Selecting the best dark chocolate bars is an art that hinges on several critical criteria, enhancing both the tasting experience and appreciation for chocolate making. To create our list we focused on three main criteria.
Ingredients
The purity of ingredients in dark chocolate is paramount. High-quality bars often contain a minimal number of ingredients, typically cocoa mass, cocoa butter, and a sweetener. The absence of additives or fillers ensures that the focus remains on the chocolate's rich flavors and health benefits.
Fine Cocoa
The source and type of cocoa used significantly impact the chocolate's flavor profile. Fine cocoa varieties are prized for their distinctive taste characteristics, which can range from floral to fruity or earthy, depending on their origin. The percentage of cocoa also matters; higher cocoa content typically indicates a deeper, more intense chocolate experience, though the ideal percentage varies by personal preference.
Sustainability and Transparency
Sustainable sourcing practices are crucial in the chocolate industry, not just for ethical reasons but also for quality. Chocolatiers committed to sustainability often work directly with cocoa farmers, ensuring fair trade practices and contributing to the betterment of farming communities. Transparency about where and how cocoa beans are sourced offers consumers insight into the chocolate's backstory and the impact of their purchase on the environment and society.
By considering these criteria's - the purity of ingredients, the quality of cocoa, and the sustainability of sourcing practices - these dark chocolate bars don't just satisfy taste buds but also align with ethical values. This careful selection process elevates the enjoyment of dark chocolate, turning it into a deeply satisfying experience that respects the bean's origin, the chocolatiers' craft, and the planet.
Grown on a historical Brazilian plantation, Forastero cacao's astonishing warm aroma is balanced with tart notes of the native pitanga fruit in 75% dark chocolate. The Pitanga fruit, also known as the 'Brazilian cherry', looks like a small pumpkin and has a sharp and sweet taste. Parasinho's Forestero cacao is the only variety grown on this Fazenda Sempre Firme plantation. Grown amid a forest with the highest biodiversity on earth, this exceptional cacao is distinctly Brazilian.
Who is it for? | Akesson's Brazil Forastero 75% is perfect for the adventurous chocolate lover who appreciates the unique combination of earthy and tart flavors, offering a taste journey through the biodiversity of Brazil with each bite. |
Tasting notes |
Earthy, Tobacco, Brazilian Pitanga Fruit, Tart and Autumn Spices |
Flying the Beehive state flag- locally sourced raw wildflower honey is used to make airy the toffee that is scattered atop Belize dark chocolate. Ritual wanted this bar to represent their home state of Utah. In doing so, they turned to Hollow Tree Honey for their careful sourcing of raw honey from hives across the Wasatch range.
Who is it for? | Ritual Honeycomb Toffee 75% is ideal for those who savor the blend of sweet and bitter, experience the essence of Utah with its local honeycomb toffee nestled in rich Belizean dark chocolate. |
Tasting notes |
Honeycomb, Dried Fruit & Roasty Dark Chocolate |
From the fertile cocoa groves of the Dominican Republic emerges Amano's unparalleled chocolate creation. Venture beyond the conventional and into a realm where flavors of bergamot, orange, and lavender serenade your senses. This isn't just any chocolate; it's a testament to the distinct fermentation techniques and the artisanal dedication of Amano's craftsmen. Each bite promises an unexpected and delightful dance of flavors. Dive into a world of "magic" with Amano's Dominican Discovery.
Who is it for? | Amano Dos Rios 70% is designed for the connoisseur who is looking for sophisticated, aromatic flavor profiles, offering unique taste notes of bergamot, orange, and lavender that dances on the palate with each bite. |
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This maple-sweetened bar tastes like a brownie straight out of the oven. Rich and smooth on the inside, generously sprinkled with toasted nibs for a crispy, crunchy outside. A longtime factory favorite. Perfect for those looking for alternative sugars.
Who is it for? | Raaka Maple & Nibs 75% is ideal for anyone craving the comfort of freshly baked brownies paired with the health-conscious choice of alternative sweeteners, delivering a distinctive texture experience from its crispy nibs and rich, smooth chocolate. |
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Flavors of raspberry, dried prunes, and pecan divulge the secrets of this ultra-rare white cacao—nature’s delicious mistake— found along Peru’s coastal desert, the habitat of a diverse and bright butterfly collection.
Who is it for? | Original Beans Piura Porcelana 75% is tailored for those who appreciate the delicate rarity of white cacao, offering a symphony of raspberry, dried prunes, and pecan flavors that mirror the biodiversity of its Peruvian desert origin. |
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Part of OmNom's winter collection that offers crunchy nibs and dried raspberries sprinkled atop Madagascar chocolate add an extra layer of sharp fruitiness and crunch to bright, creamy dark chocolate. Even if this chocolate bar is made seasonally for the winter holidays, we think the flavors of Raspberries can be enjoyed all year long. Especially in the Spring and Summer months.
Who is it for? | OmNom Dark Nibs + Raspberries 58% is perfect for those who revel in dark chocolate with fruit, seeking a balance of tart raspberries and crunchy nibs atop smooth Madagascar chocolate for a joyful, textured treat. |
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A bold and fruity chocolate made from Trinitario cacao sourced directly from family-owned farms in the province of Ba Ria. This is bold single-origin chocolate bar. Chocolate using Vietnamese chocolate is rare and more rare is a chocolate maker like Marou Chocolate producing it at location.
Who is it for? | Marou Ba Ria 76% is crafted for the bold at heart, blending bright, fruity notes with the richness of Trinitario cacao, ideal for those who appreciate a chocolate that speaks of its origin with each currant, candied citrus, and buttery note. |
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The Polynesian settlers brought with them maiʻa (banana) on their long voyage to Hawaiʻi. It is known as a canoe plant - a crop essential for island living. Not only was maiʻa used as sustenance, but as an offering to aliʻi (ruling chief), a highly regarded gift, and as medicine for various ailments. Fruit was scarce in ancient Hawaiʻi and banana was one of only a handful available. Today, Manoa takes this special fruit to create a savory dark chocolate bar.
Who is it for? | Manoa Flavors of Hawaii: Mai'a x Banana 70% is the perfect choice for those who cherish the taste of history and tradition, blending the essential Polynesian maiʻa (banana) with rich chocolate, making it a tribute to its cultural significance and the lush flavors of Hawaii. |
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Immerse yourself in the depths of the night with Naive Rough Ground Organic Chocolate 75%. Crafted to capture the essence of sub-tropical darkness, this bar awakens your senses, guiding you through an auditory and olfactory jungle before revealing its rich, earthy flavors. Each bite is a journey into the heart of the night, where the vibrant life of the unseen world is translated into an exquisite chocolate experience, perfect for those who crave a taste of the wild and mysterious.
Who is it for? | Naive Rough Ground Organic Chocolate 75% is an invitation for those seeking a sensory adventure, encapsulating the essence of a sub-tropical night with its earthy notes that echo the unseen richness of the jungle, ideal for the imaginative palate longing to taste the mystery of the night. |
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Their bestselling BLACK FIG dark chocolate is made using cocoa beans from Akesson Plantation, a cacao farm in northern Madagascar in the Sambirano Valley. They handcraft their 72% Madagascar dark chocolate with these beans alongside organic cane sugar from Brazil to bring out the subtle fruity & floral notes in the cacao. They honor this incredible cacao by pairing it with beautifully rich and chewy, dried California black mission figs that have been generously sprinkled on the back of the chocolate.
Who is it for? | Dick Taylor Black Fig Chocolate 72% is for the discerning chocolate enthusiast who revels in the harmony of sophisticated cacao and the natural, sweet depth of dried figs, appreciating the intricate balance of gourmet ingredients and artisanal craftsmanship. |
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Here's a summary of the featured chocolate bars:
Each of these bars offers a unique tasting experience, reflecting the dedication of their makers to sourcing, sustainability, and the art of chocolate crafting. Whether you're a connoisseur or a curious newcomer, these chocolates promise to heighten your appreciation for dark chocolate.
What makes dark chocolate different from milk or white chocolate?
What Is the difference between dark, milk and white chocolate? Dark chocolate is distinguished by its higher cocoa content and minimal to no milk content, offering a richer, more intense chocolate flavor and less sweetness compared to milk chocolate. White chocolate, lacking cocoa solids, primarily contains cocoa butter, making it entirely different in taste and texture from dark chocolate.
How can I tell if a dark chocolate bar is of high quality?
To determine if a dark chocolate bar is of high quality, it's essential to examine the sourcing practices of the maker. Top-tier chocolatiers are transparent about the origins of their cocoa beans, often detailing the specific regions or farms from which they source. This transparency ensures that the chocolate is not only of superior quality but also ethically obtained, reflecting the maker's commitment to both excellence and responsible sourcing.
Is dark chocolate actually good for you? What are the health benefits?
Yes, dark chocolate is rich in antioxidants, such as flavonoids, which are known to support heart health by improving blood flow and lowering blood pressure. Moderate consumption can also enhance brain function, help reduce inflammation, and even improve mood. However, it's important to consume it in moderation due to its calorie content.
How should I store dark chocolate to preserve its flavor and quality?
Dark chocolate should be stored in a cool, dry place, away from direct sunlight, and at a consistent temperature, ideally between 60-70°F (15-21°C). Avoid refrigerating unless necessary, as temperature fluctuations can cause sugar bloom, affecting texture and appearance. Refrigeration smell of other foods can affect the taste of the chocolate. If refrigeration is needed, wrap it tightly to protect it from moisture and odors.
From Akesson's Brazil Forastero to Dick Taylor Black Fig Chocolate, each selection promises a distinct tasting experience. These carefully curated recommendations offer the best dark chocolate bars for anyone who loves chocolate. If you are interested in a wider range of dark chocolate bars, explore our dark chocolate bar collection to discover more intricate flavor profiles.
North America's chocolate scene is dotted with a number of luxury chocolate brands, each with its own unique approach to chocolate making. From Amano Artisan Chocolate's meticulous bean-to-bar process in Utah to the innovative flavors of Dick Taylor Chocolate in California, these brands take the humble cocoa bean into a luxurious experience. Across the continent, chocolatiers like Qantu Chocolate in Montreal showcase the rich diversity and creativity that define North America's contribution to the global chocolate scene, blending tradition with cutting-edge techniques to create exquisite confections.
Amano Artisan Chocolate is a small-batch craft chocolate maker based in Orem, Utah. Amano is an award-winning maker, they make all their chocolate on vintage equipment. Their small batch process allows Amano to control and observe flavor development, making each batch of chocolate not only delicious but unique.
Country of Origin | United States |
Qantu Chocolate's origin traces back to Elfi and Maxime's chance encounter in Cusco, Peru, sparking a mutual passion for cocoa. Inspired by the artisan bean-to-bar movement and the rich flavors of chocolate, they founded Qantu Chocolate in 2016, drawing on their unique backgrounds from cocoa-producing and chocolate-consuming countries. Their commitment quickly translated into international acclaim, with their initial bars winning prestigious awards at the Academy of Chocolate Awards in London by 2017. Named after the national flower of Peru and Bolivia, Qantu symbolizes unity and hospitality, reflecting the founders' heritage and the inspiration behind their venture.
Country of Origin | Canada |
Dick Taylor Craft Chocolate, based in California, is renowned for its meticulous bean-to-bar process. Using the finest fair-trade cacao and traditional techniques, they transform simple ingredients into exquisite chocolate bars. Known for their attention to detail, they roast, crack, winnow, stone-grind, and temper small batches of chocolate, ensuring quality and flavor. Their packaging, with its distinct, elegant designs, matches the sophistication of the chocolate inside. Dick Taylor's commitment to sustainability and direct relationships with cacao farmers reflect their dedication not just to great chocolate, but to a better world.
Country of Origin | United States |
K + M Chocolate, the brainchild of Chef Thomas Keller and Italian olive oil producer Armando Manni, emerges as a distinguished award-winning bean-to-bar chocolate maker in Napa Valley, CA. This collaboration was born out of a desire to accentuate the innate flavors of cacao through gentle roasting and enriching with organic extra-virgin olive oil. Over time, their collection has evolved to feature an array of imaginative additions, including drinking chocolate mixes, dragées, and seasonal offerings, creating a rich and varied assortment of gourmet treats.
Country of Origin | United States |
Ritual Chocolate produces small-batch, bean-to-bar chocolate using classic European methods and premium cacao from select sources. Founded in 2010 by Robbie Stout and Anna Davies, their mission is to produce exceptional quality chocolate while celebrating the complexity of the cacao bean. At their small chocolate factory in Park City, Utah, they are involved with the entire chocolate-making process to ensure their values for the highest achievable quality are present every step of the way.
Country of Origin | United States |
Europe's chocolate scene is a rich of tradition and innovation, where old techniques meet modern creativity. In the cool climate of Reykjavik, Iceland, OmNom Chocolate transforms beans into bars, crafting flavors that are as unique as the island itself. Across the waters in Paris, France, masters like Pralus Chocolate and Valrhona Chocolate redefine luxury, blending meticulous craftsmanship with gourmet ingredients. Meanwhile, Akesson Chocolate in Guerville, France, creates the essence of single-origin cacao, offering a taste of place in every bite. Not far away, in Pisa, Italy, Amedei Chocolate stands as a brand of excellence, where the pursuit of perfection in chocolate making has garnered global acclaim. Together, these European chocolatiers form a delicious mosaic of the continent's deep love affair with chocolate.
OmNom Chocolate, based in the heart of Reykjavik, Iceland, is the standard of innovation in the chocolate industry, known for its creative approach to artisanal chocolate making. Founded with a spirit of exploration, OmNom crafts its chocolates by combining the finest Icelandic ingredients with cacao sourced from around the world, resulting in a diverse collection of flavors. Each bar by OmNom is a commitment to quality, from the design of its whimsical packaging to the unique taste profiles that challenge and delight the palate. This small-batch producer has quickly garnered international attention, not only for its exceptional products but also for its dedication to sustainability and the art of chocolate making. OmNom's approach is a reflection of Iceland's innovative culture, making it a must-try for chocolate lovers seeking an extraordinary taste experience.
Country of Origin | Iceland |
Pralus Chocolate, based in Paris, France, is renowned for its rich heritage in crafting exceptional bean-to-bar chocolates. Known for its signature "Praluline," a praline brioche, and a wide range of single-origin bars, Pralus excels in revealing the subtle, diverse flavors of cacao. The chocolatier's commitment to quality is evident in every luxurious, flavor-packed creation, making it a staple for chocolate connoisseurs worldwide.
