The name "Chuao" is spoken with reverence. It symbolizes the world's most coveted cocoa and its source. For centuries, the farmers of Chuao have faithfully grown this native Venezuelan criollo cocoa. They ritually harvest and ferment the beans, then sun-dry them in front of their historic church. Once they reach us, we gently hand roast and stone grind them, turning this exalted cocoa into one of the world's finest chocolates. It is pure passion, pure tradition, pure love - pure Chuao. Tasting notes: plums, blueberries, blackberries, molasses, coffee, almonds.

Tasting notes: This chocolate has a strong chocolate base with notes of raspberries, pears, dried cherries, and plums.

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...

Years ago, I found a beautiful cocoa plantation that has forever caught my imagination. On this particular day, it was overcast and the cocoa trees were new and laden with a rainbow of cocoa pods. It was very peaceful with the exception of the tropical birds chirping and squawking. As the light came through the leaves, I could not help but feel if there was a Garden of Eden, it had to be just like this. Ever since, I have wanted to make chocolate with beans from this magical place. It took seven years. As they say, good things come to those who wait. I hope this chocolate is as special for you as it is for me. Tasting notes: Deep chocolate flavor that hints of molasses, brown sugar/muscovado, cream, nuts and dried apricots.

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 cocoa from the remote Venezuelan village of Ocumare de La Coasta has become famous since the 1600's. Since we founded Amano, it has been an honor to be able to make chocolate from this rarefied cocoa. The flavor has always been one of the world's finest, and we have watched many people swoon as the waves of Ocumare's incredible chocolatey flavor gently overwhelm their senses. I have found the farmers of the Ocumare and neighboring valleys to be very kind and hospitable. For this reason, it is one of my favorite places to visit. I truly believe that this chocolate accurately reflects the pride, sensitivity, and personality of the humble farmers who grow the cocoa that we use to make this chocolate. As you taste it,, I am sure you will come to love as much as I do, not only the chocolate but the farmers and the land from which it comes. This chocolate has a rich, complex chocolate flavor with notes of red fruit and spice.

It is for very good reason this is the very first chocolate that we released. It tastes incredible and has won numerous awards in the United States, Europe, and Asia. The cocoa we use to make this chocolate comes from a cocoa plantation in the Sambirano Valley on the Northwest coast of Madagascar. The owner of the plantation is a valued friend and colleague, so we are always sure to get his very best.

Each batch of our Madagascar chocolate is carefully roasted, stone ground, refined, and conched to bring out the very best flavors of the exotic cocoa beans we use. It is a laborious process, but each bit of extra effort pays off when using truly special cocoa to create a chocolate such as this. The final result explodes with a symphony of flavors. Try this chocolate and you'll be sure you have found a favorite.

-Art Pollard, Founder & chocolate maker.

The "family treasure". This blend expresses the Amedei philosophy. Combined here are cacaos of 9 plantations which, over the years, have been discovered, restored and rendered productive again by Alessio Tessieri: an exceptional raw material. From this, Cecilia created a powerful and balanced dark chocolate, in which the aromas of the plantations persist in the unmistakable flavour of this chocolate.

A vintage chocolate...the discovery of the most aromatic and wild cocoa is united with the love from he who knows how to tame it and turn it into a real connoisseurs chocolate. A blend of rare cocoa from Peru in an unforgettable limited edition. The scent of berries and wild mushrooms alternates with that of dried plums and toasted almonds. Delicate hints of liquorice prolong the aroma of chocolate inviting you to taste it over and over again.

The name Chuao brings to the mind the legend of Mayan cocoa, a primitive taste, an earthly paradise where the "food of the gods" grows. It wasn't easy for Amedei to purchase and process these beans, and proved even more challenging for Cecilia Tessieri to "tame" the wild bean, which had never been tasted in the pure form. She discovered that after a 20-day aging period, this chocolate - unlike any other - continues to develop and improves its acidity and aroma.

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.

White, delicate and fine. Earning in the name Porcelana, it's a pure-bred "Criollo" cocoa, of which only 3,000 kilos is made a year. Amedei has the honour of growing it, making it into an incredible flavour, among the most aromatic, well-rounded and harmonious found in the book of chocolate.

Toscano Black, the "Manifesto" dark chocolates from Amedei. These chocolate [sic] are made from a blend of Trinitario and Criollo. With different percentages of cocoa, they evoke the unique nuances of masterfully blended beans in an encounter with classic chocolate featuring a crisp cracking sound and a clean palate. A 66% blend, the easy strength of a full-bodied, well-balanced chocolate. Your nose will be regaled with a profusion of aromas: autumn leaves, berries and fine wood. In the mouth, it's a revelation of elegance with a generous, fruity flavour.

Flavor Profile: A strong, robust chocolate with notes of red/purple fruits (grape is what stood out for us when we tasted this one).

Flavor Profile: A strong, robust chocolate with notes of red/purple fruits (grape is what stood out for us when we tasted this one).

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.

