

USA  (Seattle, Washington)
bean-to-bar   buy direct  

Benoit Nihant     Belgium     
   
WEB SITE  www.benoitnihant.be

Belgium  (Trooz)
bean-to-bar   buy direct  

Bittersweet Origins     USA     
   
WEB SITE  www.bittersweetcafe.com

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.
USA  (Oakland, California)
bean-to-bar  

Black Mountain Chocolate     USA     
   
WEB SITE  www.blackmountainchocolate.com

In the shadows of the Black Mountains of North Carolina near Asheville is where the journey began as an artisan chocolate maker. The crafting of raw cacao beans into something unique and enjoyable blends nicely with the artisan culture that makes up the communities of Western North Carolina. We select and import only the best cacao beans from around the world and carefully create some of the finest chocolate you will ever taste.
USA  (Swannanoa, North Carolina)
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Blanxart     Spain     
   
WEB SITE  www.blanxart.com

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.
Spain  (Sant Joan Despí (Barcelona))
bean-to-bar  

Blue Bandana     USA     
   
WEB SITE  southendkitchenvt.com

Blue Bandana Chocolate Maker is an award-winning line of single-origin chocolate bars created by Eric Lampman, head of R&D at Lake Champlain Chocolates and son of founder Jim Lampman. Eric's work with Blue Bandana reflects a desire to go deeper into the chocolate-making process. To forge direct-trade partnerships with growers and co-ops. And to improve cocoa quality by reinvesting in training and education at origin. The result is bean-to-bar chocolate that captures the distinctive terroir -- or taste of place -- of the land where the cocoa was grown. The History It all began with a trip Eric took to the Dominican Republic in 2009. There he experienced firsthand how cocoa was cultivated, harvested, fermented, and dried. Fascinated, he brought some beans back to Vermont and started experimenting with small test roasts, learning how to winnow, refine, conche -- discovering how to make chocolate from scratch. The rest, you could say, is making history
USA  (Burlington, Vermont)
bean-to-bar  

Bonnat     France     
   

Chocolat Bonnat's history stems back to 1884, when Félix Bonnat first opened his doors at 8 cours Sénozan in Voiron, a Bonnat Shoptown in the French Alps in the southwest of France, about an hour northwest of Grenoble. Félix's two sons, Armand and Gaston, began to help with business operations soon after, and in 1956, scion Raymond Bonnat, with his wife Nicole, took full control of the firm. Formally schooled in business as well as chocolate, Raymond guided the company to exponential growth. Now four generations strong, Bonnat is run by two of Raymond and Nicole's four children, Cécile and Stéphane.
France
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Bovetti     France     
   
WEB SITE  www.bovetti.com

In 1985, at the age of 27, Valter Bovetti settles down in France, after one year catering in Switzerland. In 1994 he established the chocolate factory in Aubazine (Corrèze). In 2002, a new Bovetti factory opened with a production area, chocolate museum (where you can see all the stages from the cacao-trees to the making of chocolate) and shop in the same place.
France  (Corrèze)
bean-to-bar  

Brasstown     USA     
   
WEB SITE  www.brasstownchocolate.com

Brasstown Craft Chocolate is a limited liability company established by chocolatiers Rom Still and Barbara Price in Winston-Salem to manufacture and sell fine artisan chocolate. Our love of chocolate art and the discovery of the vast number of flavors attainable by fair trade cacao bean selection and roasting have brought us to where we are today. We are involved in the entire chocolate making process, from bean to bar, from roasting to wrapping. Our mission is to share our enthusiasm for high quality, craft chocolate with as many people as possible. Chocolate is sophisticated and indulgent, but we feel that fun and frivolous should be added to the list. After all, it
USA  (Winston-Salem, North Carolina)
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Côte d'Or     Belgium     
   
WEB SITE  www.cotedor.com

Since 1883. In the late 19th Century, Belgium chocolatier Charles Neuhaus set out on a journey in search of fine cocoa beans to make his new chocolate, Côte d'Or. To this day Côte d'Or still sources its cocoa beans from the original source, the African Gold Coast (today known as West Africa), as well as rare cocoa beans known as 'noble beans' from South America, to deliver a truly unique chocolate experience. Now a part of Kraft Foods.
Belgium
bean-to-bar  

Cacao Atlanta     USA     
   
WEB SITE  www.cacaoatlanta.com

Cacao Atlanta began in 2004, handcrafting chocolates out of a small rented kitchen, followed by the opening of our 3000 square foot laboratoire and boutique in 2008 in Inman Park. In April of 2009, we proudly launched our first bean to bar creation placing us in the exclusive and coveted world of artisan chocolate makers. We are true craft chocolate makers proud of our Southern roots with love and passion infused every step of the way. Not only are we a bean-to-bar chocolate maker, we produce every chocolate product from the cocoa bean.
USA  (Atlanta, Georgia)
bean-to-bar   buy direct  

Cacao de Origen     Venezuela     
   

Venezuela  (Caracas)
bean-to-bar  

Cacao Hunters     Colombia     
   
WEB SITE  www.cacaohunters.com

Colombia  (Popayán, Cauca)
bean-to-bar   buy direct  

Cacao Prieto     USA     
   
WEB SITE  cacaoprieto.com

Cacao Prieto was founded by Daniel Prieto Preston, an inventor and aerospace engineer, whose family has been farming organic cacao and sugar cane in the Dominican Republic for more than 100 years. Their shop is located in the Red Hook neighborhood of Brooklyn, New York at 218 Conover Street.
USA  (Brooklyn (Red Hook District), New York)
bean-to-bar   buy direct  

Cacao Sampaka     Spain     
   
WEB SITE  www.cacaosampaka.com

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.
Spain  (Barcelona)
bean-to-bar  

Cailo     Australia     
   
WEB SITE  www.cailochocolate.com

Australia  (Duncraig, Western Australia)
bean-to-bar   buy direct  

Cao Artisan Chocolate     USA     
   

USA  (Lynchburg, Virginia)
bean-to-bar  

Cao Chocolates     USA     
   
WEB SITE  www.caochocolates.com

USA  (Miami, Florida)
bean-to-bar   buy direct  

Caoni     Ecuador     
   
WEB SITE  www.caonichocolate.com

Our process begins up in the Ecuadorean Andes mountains, in the center of the world, at latitude 00. There, the crystal clear waters begin to flow to form the magical Caoni River which is born in the untamed rainforest of Ecuador. Its waters then flow into the rich subtropical and tropical lowlands of Esmeraldas, Manabi and Los Rios, and irrigate and feed the small, old traditional cocoa bean plantations home of the unique Arriba cocoa trees where hundreds of native families use their ancestral knowledge to grow these beans. After the beans have been sun dried, our people carefully select the very best of them. Our master craftsmen create single-origin, dark chocolates that express the natural flavors, aromas and textures that only Arriba cocoa beans can provide.
Ecuador  (Quito)
bean-to-bar  

Carletti     Denmark     
   
WEB SITE  www.carletti.dk

Denmark  (Skødstrup)
bean-to-bar  

Castronovo     USA     
   
WEB SITE  www.castronovochocolate.com

In July 2014, Denise and Jim Castronovo opened what is said to be the first bean-to-bar, handcrafted, chocolate shop in Florida. The Castronovos import beans from Belize, Nicaragua, Venezuela, Peru, Bolivia and the Dominican Republic, roast them and turn them into chocolate in their Stuart store, 555 S Colorado Ave., Stuart, FL 34994, Phone (561) 512-7236.
USA  (Stuart, Florida)
favorite chocolate maker   bean-to-bar   buy direct  

Cello Chocolate     USA     
   
WEB SITE  www.cellochocolate.com

Ned Russell has a B.S. in Food Science from U.C. Davis. He worked for 8 years as Manager of Quality Assurance and Product Development for a small chocolate-related company, and then for 12 years in the same capacity at Ghirardelli Chocolate, in San Leandro, CA. Ned over saw 150,000 pounds of chocolate produced everyday. Now, making handcrafted chocolate, Ned makes closer to 15 lbs. a day. Along with his affinity for superior chocolate, Ned has spent many years learning to play the cello. So, like good music that resonates in your heart and soul, Cello Chocolate was born. It was officially established in January of 2013. Debi worked for a number of years in sales and marketing for Sybase, Oracle and Apple Computers. She oversees the business and sales side of Cello Chocolate -- and also does all the wrapping. Debi Russell works alongside of Ned and does a LOT of chocolate tasting, you know for quality assurance. With Ned's manufacturing experience and Debi's sales experience, this was a match made in heaven.
USA  (Nevada City, California)
bean-to-bar   buy direct  

Chchukululu     Ecuador     
   

Ecuador
bean-to-bar  

Chocolat Madagascar     Madagascar     
   
WEB SITE  www.chocolatmadagascar.com

Madagascar  (Antananarivo)
bean-to-bar  

Chocolate Tree     United Kingdom     
   
WEB SITE  www.choctree.co.uk

Our mission at Chocolate Tree is to create fine flavour chocolate whilst protecting biodiversity and rewarding farmers with a true premium for their crops of heritage cacao varieties. We purchase cacao from farms in Peru, Colombia, Venezuela and Madagascar. These ultra premium cacaos have been fermented and dried to an exceptional standard by the growers at origin. Only through these careful post harvest processes can the true flavours of our unique chocolate be brought to life.