Country of Origin | France |
Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France, since 1922. From the beginning, company founder and pastry chef Albéric Guironnet was dedicated to the creation of unique, artisan-quality chocolate with complex, balanced, and consistent flavors. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley find expression in every mouthwatering taste of Valrhona’s superb chocolate.
Country of Origin | France |
Akesson's Organic Chocolate is the first "Tree to Bar" chocolate maker. The Akesson family started with a single plantation in Madagascar. Today, Bertil Akesson has expanded the company's cacao network with plantations in Madagascar, Brazil, and Indonesia. If you tried craft chocolate or world-famous chocolatier chocolate, it likely came from one of Akesson's cacao plantations. Akesson's Organic Chocolate bars have won a multitude of awards and are regarded as one of the best craft chocolate bars on the market.
Country of Origin | France |
Amedei Tuscany stands as a testament to Italy's longstanding relationship with fine flavors and culinary excellence. Born in the heart of Tuscany, the brand has carved a niche for itself with its meticulous selection of cacao beans from the world's prime plantations. A commitment to authenticity and a deep respect for tradition shine through in each bar, ensuring that every bite is not just a taste but an experience. From the nuanced notes of their dark chocolates to the creamy richness of their milk variations, the Amedei Tuscany collection invites you to explore a world where Italian craftsmanship meets global cacao heritage.
Country of Origin | Italy |
South America, withs its rich cultures and undiscovered landscape, lies the cradle of cacao, a treasure originally cultivated by the ancient civilizations of Mesoamerica. This region, blessed with biodiversity, is where some of the world's finest and rarest cacao beans are found, serving as the foundation for luxurious chocolate brands that have gained international acclaim. South American chocolatiers, rooted in a deep heritage of cacao mastery, blend traditional wisdom with modern innovation to craft chocolates. These brands are guardians of the cacao legacy, transforming the finest cacao beans into exquisite confections that tell the story of their origin.
Dive into the Brazilian Amazon with Luisa Abram, where wild cacao births exceptional chocolate. Collaborating with indigenous communities, she creates small-batch artisanal chocolates, blending wild cacao with organic cane sugar for a pure, spirited taste. Each bar, from dark to white, carries the rich terroir of the Amazon, enhanced with local flavors like açaí and cupuaçu. Experience the exotic allure of Luisa Abram chocolate, where sustainability meets award-winning taste.
Country of Origin | Brazil |
Cacaosuyo is a premium chocolate brand rooted in the rich traditions of Peru. Dedicated to showcasing the diverse flavors of the Peruvian cacao bean, the company meticulously sources and crafts its chocolates to preserve the unique tastes of each region. Through sustainable and direct partnerships with local farmers, Cacaosuyo ensures that each bar not only represents the finest Peruvian flavors but also supports the communities that nurture them.
Country of Origin | Peru |
To'ak Chocolate sets the standard for luxury, crafting some of the world's most expensive bars, priced between $100 and $300, from the rare Ecuadorian Nacional cacao. Once thought extinct, this ancient variety was rediscovered by To'ak in one of Ecuador's last standing groves, making their chocolate a treasure of both taste and history. Their commitment to preserving Nacional cacao amidst modern high-yield crops marks To'ak not only as purveyors of fine chocolate but also as protectors of a rich cacao legacy.
Country of Origin | Ecuador |
Cacao Hunters is a mission-driven company dedicated to creating change beyond the craft of chocolate making. By fostering equitable partnerships with growers for over a decade, their chocolates not only embody exceptional quality but also improve lives. Each bar tells a story of tradition, sustainability, and community empowerment, offering consumers not just a treat but an insight into the importance of preserving cocoa cultivation practices. Cacao Hunters’ commitment transcends chocolate, aiming to inspire a better world through every bite.
Country of Origin | Colombia |
República del Cacao was founded in 2005 by the Chiriboga brothers after discovering the world's finest chocolate, made from cacao sourced from their homeland Ecuador, specifically the Guayaquil region. This revelation sparked their mission to create authentic Latin American chocolate, emphasizing the protection of sustainable fine cacao production. Growing from launching consumer and professional ranges, República del Cacao has gained international distribution and recognition among top chefs worldwide. Proudly produced in Latin America, their chocolate benefits from the unique equatorial climate and rich biodiversity, showcasing their commitment to local, natural ingredients and celebrating their journey with chocolate lovers globally.
Country of Origin | Ecuador |
Asia's luxury chocolate is experiencing a delicious renaissance, with brands across the continent rediscovering and elevating fine cacao to craft chocolates that rival the traditional powerhouses of Europe and the Americas. In Vietnam, Marou Chocolate is pioneering this movement, showcasing the rich, aromatic flavors of local cacao and setting a high bar for quality and sustainability. Similarly, Fossa Chocolate in Singapore, Fu Wan in Taiwan, and Mirzam Chocolate in Dubai are redefining luxury in the chocolate world with their innovative approaches and commitment to excellence. These brands are not just making chocolate; they are uncovering the hidden treasures of Asian cacao, bringing to light the diverse and exquisite flavors that the region has to offer. Through their dedication, they are placing Asia on the global chocolate map, proving that fine cacao can flourish in countries beyond the traditional cacao belts.
Mirzam chocolate maker drawn by the stars, tells the story of the spice trade through the lens of craft chocolate. This Emirati company, with five distinct lines of artisan chocolate, expresses the tale of the Middle East’s ancient role as seafaring traders, with each bar speaking to the history, culture, and traditions of those along the maritime Spice Route.
Country of Origin | UAE |
Marou Chocolate is a premier artisan chocolate brand founded in Vietnam by French chocolatiers Samuel Maruta and Vincent Mourou. Renowned for its single-origin Vietnamese chocolate, Marou is a pioneer in the bean-to-bar movement, emphasizing direct trade and close relationships with local cacao farmers. By sourcing the finest cacao beans from distinct regions across Vietnam, Marou crafts chocolates that celebrate the unique terroir of each area, resulting in bars with complex flavors and exquisite textures.
Country of Origin | Vietnam |
All the way from Singapore, Fossa’s two-ingredient dark chocolate bars showcase incredible talent, but their daring inclusion line is arguably the highlight of their labors. Lychee Rose, Chili Peanut Praline, or how about the International Chocolate Award winning Salted Egg Cereal? It’s Singapore’s favorite dish (tze-char) in a bar. Fossa’s vision includes adding new origin bars using Asian cacao beans, and expanding their line-up of well-executed, fascinating inclusion bars.
Country of Origin | Vietnam |
Fu Wan Chocolate pays tribute to Taiwan from the ground up, emphasizing sustainability and the art of local flavors in their craft. By harvesting cacao from Ping Tung county and nearby farms, all within a 25-mile radius of their production site, they ensure unmatched freshness in every batch. Through meticulous control over each step of the chocolate-making process—from fermentation and drying to roasting and grinding—Fu Wan innovates with distinctive infusions that capture the essence of the island's terroir, crafting a chocolate experience that's uniquely Taiwanese.
Country of Origin | Taiwan |
Manam, rooted in the Telugu word for 'We' or 'Us', embodies a collective journey into the heart of Indian chocolate, representing a union of farmers, fermenters, and chocolatiers dedicated to redefining chocolate with Indian cacao. Challenging the mass-produced chocolates that dominate our palates, Manam focuses on the artisanal 'bean-to-bar' approach, emphasizing the critical role of fermentation in unlocking the cacao bean’s rich flavors.
Country of Origin | India |
Africa stands as a titan in the global cacao production arena, with its fertile lands nurturing the bulk of the world's cacao harvest. Despite the cacao bean's introduction to the continent by colonists, who exploited slave labor for its cultivation, Africa's relationship with cacao remains complex. Today, the shadow of labor issues persists, yet the continent is more often seen as a source rather than a creator of chocolate, with few chocolatiers compared to its vast production. Amidst this backdrop, a few pioneering brands are emerging to tell a new story of African chocolate.
MIA, inspired by a seven-year African journey, challenges the stark contrast of Africa producing 70% of the world’s cocoa but less than 1% of its chocolate, by crafting its products entirely within the continent. By focusing on local production and sourcing, MIA not only enriches the local economy but also spearheads the "1 for Change" initiative, dedicating 1% of sales to impactful community projects. This approach has transformed MIA into a beacon of African entrepreneurship, with its award-winning, bean-to-bar chocolate reflecting the continent's untapped potential and commitment to improving lives.
Country of Origin | Various African Communities |
Founded by Pan-African sisters Kimberly and Priscilla Addison, '57 Chocolate pays homage to Ghana's independence in 1957 by pioneering the bean-to-bar chocolate movement in the country. Utilizing Ghana's rich cocoa resources, '57 Chocolate crafts luxurious chocolates and confections that embody African art and culture. Since its inception in 2016, the company has inspired a sense of patriotism and entrepreneurial spirit among Ghana's youth, encouraging them to add value to local resources. Kimberly and Priscilla's journey into chocolate making has not only fostered a woman-owned business but also aims to shift Ghana towards manufacturing, creating premium made-in-Ghana products for generations to come.
Country of Origin | Ghana |
Afrikoa is reshaping the narrative of African cocoa and chocolate, emphasizing sustainable business practices that preserve the environment and human rights. By implementing Direct Trade, Afrikoa ensures that cocoa farmers are paid fairly, fostering a mutually beneficial relationship without the need for middlemen. This approach not only supports farmers' livelihoods but also guarantees that consumers enjoy premium chocolate that's ethically produced. Afrikoa's Bean-to-Bar process, from the rich Tanzanian soil to meticulous fermentation and roasting, brings out unique earthy, floral, and fruity notes in their chocolate, offering a distinct taste experience that goes beyond conventional chocolate flavors.
Country of Origin | South Africa |
Oceania, stretching from the sun-kissed shores of Australia to the remote islands of Fiji, has hidden gems of luxurious chocolate. This region, not traditionally known for its cocoa production, has quietly emerged as a source of premium chocolate. The unique climate of Oceania, particularly in its more tropical areas, has proven conducive to growing cocoa that yields distinctive and flavorful beans. This, coupled with an ethos of innovation and excellence, has led Oceanic chocolatiers to create some of the most luxurious chocolate brands in the world.
Koko Black, established in 2003, embarked on a mission to fill the gap in Australia's culinary landscape with premium, distinctly Australian chocolate, blending world-class couverture with a touch of magic. The journey began with a partnership with Belgian chocolatier Dries Cnockaert, leading to the opening of the first store in Melbourne's Royal Arcade, which quickly expanded due to high demand. Today, Koko Black is a testament to Australian innovation in chocolate-making, incorporating unique local ingredients like lemon myrtle and Davidson plum, proving its commitment to crafting chocolates that are as treasured as family, embodying a spirit of creativity and natural excellence.
Country of Origin | Australia |
Wellington Chocolate Factory, New Zealand's original craft bean-to-bar chocolate maker, not only focuses on producing the highest quality, organic, and ethically sourced chocolate but also envisions creating a better tasting world for both suppliers and customers. Pioneering the craft chocolate movement in New Zealand, WCF pays premiums for the finest cocoa beans, ensuring top quality and a better standard of living for the farmers, while their award-winning chocolate stands as proof of their commitment to excellence and innovation in the chocolate industry.
Country of Origin | New Zealand |
Since 2006, Solomons Gold has cultivated a deep relationship with over 150 cacao grower groups and farmers in the Solomon Islands, founded by Clive Carroll after a transformative visit in 2004. The company, rooted in a social enterprise model, aims to revitalize local cocoa plantations and enhance the living standards of its communities, producing some of the world's purest single-origin cacao.
Country of Origin | Solomon Island |
The luxury chocolate market is a testament to the confluence of masterful craftsmanship, rich heritage, and the pursuit of the finest flavors, where brands like To'ak Chocolate stand out for their commitment to preserving the rare Nacional cacao variety, commanding prices up to $9.80 per gram. These chocolates, from Ecuador's To'ak to Singapore's Fossa, are more than mere confections; they are experiences that embody the history, culture, and nuanced flavors of their origins, each offering a unique story and a connection to the cacao legacy. Whether through the revival of ancient cacao strains, the integration of innovative flavors, or the adherence to sustainable and ethical practices, these brands elevate chocolate to an art form, inviting connoisseurs to savor a piece of luxury that’s meticulously crafted, ethically sourced, and exquisitely flavored.
Our exploration of luxury chocolate brands from across the globe reveals a world rich in flavor, heritage, and innovation. From the pioneering efforts of '57 Chocolate in Ghana to the environmentally conscious practices of Solomons Gold in the Solomon Islands, each brand we've discussed offers a different experience. These chocolatiers not only provide us with exquisite tastes but also contribute to sustainable practices, ethical sourcing, and community upliftment, proving that luxury chocolate is about more than just indulgence—it's about making a positive impact.
As we celebrate the luxurious flavors these chocolate makers bring to the table, we invite you to explore these tastes firsthand through our chocolate subscription box. Our carefully curated selection features some of the finest chocolates from around the world, including exclusive bars from the brands highlighted in our blog. Try premium chocolate with a subscription that delivers a taste of luxury and adventure straight to your door. Discover the art of chocolate, and let each bite take you on a journey to cocoa plantations and chocolate factories across continents. Subscribe now and indulge in the extraordinary flavors that make these brands truly special.
Surprisingly, Salt Lake City, along with the nearby locales of Park City and Provo, forms a vibrant epicenter for artisanal chocolate in the United States. This area, more traditionally recognized for its majestic landscapes and outdoor recreation, has quietly established itself as a hub of small-batch craft chocolate. The region boasts an impressive roster of bean-to-bar chocolate makers, allowing for a delightful tasting tour all within a day's journey.
The local chocolate culture is enriched by festivals, tastings, and workshops that celebrate the fine art of chocolate making. These events not only showcase the diverse talents of Utah's chocolate makers but also cultivate a community of chocolate lovers who appreciate the craft behind every bar.
Salt Lake City's reputation as a destination for chocolate enthusiasts is well-earned. With its unique blend of artisanal creativity, commitment to quality, and a community enthusiastic about sweets, the city offers a rich and immersive chocolate experience.