Far Away in Fzenda Sempre Firme, a treasure of intense Brazilian origin expression is salvaged. Our beans are honourably sourced, roasted, cracked, winnowed, stone ground, conched and aged, all in ridiculously small batches by rare vintage machines. I am an expression of dark fruit & deep brooding chocolate characters. This is my Journey. From bean to bar.

In our House Blend we bring forth the chocolate makers craftsmanship to create the perfect blend of single origin cocoas. Our beans are honourably sourced, roasted, cracked, winnowed, stone ground, conched and aged, all in ridiculously small batches by rare vintage machines. This is my Journey. From bean to bar.

For many moons, the Sambirano Valley has basked within the perfect cacao micro-climate of the 20° parallels. The distinct 'green gold' beans are honourably sourced, roasted, cracked, winnowed, stone ground, conched and aged, all in ridiculously small batches by rare vintage machines. I am distinctly Madagascan, with expressions of citrus fruit, red berries and raisins. This is my Journey. From bean to bar.

Flavor Profile Truffle, caramel, whipped cream.

Blackberry jam and toast profile.

Strong taste of chocolate. Flavors of coffee and tobacco.

The beans of the plantation Chuao in Venezuela are considered the best in the world. Their aromatic complexity and their rarity makes this chocolate an exceptional Cru.

Fine single variety dark chocolate made of Grand Cru Nacional Arriba cocoa from Ecuador. Tart tasting with notes of coffee, liquorice and a fruity-flowery, slightly acidulous, edge.

Fine single origin blended dark chocolate made of Grand Cru Criollo Java cocoa. A harmonious blend of strong bodied cocoa with distinct notes of coffee, fruit acid and sweet dried figs.

In the Southern Appalachians, this smooth dark chocolate is made from the bean following the handcrafted artisan tradition of the region. Cocoa nibs from the same beans used to make the chocolate add an exciting crunch to this bar.

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.

Conacado is a co-op of small farmers in the Dominican Republic producing cacao beans that are organic, rain-forest alliance, and fair-trade certified. These beans create a bright chocolate with raspberry and blackberry rum flavor profiles.

Often accused of being a milk chocolate or a sweeter dark, the organic, fair-trade Peruvian cacao produces a very fine and mild dark chocolate with a light finish. Flavor profile includes tropical fruits such as mango or banana.

Origin: Soconusco, Chiapas, Mexico.

Tasting notes: Banana, currant, peanut butter.

This chocolate is made from cacao gown in the Amazon rainforest and collected by an indigenous community who live in the Guaniamo region of Venezuela. The region is believed to be the birthplace of cacao. The chocolate has a rich, creamy cocoa flavor and a sweet nutty finish.

Nestled in the valley of the cloud forest, lies the isolated village of Chuao in Venezuela. Only reachable by boat or on foot through the jungle, the village takes you away from the modern world to a setting of overwhelming nature and a 400-year tradition of cacao production, carried out by its native African American residents. Chuao's last-surviving, aristocratic Spanish heir, Doña Catalina, gifted the plantation and her slaves to the Franciscan friars, who erected Chuao's iconic church, cacao drying patio, processing area, and a place for social and cultural gathering. In the 1960s, historical justice arose from the valley when the workers were given the farm. Today only descendents [sic] of the original slaves, mostly women, work the cacao plantation. The women sing while they work, "long live the Chuao cacao, founded by Donña Catalina, it's rich and tasty and harvested by all of us."

The Arauca region lies on the border of Colombia and Venezuela along the Arauca River basin. The region is rich in ecological resources, biodiversity and fertile floodplain soil where some of the best cacao in the country grows. Cacao is an important source of employment for female heads of households and can help in the recovery of peace to the region. The chocolate is full of depth with a sweet aroma and comforting flavors of nectarine, honeysuckle, cream, and cashew.

With deep, fertile soils, optimal temperatures and plenty of rainfall, the Duarte province's lush valley is the terroir for some of the best cacao in the country. About 165 small farmers sell their cacao to a centralized fermentation and drying facility that takes exquisite care with its processes. The cooperative is proud of its environmentally and socially responsible operations and boasts several organic certifications. The chocolate has a rich, classic, bright chocolate flavor with citrus flavors up front and a coffee finish.

With deep, fertile soils, optimal temperatures and plenty of rainfall, the Duarte province's lush valley is the terroir for some of the best cacao in the country. About 165 small farmers sell their cacao to a centralized fermentation and drying facility that takes exquisite care with its processes. Having 50% cacao, this is a rich and creamy milk chocolate with flavors of toffee, caramel and rich cocoa.

This batch of chocolate is made from Criollo and Trinitario cacao grown on the "Hacienda Elvesia", a plantation founded by Swiss emigrants 200 years ago. The plantation was established upon principles of sustainable agriculture which hold true today. The chocolate has a brightness of grapefruit and a long rich cocoa finish.

This batch of Dominican Republic milk chocolate is made from Criollo and Trinitario cacao grown on the "Hacienda Elvesia", a plantation founded by Swiss emigrants 200 years ago. Having 50% cacao, this is a rich and creamy milk chocolate with toffee flavor notes.