We take a perfectionist approach to our chocolate making, obsessively roasting, winnowing, grinding and conching the cacao in small batches. Our range includes some purist origin bars alongside some bars with inclusions and alternatives to dairy and cane sugar. We have won several International Chocolate Awards and we are recognised as one of the world's most passionate chocolate makers.

We also create a range of bars from organic Belgian couverture. Organic farming on small plantations is in fact the best way to preserve biodiversity and achieve the highest flavours. The pesticide free agriculture allows midges to thrive and fertilize the cacao flowers, thus helping the plants to create the cacao pods and beans from which the chocolate is made. Not only is this organic technique the best way to farm cacao, it is the only good use for a midge we have ever heard of!

In December 2009 we opened a classical yet contemporary chocolaterie at 123 Bruntsfield Place, in the boutique shopping district and much loved residential area of Edinburgh. We aim to provide a unique and comfortable atmosphere for you to explore the delights of fine flavour chocolate.

Alastair & Friederike Gower, chocolate makers.

United Kingdom  (Edinburgh, Scotland)
bean-to-bar   buy direct  

Chocolates Para Ti     Bolivia     
   

Bolivia  (Sucre)
bean-to-bar  

ChocoVic     Spain     
   
WEB SITE  www.barry-callebaut.com

Chocovic has been manufacturing chocolate and cacao derivatives for all kinds of professional uses since 1872. Chocovic's origins can be traced to the city of Vic, in the province of Barcelona, where a small family business called Chocolates Arumi was set up. Its commitment to high quality service led it to create special blends for locals to suit their particular tastes. In 1977 the business was bought by a Spanish company, Nederland, which changed the name of the business to Chocovic and turned it into an industrial chocolate factory specialised in artisan pastry making and confectionery. In 2009, Chocovic entered the Barry Callebaut group, the world's leading manufacturer of high-quality cocoa and chocolate -- from the cocoa bean to the finished chocolate product. As such, the advantages of belonging to a large business group are combined with Chocovic's technical knowledge and experience.
Spain  (Barcelona)
bean-to-bar   buy direct  

ChocXO     Canada     
   
WEB SITE  www.chocxo.com

Chocxo Bean to Bar Chocolatier is the brainchild of Richard Foley, a third generation chocolate guy. Richard literally bleeds chocolate. For the past 30 years, Richard has immersed himself in the chocolate industry. From distribution to manufacturing, he's done it all. Through his vast experience, he's created a simple formula--the very best ingredients combined with the very best processes creates extraordinary chocolate. We start with fine flavor cacao beans from Central and South America, not bulk Forastero beans. We believe in the quality of the bean above all else. We process them using the latest technology and highest quality raw materials in our Irvine Factory, resulting in a chocolate like no other. From this incredible liquid chocolate, we create our chocolate bars, our filled chocolates, chocolate bark, and other chocolate specialties. Visit one of our locations, our factory, or shop online to taste this extraordinary chocolate.
Canada  (Richmond, British Columbia)
bean-to-bar  

Claudio Corallo     São Tomé and Príncipe     
   

São Tomé and Príncipe
favorite chocolate maker   bean-to-bar  

Coppeneur     Germany     
   
WEB SITE  www.coppeneurchocolate.com

Oliver Coppeneur founded Coppeneur Chocolates in 1993. Bruce Toy discovered Coppeneur during an epicurean travel adventure through Europe in 2004. Together they enjoy an excellent reputation as a manufacturer of impecable cocoa creations.
Germany  (Bonn, Nordrhein-Westfalen)
favorite chocolate maker   bean-to-bar  

Creo Chocolate     USA     
   
WEB SITE  www.creochocolate.com

Creo Chocolate is a small batch bean-to-bar chocolate factory and tasting room in the Lloyd District of Portland, Oregon. Tim, Janet, & Kevin Straub source their beans directly from the farmer and craft with detail attention to bring out their interesting flavors.
USA  (Portland, Oregon)
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Crow & Moss       
   
WEB SITE  www.crowandmoss.com

(Petoskey, Michigan)
bean-to-bar  

Cultura     USA     
   
WEB SITE  www.culturachocolate.com

Cultura Craft Chocolate is a collaborative effort between two chocolate makers who have a passion for creating amazing chocolate with greater transparency and accessibility. The formation of Cultura began in 2016 when Matt Armstrong, co-founder of Mutari Chocolate, sold his business and teamed up with Damaris Graves at Cultura's predecessor Dead Dog Chocolate. Cultura Craft Chocolate focuses on bean to bar, and sources ethically from organic cocoa farms prior to the roasting process, which includes a rigorous hand sorting effort.
USA  (Denver, Colorado)
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Daintree Estates     Australia     
   
WEB SITE  daintreeestates.com

Daintree Cocoa now produces the world's first Australian single origin cocoa beans and chocolate, plus organic single-origin cocoa and chocolate. We are the only company growing and processing cocoa pods into fermented dry beans and producing chocolate commercially from these beans in Australia. Each of our growing estates is unique, with cocoa being grown in different soil types, sunshine and shade conditions and a balanced water supply using natural rainwater and selective irrigation. Such diversity ensures we produce an equally unique range of cocoa flavours and aromas from each of our estates. We are very proud of all our estates and suppliers.
Australia  (Mossman, Queensland)
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Dalloway     USA     
   
WEB SITE  www.dallowaychocolate.com

After meeting at a bar in 2013 and falling in love, we set out to start a business around a shared passion: chocolate. We believe cacao has the ability to encourage passion and ignite love. What makes our company and our chocolate different? A few things. The first, we
USA  (Brooklyn, New York)
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Dandelion     USA     
   
WEB SITE  www.dandelionchocolate.com

In early 2010, Dandelion Chocolate decided to share their craft chocolate with their friends and family and have expanded since. Currently, in their factory in the Mission district of San Francisco, they roast, crack, sort, winnow, grind, conch, and temper small batches of beans and then mold and package each bar by hand. By sourcing high quality beans and carefully crafting tiny batches, Dandelion tries to bring out the individual flavors and nuances of each bean.
USA  (San Francisco, California)
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Dark Forest     USA     
   
WEB SITE  www.darkforestchocolate.com

USA  (Lancaster, New York)
bean-to-bar   buy direct  

De Vries     USA     
   
WEB SITE  www.devrieschocolate.com

DeVries Chocolate was America's pioneer micro producer of fine chocolate bars. Founded in 2005, the company was born of a hobby turned obsession; a chocolate-loving glass artist was transformed into a nationally-acknowledged chocolate artisan. On a trip to Costa Rica, Steve DeVries picked up some cacao beans with the idea of trying to make his own chocolate bars at home. The hobbyist was surprised to discover that his homemade chocolate, despite being quite rudimentary, was extremely complex and sophisticated in flavor. His experiment was enough to convince him to focus his efforts from transforming glass into art to creating edible gold from cacao beans. It is sad to report that De Vries has, at least temporarily, stopped making chocolate at this time.
USA  (Denver, Colorado)
favorite chocolate maker   bean-to-bar  

Dick Taylor Chocolate     USA     
   
WEB SITE  www.dicktaylorchocolate.com

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.
USA  (Arcata, California)
favorite chocolate maker   bean-to-bar   buy direct  

Divine     United Kingdom     
   
WEB SITE  www.divinechocolate.com

Divine dark chocolate is made with the best quality fair trade cocoa beans from the Kuapa Kokoo cooperative in Ghana. The growers get a guaranteed price for their beans and long term trading relationships which help them work their way out of poverty...that's fair trade.
United Kingdom
bean-to-bar   buy direct  

Domori     Italy     
   
WEB SITE  www.domori.com

Italy
favorite chocolate maker   bean-to-bar  

Don Puglisi     Italy     
   
WEB SITE  www.laboratoriodonpuglisi.it

Italy
bean-to-bar  

Dream Chocolate     USA     
   
WEB SITE  www.dreamchocolate.com

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.
USA  (Boise, Idaho)
bean-to-bar   buy direct  