Caputo's Market & Deli stands out in Salt Lake City as a premier destination for chocolate enthusiasts, not only for its extensive selection of craft chocolates but also for its deep commitment to the industry. Home to the eagerly anticipated Caputo's Annual Chocolate Festival, Caputo celebrates the rich, complex world of chocolate, inviting enthusiasts to indulge in unique chocolate experiences. Beyond the festival, Caputo's is at the forefront of the Preserving Heirloom Cacao initiative, a testament to their dedication to sustainability and the preservation of chocolate's biodiversity. For those looking to deepen their appreciation of gourmet foods, Caputo's offers classes, including tasting and pairing sessions that expertly combine chocolates with other gourmet foods, providing a comprehensive and educational culinary experience. This commitment to quality, education, and sustainability positions Caputo's Market & Deli as a pillar in the Salt Lake City chocolate community.
Hatch Family Chocolates is a charming, family-run chocolate shop nestled in the heart of Salt Lake City, known for its cozy atmosphere and handcrafted confections that taste like tradition and innovation wrapped in one. Founded by the Hatch family, who pour their passion and artistry into every piece, this boutique chocolatier specializes in creating small-batch, artisanal chocolates that enchant the palate and delight the senses. From rich, velvety truffles to chocolate creations, each piece is a testament to the Hatch family's dedication to quality and creativity. Beyond their exquisite chocolates, Hatch Family Chocolates fosters a warm, welcoming community space where locals gather not just for the sweets, but for the genuine, heartfelt connections.
Solstice Chocolate, located in Salt Lake City, Utah, is known for their bean-to-bar chocolates, handcrafted from the finest single-origin cacao. Their award-winning chocolates are celebrated for capturing the unique flavors inherent to the cacao's origin, akin to the distinct notes found in wine or coffee. At the heart of Solstice's mission is a commitment to delivering an unparalleled brand experience through superior craftsmanship and quality in every bite. This dedication is a labor of love, evident in the artistry and premium goodness infused into each small batch of their chocolate, reflecting Solstice's passion for sharing the art of fine chocolate making with the world.
Chocolate Conspiracy is a distinctive artisan chocolate maker who challenges conventional chocolate production by crafting fine chocolate from bean to bar without roasting. They uniquely sweeten their chocolate with local raw, unfiltered honey, adhering to a mission of preserving the nutritional content of cacao while delivering exceptional flavor. Their commitment extends to using only certified organic ingredients, ensuring their cacao is not just organic but also fair trade and kosher.
Although, not in Salt Lake City, a small drive from SLC you will find Taste117. A distinguished artisanal chocolatier situated in Downtown Provo, Utah, beneath the picturesque Mount Timpanogos, is on a mission to offer chocolates of unparalleled taste and quality. Drawing inspiration from both international and local sources, Taste takes pride in its collaborations with local vendors and farmers, encapsulating the essence of regional festivals, traditions, and scenic vistas into their chocolate creations. This partnership seeks not only to provide distinctive flavors but also to share the rich culture of various locales through their chocolate bars. Moreover, each cacao pod is carefully chosen for its unique genetic flavors, a testament to its origin and the environment it thrived in. This attention to detail ensures that every bite you take transports you to distant lands, letting you savor the rich, natural notes inherent in the cacao. Beyond its exquisite taste, Taste emphasizes the many health advantages of cacao, rich in antioxidants like flavanol, which bolster heart and brain health and even reduce stress. In essence, Taste117 offers more than just chocolate, it provides an experience that's both delightful and beneficial.
V Chocolates, a celebrated confectioner in Salt Lake City, Utah, is known for its toffees, caramels, chocolate dipped fruit and truffles. Their artisanal approach has made them a favorite among locals. With a legacy of confectionery excellence, V Chocolates offers a diverse selection of gourmet chocolates, truffles, and unique gift boxes, perfect for any occasion.
At Condie's Canied Co, the art of chocolate-making has been perfected since 1924, blending tradition with innovation in each handcrafted piece. This family-owned treasure in Salt Lake City prides itself on using only the finest ingredients for its small-batch chocolates, ensuring freshness and quality. Notably, their pecan rolls have become a sensational favorite, offering a taste of indulgence that's hard to resist.
Harmons, a staple in the Salt Lake City grocery scene, offers a curated selection of craft chocolates that cater to the tastes of connoisseurs and casual chocolate lovers alike. Their shelves boast an impressive range of artisan brands such as OmNom, Ritual, and MillCreek, highlighting Harmons' commitment to quality and diversity. This dedication extends beyond retail, providing customers with an immersive experience into the world of fine chocolate.
Located in Park City Utah, Ritual Chocolate Factory, Cafe & Coffee Shop offers exceptional coffee and delicious, artisan chocolate by Ritual Chocolate. Here, visitors can witness the fascinating journey of chocolate, from bean to bar, in their open-concept factory, where transparency and quality take the forefront. The cafe serves up a variety of coffee drinks, each thoughtfully designed to complement the complex flavors of their in-house made chocolates. Whether you're looking to indulge in a rich, chocolatey treat, savor a brewed espresso, or simply enjoy the warm, inviting atmosphere, Ritual Chocolate Factory, Cafe & Coffee Shop offers a unique experience that marries the best of both worlds.
Wrapping up our tour of Salt Lake City's finest chocolate shops, it's clear that the city stands as a vibrant epicenter for chocolate aficionados. From the artisan mastery at Caputo's Market & Deli to the groundbreaking concoctions by Solstice Chocolate, Salt Lake City's chocolate scene is a testament to the area's dedication to excellence and innovation in chocolate making.
If you're unable to experience these confectionary delights firsthand, don't worry—our online chocolate store offers a slice of Salt Lake City's esteemed chocolate culture right to your doorstep. With a selection from these celebrated local artisans and beyond, we invite you to savor the flavors of the city's best chocolates, no matter where you are.
Svenska Kakao specializes in crafting luxurious artisan bean-to-bar chocolate, utilizing single-origin cacao beans in their small factory located in Österlen. They are committed to selecting only the finest cocoa beans and ensuring complete transparency and sustainability throughout their procurement process. This dedication to quality and ethical practices makes Svenska Kakao a distinguished producer in the world of fine chocolates, offering a unique and pure taste experience that reflects the true essence of its cacao origins.
Dark chocolate with elegant tones of rose, lychee, and freshly ground black pepper.
Rose and Black Pepper
Founded in 2015, Goodio is a food pioneer with a big heart. The story started with a question: “What if there was a food brand you could trust?”. Goodio was created on the principles of sustainability, well-being, and transparency. It's a vision to bring Nordic-inspired flavors to a chocolate brand for the global consumer.
Chocolate topped with flower petals and rose crystals. The smooth and snappy chocolate has geraniums, roses and cornflowers on top of it along with birch sugar.
Floral
Amano Artisan Chocolate is a small-batch craft chocolate maker based in Orem, Utah. Amano is an award-winning maker, they make all their chocolate on vintage equipment. Their small batch process allows Amano to control and observe flavor development, making each batch of chocolate not only delicious but unique.
From the fertile cocoa groves of the Dominican Republic emerges Amano's unparalleled chocolate creation. Venture beyond the conventional and into a realm where flavors of bergamot, orange, and lavender serenade your senses. This isn't just any chocolate; it's a testament to the distinct fermentation techniques and the artisanal dedication of Amano's craftsmen. Each bite promises an unexpected and delightful dance of flavors. Dive into a world of "magic" with Amano's Dominican Discovery.
Bergamot, Orange and Lavender
Omnom is a small-batch, craft chocolate maker based in Reykjavík, Iceland. The company started as an experiment to see if the two friends could master how to make chocolate. From the start, they received positive tasting feedback. After receiving positive feedback, they set up a small chocolate-making lab inside a converted gas station and launched. Omnom's mission is to make the best chocolate possible using the highest quality of ingredients.
Golden-hued toffee chocolate whose key components are barley malt, Icelandic milk, and sea salt. Nostalgically reminiscent of sweet and salty toffee biscuits.
Biscuit and Salted Toffee
To get started with gourmet chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come-up, you never know what you'll get inside the box!
If you want to try a few bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty-crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Twitter, and Instagram.
Actual chocolate received in any given month may feature different chocolates than described in this blog post.
The Blanxart Nicaragua Eco-Organic 85% is an exceptional choice for those venturing into high percentage dark chocolates. Crafted with a blend of Criollo and Trinitario cocoa from Nicaragua, this organic bar stands out for its remarkably smooth texture, a rare find in 85% dark chocolate. It's an inviting introduction for newcomers to the world of robust, high-cacao chocolates.
Raaka's Pure Cacao & Strawberry & Coconut 80% is a marvel in the world of dark chocolate. This super dark bar surprises with its smooth, ice cream-like melt and the natural sweetness of strawberries. Remarkably, it achieves this delightful taste without any added sugar. It's a testament to Raaka's innovative approach to chocolate making, perfect for those seeking a guilt-free yet indulgent treat.
Cacaosuyo's Cuzco 80% offers a unique taste experience. Made from mild, flavorful Criollo cacao native to Cuzco, this bar is surprisingly sweeter than most at this cocoa percentage. It opens with a hint of fruitiness and finishes with a refreshing, herbal aftertaste. The cacao, sourced from the jungles in the lower Cuzco region, a hotspot for native cacao varieties, gives this bar a distinctive profile. It's a delightful choice for those who enjoy a gentler approach to high-percentage dark chocolate.
The Marou Wallpaper Tien Giang 80% is a true embodiment of flavor and design. Rich in spice, tobacco, and nutty notes, this chocolate bar exemplifies Marou's commitment to excellence. Its unique taste profile and elegant design have even garnered recognition from London’s Wallpaper magazine. This bar is perfect for those who appreciate a blend of intense flavors and artistic presentation in their chocolate.
Cuna De Piedra's Soconusco Chiapas 85% showcases the rich biodiversity of Chiapas, Mexico. Sourced from a cooperative in the Raymundo Enríquez ejido, this bar is a product of 28 members who cultivate cacao amidst a variety of fruits and tropical flowers. Their commitment to consistency is evident in every bar, with beans sourced exclusively from member orchards and carefully selected for fermentation. This chocolate is not just a taste experience, but a reflection of a community's dedication to quality and sustainability.
The Potomac Upala 85% bar is a celebration of Costa Rican cacao. Crafted from beans grown by smallholder farmers in Upala and processed by Nahua Cocoa, this extra dark chocolate is rich and earthy. It delivers distinct notes of coffee and nuts, offering a deep and satisfying taste. This bar is a testament to the collaborative effort of local farmers and processors, bringing together their expertise to create a truly remarkable chocolate experience.
Goodio's Pure Nacional 80% is a result of a remarkable journey to Peru, where they discovered the rare Pure Nacional cacao beans. This savory 80% dark chocolate bar is a testament to the unique qualities of these beans, creating a chocolate experience that's as rare as the cacao itself. The creation of this bar signifies Goodio's dedication to sourcing and crafting chocolate that tells a story of origin, rarity, and flavor.
Valrhona's Grand Cru Abinao 85% is a masterclass in dark chocolate sophistication. Known for its powerful aroma and distinctive bitterness, this bar offers a lasting flavor experience. In crafting their Grand Cru Chocolates, Valrhona meticulously selects, blends, and refines the finest cocoa beans, each chosen for how well its aromatic properties complement the others. Abinao 85% is an embodiment of this careful process, offering a luxurious chocolate experience.
LetterPress Costa Esmeraldas Ecuador 85% chocolate comes from a unique region in Ecuador not widely recognized for cacao production. The Salazar family runs this business, focusing on a single estate farm in Esmeraldas, where they cultivate Nacional hybrid cacao on a former cattle pasture. Their approach to farming and processing ensures a consistent, clean cacao product, emphasizing both quality and sustainability. This bar represents the dedication and innovation of a family deeply committed to crafting exceptional chocolate.
80% dark chocolate offers a unique and bold chocolate experience, attracting those who appreciate a less sweet, richer flavor profile. We've explored the top 80% dark chocolate bars, each with its distinct characteristics and quality. Whether you're new to high-percentage chocolates or a seasoned enthusiast, these bars provide a delightful journey into the world of intense, high-cacao chocolate. Discover the diversity of flavors and craftsmanship in our 80% Dark Chocolate Collection. Enjoy the depth of taste that these chocolates have to offer.
]]>Step into a unique chocolate experience with Amano Dos Rios 70%. Crafted from the finest cocoa in the Dominican Republic, this bar features distinctive notes of bergamot, orange, and lavender. Each bite showcases Amano's expert fermentation methods and artisanal touch. Embrace the unexpected and let the flavors of Amano's Dominican Discovery elevate your chocolate journey.
Discover the exotic flavors of Dick Taylor Belize Toledo 72%. This single-origin bar, made with beans from Belize, offers a unique taste experience with its sweet, fruity notes reminiscent of dried apricots and figs, complemented by a hint of hibiscus. Belizean cacao is a rare find in the world of fine chocolate, making this bar a truly special treat. Indulge in Dick Taylor's exceptional craftsmanship, which beautifully highlights these unique beans. Pair it with a late harvest Zinfandel for an exquisite tasting experience. Experience the taste of Belize with Dick Taylor's chocolate bar.
Savor the deep connection to cacao's origins with French Broad Costa Rica 80%. This robust bar, rich with 80% cacao, captures the essence of its roots in the jungles of Costa Rica. Its creators, Dan and Jael, have a personal history with these lands, adding a unique depth to its story. With an earthy aroma and a flavor that evolves from chocolate wafer to tart raspberry, this chocolate is more than just a treat; it's a journey. Dive into its rich backstory and experience the fruits of Daniel South's dedication to cultivating quality cacao. Taste the distinct flavors of Costa Rica with French Broad.
Fruition Tumaco Colombia Dark 85%, a chocolate bar with rich notes of brownie, butterscotch, and blackberry. Sourced from the Tumaco region in Colombia, an area overcoming political and social challenges, this chocolate is part of a transformative journey. Cacao de Colombia's initiatives have empowered local farmers, boosting their income and offering sustainable alternatives to coca production. By choosing this bar, you enjoy not only its deep flavor but also contribute to meaningful change in Tumaco.
