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.

From the very first time I tasted the cocoa beans we used to make this chocolate, I fell in love with them. Their rich flavor was intoxicating and yet beautiful. The cocoa comes from a small, remote community in the Guayas River Basin just up the river from Guayaquil, Ecuador. It was an easy decision to make chocolate from these wonderful beans. After the chocolate was finished, we held a launch party with the farmers in Ecuador. We had free food for all and most importantly, they were all excited to taste chocolate they helped to create. I will never forget the aged matriarch of the community thrusting out her gnarled hand and demanding "more" time and time again. Every time I taste this chocolate, I am sure that she was right. This is one chocolate whose incredible flavor will cause you to always ask for "More." Tasting notes: This chocolate has a rich chocolate flavor with notes of green bananas, smoke and blackberries.

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.

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.

Ride the wave of a mesmerising rhythm. Dance on the passionate notes of chocolate from Jamaica, featuring the aroma of raw cocoa and fresh dates, which follows up on the bar's decisive cracking sound with a powerful impression of citrus fruit, butter and fruit jam.

This chocolate comes from Madagascar to bewitch you with the magic of its dark beans and their full, acidic, subtly minty flavour. It will take you into a soft embrace that will leave behind the memory of complex aromas perfectly balanced between fruity and toasted nuances.

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.

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.

Exceptional organic chocolate from criollo and trinitario beans grown in Madagascar and Peru. Intense with notes of red fruits and warm bread.

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.

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.

Deep dark single variety chocolate made of Criollo Maracaibo, Venezuela cocoa. This fine, yet intense chocolate unveils the richness of the Grand Cru Criollo natural flavours.

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.

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.

A hearty cocoa taste, yet non-aggressive, a warm flavor with an Asian touch.

La Jamaïque est un pays producteur de cacao situé dans la mer des Antilles. Ce rare chocolat dont les fèves sont polies pour les rendre brillantes, vous fera découvrir les subtiles saveurs qui le composent, vous faisant voyager vers les régions ensoleillées et accueillantes de la Jamaïque. A la fois profonds et surprenants, les parfums et arômes de ce chocolat s'accordent avec délicatesse tout en évoluant vers des saveurs plus prononcées.

Le cacao de Piura est de type Criollo à fèves blanches provenant directement de la vallée de l'Alto Piura au Pérou. Récolté en altitude sur les flancs de montagne par douze organisations de petits producteurs formant la communauté Quemazon, ce cacao offre un chocolat très clair aux saveurs légèrement acidulées et fruitées.

The gentle acidity of the white criollo bean is followed by notes of raisin and prune. As the intensity lessens, note the aftertaste of tobacco and liquorice.

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.

In 2019, I was invited to Peru to represent U.S. chocolate makers at the Cacao and Chocolate Salon in Lima. I learned about a cacao cooperative of indigenous women from the Awajún and Huambisa communities in the Amazon rainforest. Traditionally, men provide for their families by selling their hunt and fish catch for income and women take care of farming, cooking, and the children. Now, with the commercialization of cacao women are rapidly becoming empowered and the breadwinners for the family. Government-funded cacao projects are helping them succeed. Quality cacao has enabled new schools and health centers, better education, and higher income. Your purchase helps facilitate their progress and protects the Amazon rainforest. Enjoy the rich chocolate flavors from this rainforest cacao that are laced with natural sweet flavors of almond, vanilla and caramel. Denise Castronovo, Chocolate Maker.

This chocolate is made from Trinitario cacao cultivated by a cooperative of smallholder growers in the Palo Blancos region of Bolivia. The cacao has a rare genetic makeup, giving it distinct flavor notes. The chocolate has a fruitiness of cherries and a long lasting finish of roasted coffee.

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.

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.

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.

Reminiscent of plump raisins and chocolate sandwich cookies.

Made from a Trinitario variety that has pronounced Criollo character, this chocolate has a light flavor despite its high cocoa content. There are hints of banana in the aroma. Initial cocoa flavors transition to hints of banana and tropical fruit and cinnamon and then finishes with a tea-like aftertaste. Each vintage of Chocolatour is unique in its flavor profile. The overall flavor and the distinct flavor notes will continue to develop with time. Even with aging, this chocolate will always be intense.