Duffy's     United Kingdom     
   
WEB SITE  www.redstarchocolate.co.uk

Owner -- Duffy Sheardown. Red Star Chocolate is a small artisan chocolate making company that produces Duffy's fine chocolate in Lincolnshire. We source the finest beans that we can find, working directly with the cocoa farmers or as close as we can get. We pay a premium for the finest beans so that the cocoa farmers realize that we appreciate the work they put into growing top quality beans and fermenting and drying them after the harvest. All of our bars are single origin -- they are made with beans from one harvest from one region of one country. The taste of each bar will very year-on-year: as the growing conditions change so the flavours slightly change.
United Kingdom  (Lincolnshire, England)
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El Castillo del Cacao     Nicaragua     
   
WEB SITE  www.elcastillodelcacao.com

Nicaragua  (Matagalpa)
bean-to-bar  

El Ceibo     Bolivia     
   
WEB SITE  www.elceibo.com

Beans used for the production of El Ceibo's fine chocolates are grown by the farmers of El Ceibo in Alto Beni. Located 250 km from La Paz, Alto Beni is a region rich in natural resources and has a climate ideal for cocoa production. El Ceibo farmers grow their cocoa trees on 3 to 4 ha plots. Trees are cared for using organic standards and no chemical pesticides or fertilizers are used. After careful selection, the beans are then fermented and dried at El Ceibo's facilities in Sapecho under close supervision of El Ceibo's technical staff, where they become into our best chocolates.
Bolivia  (La Paz)
bean-to-bar  

El Rey     Venezuela     
   
WEB SITE  www.chocolates-elrey.com

An exceptional chocolate begins with the land. The most flavorful and aromatic cacao in the world grows in Venezuela. There, on small plantations in secluded coastal valleys, the grassy llanos, and the foothills of the Andes, generations of farmers have perfected the art of nurturing these delicate and coveted beans. Since 1929 El Rey has used only Venezuelan Cacao, fermented, sun-dried and processed with the most advanced technology. From this marriage of art and science are born premium chocolates that redefine world standards of excellence.
Venezuela
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Enna Chocolate       
   

We make our chocolate in micro batches from the finest ethically sourced cacao and other ingredients that we can find. Chocolate's flavor depends first on its origin (genetics + terroir + farming practices + fermentation) and then on the chocolate-maker's skill, senses, and artistry (sort + roast + crack + winnow + grind + conche + temper + mold + lots and lots of tasting). Enna's mission is to learn the story of cacao, explore the full range of its complexity of flavors, and share this magic with you. The Enna logo emblem is a glyph of an oyster, used by the Mayans to represent zero in their ancient counting system. Zero is the starting point of any creative endeavor, resonating with our sense of adventure and our artistic approach to making chocolate. Oysters are native to New England, so this symbol also pays homage to cacao's Central American origins as well as our New England home.
(Epping, New Hampshire)
bean-to-bar  

Equal Exchange     USA     
   
WEB SITE  equalexchange.coop

Equal Exchange, founded in 1986, is the oldest and largest for-profit Fair Trade company in the US. Equal Exchange's mission is to build long-term trade partnerships that are economically just and environmentally sound, to foster mutually beneficial relationships between farmers and consumers and to demonstrate, through our success, the contribution of worker co-operatives and Fair Trade to a more equitable, democratic and sustainable world.
USA  (West Bridgewater, Massachusetts)
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Escazú     USA     
   
WEB SITE  www.escazuchocolates.com

936 N. Blount St., Raleigh, NC, USA
USA  (Raleigh, North Carolina)
bean-to-bar   buy direct  

Ethereal Confections     USA     
   
WEB SITE  www.etherealconfections.com

USA  (Woodstock, Illinois)
bean-to-bar   buy direct  

Fearless     USA     
   
WEB SITE  www.fearlesschocolate.com

USA  (San Francisco, California)
bean-to-bar   buy direct  

Felchlin     Switzerland     
   

Switzerland  (Schwyz)
bean-to-bar  

Fine & Raw     USA     
   
WEB SITE  www.fineandraw.com

151 Kent Ave, Suite 108, Brooklyn, NY 11211 (by appointment only), 646-894-2929
USA  (Brooklyn, New York)
bean-to-bar   buy direct  

Franceschi     Venezuela     
   
WEB SITE  www.franceschichocolate.com

Making chocolate since 1830.
Venezuela  (San José, Estado M&eacute)
favorite chocolate maker   bean-to-bar  

French Broad Chocolates     USA     
   
WEB SITE  www.frenchbroadchocolates.com

Jael and Dan Rattigan bought an abandoned cacao farm in Costa Rica in 2004 and opened Bread and Chocolate, a café and dessert shop in Puerto Viejo de Limon, on the Caribbean coast. They started playing with chocolate recipes the next year. In 2006, they sold Bread and Chocolate, moved to Asheville, NC and established French Broad Chocolates. In 2008, they opened the French Broad Chocolate Lounge, which quickly grew in popularity. By 2011, they traveled to Peru to begin sourcing beans and began construction on a chocolate factory in Asheville.
USA  (Asheville, North Carolina)
bean-to-bar   buy direct  

Fresco     USA     
   
WEB SITE  www.frescochocolate.com

USA  (Lynden, Washington)
favorite chocolate maker   bean-to-bar   buy direct  

Fresh Coast     USA     
   
WEB SITE  www.freshcoastchocolate.com

Nichole Warner launched Fresh Coast Chocolate Company in 2014 in Traverse City, MI.
USA  (Traverse City, Michigan)
bean-to-bar   buy direct  

Fruition Chocolate     USA     
   
WEB SITE  www.tastefruition.com

Bryan Graham is the founder of Fruition Chocolate Works and Confectionery. Fruition is a small batch bean to bar chocolate workshop located in the Catskill Mountains of New York. With meticulous attention to detail, we slowly roast and stone grind carefully selected cocoa beans to accentuate their inherent flavor. Our chocolate is made from fair trade and organically grown cocoa beans.
USA  (Shokan, New York)
bean-to-bar   buy direct  

Fu Wan     Taiwan     
   
WEB SITE  www.fuwanshop.com

Taiwan  (Donggang Township)
bean-to-bar  

Georgia Ramon     Germany     
   
WEB SITE  georgia-ramon.com

Georgia Ramon was founded in the spring of 2015 by Georg Bernardini and Ramona Gustmann in Bonn's Oberkassel district. Georg is a learned confectioner, chocolatier and confiser for over twenty years. Co-founder of the Confiserie Coppeneur in Bad Honnef, who left the company in June 2010. Author of the books "The Chocolate Tester", published in October 2012 and awarded in May 2014 for the best chocolate book in the world of 2013 and the follow-up work "Chocolate-The standard work".
Germany  (Bonn, Nordrhein-Westfalen)
bean-to-bar   buy direct  

Ghirardelli     USA     
   
WEB SITE  www.ghirardelli.com

The Ghirardelli Chocolate Company was founded in San Francisco, California in 1852 by Italian chocolatier Domingo Ghirardelli. Ghirardelli once was one of the largest regional independent chocolate brands in the United States until it was bought by Lindt & Sprüngli in 1998.
USA  (San Francisco, California)
bean-to-bar   buy direct  

Grand-Place     Vietnam     
   

51 Road 8, VSIP, Thuan An dist, Binh Duong province, Viet Nam
Vietnam  (Binh Duong)
bean-to-bar  

green bean to bar     Japan     
   
WEB SITE  greenchocolate.jp

green bean to bar chocolate is handcrafted with Japanese dedication and reverence. From bean to bar, start to finish, chocolate is lovingly made in our flagship Tokyo store by artisans passionate about creating a product of exceptional quality, richness and ultimate flavor that captures the cacao
Japan  (Tokyo)
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Grenada Chocolate Company     Grenada     
   
WEB SITE  www.grenadachocolate.com

Mott Green founded the Grenada Chocolate Company in 1999. Mr. Green was born David Friedman, and grew up on Staten Island. He became Mott over the course of many years of visiting and eventually living in Grenada, where residents had a distinctive way of pronouncing his nickname, Moth. He later took Green as his surname to reflect his environmental interests. Grenada Chocolate Company is a cocoa-growing and chocolate-making cooperative, producing chocolate from tree to bar. Their organic cocoa farm uses solar energy to power the factory. On June 1, 2013, Mott Green was tragically electrocuted while working at the factory.
Grenada
bean-to-bar  

Guido Castagna     Italy     
   
WEB SITE  www.guidocastagna.it

Guido Castagna's "Atelier del Cioccolato" was started in Giaveno in 2002. This young skilled Italian craftsman from Turin, with refined taste and creativity, has brought innovation to the traditional chocolate from Piedmont. He combines basic ingredients with flair and originality, adding also a personal artistic touch. For its products the Atelier uses the best cocoas from all over the world and the Piedmont Hazelnut I.G.P. "Signora Tonda Gentile". Toasting, refining and conching are parts of a production process aimed at enhancing the natural basic raw materials and at obtaining very high quality hand-made products.
Italy  (Torino)
bean-to-bar  