The Goodnow Farms Yasica Especial is a rare gem, crafted from a single sack of ancient Nicaragua Criollo beans grown by farmer Giff Laube. This bar, a labor of love taking nearly a decade, showcases the revival of ancient Criollo through dedicated grafting in a remote Nicaraguan jungle. The resulting chocolate, with its unique light brown color from white beans, offers a symphony of flavors including strawberry, cream, honey, and cashew. It's a glimpse into the tastes savored by ancient Latin American civilizations. This extremely limited release, priced at $35, is a testament to the passion and effort invested in its creation.
Jcoco's Crisp Quinoa Sesame Milk Chocolate 47% is a delightful twist on classic chocolate crisp. Blending rich 47% Peruvian milk chocolate with puffed quinoa and toasted sesame, this bar offers a unique savory edge. The quinoa, puffed under low heat and glazed in blue agave, pairs seamlessly with the nutty sesame seeds, creating an innovative milk chocolate experience. Sourced from the Rupa-Rupa region in the Upper Amazon of Peru, where beans are meticulously fermented and dried, this bar is a must-try for those seeking an unconventional chocolate adventure.
K+M Yuzu 70% offers a fusion of Japanese and Ecuadorian flavors. The bar combines the tart, citrusy notes of Japanese yuzu peel, ground into cocoa butter, with rich, dark chocolate. This creation, featuring Arriba Nacional cacao from Ecuador’s Hacienda Victoria Estate, is meticulously roasted, ground, and molded by hand in Napa Valley, California. It delivers a refreshingly citrusy and slightly floral taste, perfect for those seeking a unique and sophisticated chocolate experience.
LetterPress Costa Esmeraldas, Ecuador 70% is a distinctive chocolate originating from the less-known cacao-producing region of Esmeraldas in Ecuador. Managed by the Salazar family, this single estate farm, cultivating Nacional hybrid cacao, is a testament to sustainable growth and innovation. The farm's expansion includes rare Esmeraldas cacao varieties, contributing to the preservation of unique cacao genetics. With its state-of-the-art fermentation and drying facility, this chocolate boasts consistency and purity. Despite its dark appearance for a 70% bar, it offers a surprisingly mild flavor profile with nutty and floral notes, inviting you to savor a piece of Ecuador's hidden cacao treasures.
The Manoa Mai'a Banana & Nibs 70% bar is more than just chocolate; it's a celebration of Hawaiian heritage. This new creation features vibrant artwork by Shar Tuiasoa and Polynesian-inspired mold designs, making it a feast for the eyes. It honors the banana or 'Mai'a', a vital crop brought by Polynesian settlers, integral to Hawaiian culture and history. This bar isn't just a treat for the taste buds; it's an immersive experience into the flavors, art, and traditions of Hawaii, making each bite a journey through time and taste.
Markham & Fitz's Ooh La Lavender 64% is an enchanting blend of floral and sweet flavors. This dark chocolate bar, infused with Patagonia honey and soothing lavender, is designed to bring a sense of peace and indulgence. As a Good Food Award Winner, it exemplifies quality and innovation in chocolate-making. Sourced from OKO Caribe in the Dominican Republic, this 64% dark chocolate bar, with its hints of lavender and honey, is perfect for mindful enjoyment. Delight in each bite and let the serene flavors transport you to a state of chocolate bliss.
Potomac Upala 85% is a pure, extra dark chocolate that embodies the rich flavors of Costa Rica. Crafted from cacao meticulously grown by smallholder farmers and processed by Nahua Cocoa in Upala, this chocolate is a testament to quality and craftsmanship. With its deep, earthy profile accentuated by notes of coffee and nuts, it offers an indulgent experience for dark chocolate enthusiasts. Each bite of this 85% dark chocolate delivers a robust, satisfying taste, making it a perfect choice for those who appreciate a strong, nuanced chocolate experience.
Raaka's Pink Sea Salt 71% is a sophisticated twist on salted dark chocolate. Sourced from Zorzal Cacao, a farm within a Dominican Republic bird sanctuary, this bar combines single-origin cacao with a sprinkle of Peruvian pink salt from Salt of The Earth Co. Described as having a "deep, dark, mysterious flavor with hints of cherry" by New York Magazine, it's an experience in every bite. The bar's earthy and cherry tasting notes create a complex and memorable flavor profile, perfect for those who seek a unique and luxurious chocolate experience.
Ranger's Espresso 74% chocolate bar brings together the rich worlds of chocolate and espresso, offering a warm and inviting taste experience. In collaboration with Portland's finest coffee roasters, and specifically working with the Classic Espresso Blend of Trailhead Coffee Roasters, the bar showcases a delightful harmony between robust coffee and chocolate. It features a unique 50/50 blend of Tumaco beans from Colombia and new selections from near the Gola Rainforest National Park in Sierra Leone. With cream and caramel tasting notes, this bar is perfect for those who appreciate the elegant blend of fine coffee and rich chocolate.
Ritual's Honeycomb Toffee 75% chocolate bar is a tribute to Utah, the Beehive State. This bar features a delicate, airy toffee, made with locally sourced raw wildflower honey from Hollow Tree Honey, scattered atop fine Belize dark chocolate. The bar captures the essence of Utah with its use of honey from hives along the Wasatch range. The combination of honeycomb, dried fruit, and roasty dark chocolate flavors makes this bar a delightful homage to its home state, perfect for those who appreciate the intricate blend of local ingredients and rich chocolate.
Taza Organic Wicked Dark 95% is a chocolate experience for those who love intensity. This 95% dark chocolate bar is stone ground, offering a perfectly unrefined texture. With only 2 grams of sugar per serving, it's a barely-sweet treat that lets the natural, bright fruity flavors of the cacao shine through. Ideal for those following a paleo, vegan, or organic lifestyle, it's free from dairy, soy, and gluten. If you're looking for a bold chocolate statement, Taza Organic Wicked Dark 95% is your bar.
Our tour of America's finest chocolate bars showcases the remarkable talent of U.S. chocolatiers. These bars represent a blend of quality and creativity.
Visit our US Chocolate Makers page for a curated selection of exceptional American chocolate bars. This collection is a testament to the diverse craftsmanship found across the country, offering a unique taste of American chocolate-making expertise.
]]>Baianí chocolate is a tree-to-bar Brazilian chocolate maker. Baiani bars carry the tradition of the Pinheiro and Aquino families, both part of the cacao farming tradition in Bahia since the end of the 19th Century. Owned by the Pinheiro family since 1973, Santa Rita farm, is where Vale Potumujú is located.
Juliana: My first experience with chocolate was at my Culinary course back in 2015, where I was exposed to confectionary chocolate techniques and opened my eyes to the incredible possibilities that cacao brings to desserts, confections and bars. But in 2016 the Bean-to-Bar experiments I started making, to check the quality of the beans of our origin Vale Potumuju, hooked me into this new way of making chocolate, now focused on the sensory qualities and distinctions of the different origins of cacao. It was love at first try!
Tuta: Tree-to-bar is an extension of the Bean-to-Bar process, that uses beans sourced from Origins that not only present high sensory quality in their beans but also respect the Social and Environmental aspects of their farming techniques. In the Tree-to-Bar process, the Origin of these beans are owned by the chocolate maker that exclusively uses these beans to make their chocolate.
So the cacao from our Origin Vale Potumuju, is exclusively used in Baianí’s chocolate bars. We use that to our advantage, since we are able change the precursors of flavors in the fermentation and drying processes at the farm, where we follow very careful protocols to make sure the consistency of quality is attained. But we also play with the difference in harvests every year and how it affects the results in flavors in our bars. Some exciting possibilities like having Vintage chocolate bars, and the cacao products like cacao juice are in the horizon.
Photo Credit Baiani Chocolate
Juliana: My father bought this farm in 1973 and worked on it for over 25 years, planting, cultivating and processing good quality cacao until the Witches’ Broom fungus was introduced in Bahia around 1989. This meant devastation for the whole region. Before that, at the peak of production, this farm had yields of 75 Tons of cacau per year. But after 15 years of neglect and abandonment, due to the lack of funds to maintain it, the production went down to less than 7 Ton per year.
Back in 2013, in order not to let this incredible patrimony go to waste, Tuta and I decided to invest in recuperating the infrastructure of the farm center, especially the primary school (grades 1 to 4) that my father had created there, still functioning but with inhumane conditions for the children. We also had and extra “push” by having the farm’s original manager, Mr. Veridiano Santos, come join us as part of our team and project. He bought his experience of having worked for 16 years with my father. But as we started to go back to the farm more often we were taken by a newfound passion for what cacao represented, the biome, the beauty of the region and our families’ heritage. So, fueled by this passion, we pushed on and started to learn, try new techniques, plant and reconstruct the legacy left by my father, Gabriel Pinheiro.
We want to thank Juliana and Tuta for taking the time to answer our questions.
To get started with gourmet chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come-up, you never know what you'll get inside the box!
If you want to try a few bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty-crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Twitter, and Instagram.
Let's take a closer look at what chocolates you can expect to receive this month with the Kekao Box.
Amano Artisan Chocolate is a small-batch craft chocolate maker based in Orem, Utah. Amano is an award-winning maker, they make all their chocolate on vintage equipment. Their small batch process allows Amano to control and observe flavor development, making each batch of chocolate not only delicious but unique.
From the fertile cocoa groves of the Dominican Republic emerges Amano's unparalleled chocolate creation. Venture beyond the conventional and into a realm where flavors of bergamot, orange, and lavender serenade your senses. This isn't just any chocolate; it's a testament to the distinct fermentation techniques and the artisanal dedication of Amano's craftsmen. Each bite promises an unexpected and delightful dance of flavors. Dive into a world of "magic" with Amano's Dominican Discovery.
Bergamot Orange, Blueberry, Spices and Lavender
Ritual Chocolate produces small-batch, bean-to-bar chocolate using classic European methods and premium cacao from select sources. Founded in 2010 by Robbie Stout and Anna Davies, their mission is to produce exceptional quality chocolate while celebrating the complexity of the cacao bean. At their small chocolate factory in Park City, Utah, they are involved with the entire chocolate-making process to ensure their values for the highest achievable quality are present every step of the way.
Fine French salt and craft chocolate were made to be together. This classic combination satisfies your sweet and savory craving simultaneously and stupendously.
Strawberry, Fudge & Sea Salt
Raaka is devoted to making uncommonly delicious chocolate that captures the brighter, bolder, and fruitier side of cacao. They make every bar from scratch with unroasted cacao beans, sourced from growers they trust and admire. The unique flavour of their unroasted chocolate is part place, part process. They craft their bars in celebration of each cacao origin's unique character. Their chocolate making process values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate. All of their chocolate is made from scratch, bean-to-bar, in Red Hook, Brooklyn.
Raaka uses whole oats and coconut to create a vegan milk style chocolate reminiscent of an oatmeal cookie. With maple sugar.
Earthy & Oat
Amedei Tuscany stands as a testament to Italy's longstanding relationship with fine flavors and culinary excellence. Born in the heart of Tuscany, the brand has carved a niche for itself with its meticulous selection of cacao beans from the world's prime plantations. A commitment to authenticity and a deep respect for tradition shine through in each bar, ensuring that every bite is not just a taste but an experience. From the nuanced notes of their dark chocolates to the creamy richness of their milk variations, the Amedei Tuscany collection invites you to explore a world where Italian craftsmanship meets global cacao heritage.
The red, white and green of the Italian flag come together in a bold chocolate statement: white chocolate, the famed green pistachios from Bronte and the red of our constant passion, combined to design a completely unexpected flavour.
Nutty
To get started with gourmet chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come-up, you never know what you'll get inside the box!
If you want to try a few bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty-crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Twitter, and Instagram.
Actual chocolate received in any given month may feature different chocolates than described in this blog post.
Bean-to-bar chocolate is a term that signifies a new era of chocolate making, where chocolatiers are intimately involved in every step of the chocolate production process. This method is defined by its commitment to quality and sustainability, starting from the very sourcing of cacao beans. Chocolatiers who practice this approach personally select their beans, often working directly with cacao farmers to ensure ethical and sustainable practices.
The process of creating bean-to-bar chocolate is meticulous and artisanal. It begins with sourcing high-quality cacao beans, which are then carefully roasted to develop their unique flavor profiles. After roasting, the beans are ground and refined, a step where the chocolatier's expertise is crucial in determining the texture and flavor of the final product. This process also includes conching, where chocolate is continuously mixed to develop its flavor and mouthfeel, and tempering, which stabilizes the chocolate for a glossy finish and crisp snap.
In contrast to mass-produced chocolate, bean-to-bar chocolate focuses on the character and quality of the beans rather than on replicating a consistent, uniform flavor. Mass-produced chocolates often rely on additives and artificial flavors, whereas bean-to-bar chocolates are celebrated for their natural, diverse flavor profiles that vary from one batch to another. This artisanal approach results in a product that is not just chocolate, but a reflection of the cacao's origin, the chocolatier's vision, and a commitment to the craft of chocolate making.
Initially a niche market, bean-to-bar chocolate began as an endeavor by small-scale chocolatiers who were passionate about returning to the fundamentals of chocolate making. They sought to create a product that was not only superior in taste but also ethically produced. This meant sourcing cacao beans directly from farmers, ensuring fair labor practices and sustainable agriculture.
The growth in the bean-to-bar movement's popularity can also be attributed to a growing awareness among consumers about the origins of their food. There's a heightened interest in understanding where ingredients come from, how they are processed, and the impact of these practices on the environment and local communities. Artisan chocolatiers have responded by offering transparency and traceability in their chocolate products, which has resonated with consumers who value authenticity and quality.
The unique flavors and textures of bean-to-bar chocolates have captivated the palates of chocolate enthusiasts. Unlike mass-produced chocolates, which often prioritize uniformity and cost-effectiveness, bean-to-bar chocolates are characterized by their diversity of flavors – a direct result of the various terroirs of the cacao beans and the individualistic approaches of the chocolatiers.
As a result, the bean-to-bar movement has transformed from a fringe interest into a significant force in the chocolate industry, redefining consumers' expectations and experiences of chocolate. This shift has not only changed the way chocolate is made and consumed but has also sparked a broader conversation about food ethics, sustainability, and the art of chocolate making.