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

Our Origins bar reflects the pure and timeless cacao traditions of its source. Made exclusively from the rare Cacao de Chuao, cultivated in the secluded valley of Chuao in Venezuela since the 16th century, Origins provides an unparalleled chocolate experience. Crafted without vanilla or soy lecithin, it offers bright acidity, a pure yet complex profile of dark red fruit, and a smooth textural finish. Experience the family tradition and brand heritage of Chuao Chocolatier and discover -- The True Taste of Chocolate.™

Featuring 73% cacao cultivated at the Camino Verde orchard in Balao, Ecuador. A fine cacao with flavor nuances of honeysuckle, walnut and guava.

A dark chocolate bar blending Trinitario cacaos from the Dominican Republic, and the island of Sao Tomé. This blend yields flavor notes ranging from ripe orange and caramel to mild game and smoked nuts.

Slightly sour, fruity and bitter, flowery and roasted nut overtones.

Flavours of sweet rum and fresh dairy are common. Accents of peach and light notes of cedarwood and juniper.

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

Rare Criollo cocoa bean from the sub-type Ocumare 61 from the Ocumare valley. Mildly spicy, slight peaty aroma with flavour overtones of almonds and cherries.

Light overtones of spices and fresh notes of red fruits. Light flavours of tabaco leafs [sic].

Some flavors you might taste, unique to this cacao bean: rich, mellow chocolate with floral notes reminisce of lavender and fresh fruit.

The Los Rios region of Ecuador produces exceptional cacao, often referred to as Arriba (up river). The once mighty national strain, Arriba Nacional, is now on the verge of extinction. Together with a small group of farmers, we are working to revive Nacional. The flavor of this chocolate has upfront cacao, bouquet of fruit blossom and a lingering floral aura.

Madagascar's Sambirano region is known for rare, exceptional cacao. These veritable jewels offer a light, complex flavor with distinct citrus notes, expressing the terroir of the biodiverse valley that nurtures them. Sustainable farming methods preserve Madagascar's disappearing subhumid forests and the habitat they provide for species unique to the area.

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.

We recently met Jo Locandro and were excited to play with some of his beans from the "Swiss Farm" in the Dominican Republic. We taste notes of dried plums and tannic wine, ending with a roasty finish.

These beans come from the Markham Valley of Papua New Guinea, which is on the North side of the island. Minda was excited to work with beans with such overwhelming flavors and complexity. This bar doesn't have the smokiness of our last PNG bar, but instead has its own unique tart notes of pomegranate and raisin, with a subtle hint of tobacco.

The Ocumare is a complex bean, so you will want to let this one melt slowly. If you do, you'll be rewarded with an aromatic bouquet, followed by a clean chocolate flavor, ending with a collection of spices, possibly cinnamon or cardamom.

We roast, crack, sort, winnow, grind, conch, and temper small batches of beans. Then we mold and package each of our bars by hand. By sourcing high-quality cacao and carefully crafting tiny batches of chocolate, we can bring out the individual nuances of each bean.

We're excited to share this bar as it shook our perception of what chocolate could taste like. The bean's natural jamminess combines with the smoky flavor from Papua New Guinea's technique of fire-drying to give it a bold, Southeastern-style barbecue tang. Its fruity notes give way to an earthy, leathery finish.

Hand-harvested on a mountaintop and carried down by the farmers, these beans have been loved at every step. Greg and Caitlin just returned from a visit to the farm and are proud to report that the farmers are huge fans of Erica's first batch. This rich chocolate bar has a roasty flavor reminiscent of peanuts.

From the very first taste tests, these Rio Caribe beans have been easy to love. They have a deep, chocolately flavor with malty notes and a well-rounded finish. Caitlin, our production manager, is excited to share her first official batch with you.

We made this bar from our third set of beans from the Akesson plantation in Madagascar. It has a bold, ripe flavor with a pleasant sourness. Like our other Madagascar batches, it has some wonderful red fruit notes. This time, we noticed strawberries and cherries.