Guido Gobino     Italy     
   
WEB SITE  www.guidogobino.it

Italy
bean-to-bar  

Guittard     USA     
   
WEB SITE  www.guittard.com

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.
USA  (San Francisco, California)
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Hachez     Germany     
   
WEB SITE  www.hachez.de

Established in 1890 by Belgian chocolatier Joseph Emile Hachez. Headquartered in Bremen, Germany the company controls each step of the chocolate-making process, starting from cocoa beans sourced predominantly from South America. The company was acquired by the Toms Group in 2012.
Germany  (Bremen)
bean-to-bar  

Herufek     Czech Republic     
   
WEB SITE  www.choco-lanyze.cz

Czech Republic  (Čejč)
bean-to-bar   buy direct  

Hoja Verde     Ecuador     
   

Ecuador  (Cayambe)
bean-to-bar   buy direct  

Icam     Italy     
   
WEB SITE  www.icamcioccolato.it

Silvio Agostoni set up the company ICAM (Industria Cioccolato Affini Morbegno) in 1942 and in 1946, acquired a pasticceria workshop at Morbegno near Lecco for the production of sugar sweets and desserts. Together his wife and his brothers in law, Giancarlo and Urbano Vanini, started up a little factory for making chocolate. This family-owned company guarantees direct control over the whole production chain.
Italy  (Como)
bean-to-bar  

IQ Chocolate     United Kingdom     
   
WEB SITE  www.iqingredients.com

United Kingdom  (Stirling, Scotland)
bean-to-bar   buy direct  

It's Chocolate     USA     
   

USA  (Winston-Salem, North Carolina)
bean-to-bar   buy direct  

Jacques Torres     USA     
   
WEB SITE  www.mrchocolate.com

In December 2000, Jacques Torres opened his own chocolate factory serving the wholesale and retail markets. Jacques Torres Chocolate, MrChocolate.com LLC specializes in fresh, hand-crafted chocolates that are free of preservatives and artificial flavors. Jacques has given new life to classic recipes. He uses state-of-the-art technology in his custom-designed chocolate factory. Jacques Torres Chocolate is located at 66 Water Street, Brooklyn, NY 11201 in the fashionable neighborhood of D.U.M.B.O. (down under the Manhattan bridge overpass). In 2004, Jacques opened Jacques Torres Chocolate Haven, a Manhattan chocolate factory. At this location, Jacques transforms cocoa beans into chocolate bars before your very eyes at 350 Hudson Street.
USA  (Brooklyn, New York)
bean-to-bar   buy direct  

Jean-Marie Auboine     USA     
   
WEB SITE  www.jmauboinechocolates.com

Jean-Marie Auboine Chocolatier is an Artisan Chocolate company that creates unique chocolates and confections. No additives or artificial compounds, everything pure and natural. We start by sourcing the best ingredients and cocoa from around the world. Blended with more than 20 years of expertise and passion to create the most luxurious and decadent confections. Flavors and aromas that will captivate your senses and take you to places you have never been before. The emotion to create the excitement to give you pleasure is our commitment, enjoy!
USA  (Las Vegas, Nevada)
bean-to-bar  

Jouvay     Grenada     
   
WEB SITE  www.jouvaychocolate.com

The flavor of cocoa is affected at every step in the production process. Because we control every step
Grenada  (St. Mark)
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Kah Kow     Dominican Republic     
   
WEB SITE  rizekcacao.com

Kah Kow: The name that pays tribute to the main ingredient, cocoa. It is the first organic and gourmet chocolate produced in the Dominican Republic. Each recipe perfectly represents the characteristics of Dominican cocoa: notes of fresh fruits, a delicate and balanced twist of acidity, wood, high level of chocolate, along with subtle aromas of nuts and dried fruits. For over 100 years the Rizek family has planted, harvested and produced high quality cocoa beans. This long aged know-how has enabled the company to develop a unique treatment system that allows post-harvest notes and highlights specific flavors within each cocoa bean.
Dominican Republic  (Santo Domingo)
bean-to-bar  

Kallari     USA     
   
WEB SITE  www.kallari.com

The Kallari Association is a self-governed coalition of Amazon artists and organic cocoa producers. Our cooperative began in 1997 with less than fifty families and has now grown to over 850 families. Kallari has created sustainable income so Kichwa people can fulfill our basic family needs without logging our rainforests or selling our land. Kallari Association has demonstrated that the revolutionary concept of local food applies to chocolate. Kallari cacao beans spend only three months between harvest and destination. This comparative freshness of the beans guarantees higher quality flavor to the consumer.
USA  (Bridgewater, New Jersey)
bean-to-bar  

KTO Chocolate     USA     
   
WEB SITE  www.facebook.com

USA  (Hermitage, Pennsylvania)
bean-to-bar  

K'ul Chocolate     USA     
   
WEB SITE  kul-chocolate.com

K'ul (pronounced cool) creates great tasting, good for you, functional chocolate and energy bars. Our bean-to-bar artisan dark chocolate is designed to elevate the superfood status of this vital nourishment. We enhance this powerful snack with other healthy ingredients such as peanuts, pumpkin seeds, guarana and maca powder to provide unique nutritional benefits with a great taste. We are here to change the perceptions around chocolate and create a new attitude for this ancient indulgence choc-full of health benefits
USA  (Minneapolis, Minnesota)
bean-to-bar  

La Féverie     France     
   
WEB SITE  www.hasnaa-chocolats.fr

France  (Bordeaux)
bean-to-bar  

Letterpress     USA     
   
WEB SITE  www.letterpresschocolate.com

David Menkes worked in the visual effects industry in Hollywood for over 18 years. His passion for food and chocolate in particular culminated in a visit to a cocoa plantation in St. Lucia in 2011. In 2012, David and Corey Menkes started Little Brown Squares, a chocolate blog dedicated to bean to bar makers. After being sent to the Northwest Chocolate Festival on behalf of Chocolate Connoisseur Magazine, they quickly realized there were no makers in Los Angeles and decided to change that. In March of 2014, David bought a small bag of cacao beans and roasted them in his toaster oven, hand-peeled the beans, and hand-ground them using a mortar and pestle. The resulting chocolate was terrible, but David was determined to continue. Eventually, the couple would acquire small tabletop melangers which could grind the beans for days at a time. Eventually, their landlord asked them to move the operation out of their apartment, and they moved into a shared commercial kitchen in West LA. There, they grew their tiny operation to a small factory, producing roughly 2,500 bars per month. They are currently looking to expand, purchase larger equipment and move into a larger dedicated space, and make decisions on financing.
USA  (Los Angeles, California)
bean-to-bar  

Levy     Finland     
   
WEB SITE  www.facebook.com

Founded on May 10, 2012, Levy is the tiniest and most uncompromising chocolate factory in Finland. We're the only bean-to-bar chocolate producer in Finland. Roasting, cracking, winnowing and stone grinding cacao beans are the soul of our chocolate.
Finland  (Helsinki)
bean-to-bar  

Lillie Belle Farms     USA     
   
WEB SITE  www.lilliebellefarms.com

USA  (Central Point, Oregon)
favorite chocolate maker   bean-to-bar   buy direct  

Lindt     Switzerland     
   
WEB SITE  www.lindt.com

Lindt & Sprüngli was founded in 1845 by David Sprüngli-Schwarz and his son, Rudolf Sprüngli-Ammann. Excellence embodies the passion of Lindt's Master Chocolatiers. Their selection of the finest quality cocoa beans, combined with more than 150 years of craftsmanship and expertise, has culminated in a gourmet bar, par Excellence.
Switzerland
bean-to-bar   buy direct  

Lonohana Estate     USA     
   
WEB SITE  www.lonohana.com

USA  (Honolulu, Hawaii)
bean-to-bar  

Luker     Colombia     
   

Colombia  (Bogota)
bean-to-bar  

mānoa     USA     
   
WEB SITE  www.manoachocolate.com

In 2012, Dylan Butterbaugh started a bean-to-bar chocolate company called Manoa Chocolate Hawaii in Kailua on Oahu, with the goal of crafting high-quality chocolate bars using sustainable production methods. Dylan Butterbaugh started Manoa Chocolate as a project that combined his passions - science, sustainability, and chocolate. Butterbaugh searches for small farms from which to source cacao; about half of his chocolate is made using cacao from Hawai'i Island.
USA  (Kailua, Oahu, Hawaii)
favorite chocolate maker   bean-to-bar   buy direct  