Akesson's Organic Chocolate is the first "Tree to Bar" chocolate maker. The Akesson family started with a single plantation in Madagascar. Today, Bertil Akesson has expanded the company's cacao network with plantations in Madagascar, Brazil, and Indonesia. If you tried craft chocolate or world-famous chocolatier chocolate, it is likely that it came from one of Akesson's cacao plantations. Akesson's Organic Chocolate bars have won a multitude of awards and is regarded as one of the best craft chocolate bars on the market.
Amano Artisan Chocolate is a small-batch craft chocolate maker based in Orem, Utah. Amano is an award-winning maker, they make all their chocolate on vintage equipment. Their small batch process allows Amano to control and observe flavor development, making each batch of chocolate not only delicious but unique.
Amedei Tuscany stands as a testament to Italy's longstanding relationship with fine flavors and culinary excellence. Born in the heart of Tuscany, the brand has carved a niche for itself with its meticulous selection of cacao beans from the world's prime plantations. A commitment to authenticity and a deep respect for tradition shine through in each bar, ensuring that every bite is not just a taste but an experience. From the nuanced notes of their dark chocolates to the creamy richness of their milk variations, the Amedei Tuscany collection invites you to explore a world where Italian craftsmanship meets global cacao heritage.
It was in April of 1954 when the master chocolatier Francesc Agrás embarked on a long journey through the best patisseries and confectioneries in Europe. His passion for excellence in artisan confectionery was the seed that led to the founding of one of the most renowned Catalan chocolate factories: Bombons Blanxart. It all started in a modest workshop in the neighborhood of Les Corts (Barcelona) and feeding a dream: bringing the best cocoa beans from Ghana, Congo, and Guayaquil to chocolate.
Cacao Sampaka is dedicated to reviving the rich cultural heritage of cacao and chocolate by creating high-quality, artisanal products. Originating in Spain, the brand stands out for its innovative flavors and commitment to producing fine chocolates from carefully selected cacao beans. With a focus on both tradition and contemporary tastes, Cacao Sampaka offers a unique chocolate experience that captivates connoisseurs and casual consumers alike.
Cacaosuyo is a premium chocolate brand rooted in the rich traditions of Peru. Dedicated to showcasing the diverse flavors of the Peruvian cacao bean, the company meticulously sources and crafts its chocolates to preserve the unique tastes of each region. Through sustainable and direct partnerships with local farmers, Cacaosuyo ensures that each bar not only represents the finest Peruvian flavors but also supports the communities that nurture them.
Crow & Moss started in a basement and was born out of owner Mike Davies' sudden desire to learn how to make craft chocolate while driving home from work. With his initial setup, he began his journey and never looked back. Now, the company produces artisan chocolate in 100-pound batches at their 2000-square-foot factory in Petoskey Michigan, aiming to bring unique and authentic flavor experiences to chocolate lovers worldwide.
Cunda de Piedra Comalcalco is a group of Mexicans who are passionate about cacao. Its mission is to raise the quality of life of everyone involved in the process, from those who grow and harvest the land, to those who consume their bars. Cuna de Piedra is a homage to Mexican cacao. Each one of their chocolates is a reflection of the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.
Dick Taylor Craft Chocolate, based in California, is renowned for its meticulous bean-to-bar process. Using the finest fair-trade cacao and traditional techniques, they transform simple ingredients into exquisite chocolate bars. Known for their attention to detail, they roast, crack, winnow, stone-grind, and temper small batches of chocolate, ensuring quality and flavor. Their packaging, with its distinct, elegant designs, matches the sophistication of the chocolate inside. Dick Taylor's commitment to sustainability and direct relationships with cacao farmers reflect their dedication not just to great chocolate, but to a better world.
All the way from Singapore, Fossa’s two-ingredient dark chocolate bars showcase incredible talent, but their daring inclusion line is arguably the highlight of their labors. Lychee Rose, Chili Peanut Praline, or how about the International Chocolate Award winning Salted Egg Cereal? It’s Singapore’s favorite dish (tze-char) in a bar. Fossa’s vision includes adding new origin bars using Asian cacao beans, and expanding their line-up of well-executed, fascinating inclusion bars.
Founded in 2015, Goodio is a food pioneer with a big heart. The story started with a question: “What if there was a food brand you could trust?”. Goodio was created on the principles of sustainability, well-being, and transparency. It's a vision to bring Nordic-inspired flavors to a chocolate brand for the global consumer.
LetterPress Chocolate is based in Los Angeles, California. LetterPress Chocolate's story starts in high school, where founders David and Corey first met. Their first experience with cacao was in 2011 when they traveled to St. Lucia on vacation and happened to stop at a cacao plantation where they got to taste the pulp from cacao pods for the first time. Two years later, the couple began a chocolate blog called Little Brown Squares reviewing bean-to-bar chocolate bars. David began purchasing small quantities of cacao beans from chocolate makers and brokers and started making his own batches. He eventually started making chocolate that tasted so good that they opened a Factory and even provide tours. LetterPress sources the best cacao in the world. They carefully roast every batch and stone grind over several days to bring out the unique flavors of each origin they source.
Manoa is a Hawaiian-based chocolate maker. Hawaii is the only state in the USA to grow cacao. The story of this maker began in the labs at the University of Hawaii in 2010 studying cacao as a crop for the state. Manoa started as college students with no money and bootstrapped their business with ingenuity and determination.
Marou was one of the first bean to bar makers in Asia. When Vincent Mourou left his advertising career in San Francisco, he moved to Vietnam to find himself. This is when Vincent met Samuel Maruta, a banker from France living in Saigon with his wife and two kids. The two had nothing but a blender, an oven, cake tins, and Sam's kitchen. Samuel and Vincent continue to work with a tight network of small farmers who they buy the best quality beans from.
Shop Marou Chocolate
Mirzam chocolate maker drawn by the stars, tells the story of the spice trade through the lens of craft chocolate. This Emirati company, with five distinct lines of artisan chocolate, expresses the tale of the Middle East’s ancient role as seafaring traders, with each bar speaking to the history, culture, and traditions of those along the maritime Spice Route.
Chocolate Naive, one of 200 bean-to-bar producers worldwide, operates in a small town in Lithuania. The chocolate master carefully roasts fresh cacao beans every morning, creating handcrafted bars with complex flavors and seasonings. Only the best ingredients are used, and the company strives to become world-class craftsmen in working with this exquisite production. Naive makes chocolate that showcases the character of each cacao bean, putting Lithuania on the map as a rising star of gourmet chocolate.
OmNom is a small-batch, craft chocolate maker based in Reykjavík, Iceland. The company started as an experiment to see if the two friends could master how to make chocolate. From the start, they received positive tasting feedback. After receiving positive feedback, they set up a small chocolate-making lab inside a converted gas station and launched. OmNom's mission is to make the best chocolate possible using the highest quality of ingredients.
Shop OmNom Chocolate Reykjavík
Since 2008, Original Beans has ventured into remote rainforests to source the world’s rarest cacao beans and transform the cultures of chocolate, food, and luxury. Original Beans founder, Philipp Kauffmann, represents the 7th generation in a family of recognized nature explorers and conservationists who coined the term “sustainability”. Philipp gave up his job at the United Nations in New York to grow Original Beans as a leading brand for a world in which we regenerate what we consume. For each bar purchased, Original Beans plants a tree with their initiative, One Bar One Tree.
Pump Street Bakery, originally known for their exceptional bread and pastry, now creates some of the best chocolate around. Using beans from renowned origins like Hacienda Limon in Ecuador and Finca 3 Marias in Honduras, Pump Street's chocolate is exceptional in both flavor and quality. Their inclusion bars, which combine chocolate and bread crumbs, offer a unique and delightful combination of texture, aroma, and taste. Indulge in Pump Street's one-of-a-kind creations and experience their passion for artisanal craftsmanship and commitment to delivering the best possible experience to their customers.
Raaka is devoted to making uncommonly delicious chocolate that captures the brighter, bolder, and fruitier side of cacao. They make every bar from scratch with unroasted cacao beans, sourced from growers they trust and admire. The unique flavour of their unroasted chocolate is part place, part process. They craft their bars in celebration of each cacao origin's unique character. Their chocolate making process values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate. All of their chocolate is made from scratch, bean-to-bar, in Red Hook, Brooklyn.
Shop Raaka
Ritual Chocolate produces small-batch, bean-to-bar chocolate using classic European methods and premium cacao from select sources. Founded in 2010 by Robbie Stout and Anna Davies, their mission is to produce exceptional quality chocolate while celebrating the complexity of the cacao bean. At their small chocolate factory in Park City, Utah, they are involved with the entire chocolate-making process to ensure their values for the highest achievable quality are present every step of the way.
Modica style chocolate, born in the elaborate and eponymous city in southeastern Sicily, has long suffered in reputation due to cheap cacao from dubious sources. Enter Simone Sabiani, Modica restaurateur with a restorative eye for food, natural wine, and chocolate. His Sabadì chocolate taps the potential of Modica style, known for cold processing, lack of added cocoa butter, and rough texture, to highlight the raw materials that go into its creation. Sabadì showcases how ethical sourcing, attention to detail, and thoughtful inclusions can match this unique style to the baroque beauty of its rich history.
Shop Sabadi Chocolate
Taza Chocolate makes stone-ground chocolate. Cacao is so complex in flavor that they want to let it shout loud and proud. That is why they do less to bring us more. They stone grind organic cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted.
At Kekao, we've created a unique way for chocolate lovers to dive into the world of bean-to-bar chocolate with our Kekao Box. Our passion for artisan chocolate drives us to carefully curate each box, selecting only the finest offerings from top bean-to-bar chocolatiers across the globe. We aim to bring a diverse range of flavors and styles to your doorstep, making each Kekao Box an exciting adventure in taste.
In selecting chocolates for our boxes, we focus on quality and diversity. We choose chocolates that stand out for their exceptional flavor profiles, the artistry behind their creation, and their unique cacao origins. This ensures that every box you receive from us is a journey through the world of premium, artisan chocolate.
For those new to bean-to-bar chocolate, a Kekao Box subscription is an ideal starting point. We provide tasting notes and detailed information about the origins and creators of each bar, enhancing your understanding and appreciation of the chocolate. Tasting our chocolates is an experience that engages all your senses, from appreciating the bar's appearance and aroma to enjoying the rich, complex flavors as they unfold on your palate.
By subscribing to Kekao Box, you're not just treating yourself to a monthly delight; you're also supporting a community of dedicated artisan chocolatiers who are committed to ethical and sustainable practices. Join us in exploring the delightful and intricate world of bean-to-bar chocolate, one box at a time.
Let's take a closer look at what chocolates you can expect to receive this month with the Kekao Box.
Akesson's Organic Chocolate is the first "Tree to Bar" chocolate maker. The Akesson family started with a single plantation in Madagascar. Today, Bertil Akesson has expanded the company's cacao network with plantations in Madagascar, Brazil, and Indonesia. If you tried craft chocolate or world-famous chocolatier chocolate, it is likely that it came from one of Akesson's cacao plantations. Akesson's Organic Chocolate bars have won a multitude of awards and is regarded as one of the best craft chocolate bars on the market.
Grown on a historical Brazilian plantation, Forastero cacao's astonishing warm aroma is balanced with tart notes of the native pitanga fruit in 75% dark chocolate. The Pitanga fruit, also known as the 'Brazilian cherry', looks like a small pumpkin and has a sharp and sweet taste. Parasinho's Forestero cacao is the only variety grown on this Fazenda Sempre Firme plantation. Grown amid a forest with the highest biodiversity on earth, this exceptional cacao is distinctly Brazilian.
Tasting Notes: Earthy, Tobacco, Brazilian Pitanga Fruit, Tart and Autumn Spices
OmNom is a small-batch, craft chocolate maker based in Reykjavík, Iceland. The company started as an experiment to see if the two friends could master how to make chocolate. From the start, they received positive tasting feedback. After receiving positive feedback, they set up a small chocolate-making lab inside a converted gas station and launched. OmNom's mission is to make the best chocolate possible using the highest quality of ingredients.
Tasting Notes: Fruity and Creamy
Mirzam chocolate maker drawn by the stars, tells the story of the spice trade through the lens of craft chocolate. This Emirati company, with five distinct lines of artisan chocolate, expresses the tale of the Middle East’s ancient role as seafaring traders, with each bar speaking to the history, culture, and traditions of those along the maritime Spice Route.
Ragag: 52% Milk chocolate filled with pieces of delicious crispy Arabic 'Rgag' bread. The thin and crunchy texture of the bread adds an addictive element to this dark milk chocolate.
Tasting Notes: Crunchy
Goodio sprinkled the best parts of gingerbread onto this fine craft chocolate. Yummy Holidays!
Tasting Notes: Gingerbread
To get started with craft chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come-up, you never know what you'll get inside the box! Each month we will curate 4 to 5 premium specialty-crafted chocolate bars.
If you want to try a few bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty-crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Twitter, and Instagram.
Actual chocolate received in any given month may feature different chocolates than described in this blog post.
Chocolate Purveyors is a blog series where we connect and discuss everything chocolate with both makers and enthusiasts. This discussion is with Emily de Urías from Belu Cacao.
It was a sunny Sunday morning when a friend brought over a Belu Cacao chocolate bar to our monthly tasting, she asked me if I had ever heard of the chocolate maker, I hadn't. She told me it was a Salvadorian maker, who sources and makes its chocolate in El Salvador while helping women from rural areas by providing them with good jobs they typically wouldn't be exposed to, empowering them and their families. After reading more on their story, I knew they had to be featured in our monthly craft chocolate box. Belu Cacao Panela 70% was one of the bars featured in our May box.
I reached out to Emily to work together on our Taste Chocolate like an Expert blog post. After working with her on the blog I asked if she would be interested in being part of this blog series when she accepted, I was happy to find out more about the Belu Cacao story and to share it.
I can't remember exactly the first time I tried fine chocolate, but I know for sure that I've always loved chocolate. Ever since I was a little girl I used to look for the "dark" chocolate in the assorted chocolate bags and I would save them for special occasions. Later on in life, I studied at Babson College located in a town near Boston, so whenever I went into the city I would treat myself with a Godiva dipped apricot and that was heaven and a splurge to a budget-constrained student.