Along the Maya Mountain foothills in southern Belize, indigenous Mayans were the first to commercialize cacao and their tradition lives on. In an extremely ambitous [sic] cocoa cooperative project, Maya Mountain Cacao has proven that cultivating cacao within diversified agroforestry farms provides a sustainable alternative to slash-and-burn agriculture. I take pride in contributing to their success over the last 8 years which has raised family incomes and enabled greater school enrollment. Our chocolate is beautifully complex with tropical fruit flavors, a mild nuttiness, and a touch of cream in the finish.

This batch of chocolate is made from Trinitario cacao grown in the volcanic soil of the Momotombo region in Nicaragua. The chocolate is deep, dark, rich and creamy with savory notes of roasted walnuts and some smokiness in the finish.

On the coast of Venezuela nestled high in the mountains lies a small village founded by runaway slaves. The name of their village, Patanemo, is derived from "paz tenemos" which means "we have peace." Venezuela is known for the best cacao in the world, having many cacao varieties with high Criollo content. Patanemo stands out for its complex comforting flavors of apricot, floral jasmine, cashew, coffee and caramel that evolve as it melts in your mouth leaving a long-lasting chocolate finish. This is a chocolate to savor sparingly.

This chocolate is made from Criollo cacao cultivated in the northwestern Pacific coastal region of Tumbes, Peru. Criollo is an ancient bean that represents only 1% of world cacao production. The chocolate has an initial fruitiness of red berries that changes to a raisin finish.

In the 1600's most of Puerto Rico was planted in cacao by the Spanish. It was an important export to Europe until a hurricane forced its abandonment. On their farm, our partners Juan and Maria have original trees. In the aftermath of Hurricane Maria 2017, they are still restoring their farm. It turns out that the old trees are more resilient and produced the majority of their harvest. Juan and Maria are dedicated to developing the fine cocoa industry in Puerto Rico with our cooperation. The cacao has a natural sweetness which brings delicate floral, vanilla, and soft tropical fruit flavors to our chocolate.

In 2019, I was invited to Peru to represent U.S. chocolate makers at the Cacao and Chocolate Salon in Lima. I learned about an interesting mix of native criollo cacao from the northern coastal desert region of Piura. Typically cacao is native to the rainforest, but this cacao has adapted to the dry, arid environment at the lowest point of the Andes where the Amazon meets the desert coast. Knowing that a drier climate imparts nice flavors in cacao and fewer tannins, I wanted to make a chocolate out of this variety for you to taste. This chocolate boasts bright citrus and tropical fruit flavors up front that transition to delicate nutty and spice flavors at its finish, intriguing you to try another piece. Denise Castronovo, Chocolate Maker

Seven years ago, I was the first craft chocolate maker to use cacao from the Sierra Nevada de Santa Marta, Colombia - the world's tallest coastal and glacial mountain with all of the Earth's biomes on it. In 2019 I met Pedro Bolivar, a 3rd generation cacao farmer who says he has "cacao in his blood." He gave me a big kiss and shed a joyful tear when he heard of the 18 chocolate awards I won with his cacao - especially 2016 World Gold and the 2019 Golden Bean. I love this chocolate's flavor complexity of fruit, caramel and nuttiness. Sierra Nevada cacao deserves to be in the limelight for specialty chocolate and I am proud to help earn it recognition.

On the Pacific coast of Colombia lies the remote region of Tumaco, a tropical area inhabited by Colombia's largest Afro-Colombian community. I met Oberman and Gustavo in 2019, and they explained how their new livelihood of cacao offers them an opportunity to preserve their culture, peace and afford education for their children. It gives them a newfound hope that I am proud to be part of.

You will enjoy the delicate citrus, honey and floral flavors of this naturally sweet dark milk chocolate.

In 2019, I was invited to Peru to represent U.S. chocolate makers at the Cacao and Chocolate Salon in Lima. I met with growers from around the country and tasted their cacao. I was looking for flavors for my Signature Collection that have never been unveiled in fine chocolate outside Peru. Surprised by the huge diversity of fine flavor and aroma cacao from so many different regions, it was no easy task. I chose a cocoa bean to craft my most feminine and delicate chocolate. Enjoy its floral character, soft fruitiness of cantaloupe, and hint of clove spice.

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.

Our own blend of chocolate made with cacao from Madagascar. Classic red fruit & citrus notes.

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.

Superior Trinitario cocoa from the Plantation Menavava. With aromatic notes of spices and wood berries.

Marou produces more chocolate than cacao, so we are fortunate to have purchased our first Vietnamese beans from them. Richard feels a tie to this bar, as his family is from Bạc Li

These beans were grown along the steep hillsides of the Alta Verapaz region in Guatemala. Cody was excited to find an enormous punch of flavor to match their size. In this batch, we taste rich chocolate cookies with hints of walnut and a liquid caramel finish.

These beans from Cumboto, a small town in northern Venezuela, were farmed by the gregarious José Lugo and roasted with our lightest touch yet. Densely chocolately and buttery upfront, Lisa's first batch has hints of cinnamon and coffee that remind us of our café's Mission Mocha.