Míšina Čokoláda     Czech Republic     
   
WEB SITE  www.misinacokolada.cz

Czech Republic  (Praha-Lipence)
bean-to-bar  

Madécasse     Madagascar     
   
WEB SITE  www.madecasse.com

Madagascar
bean-to-bar   buy direct  

Madre Chocolate     USA     
   
WEB SITE  www.madrechocolate.com

USA  (Honolulu, Hawaii)
bean-to-bar   buy direct  

Mahogany Road Chocolate     US Virgin Islands     
   
WEB SITE  mahoganyroadchocolate.com

US Virgin Islands  (Fredricksted, St. Croix)
bean-to-bar  

Maison Duplanteur     France     
   
WEB SITE  maisonduplanteur.com

Maison Duplanteur owns a 15 hectare cocoa tree plantation in Sierra Leone which gives it the unique possibility of managing the whole chain of production where the respect for ethical and environmental principles is strictly applied in addition to supporting the local populations. Maison Duplanteur also sources cocoa beans from local cooperatives in Madagascar, Cameroun, Ghana and in the up and coming cocoa producing countries in Asia (Thailand and Burma). All of the cooperatives that Maison Duplanteur work with hold the "UTZ" label: this label guarantees reliable traceability for a responsible production of cocoa both socially and environmentally.
France  (Grasse)
bean-to-bar   buy direct  

Majani     Italy     
   
WEB SITE  www.majani.it

Majani, founded in Bologna, Italy in 1796, uses only the finest ingredients in its exquisite, award-winning chocolate confections. The first chocolatier in the world to make a chocolate bar, the Majani factory has provided chocolate delicacies for the royal dining halls of the world and has won numerous awards in Europe throughout the centuries.
Italy  (Bologna)
bean-to-bar  

Malagasy     Madagascar     
   

Madagascar
bean-to-bar  

Malagos Chocolate     Philippines     
   
WEB SITE  www.malagoschocolate.com

Philippines  (Davao City)
bean-to-bar  

Malmö Chocolate Factory     Sweden     
   
WEB SITE  www.malmochokladfabrik.se

Malmö Chokolad & Konfektfabriks Aktiebolag was started in 1888 by Emil Mazetti-Nissen, who originated from Copenhagen. The company had a wide assortment of chocolates, candies and handmade pralines and to this day makes high quality chocolate in the same factory building. They are the only bean-to-bar chocolate factory in Sweden.
Sweden  (Malmö)
bean-to-bar  

Mana Chocolate     USA     
   

USA  (Portland, Oregon)
bean-to-bar  

Maraná     Peru     
   
WEB SITE  marana.com.pe

Maran
Peru  (Lima)
bean-to-bar  

Marou     Vietnam     
   
WEB SITE  www.marouchocolate.com

The name of the company is derived from the last names of its two founders: Samuel Maruta and Vincent Mourou-Rochebois. Their products are made with cacao from the various different regions of Vietnam and mixed only with cane sugar.
Vietnam  (Ho Chi Minh City)
bean-to-bar  

Maverick     USA     
   
WEB SITE  www.maverickchocolate.com

Maverick Chocolate is a family owned and operated bean-to-bar craft chocolate company. The chocolate connoisseurs behind Maverick are the Picton family: Paul, wife Marlene, and sons Scott and Benjamin. Paul, who spent 30 years as an aviation engineer before venturing into chocolate making, either handmade or retrofitted nearly all of their equipment
USA  (Cincinnati, Ohio)
favorite chocolate maker   bean-to-bar   buy direct  

Menakao     Madagascar     
   
WEB SITE  menakao.com

Madagascar
bean-to-bar  

Michel Cluizel     France     
   
WEB SITE  www.cluizel.com

Cluizel is a family business that started in 1947 in Normandy, when pastry chefs Marc and Marcelle Cluizel decided to venture into the world of fine chocolate. Fascinated by his parents' chocolate business, Michel became an apprentice and in 1987 opened what has come to be a renowned boutique, La Fontaine du Chocolat, on the Rue Saint Honoré in Paris. Cluizel takes immense pride in quality ingredients, using strictly cane sugar and Bourbon vanilla pods. To enable the purest chocolate flavors he avoids lecithin--an emulsifier commonly used for added smoothness and mouthfeel--so that every nuance of the cacao shines through.
France
favorite chocolate maker   bean-to-bar  

Middlebury Chocolates     USA     
   
WEB SITE  www.middleburychocolates.com

USA  (Middlebury, Vermont)
bean-to-bar  

Millcreek Cacao Roasters     USA     
   
WEB SITE  www.millcreekcacao.com

Dana Brewster & Mark Delvechio, owners. At Millcreek Cacao Roasters, Mark and Dana have chosen to use a pure heritage cacao called Arriba Nacional. This naturally occurring cacao has a beautiful floral aroma and fine flavors. Arriba Nacional is grown in shaded cacao farms in Ecuador's coastal lowlands where the climate and soil conditions occur exclusively. Dana has owned Millcreek Coffee Roasters for two decades and brings her nuanced palate and expertise in coffee roasting to our farm to bar chocolate experience. Mark is an international educator, having had several assignments in Ethiopia and China. Mark brings his researching skills and appreciation of food and culture to enhance the business.
USA  (Salt Lake City, Utah)
bean-to-bar  

Mindo     USA     
   
WEB SITE  www.mindochocolate.com

USA  (Dexter, Michigan)
bean-to-bar   buy direct  

Mirzam     United Arab Emirates     
   
WEB SITE  mirzam.com

Our single origin collection is crafted from beans originating from Vietnam, Indonesia, Madagascar, Papua New Guinea and India.
United Arab Emirates  (Dubai)
bean-to-bar  

Mission Chocolate     Brazil     
   
WEB SITE  missionchocolate.com

I am Californian- born in Los Angeles, raised on a peach/plum/chicken farm in Central California and attended university in Berkeley where Alice Waters and ScharffenBerger Chocolate were my distractions from homework. Berkeley was the birth of the bean to bar craft chocolate movement and locavore movement and it happened at the same time I was studying Business and Latin American Literature. All of this influenced the type of human I would become. My first job was in marketing at the Le Cordon Bleu culinary school where I was exposed to the the world of gastronomy. I learned my chocolatier skills with Ewald Notter, Andrew Shotts, and Shawn Williams. In Los Angeles I was a chef instructor at the Summer Cooking Academy, and in 2005 I founded a confection workshop which featured flavors of Latin America made with Guittard Chocolate. I moved back to the San Francisco Bay Area and in 2011 established my retail location in Berkeley which was immediately featured as one of the best sweet shops in the world by Travel and Leisure Magazine. Later, I was named “Most Gifted Chocolatier” by the San Francisco International Chocolate Salon in 2013. I sold the retail location in 2013 to pursue a more intimate relationship with cacao growers, to become a chocolate maker with the amazing bean to bar artisans at Dandelion Chocolate, and to move to Brazil. -- Arcelia Gallardo
Brazil  (Bahia)
bean-to-bar  

Moho     Belize     
   
WEB SITE  www.mohochocolate.com

Belize  (Belize City)
bean-to-bar  

Nibble Chocolate     USA     
   
WEB SITE  www.nibblechocolates.com

Launched in June 2014, Nibble Chocolate (run by David Mejía and Sandra Bedoya) started in a La Jolla kitchen and quickly expanded to a commercial operation. The couple obtains the beans from Peru, Dominican Republic, Venezuela, and Madagascar (they're still working on getting bean from their native country of Colombia), then roast, winnow, grind, and conch before adding the only other ingredient: sugar. Then the mixture is tempered, molded and packaged into mouthwatering chocolate that will just force you to close your eyes. We know you will want to devour it, but take your time, that is why it's called "Nibble". 11585 Sorrento Valley Rd, Suite 103 San Diego, CA 92121 Phone: (858) 848-1781
USA  (San Diego, California)
bean-to-bar   buy direct  

Nina     Peru     
   
WEB SITE  www.ninachocolates.com

Nina Chocolate uses only single origin cacao from Chazuta, a region at the edge of the Amazon within San Martin, Peru, an area world famous for its consistently high quality cacao. Fundo Qoya, our farm in Chazuta, and other farms in the region, provide us with high quality, naturally grown, fine flavor cacao.
Peru  (San Martin)
bean-to-bar  

Nuance     USA     
   
WEB SITE  www.nuancechocolate.com

USA  (Fort Collins, Colorado)
bean-to-bar   buy direct  

Olive & Sinclair Chocolate Co.     USA     
   
WEB SITE  www.oliveandsinclair.com

Hand crafted by Native Nashvillians in the heart of Music City, Olive and Sinclair is proud to be the original bean-to-bar chocolate make of the South. Slow roasted and stone ground in small batches, select single origin beans are combined with pure brown sugar for a smooth and robust flavor that's unique to Southern Artisan Chocolate. Our combination of traditional methods, modern European technique and classic southern flavors make Olive & Sinclair the new old fashioned chocolate.
USA  (Nashville, Tennessee)
bean-to-bar  

Omanhene     USA     
   
WEB SITE  www.omanhene.com

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.
USA  (Milwaukee, Wisconsin)
bean-to-bar   buy direct  