Before I started with chocolate making I worked in banking and finance but decided to take some time off to take care of my newborn twins and then my third child. During this period, I noticed in the news that the government of El Salvador was trying to reactivate the cacao production. A few years before that, my husband (at that time, boyfriend) and I had tried to make Tablilla (hot chocolate with spices) from scratch in an effort to make a gift to our friends living in the US; needless to say our experiment failed, but the thought of chocolate making lingered. So when I heard the news I thought it was the perfect timing to experiment again and try to make chocolate with less sugar and more cacao content; after all, as a mom, I was constantly looking for healthy snacks to give to my children.
Yes, definitely. I was the first to make craft chocolate from fine Salvadorian cacao, in small batches, experimenting with flavors that used natural ingredients like orange, ginger, salt, and others to enhance the bars. My main goal was to make a bar with less sugar, no preservatives, no soy lecithin and that tasted and looked so good that Salvadorians would feel proud to buy as a gift for someone special. I believe the whole concept struck a chord. I started out in local farmers markets and I could see people from different age groups interested in the product; foodies, trendsetters, people who have to watch out for sugar intakes, cooks, etc. A couple of years later new craft chocolate makers started popping up in the farmers' markets and more and more people were looking and buying dark chocolate from local producers.
We've been able to create jobs that provide income to single mothers who not only face that challenge but also live under very difficult circumstances directly affected by gang violence. They live in rural areas that are difficult to reach, not only because of poor roads but because they are part of gang territories.
Take, for example, Reina. Alongside Reina we learned the process of how to make Tablillas in a very traditional way, grinding beans in our town's community mill, molding them by hand and using only natural ingredients. As we grew, we then needed additional help and Reina was having trouble at home because her mom needed to work and could no longer take care of her six-year-old daughter, Astrid. Fortunately, the solution was to hire Mercedes (Reina's mom) by bringing her the roasted cacao beans so she could winnow them at home in her spare time when Astrid was at school. This has become her permanent source of income and now Mercedes is empowered to hire her own help in the winnowing process, still doing it in the comfort of her own home.
In the past year, Nancy has come to help in the store. We've accommodated her schedule so she can take English lessons (that we've been able to sponsor) before coming to work. Our newcomer is Roxana, who had been working at a "maquila" (apparel factory) for some time but was recently laid-off. She started off as a temporary help but due to her great attitude and work ethic, we've made an effort to hire her permanently. We believe in providing rural women with a safe and suitable environment that will not only help them grow as individuals but as chocolate professionals.
Initially, it was a real challenge. Like I explained before, I started making chocolates when El Salvador was just starting to invest in the resurgence of cacao. The first harvest takes at least 3 years to reap, so at the beginning, it was very difficult to find quality Salvadoran cacao. Once the first crops started to produce, the next challenge was the fermentation process. It has taken me years of going back and forth with local growers reviewing their processes to get the fermentation at the level needed to make high-quality chocolate. It's still a work in progress, but I believe eventually many of the farmers will fully understand the need for a perfected fermentation process. Looking for growers with high-quality cacao is a permanent job.
Initially, it was sourcing Salvadoran cacao and then, the funding to grow a new business. When I was doing this from home, fixed expenses were less than when you have to rent space for production and point of sale. You then need more people to help with production, packaging, etc. El Salvador economy has grown on average 2% for the last decade, so fine single origin chocolate is a luxury in a country where most of the population barely make ends meet. Funding for start-ups or growing business is non-existent, so for all of these reasons every day is a struggle to keep going.
Being able to provide jobs to women who would otherwise find it difficult to work in a decent environment, creating a positive ripple effect in their personal lives and their families.
Teaching. I believe that the future can be brighter if you share your knowledge with the younger generation. By knowledge I don't mean textbook concepts, but what you've learned in the process of building something; failures, successes, surprises, etc.
Belú Milk Chocolate.
I would love the brand to keep growing so the world can taste a "sweeter" side of El Salvador, one that's not usually seen or heard in the news. I would love the business to keep growing so I can provide more sustainable jobs for cacao growers and families that work at Belú.
To get started with craft chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come up, you never know what you'll get inside the box! Each month we will curate 4 to 5 premium specialty crafted chocolate bars.
If you want to just try a couple of bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium craft chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Facebook, Twitter, and Instagram.
]]>When I was first introduced to craft chocolate, one of the early chocolate bars I tasted was Marou's Dak Lak 70%, the bar instantly became one of my favorites and can be found in my stash at all times. After tasting the bar, I read about Marou's origins and was intrigued. Not many chocolate makers use Vietnamese cacao and there is even fewer Vietnamese bean to bar chocolate makers. I reached out to Samuel and was ecstatic when he accepted to participate in our interview.
]]>With great sadness, we announce the loss of fellow chocolate enthusiast and maker Samuel Maruta in January, 2021. We hope this interview helps preserve his legacy and the inspiration he was to many in and outside of the bean-to-bar movement.
Chocolate Purveyors is a blog series where we connect and discuss everything chocolate with both makers and enthusiasts. This discussion is with Samuel Maruta from Marou Faiseurs de Chocolat.
When I was first introduced to craft chocolate, one of the early chocolate bars I tasted was Marou's Dak Lak 70%, the bar instantly became one of my favorites and can be found in my stash at all times.
After tasting the bar, I read about Marou's origins and was intrigued. Not many chocolate makers use Vietnamese cacao and there is even fewer Vietnamese bean-to-bar chocolate makers. I reached out to Samuel and was ecstatic when he accepted to participate in our interview.
Marou Faiseurs de Chocolat
Marou Faiseurs de Chocolat
Marou Faiseurs de Chocolat
Marou Faiseurs de Chocolat
Marou Faiseurs de Chocolat
Marou Faiseurs de Chocolat
Marou Faiseurs de Chocolat
Marou Faiseurs de Chocolat
Not sure but I would probably keep it in a cupboard without touching it… like I did with that Easter chocolate bell when I was a child.
Marou Faiseurs de Chocolat
To get started with craft chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come up, you never know what you'll get inside the box! Each month we will curate 4 to 5 premium specialty crafted chocolate bars.
If you want to just try a couple of bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Facebook, Twitter, and Instagram.
]]>Victoria loves all things chocolate and holds a certificate of Achievement in Chocolate Technique & Mastering Chocolate Flavor from Ecole Chocolat. Besides her blog, she has a Youtube channel and Instagram page where she reviews and discusses chocolate. Victoria is also an associate writer for Chocolate Connoisseur Magazine. Victoria has worked as a consultant for various craft chocolate makers, providing feedback on taste, texture, and so forth.
"When it comes to tasting chocolate you can make it as simple or as complex as you want. Hopefully craft/specialty chocolate will help you with a pleasant pause during your day by taking a moment to open a bar, looking to see what shade of brown it is (some bars also have reddish colors also), determining how it smells, feeling what type of texture the bar has and which flavors come through.
I make sure I haven’t had food or liquid other than water about an hour before so I can taste the bar with “fresh” taste buds. It is also important not to have on perfume or scented lotion or to have washed your hands with scented soap.
Some chocolate has very dominated scents, while others are subtle so I sniff the bar at the point I broke a piece off. If the bar has something sprinkled on it such as nibs or dried fruit I smell that side as well as the non-sprinkled side.
I also pay attention to the color of the bar, the type of sound it makes when I break a piece off and the texture of it as I eat it. Some bars give a very light, juicy feel in the mouth, some feel chalky or have even rougher textures, while others might go all the way to a full-bodied full mouth sensation (think heavy cream or a thick sauce-like texture).
I always taste at least two pieces because sometimes the first piece (just like the first sip of wine or liquor) taste might seem a bit of a “shock” to the palate. I find that on the second or even a third piece, so many more flavors come through.
Sometimes a bar’s smells will also be similar to the tasting notes (it smells like caramel and it tastes like caramel for example), but I often taste bars that smell very different from what I notice in the taste. The bar’s flavor will change from the initial taste to the middle and then the finish.
I also pay attention to how long of a finish the bar has and find that other flavors present themselves even a few minutes later. While the majority of bars I taste have a five to ten-minute finish occasionally an exceptional bar might have as much as a twenty-minute finish!
It’s also important to note that everyone tastes things differently through life experiences. What tastes like molasses to one person might present more like brown sugar to the next. So you might not taste exactly what I taste, or what the maker has listed as notes on the bar. That’s ok."
Hazel Lee is a completely devoted chocolate lover. Her devotion is not with just the finished product but every step involved in making chocolate, fom the cacao pods to the finished product. She is also the creator of Taste With Colour®: The Chocolate Tasting Flavour Map, a part-time Chocolate Consultant, member of the Academy of Chocolate, judge for the Academy of Chocolate Awards, Northwest Chocolate Awards and Premio Bean to Bar Brasil. Hazel spends her free time experimenting with home bean to bar chocolate production, judging chocolate awards, visiting chocolate factories, attending and partaking in chocolate-related events across the UK and beyond. You can find more of Hazel at Hazeljlee.com.
"I like to use all five senses when tasting chocolate and I use Taste With Colour® to help me identify flavor notes. First, take a good look at the chocolate, notice the color and if it has a shine. Then listen to the chocolate as you snap a piece in half, what sound does it make?
Place a piece on your tongue and allow it to melt without chewing. Notice the speed at which it melts and the texture of the chocolate; what does it feel like? Creamy or maybe sandy? The flavors will slowly release from the chocolate as it melts on your tongue. What colors come to your mind? Go to those colored areas of the Taste With Colour® map and look at the different flavors associated with those colors. For example, I often see burgundy, red or purple colors in my mind when tasting bars made from Kokoa Kamili beans (from Tanzania). I head to these colored areas of the map and then the various flavors associated with these colors prompt me to identify the individual flavor notes that I am experiencing e.g. dried cherries.
Sometimes people can identify flavor notes immediately and they can then go to the colors associated with those flavors on the map and see if it helps prompt any more flavor notes that they are experiencing. I believe that a bar of truly great chocolate will tell you a story; different flavors will be released at different stages of the eating from beginning to end and even in the aftertaste. It's always fun to taste chocolate with friends and share your thoughts. We all taste things differently and other people's thoughts may help you discover more from your chocolate!"
Emily de Urías is the founder of Belu Cacao. Belu Cacao is a small chocolate company located in El Salvador. Belu Cacao produces single-origin chocolate bars made with two basic ingredients, top-quality Salvadorian cacao beans and pure cane sugar. Belu Cacao is also passionate about helping women from rural areas in El Salvador by providing them with fair and honest jobs. You can be sure when you eat their delicious bars, you are not only savoring good chocolate but also changing lives for women who want a better and brighter future for their family.
"If you’re going to eat chocolate for the first time (especially dark chocolate), you have to prepare all of your senses. First, you start with a clean palate (no coffee, food or other elements like toothpaste or perfume that can affect your taste buds an hour before the tasting).
Be sure to be prepared with a low sodium cracker at hand and water, to clean the palate after every tasting. Once you’re ready, start by looking at the piece of chocolate you’re about to eat. It must have a nice and subtle shininess to it. You then smell and hopefully can feel different aromas, like nuts, citrus, fruity, honey, even chocolatey, etc.
When you bite it must have the “snap” sound when broken. Take a piece, put it in your mouth and let it melt, and taste. The first seconds are very important because it will give you a better sense of the flavors you’ll truly find in the piece of chocolate. Lastly, the whole purpose is to enjoy your chocolate and be happy about it!"
Max's entire life is dedicated to crafting a sustainable and delicious world by changing the way we eat & understand chocolate. Since 2015, she has been writing about chocolate on her website damecacao.com. Dame Cacao's goal is to connect consumers to quality chocolate and to the people who produce. She also hosts the podcast Chocolate on the Road.
"Whenever I'm doing a thoughtful tasting of chocolate, I always try to put a bar into context. I grab two bars of a similar percent & category (origin or maker, without inclusions), preferably ones I've already tried, and I taste them side by side.
Opening up the new bar, I check to make sure it's in-temper and then give it a deep sniff. And another. After that, I break off a piece, confirming its good temper with a hardy snap. Putting the piece inclusion-side down (if applicable), I bite into the chocolate three or four times, and then let the rest melt in my mouth.
After a minute or two, I drink some water and repeat the process with bar 2, and then return to my new bar, observing any perceived changes in flavor. I do the same with bar 3, finishing with a final bite of the new bar. This allows me to not only taste a new bar, but to put the chocolate itself into context with other origins from that maker, or with other makers using the same beans.
It gives a level of depth and intellectual curiosity to my own tastings that help me build up an interconnected map of different origins, makers, and regional inclusions. It also helps me do my job better and just makes me happy."
Estelle is a food writer and chocolate sommelier based in Chester County, in the Philadelphia area. In June of 2015, she committed to sampling 37 US-made chocolates by her 37th birthday on Halloween of that year. The journey was documented on her Youtube channel. What started as a delicious excuse to eat a lot of chocolate turned out to be a life-changing journey that revealed a passion for craft chocolate and the people behind these bars. Estelle is also certified from Ecole Chocolat's tasting course. Now she hosts her own chocolate tastings. You can find more about Estelle and her chocolate journey at 37chocolates.com.
"To evaluate a bar, I retire to a quiet place in early mornings. Trying a piece of chocolate before the morning bustle is always a good idea but my kids usually wake me up, which makes it challenging to create an “early tasting” routine. Instead, I taste chocolate around 10 AM.
My protocol is pretty standard: I open the wrapper, smell the chocolate, look at its color, break a piece and let it melt in the mouth after a few bites. When I taste a bar, I try to pick on a flavor profile (nutty, fruity, etc.) but I evaluate other attributes, such as texture and flavor balance, and I pay attention to how flavors develop: is there a peak in the way aromas develop on the palate? How’s the finish? Am I satisfied after a bite? That’s my initial evaluation.
Over the next few days, I’ll try the chocolate at different times of the day and see how I feel. Sometimes, chocolate feels like love at first sight, but the flame doesn’t withstand the test of time. Other times, attachment grows slowly over time and I’ll realize after a few days I’m craving a certain bar. It usually takes me a week to get to the essence of a bar and that’s when I’ll usually form an opinion.
To me, chocolate tasting requires time, which is why I avoid judgment after impromptu tastings at conferences — it’s difficult to give an opinion a few minutes after a bite. Usually, I’ll know how I feel about it the next day, on my way back home. That’s when I wish I had bought more of a specific bar."
Let's summarize the key takeaways for chocolate tasting.