Original Beans     Switzerland     
   
WEB SITE  originalbeans.com

The idea for Original Beans was born when a German conservation entrepreneur, a Dutch fair trade pioneer, and an American organic food marketer met in 2006. The company's vision follows in the footsteps of founder/CEO Philipp Kauffmann's family heritage. His direct forefather, Georg Ludwig Hartig, helped coin the term sustainability ("Nachhaltigkeit" in German) and in 1791 wrote that "any wise forest management must use the forest in such a way that generations thereafter can draw at least as much advantage from it as the presently living generation has." Original Beans' Board of Directors consists of Josh Mailman, Pieter Borkent, Willem van Weede, and Philipp Kauffmann.
Switzerland
favorite chocolate maker   bean-to-bar  

Pacari     Ecuador     
   
WEB SITE  www.pacarichocolate.com

Pacari Chocolate is a line of premium organic chocolate, and the first single-origin organic chocolate made in entirely in Ecuador. We carefully select the finest ingredients and work in small batches in order to bring you an unforgettable chocolate experience. All of the ingredients are 100% organic and produced according to fair and equitable standards. Each of our single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean. We partner directly with small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. We undertake a number or sustainability programs for the benefit of the cacao-growing communities with which we work. By choosing Pacari Chocolate, you are contributing to these efforts. (co-founder: Santiago Peralta)
Ecuador  (Quito)
bean-to-bar   buy direct  

Pascati     India     
   
WEB SITE  www.pascati.com

Dark chocolate artistry starts with the bean. Pascati is among only a handful of chocolatiers in the world that controls every step of this art of fine chocolate making. Batch after batch of the finest cocoa beans sourced from select plantations are roasted, cracked, winnowed, conched and tempered in a carefully controlled environment. The cocoa butter used in our chocolate is extracted from the beans we process. Only certified organic ingredients of high quality make the grade to help achieve flavours of complexity and finesse.
India  (Palghar, Maharashtra)
bean-to-bar  

Pascha     Canada     
   
WEB SITE  www.paschachocolate.com

Canada  (Toronto, Ontario)
bean-to-bar  

Patric     USA     
   
WEB SITE  www.patric-chocolate.com

Patric Chocolate was founded in 2007, owned and operated by Alan McClure. The name of the company is rooted in Alan's middle name, Patrick. Patric chocolate has embarked upon an unceasing analysis of each step of the chocolate-making process in order to create a collection of fine chocolate bars whose individual components are superbly interwoven into flavors both unique and magnificent. As our efforts come to fruition, we are proud to introduce a line of select, micro-batch dark chocolate bars that reflect the results of our commitment: the aroma, taste, and feel that are uniquely Patric.
USA  (Columbia, Missouri)
favorite chocolate maker   bean-to-bar   buy direct  

Pierre Marcolini     Belgium     
   
WEB SITE  www.marcolini.com

Pierre Marcolini is a true boutique chocolatier, a Belgian patissier who expanded into making his own chocolate from raw bean. He opened his first shop in Brussels in 1994; and in order to satisfy the appetite the world has developed for his chocolate, he now has shops in Paris, London, Tokyo, Moscow, and most recently, New York City opened in 2005.
Belgium
favorite chocolate maker   bean-to-bar  

Pitch Dark     USA     
   
WEB SITE  www.pitchdarkchocolate.com

A Portland, Oregon crafter compelled to forge a new yet authentic manner for understanding chocolate. From initial roasting to final packaging, every aspect of production is carefully considered to ensure the ultimate tasting experience for the everyday connoisseur. Combining proven old-world methods with new and innovative technology, we do our best to highlight the character and personality of our handpicked single origin cocoa beans.
USA  (Portland, Oregon)
bean-to-bar  

Potomac     USA     
   
WEB SITE  www.potomacchocolate.com

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

Pralus     France     
   
WEB SITE  www.chocolats-pralus.com

The legacy of Pralus (pronounced prah-LOO) began in 1955 when Auguste Pralus opened up a patisserie in Roanne. His son Franc¸ois took over in 1988 and continues the family business today, with an especially keen focus on single origin chocolate. After studying with the finest pastry chefs including the renowned Jean Jacques Bernachon in Lyon (the first patissier to discover the superiority of single origin Chuao over cacao blends and to use it in his chocolates), François decided to pursue his own passion--producing chocolate from bean to bar.
France
favorite chocolate maker   bean-to-bar  

Pump Street Bakery     United Kingdom     
   
WEB SITE  www.pumpstreetbakery.com

Having mastered the art of bread and pastries, we have turned our all-consuming focus on quality to chocolate. Along with only a few other UK producers, we are making small batch, handmade chocolate from beans imported directly to us from family farms and cooperatives around the world. Upon arrival in our bakery, we hand select the beans and then carefully roast, winnow, grind and conch them for up to 5 days before maturing and tempering the chocolate into bars. We tailor the process at each step of the way to coax a unique flavour from our different types of beans.
United Kingdom  (Orford, Suffolk, England)
favorite chocolate maker   bean-to-bar  

Qantu     Canada     
   
WEB SITE  www.qantuchocolate.com

Qantu, Cocoa and Chocolate is the discovery of the purest cocoa flavors. The founders, Elfi and Maxime, roam the plantations of Latin America in search of native cocoa beans with exceptional aromas. Then, in their workshop, they transform by hand these beans in bars of pure happiness that will surprise your tastebuds.
Canada  (Montreal, Quebec)
bean-to-bar   buy direct  

Rózsavölgyi Csokoládé     Hungary     
   
WEB SITE  www.rozsavolgyi.com

Hungary  (Budapest)
bean-to-bar  

Raüsch     Germany     
   
WEB SITE  www.rausch-schokolade.com

Germany
bean-to-bar  

Raaka     USA     
   
WEB SITE  www.raakachocolate.com

Ryan Cheney founded Raaka to explore low-temperature chocolate making and create a more equitable global society in which communities have opportunity to improve their quality of life. After spending a year learning bean-to-bar chocolate making, Ryan teamed up with Nate Hodge to develop a new approach to chocolate making that would become Virgin Chocolate. In 2011, Raaka built its first factory in Clinton Hill with help from their friend Tim Skehan.
USA  (Brooklyn, New York)
bean-to-bar   buy direct  

Rain Republic     Guatemala     
   

Rain Republic is an artisan chocolate company founded in 2007 to showcase Guatemalan Chocolate. Guatemala has a 4,000 year legacy of fine chocolate and is THE origin of chocolate. It all started here. We were the first Guatemalan company to break the neo-colonial cycle by processing and exporting our own bean-to-bar fine chocolate in 2009. Our company is an ongoing social experiment and we are committed to our community and our environment before the bottom line. Save the planet!
Guatemala  (Correo Central Guatemala City)
bean-to-bar   buy direct  

Ranger     USA     
   
WEB SITE  www.rangerchocolate.com

We produce small-batch bean-to-bar chocolate using ethically-sourced cacao beans. We are currently focussed on three single origin Peruvian beans. Each bean is unique and surprisingly different. We recently travelled to Peru to source our beans directly from farmers. The trip was a humbling journey down the food chain into the Andes where we met the amazing people that make our most loved food possible.
USA  (Portland, Oregon)
bean-to-bar  

Raphio     USA     
   
WEB SITE  www.raphiochocolate.com

Inspired by my sons, Raphael and Rio, Raphio Chocolate was born from a desire to promote healthy real chocolates to other parents or anyone, for that matter, so their children or loved ones can also enjoy pure dark chocolate. Not candy, just healthy. My mission is to make and sell only what I prefer to feed to my own children. -- Elisia Otavi, chocolate maker
USA  (Fresno, California)
bean-to-bar   buy direct  

República Del Cacao     Ecuador     
   
WEB SITE  www.republicadelcacao.com

Ecuador
favorite chocolate maker   bean-to-bar  

Ritual Chocolate     USA     
   
WEB SITE  www.ritualchocolate.com

Ritual Chocolate is a Colorado-based chocolate manufacturing company that is developing a line of direct-trade, organic, dark chocolate bars. Through our specialized approach to roasting, milling and aging, we are able to preserve the flavors that are unique to our single estate cacao beans. We are involved with the entire chocolate making process, from the bean to the bar, because we want to ensure that our values for the highest achievable quality are present every step of the way, including the traceability of ingredients, sustainable living for the cacao farmers, and inspiring our customers to explore the world of chocolate. --Robbie Stout and Anna Davies
USA  (Denver, Colorado)
favorite chocolate maker   bean-to-bar   buy direct  