1. Prepare Yourself.
Take time out of your day to truly enjoy the bar you are tasting. Avoid distractions and scents.
2. Cleanse Your Palate
Clear your taste buds for optimal taste, try using a palate cleanser like water or crackers in between tastes.
3. Look
How does the chocolate look? Is it dull? What's the color of the bar, it can range from pink to licorice black which will help with flavor.
4. Touch
Feel the surface of the bar and consider the texture, from smooth or grainy to creamy or dry.
5. Smell
The aroma is a component of the flavor of the bar. Note the chocolate’s profile will add another dimension to the tasting experience.
6. Snap
Break the bar off, the snap of the chocolate will determine if it's ready to be eaten and if it was properly tempered.
7. Taste
Taste the chocolate! Place it on your tongue and let it slowly melt! Try chewing it after it has melted a bit in your mouth to see if it releases more flavors.
8. Enjoy!
Note the aromas and flavors of the chocolate, is it bitter or sweet? What's the texture? Once the chocolate is done, how was the flavor? Did it linger or did it have a quick finish?
Try tasting the chocolate again, save it for another time, and find out if you experience differences. Don't forget, we don't all have the same taste buds, that's part of the tasting experience. Most importantly, have fun with it!
If you are interested in improving your chocolate tasting, attend a local chocolate tasting class - they are lots of fun, a good way to meet other chocolate enthusiasts and to learn more about chocolate!
If you live in an area where there isn't tasting classes or want to become certified, visit ecolechocolat.com. Ecole Chocolat is a professional chocolate school that has helped hundreds of graduates from all over the world discover their passion for chocolate, hone their skills, and open successful chocolate businesses. They offer a Mastering Chocolate Flavor course. The course will give you the opportunity to focus on the intricacies of chocolate flavor while helping you use chocolate more effectively in your professional or personal life.
To get started with fine chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come up, you never know what you'll get inside the box!
As the festive season approaches, the search for the perfect Christmas gift becomes a delightful challenge. Among the potential presents, chocolate bars stand out as a Christmas favorite, offering both the pleasure of taste and the warmth of personal thought. This holiday season, a carefully selected chocolate bar can convey a message of care and sophistication, effortlessly capturing the festive spirit.
In this blog, we’ll guide you through the diverse world of chocolate bars, helping you find those that promise to bring joy and a touch of taste to your Christmas gifting. Whether for the connoisseur in your life or as a sweet surprise for a friend, a well-chosen chocolate bar is more than a gift—it's an experience wrapped waiting to be unfolded. Join us as we unwrap the secrets to selecting the best chocolate bars that are sure to make your loved ones feel cherished this Christmas.
The OmNom Dark Nibs + Raspberries 58% bar is a festive choice for Christmas gifting, with its vibrant mix of textures and flavors. The combination of crunchy cacao nibs and tart dried raspberries pairs exquisitely with the smooth Madagascar chocolate base, offering a sophisticated taste experience that's sure to be a hit with dark chocolate aficionados. This bar not only pleases the palate but also serves as a beautiful, gourmet addition to any holiday gift basket.
Goodio's Ginger Bread 50% chocolate bar captures the essence of the holiday season in each bite. Infused with the warm, comforting spices of traditional gingerbread, it's a delightful treat that embodies the spirit of Christmas. This chocolate bar is an ideal gift, offering a nostalgic taste that conjures up cozy memories of festive celebrations. It's not just a sweet treat but a celebratory experience wrapped in a bar, making it a thoughtful and delicious gift for anyone on your list.
The Dick Taylor Peppermint Bark is a festive masterpiece, blending rich, single-origin dark chocolate with a refreshing peppermint-infused white chocolate layer. It’s a chocolate gift that offers a multi-sensory delight with its contrasting layers and textures, making it a memorable treat for the holidays. The addition of crushed peppermint candy adds a festive sparkle and a satisfying crunch, perfect for those who enjoy classic holiday flavors with a gourmet twist.
Raaka's Ginger Snap 70% bar offers a unique twist on the classic holiday cookie, transforming it into a rich dark chocolate experience. This bar makes an intriguing gift with its layers of ginger and traditional spices, reminiscent of festive treats. The sparkling brown sugar topping provides a delightful crunch, pairing wonderfully with the warmth of holiday drinks. It's an ideal choice for those looking to gift a taste of the holidays in a single, sophisticated chocolate bar.
Fossa's Amanatsu Orange & Mint Dark Milk Chocolate is an enchanting festive gift that fuses the zest of Japanese summer oranges with the cool zing of mint. This bar, with its lively citrus notes and a subtle hint of peppermint, is elegantly balanced with the floral notes of Ecuadorian cacao. It's a delightful indulgence for those who appreciate a playful twist on traditional holiday flavors, crafted into a creamy dark milk chocolate that's sure to stand out in any Christmas chocolate collection.
Markham & Fitz's Peppermint Pretzel chocolate bar is a holiday delight, blending the rich, smooth taste of 60% Colombian chocolate with the festive zing of peppermint. This bar captures the essence of the season with a combination that conjures up warm holiday memories. Its handcrafted quality makes it a thoughtful and delicious gift for chocolate lovers, embodying the joyous spirit of Christmas in every bite.
Qantu's Noël Sur Son 31 offers a festive symphony of flavors, where the boldness of 65% dark chocolate meets the tangy sweetness of sea buckthorn caramel, all harmoniously layered with creamy white chocolate. This bar is a luxurious treat that's perfect for sharing, embodying the spirit of the holidays in a blend of tradition and innovation, making it an ideal gift for the connoisseur in your life.
Blanxart's Milk Chocolate With Hazelnuts is a classic delight, combining the rich creaminess of milk chocolate with the crunchy wholesomeness of hazelnuts. This generous bar is perfect for gifting, providing a substantial and satisfying treat that's ideal for savoring during the festive season or to brighten any ordinary day with a touch of indulgence.
The Amedei Nocciole Chocolate Bar is an exquisite Italian treat that marries the finest Piedmont hazelnuts with luxurious milk chocolate. Its rich, nuanced flavors are a testament to the craftsmanship of in-house roasting, ensuring every bite offers a harmonious blend that's both fresh and deeply satisfying. This bar is a superb choice for those looking to gift a piece of Italy's renowned confectionery excellence.
The Ritual Mid Mountain Blend 70% is a global journey of taste, combining cacao from Mexico to Madagascar to create a harmonious dark chocolate. Its complexity mirrors the diversity of the regions it represents, making it an ideal gift for those who appreciate the nuanced profiles of world-class chocolate. This bar, named after a renowned trail, is for the adventurous palate.
The Marou Ba Ria Ginger Lime 69% chocolate bar embodies the vibrant essence of Vietnamese cuisine. The zesty lime and warm ginger notes, both locally sourced alongside the cacao, dance on the palate, reflecting the region's culinary spirit. This bar, with its bright and complementary flavors, is a thoughtful gift for connoisseurs who revel in the delight of discovering unique, place-inspired chocolates.
The Taza Chocolate Mexicano Cinnamon 50% offers a rustic and authentic tasting experience. The blend of rich dark chocolate with the warm, aromatic cinnamon encapsulates the traditional Mexican chocolate style. These discs, with their coarse texture and bold flavors, make a charming and shareable gift, ideal for those who appreciate a touch of spice in their sweets.
As we've explored a variety of delightful chocolate bars perfect for gifting this Christmas, remember that the joy of giving is just as sweet as the chocolates themselves. For those looking to surprise someone with a curated selection of gourmet treats, consider the Kekao Box — a gift that keeps on giving, offering a monthly assortment of the finest chocolate bars from around the world. And for even more holiday-inspired indulgences, visit our Holiday Chocolates & Chocolate Gifts collection, where each chocolate bar is a festive journey waiting to be unwrapped.
]]>Artisan dark chocolate incorporates craftsmanship, where every batch is a testament to the meticulous attention to detail by the chocolatier. This level of care ensures that each bar is not just a treat but a piece of culinary art, making it an ideal and personal gift. The uniqueness of small-batch production guarantees a gift that's as special and memorable as the person receiving it, perfect for those who cherish exclusivity and quality.
When selecting the perfect dark chocolate gift, consider the cacao content. A higher percentage often means a deeper, more intense flavor. Origin is also key, chocolates from different regions can offer different flavors based on their terroir, providing a unique taste experience. Flavor infusions, whether they be spices, herbs, or even sea salt, can add an intriguing twist. Most importantly, keep the recipient's preferences in mind. Someone new to dark chocolate might prefer a lower cacao content with subtle flavor notes, while a connoisseur might appreciate the boldness of a high-percentage.
An ideal present for those who appreciate the finer things in life. With a variety of subscription options, you can tailor this gift to the recipient's preferences, ensuring they receive a monthly surprise of curated high-quality chocolates. This gift not only offers a taste of luxury with every delivery, but it also tells a story of craftsmanship and global curation, making it a thoughtful and enduring gift that keeps on giving. Whether for a connoisseur or a casual chocolate lover, the Kekao Subscription Box is a perfect way to express care and introduce them to new artisanal experiences with every box.
The Taza Chocolate Mexicano Sampler is a gift that speaks to the heart of chocolate's rich tradition. Its unique stone-ground processing results in a rustic, minimally refined chocolate that celebrates cacao's natural complexity. This sampler is an exploration of flavors, from spicy to sweet, making it an engaging gift for anyone eager to explore the spectrum of chocolate's potential. It's not just a gift of chocolate, it's a journey through taste and tradition, making it a thoughtful choice for those who relish authentic chocolate experiences.
Is a remarkable dark chocolate gift that embodies the essence of artisanal craftsmanship. With each bar crafted from bean to bar, this collection is a testament to Ritual Chocolate's dedication to quality and the nuanced flavors of cacao. The unique incorporation of local flavors like honeycomb, juniper, and pine nut, inspired by Utah's mountainous landscapes, offers a sensory journey that's both indulgent and evocative of nature's beauty. This collection is an ideal gift for those who appreciate the art of chocolate making and the thoughtful integration of local ingredients.
The Mirzam Emirati Collection is a gift that dazzles with its celestial inspiration and local Emirati flavors. The combination of freshly made Emirati honeycomb and Mirzam's meticulously crafted 62% dark chocolate creates a confectionery masterpiece that is both luxurious and deeply satisfying. Encased in elegant kraft packaging adorned with artwork that celebrates the Emirates Mars Mission, this honeycomb chocolate gift transcends the ordinary, making it a perfect choice for those who cherish a blend of art, science, and gourmet craftsmanship.
This Mini Bar Gift Set is an exquisite selection for those who appreciate the art of chocolate making. Crafted by pioneers in the bean-to-bar movement in Asia, each mini bar is a testament to Marou's dedication to sourcing the highest quality beans from a close-knit network of Vietnamese farmers. This set offers a diverse tasting journey through Vietnam's distinct cacao regions, making it an ideal gift for dark chocolate connoisseurs who savor the story and the flavor behind each bite.
Choosing artisanal dark chocolate as a gift embodies a sense of sophistication and a nod to craftsmanship. The Kekao Box stands out as an exceptional present, delivering a monthly exploration of premium, artisan-made chocolates that tantalize the senses and celebrate the art of chocolate making. For those who appreciate the finer nuances of cacao and seek a gift that keeps on giving, this subscription is a perfect match. To discover more curated selections and exclusive chocolate gift sets that cater to every preference, visit our chocolate gift page, where the journey into exquisite taste and quality continues.
]]>As we step into the world of Mexico's best chocolate brands, we honor the past while embracing the innovation that modern Mexican chocolatiers bring to the table. This blog aims to celebrate these contemporary chocolate artisans who, with a nod to tradition and a dash of creativity, are crafting some of the world's finest chocolate bars right here in Mexico. Join us as we uncover the bars that capture the essence of Mexican cacao and the hearts of chocolate lovers everywhere.
Chocolate's history in Mexico stretches back to ancient Maya and Aztec times when cacao beans were valued for more than taste, they were currency and sacred offerings. Consumed mainly as a drink by the upper society, the beans were often combined with local spices. Spanish arrival introduced sugar, transforming the preparation and consumption of chocolate. This blend of old and new has evolved over time, and today's Mexican chocolate honors its storied past while embracing modern innovation. It stands as a testament to Mexico's historical relationship with one of its most significant contributions to global cuisine: the cacao bean.
In our curation of the best Mexican chocolate brands, we spotlight gourmet chocolate brands. These chocolatiers are distinguished by their commitment to quality, sourcing the finest local cacao to create chocolate that are not just treats, but a rich tasting experience. Join us as we delve into the brands that are redefining excellence in the world of Mexican chocolate.
Cunda de Piedra Comalcalco is a group of Mexicans who are passionate about cacao. Its mission is to raise the quality of life of everyone involved in the process, from those who grow and harvest the land, to those who consume their bars. Cuna de Piedra is a homage to Mexican cacao. Each one of their chocolates is a reflection of the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.
Feliu Chocolate focuses on the unique characteristics of Mexican cocoa, selecting and processing each bean to highlight its individual qualities. Founded by Víctor Feliu, the brand has evolved from a single room to a full-fledged workshop in Guadalajara, maintaining close ties with cocoa producers in Chiapas and Tabasco. Feliu Chocolate has built a dedicated following by emphasizing quality, fair trade, and the story behind each bar of chocolate.
Cielo Dentro is dedicated to showcasing the essence of Mexican cacao through its rich history and distinctive aromas and flavors. Their chocolate-making process is a small-scale, passionate endeavor focused on preserving the true character of Mexican cocoa. They have forged strong ties with local cacao farmers, ensuring consistency and authenticity in their products. Cielo Dentro's commitment to quality is recognized in chocolate competitions worldwide, where their 100% Mexican chocolate has won accolades.
Each bar from our Kekao Box tells a part of this story, offering a curated experience of the finest chocolate bars for enthusiasts and connoisseurs alike. If your palate is intrigued by the distinctive flavors of Mexican cacao, we invite you to explore our Mexican Origin. Here, the legacy of Mexican chocolate continues, embodied in each bar that we proudly feature, ensuring that every bite conveys a piece of Mexico's rich cacao heritage.
The tradition of gifting is a cornerstone of the holiday season, creating cherished moments and lasting memories. Among the options of gifts to choose, chocolates stand out as a timeless favorite, embodying the sweet essence of love, care, and celebration that Christmas evokes.