River-Sea     USA     
   
WEB SITE  www.riverseachocolates.com

USA  (Chantilly, Virginia)
bean-to-bar   buy direct  

Robert     Madagascar     
   
WEB SITE  www.chocolaterierobert.com

Mr. and Mrs. Robert, a French couple from Reunion Island, started a small artisanal chocolate company in 1940 in Toamasina, on the east coast of Madagascar. The chocolate factory transformed Madagascan cocoa from the vast plains of Brickaville (a sugar town lying 100 km from Tamatave). Around 1948, the family gave the company to a French settler who relocated the factory to Antananarivo, capital of Madagascar. Following the Malagasy Uprising and subsequent independence, the French settlers gradually left the Big Island and the nationalization of the economy began. In 1977, Robert Chocalaterie was owned by a French family by the name of Berger, who sold to a Malagasy business group run by the Ramanandraibe family. The Ramandraibe group is currently working closely with the farmers of Brickaville to rebuild local expertise in cocoa production.
Madagascar  (Soanierana)
bean-to-bar  

Rogue     USA     
   

USA  (Three Rivers, Massachusetts)
favorite chocolate maker   bean-to-bar   buy direct  

Sacred Chocolate     USA     
   
WEB SITE  www.sacredchocolate.com

Sacred Chocolate® is hand made with much love, gratitude, and high "phi-bration" in a small custom-designed, certified organic, vegan, kosher, halal, carbon balanced factory in San Rafael, California. We are committed to providing the most exceptionally tasting and nutritionally beneficial chocolate, and educating people on the super-food properties of RAW chocolate.
USA  (San Rafael, California)
bean-to-bar   buy direct  

Santander     Colombia     
   
WEB SITE  www.chocolatesantander.com

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.
Colombia
bean-to-bar  

Scharffen Berger     USA     
   
WEB SITE  www.scharffenberger.com

Scharffen Berger was founded in 1996 by champagne maker John Scharffenberger and physician Robert Steinberg. Scharffen Berger Chocolate Maker sources the world's best cacao beans, roasts and grinds them in small batches on vintage European equipment and creates blends that make the world's finest chocolate. In August 2005, The Hershey Co. acquired Scharffen Berger Chocolate Maker Inc.
USA  (Berkeley, California)
bean-to-bar   buy direct  

Sibú     Costa Rica     
   
WEB SITE  sibuchocolate.com

Costa Rica  (San Isidro de Heredia)
bean-to-bar  

Simón Coll     Spain     
   
WEB SITE  www.simoncoll.com

Founded by Simón Mestres in 1840 in Sant Sarduní d'Anoia, continued by Francesc Coll. Now run by the son, Miquel Coll.
Spain  (Barcelona)
bean-to-bar  

Sirene     Canada     
   

Sirene Artisan Chocolate Makers hand craft small batches of direct trade chocolate in a custom chocolate workshop in Victoria, Canada. Our Bean-To-Bar technique is more art than science. We carefully source our beans from select farms and nurture each beautiful bean to its full chocolaty potential. We bring out the complex range of natural flavours inherent in each bean and transform it into the chocolate of your dreams. The universe is unfolding. Taylor Kennedy, founder of Sirene Chocolate, has been a globetrotter for most of his life. He has worked with The National Geographic Society in photography, writing and photo editing for more than 18 years now. His work brought him to remote countries with rich agricultural heritage where he began to make the connection between food and the growing demand for ethically sourced products. Toronto born, Kennedy received a double major in cell and molecular biology and economics from Tulane University in New Orleans and also studied finance at Cambridge University in England. He has resided in Toronto, Paris, Cambridge, New Orleans, Washington, and now calls Victoria home. With a life-long obsession of wanting to know how things work and why, Kennedy combined his business acumen, interest in sustainability, and love of food and the planet into Sirene Chocolate. As a specialty chocolate maker, Taylor is able to oversee production from the cacao bean to the bars on the shelves and feel good about each of the steps along the way. And secretly, he wanted a way showing his young family the world through chocolate. Currently his wife and two-year old twin daughters serve as official chocolate samplers while they look forward to their first plantation visits.
Canada  (Victoria, British Columbia)
bean-to-bar  

Slitti     Italy     
   
WEB SITE  www.slitti.it

Italy
bean-to-bar  

Snake & Butterfly     USA     
   
WEB SITE  www.snakeandbutterfly.com

Snake & Butterfly refines a premier selection of organic, fair trade cocoa beans in small batches. Since 2007, we have hand-roasted and hand-poured a wide variety of award-winning bars and confections. The Snake & Butterfly team consists of Benjamin Bulik, Celeste Flores, Vincent "Papa Vince" Flores, James Hull and his wife Mara Privitt.
USA  (Campbell, California)
bean-to-bar   buy direct  

Sol Cacao     USA     
   
WEB SITE  www.solcacao.com

The Maloney brothers were born and raised on the beautiful Caribbean islands of Trinidad and Tobago. Growing up they were always surrounded by cacao trees and enjoyed eating chocolate made from the trees they grew and from the pods they picked. Of course, they brought their strong passion for chocolate to the United States, where they realized the most popular chocolate products did not have the same distinct taste they grew up on. After traveling back to their roots in Trinidad they realized that they wanted to combine their love for Trinidad & Tobago and New York City, which is reflected in their product: A unique bean to bar chocolate experience. The Maloney brothers want to share a childhood experience and bring to their customers an affordable luxury crafted in Harlem.
USA  (New York, New York)
bean-to-bar  

Solstice Chocolate     USA     
   
WEB SITE  www.solsticechocolate.com

USA  (Salt Lake City, Utah)
bean-to-bar   buy direct  

Soma     Canada     
   
WEB SITE  www.somachocolate.com

Canada
favorite chocolate maker   bean-to-bar  

Somerville     USA     
   
WEB SITE  www.somervillechocolate.com

An architect with a lifelong passion for chocolate, Eric Parkes
USA  (Somerville, Massachusetts)
bean-to-bar  

Spencer     USA     
   
WEB SITE  www.spencerchocolate.com

We work closely with our cacao suppliers who directly source the finest ethically grown and produced cacao beans. Each bean origin has its own unique flavor profile. We roast each origin to ensure its flavor will be developed to its fullest for your enjoyment. After cooling, we carefully crack the beans to remove the shells from the Nibs; the shells are donated to community gardens. The Nibs are poured into the conch where they are ground by granite wheels. The conching process further develops the flavor and produces the luscious mouth feel of our chocolate. We then age the chocolate according to bean origin until ITS time. This process creates the "sheen" and "snap" that is so important when eating a chocolate bar. Each bar is placed in a compostable cello inner wrapper, heat sealed, then placed into our uniquely designed box; please recycle.
USA  (Portland, Oregon)
bean-to-bar  

Steelgrass Farm     USA     
   
WEB SITE  www.steelgrass.org

Steelgrass Farm, Kaua'i, is owned and operated by siblings Emily and Will Lydgate, the fifth generation of the Hawai'i Lydgate family. The trees in our orchard are the descendants of fine cacao varieties from all over the world, brought to Hawai'i by farsighted naturalists beginning in the 1870's. The farm is located in the hills above Kapa'a, Kaua'i. Their cacao and vanilla are turned into finished bars by Dylan Butterbaugh on the Island of Oahu, Hawai'i.
USA  (Kapa'a, Kauai, Hawaii)
bean-to-bar  

Svenska Kakaobolaget     Sweden     
   
WEB SITE  www.swedishcacaocompany.com

Sweden  (Österlen)
bean-to-bar   buy direct  

tōcōti     USA     
   

USA  (Walworth, New York)
bean-to-bar   buy direct  

Taste     USA     
   
WEB SITE  www.taste-chocolate.com

Char and Morgan Coleman teamed up with local entrepreneur and chocolate expert Phil Davis to produce bean-to-bar artisan chocolate. Taste Artisan Chocolate utilizes traditional chocolate making methods and modern technologies to craft chocolate that showcases the extraordinary flavor range of the world's best cacao.
USA  (Provo, Utah)
bean-to-bar  

Taza Chocolate     USA     
   
WEB SITE  www.tazachocolate.com

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.
USA  (Somerville, Massachusetts)
bean-to-bar   buy direct  

Tcho     USA     
   
WEB SITE  www.tcho.com

TCHO (pronounced "cho") gives California its second bean-to-bar company after Scharffen Berger, which arguably is responsible for initiating this small-scale bean-to-bar trend in America. TCHO was started by Timothy Childs, a space shuttle technologist, and Louis Rossetto, co-founder of Wired Magazine (the "T" stands for technology, the CHO for chocolate). Where TCHO also differs is in its marketing and product development strategy. Rather than hire a focus group to tweak a chocolate's flavor to perfection, or use their own palates, as the other microbatch producers do, TCHO conducts public "beta testing," a product development process that allows the purchasers to give feedback that the company uses to refine the product.
USA  (San Francisco, California)
bean-to-bar   buy direct  

Tejas     USA     
   
WEB SITE  www.tejaschocolate.com

Scott & Michelle Moore founded Tejas Chocolate in 2011, the first and presently only "bean to bar" chocolate maker in Texas.
USA  (Houston, Texas)
bean-to-bar   buy direct  

Terroir Chocolate     USA     
   
WEB SITE  www.tasteofplacechocolate.com

While honeymooning in California in April, Josh and Kristin Mohagen toured a chocolate factory in San Francisco. After returning home, the Mohagens began planning to start their own chocolate business. Shortly thereafter, Terroir Chocolate was born. Kristin graduated from Scottsdale Culinary Institute in 2005, where she focused on pastries. Starting her own business was something she had been dreaming of for a long time. Josh took some business classes in college and is starting his own financial planning business soon, so it seemed a perfect fit for the two to go into business together, with Kristin coming up with the ideas and creating the chocolate and Josh in charge of many of the business decisions. Currently a kitchen business, they hope to expand soon.
USA  (Fergus Falls, Minnesota)
bean-to-bar   buy direct  

The Art of Chocolate: Cacao Santa Fe     USA     
   
WEB SITE  www.cacaosantafe.com

Welcome to the Art of Chocolate/Cacao Santa Fe! We are New Mexico's first and Santa Fe's only authentic NM Certified True Bean to Bar chocolate maker. We source beans direct from small farms and cooperatives making chocolate that goes into our bars drinking elixirs baked goods and truffles. Learn more about Craft Chocolate in one of our fun and educational workshops held each week or come tour our factory. Full espresso bar and retail shopping on site. Derek Lanter, Melanie Boudar and Mark J. Sciscenti
USA  (Santa Fe, New Mexico)
bean-to-bar  

The Chocolate Conspiracy     USA     
   
WEB SITE  eatchocolateconspiracy.com

USA  (Salt Lake City, Utah)
bean-to-bar   buy direct  

The Oakland Chocolate Company     USA     
   
WEB SITE  www.theoaklandchocolateco.com

3228 Helen Street, Oakland, CA 94608, 510 545-CHOC (2462)
USA  (Oakland, California)
bean-to-bar  

The Original Hawaiian Chocolate Factory     USA     
   
WEB SITE  www.originalhawaiianchocolatefactory.com

USA  (Kailua-Kona, Hawaii)
bean-to-bar   buy direct  

The Smooth Chocolator     Australia     
   
WEB SITE  www.smoothchoc.com

Australia  (Lara, Victoria)
bean-to-bar   buy direct  

Theo Chocolate     USA     
   
WEB SITE  www.theochocolate.com

As true chocolate makers we carefully steward the cacao (cocoa beans) through the process of roasting, milling, blending and conching in order to coax out the distinctive flavor imparted by each unique growing region. Similarly, we've carefully selected European certified organic sugar grown in Sweden to balance the flavors of the cacao. Come and visit our chocolate factory, learn how we make chocolate and experience our passion firsthand - Theo is located in a beautiful historic building in the Fremont neighborhood of Seattle, WA. We can't wait to meet you!
USA  (Seattle, Washington)
bean-to-bar   buy direct  

Tiny House     USA     
   
WEB SITE  tinyhousechocolate.com

Tiny House Chocolate was created to fulfill our deepest desire to create things and share them with our community. We craft our chocolate from the beans to the bar in small batches, using only two ingredients: cocoa beans and just enough organic sugar, to enhance the unique flavors of each cacao type and its different origins.
USA  (Santa Cruz, California)
bean-to-bar  

Toms     Denmark     
   
WEB SITE  www.tomsgroup.com

In 1924, the pharmacists Hans Trojel and V. H. Meyer establish Toms Chocolate factory. The company functions as a wholesaler selling other factories' products. In 1938 Toms starts its production of the Gold-Bar. In 1950 Toms is awarded the predicate 'by Appointment to the Royal Danish Court'. Between 1954-56 Toms in Sweden is established with its own warehouse and sales unit. Victor B. Strand expands the business and acquires Anthon Berg in 1954, Helvetia in 1954, Reichardt in 1955 and Østrup-Jeppesen in 1955. In 1971 Toms Group acquires Galle & Jessen, Denmark's oldest chocolate factory. In 2012 Toms Group acquires German Hanseatische Chocolade thereby taking over the two brands Hachez and Feodora.
Denmark  (Ballerup)
bean-to-bar  

Twenty-Four Blackbirds     USA     
   
WEB SITE  twentyfourblackbirds.wordpress.com

USA  (Santa Barbara, California)
favorite chocolate maker   bean-to-bar  

Valor     Spain     
   
WEB SITE  www.valor.es

Spain
bean-to-bar  

Valrhona     France     
   
WEB SITE  www.valrhona.com

Valrhona was founded in 1924 by a French pastry chef. It is based in the small town of Tain L'Hermitage in Hermitage, a wine-growing district near Lyon, France. Valrhona is one of the few companies in the world that produces vintage chocolate made from beans of a single year's harvest from a specific plantation.
France
bean-to-bar  

Vao Vao     Madagascar     
   

Madagascar
bean-to-bar  

Venchi     Italy     
   
WEB SITE  www.venchi.com

Established in 1878 by Italian artisan chocolatier Silvano Venchi in Turin.
Italy
bean-to-bar   buy direct  

Videri     USA     
   
WEB SITE  viderichocolatefactory.com

USA  (Raleigh, North Carolina)
bean-to-bar   buy direct  

Vietcacao     France     
   
WEB SITE  www.vietcacao.com

André Stengel became vice president of the French Chocolatiers and Confectioners Confederation and Professional Chocolatiers and Confectioners Union of Alsace. In 2003, he traveled to Vietnam and met with the head of the Vietnam Cocoa Development Committee. In 2008, Vietcacao was founded along with Chocolaterie A. Morin, artisan-chocolatier for 4 generations since 1884 in Donzère.
France  (Wolfisheim)
bean-to-bar  

Villars     Switzerland     
   

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!
Switzerland
bean-to-bar  

Vivani     Germany     
   
WEB SITE  www.vivani.de

Germany
bean-to-bar  

Weiss     France     
   
WEB SITE  www.chocolatweiss.com

France
bean-to-bar  

White Label     USA     
   
WEB SITE  www.whitelabelchocolate.com

USA  (Santa Cruz, California)
bean-to-bar  

Wild Sweets     Canada     
   
WEB SITE  www.dcduby.com

Canada  (Richmond, British Columbia)
bean-to-bar  

Willie's Cacao     United Kingdom     
   
WEB SITE  www.williescacao.com

United Kingdom
favorite chocolate maker   bean-to-bar   buy direct  

Woodblock Chocolate     USA     
   
WEB SITE  www.woodblockchocolate.com

Founded in 2011 by Jessica and Charley Wheelock.
USA  (Portland, Oregon)
favorite chocolate maker   bean-to-bar  

Xocolla     USA     
   
WEB SITE  xocolla.com

USA  (Sugar Land, Texas)
bean-to-bar   buy direct  

Zak's Chocolate     USA     
   
WEB SITE  www.zakschocolate.com

Zak's Chocolate is a family-owned small-batch craft chocolate maker and an artisan chocolatier. At Zak's we roast ethically sourced cocoa beans and make our own single-origin and House Blend chocolate to use in bars, truffles, brownies and other yummy confections. Everything is done by hand, from sorting cocoa beans to wrapping our bars to hand crafting our truffles. Our single-origin dark chocolates contain only cocoa beans (most of which are organically certified), organic cane sugar and a small amount of cocoa butter (which we press in-house from the same beans used in each origin bar).
USA  (Scottsdale, Arizona)
bean-to-bar  

Zokoko     Australia     
   
WEB SITE  www.zokoko.com

Michelle Morgan fell in love with cacao trees and pods on a trip to Costa Rica and dedicated herself to making chocolate from scratch, reflective of its origin. Zokoko chocolate has a depth of flavour that is both rich & intense but incredibly satisfying. We source the finest cacao beans from around the world and use traditional artisan methods to make our chocolate unique.
Australia  (Emu Heights, New South Wales)
bean-to-bar  

Zotter     Austria     
   
WEB SITE  www.zotter.at

The inventor Josef Zotter has constantly invested in his products. He has been involved in fair trade since 2004, in 2005 his company converted to organic and in 2006 he opened his own Chocolate Factory. Since the opening of the Chocolate Factory Josef Zotter has ranked among the few quality chocolate makers around the world whose chocolate production processes are located under the same roof: From the roasting of the cocoa beans via the rolling up to the finishing touches in the conching plant everything is carried out with a high degree of sensitivity. In this way Zotter clearly positions himself against standardized mass production and the concentration of the chocolate market. In his Chocolate Factory there is no run-of-the-mill processing.
Austria  (Riegersburg)
bean-to-bar  

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13-July-2020 23:17:31
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