As we step into the world of gourmet chocolates, the simple act of gifting transforms into an exquisite experience. Gourmet chocolates, with their fine quality and distinct flavors, offer more than just a sweet treat—they provide a doorway into a world of rich, nuanced taste. Each bar tells a story of craftsmanship and tradition, making it a gift that extends beyond the moment of unwrapping.
When nestled under the Christmas tree or shared at holiday gatherings, gourmet chocolates not only satisfy the palate but also capture the spirit of the season. They represent a choice of sophistication, an appreciation of the finer things, and a wish for joy and delight that resonate with every bite.
Through this guide, we'll unveil a collection of chocolate gifts that epitomize the festive allure, making your Christmas gifting thoughtful, enjoyable, and most importantly, sweet.
The 3-Month Chocolate Subscription Box Gift is an invitation to a delightful, ongoing chocolate adventure. As the holiday cheer of Christmas continues through winter, this gift ensures a sweet start to each month for your loved one. Each curated box reveals a unique selection of craft chocolate bars, offering a taste of different cacao-rich regions. It's a thoughtful gift that extends the joy of Christmas, making it a memorable choice for any chocolate enthusiast.
The OmNom Dark Nibs + Raspberries is a delightful blend of textures and flavors, making it a charming Christmas gift. The crunchy nibs and dried raspberries sprinkled atop the Madagascar chocolate add a playful crunch, contrasting beautifully with the smooth, creamy dark chocolate. The sharp fruitiness of raspberries intertwined with the bright notes of dark chocolate evokes a festive, joyful spirit. It's a gift that offers a taste of celebration, embodying the merry essence of the holiday season in every bite.
The Goodio Ginger Bread 50% chocolate is a whimsical nod to beloved holiday traditions, making it a splendid Christmas gift. With the essence of gingerbread sprinkled onto fine craft chocolate, it encapsulates the cozy, aromatic charm of the holiday season. Each bite is a fusion of nostalgic gingerbread flavors melded with rich chocolate, evoking warm holiday memories. It's a delightful way to say "Happy Holidays," bringing festive flavors that resonate with the joyful spirit of Christmas.
The Mirzam Spice Route Advent Calendar is a captivating journey through taste, making it a perfect Christmas gift. Behind each door lies a hidden chocolate treasure infused with fruits, nuts, flowers, and spices inspired by the legendary Spanish Al Hambra garden. It's a daily exploration through the Spice Route, unveiling 24 creative chocolate recipes that excite the palate and celebrate the adventurous spirit of the season. With a diverse selection of Mirzam's award-winning recipes, it's a delightful way to countdown to Christmas, offering a unique chocolate experience that transcends the ordinary, embodying the magic and wonder of the holidays.
The Dick Taylor Peppermint Bark is a harmonious blend of dark and white chocolate, making it a perfect embodiment of the Christmas spirit in a sweet treat. Its double-layered design features a rich, single-origin, 72% Belize dark chocolate top layer, elegantly complemented by a peppermint-infused white chocolate bottom layer, offering a delightful contrast in flavors. The sprinkling of crushed peppermint candy adds a festive crunch, enhancing the overall taste experience. It's a nostalgic holiday classic reimagined, making it an ideal gift for those looking to relish the sweet essence of Christmas with a gourmet touch.
The Raaka Ginger Snap 70% is a creative fusion of ginger snap cookies and dark chocolate, making it an enticing Christmas gift. This chocolate bar is a result of meticulous craftsmanship, where Tanzanian cacao is steamed over a house-made ginger tea and further enriched with ginger steeped in cocoa butter, accompanied by allspice, cinnamon, and nutmeg. The hand-sprinkled sparkling brown sugar on each bar adds a cookie-like crunch, bringing a comforting, festive nostalgia with every bite. It's more than just a chocolate bar—it's a delightful companion to holiday spirits, encapsulating the cozy ambiance of Christmas in a deliciously unique way.
A vibrant and playful concoction, making it a delightful Christmas gift. Originating from the citrus kingdom of Ehime prefecture in Japan, the Amanatsu, or Japanese Summer Orange, lends a refreshingly bright and tart flavor to the chocolate. Its aromatic peel, paired with herbaceous peppermint, dances gracefully with the floral notes of Ecuadorian Costa Esmeraldas cacao encased in a 55% dark milk chocolate. This whimsical interplay of citrus, mint, and chocolate creates a festive treat that's both playful and sophisticated. It's a taste of global flavors wrapped in a bar, offering a joyous, sensory celebration ideal for the holiday season.
The Markham & Fitz Peppermint Pretzel is a delightful meld of nostalgic flavors and contemporary craftsmanship, making it a cherished Christmas gift. Crafted from 60% Tumaco, Colombia chocolate, it strikes a harmonious balance with peppermint, evoking cherished holiday memories with every bite. The handcrafted nature of this chocolate elevates the simple joy of a treat into an expression of care and quality. It's not just a chocolate bar, but a sweet bridge between past holiday joys and present celebrations, offering a treat that everyone can relish during this festive season.
The Qantu Noël Sur Son 31 is a captivating blend of flavors and textures, making it a distinctive Christmas gift choice. Within this creation, swirls of robust 65% dark chocolate harmoniously meld with sea buckthorn caramel and white chocolate, crafting a novel holiday classic. The balance of dark and white chocolate with a hint of caramel offers a rich, indulgent experience that captures the essence of holiday indulgence. It's a unique treat that invites sharing and celebrating the season's joy with others, making it a memorable gift that encapsulates the festive spirit in a delectable form.
This is a vibrant assortment of flavors, embodying the merry diversity of the holiday season, making it a delightful Christmas gift. This sampler invites chocolate enthusiasts on a flavorful expedition through eight different chocolate disc varieties, each carrying a unique taste profile ranging from spicy, sweet, to savory. The inclusion of flavors like Cacao Puro, Chipotle Chili, Cinnamon, and more, guarantees a taste adventure that resonates with the festive zeal. Moreover, being 100% USDA certified organic, it's a thoughtful gift for those who appreciate organic goodness. It's not just a gift, but a shared experience, a chance to explore, enjoy, and celebrate the bright, bold flavors of Taza, making the holiday season all the more sweet and memorable.
A journey through Vietnam's rich cacao regions, making it a unique and thoughtful Christmas gift for any chocolate aficionado. This set includes six mini bars, each sourced from a different region including Dak Lak, Lam Dong, Ben Tre, Dong Nai, Tien Giang, and Ba Ria, offering a taste of the diverse terroir in every bite. Each 24-gram bar is a pocket of flavors waiting to be explored, making the unboxing an exciting adventure. It's a gift that goes beyond the ordinary, offering a narrative of taste and place, making the Christmas chocolate experience not just delightful, but also enlightening.
The Ritual Utah Mountain Collection is a chocolate journey through the alpine wonderland, making it a treasured Christmas gift for nature and chocolate enthusiasts alike. Each bar in this collection, including the Honeycomb Toffee 75%, Juniper Lavender 70%, Pine Nut 55%, and S’mores Bar 70%, is crafted with local ingredients, encapsulating the rustic charm and diverse flavors of the Utah mountains. The blend of unique textures and flavors in each bar offers a taste of Ritual's alpine adventures, transforming the simple act of enjoying chocolate into a scenic exploration. It's a gift that brings the serene beauty of mountainous terrains and the joy of gourmet chocolate together, promising a delightful holiday experience.
As the holiday season unfolds, the magic of giving and sharing takes center stage. At Kekao, we've curated a unique blend of chocolates in our Chocolate Subscription Boxes and the Holiday Chocolates & Chocolate Gifts collection to add a sweet note to your celebrations. Each chocolate item is more than just a treat. It's an experience of exploring the richness and diversity of cacao, handcrafted by artisans who share our passion for quality and excellence. Whether you choose the ongoing surprise of our subscription boxes or the handpicked delights in our holiday collection, you're not just gifting chocolate, you're gifting joy, love, and a journey through the world's finest cacao.
]]>Let's take a closer look at what chocolates you can expect to receive this month with the Kekao Box.
Marou was one of the first bean to bar makers in Asia. When Vincent Mourou left his advertising career in San Francisco, he moved to Vietnam to find himself. This is when Vincent met Samuel Maruta, a banker from France living in Saigon with his wife and two kids. The two had nothing but a blender, an oven, cake tins, and Sam's kitchen. Samuel and Vincent continue to work with a tight network of small farmers who they buy the best quality beans from.
Tasting notes: Fruity
Since 2008, Original Beans has ventured into remote rainforests to source the world’s rarest cacao beans and transform the cultures of chocolate, food, and luxury. Original Beans founder, Philipp Kauffmann, represents the 7th generation in a family of recognized nature explorers and conservationists who coined the term “sustainability”. Philipp gave up his job at the United Nations in New York to grow Original Beans as a leading brand for a world in which we regenerate what we consume. For each bar purchased, Original Beans plants a tree with their initiative, One Bar One Tree.
Flavors of raspberry, dried prunes, and pecan divulge the secrets of this ultra-rare white cacao—nature’s delicious mistake— found along Peru’s coastal desert, the habitat of a diverse and bright butterfly collection.
Tasting notes: Raspberry, Dried Prunes, and Pecan
Raaka is devoted to making uncommonly delicious chocolate that captures the brighter, bolder, and fruitier side of cacao. They make every bar from scratch with unroasted cacao beans, sourced from growers they trust and admire. The unique flavour of their unroasted chocolate is part place, part process. They craft their bars in celebration of each cacao origin's unique character. Their chocolate making process values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate. All of their chocolate is made from scratch, bean-to-bar, in Red Hook, Brooklyn.
This maple-sweetened bar tastes like a brownie straight out of the oven. Rich and smooth on the inside, generously sprinkled with toasted nibs for a crispy, crunchy outside. A longtime factory favorite. Perfect for those looking for alternative sugars.
Tasting notes: Earthy & Fruity
This single origin chocolate bar is a beautiful example of a Madagascar bean dark chocolate. The wonderful red berry fruit is balanced by both earthiness and a floral tang. Omnom slow roasts their cacao at low temperatures, to bring out the best flavors for their chocolate.
Tasting notes: Floral, Fruity & Earthy
To get started with craft chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come-up, you never know what you'll get inside the box! Each month we will curate 4 to 5 premium specialty-crafted chocolate bars.
If you want to try a few bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty-crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Twitter, and Instagram.
Actual chocolate received in any given month may feature different chocolates than described in this blog post.
Founded in 2015, Goodio is a food pioneer with a big heart. The story started with a question: “What if there was a food brand you could trust?”. Goodio was created on the principles of sustainability, well-being, and transparency. It's a vision to bring Nordic-inspired flavors to a chocolate brand for the global consumer.
Photo Credit: Goodio
I’ve always been a fan of sweets. However, I was allergic to everything as a child so my first experiences with most sweets were from a later age. Quite early I got interested in better for you treats and chocolate was one of those.
Finnish craft food is relatively new. We don’t have a long background in high-end confectionary like some other European countries do. However, as it has been with beer for example, craft chocolate has grown quite a bit in Finland. There are not that many companies but consumers definitely are looking for experiences in chocolate as well.
It depends :) If you are a milk chocolate fan I would go with our lighter flavors, for example coconut. If you are used to dark chocolate, then definitely our dark would be the one to go to.
Our positive change is threefold: 1) PLANET: We are committed to pay a fair price on all of our ingredients (more than market price). All our cacao comes directly from Peru and we work directly with farmers. 2) PEOPLE: At our factory we have at all time a minimum of 10% workforce who have been previously long-term unemployed. 3) QUALITY: Our products are mostly made of organic ingredients. Handmade with love in the happiest country in the world - Finland.
I’m a big craft coffee drinker. Actually we drink most coffee per capita in Finland in the world. However, craft chocolate goes well with coffee so it’s not rare that I grab a piece to go with my coffee.
We have a lot of them. To name a few, we use sea buckthorns, spruce sprouts, birch leaves, tar liquor.
This is the best part of the job :) I have to eat a lot of chocolate and taste different infusions from other makers. My latest one was OmNom from Iceland, they make some really good chocolate.
Yes, I do see more inclusion bars with different twists. I think all approaches have their place in the craft chocolate world as long as cacao, origin is treated well - meaning that everything is responsibly sourced.
In the future you are going to see new products from us in the snacks and beverages categories, stay tuned!
We want to thank Jussi for taking the time to answer our questions, and we hope you learned more about Jussi and Goodio Chocolate.
You can buy the entire Goodio Chocolate collection at our online chocolate store.
To get started with craft chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come up, you never know what you'll get inside the box! Each month we will curate 4 to 5 premium specialty crafted chocolate bars.
If you want to just try a couple of bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Twitter and Instagram.
]]>High school friends David and Corey ventured into the world of chocolate after a transformative 2011 trip to a St. Lucia cocoa plantation. By 2013, they ran a chocolate blog, and David soon started producing his own chocolate, even selling it at DreamWorks Animation. Their hobby quickly turned into a thriving business, leading them to establish LetterPress Chocolate in a Los Angeles kitchen by 2016. They expanded and opened to the public by 2018, offering popular factory tours. Today, Corey leads operations, while David handles design and tempering, and they're joined by Wesla, their official tour guide and retail associate.
Location: 2835 S Robertson Blvd in Los Angeles
Compartés, a Los Angeles-based chocolatier since 1950, blends artistry and innovation in each handcrafted creation. Under the guidance of Jonathan Grahm, this celebrated brand has earned accolades like a perfect score from Bon Appétit and a nod from Oprah. With over 100 uniquely designed chocolate bars showcased in the Smithsonian Museum, Compartés transforms traditional flavors into contemporary masterpieces, making each bite an unforgettable experience.
Location: 5735 W Adams Blvd, Los Angeles, CA 90016
In the 1970s, Diane & Tom Krön revolutionized the chocolate industry with their chocolate-covered strawberries and premium chocolates, attracting high-profile customers like Jacqueline Kennedy and Andy Warhol. After a two-decade break, Diane re-emerged with Diane Kron/K Chocolatier boutiques in prominent cities, earning acclaim as the "Rolls Royce of Chocolates" by the Food Network. Based on the original Krön family recipe but with minimal sugar, her chocolates are a must-try for any chocolate enthusiast.
Location: 9606 Santa Monica Blvd, Beverly Hills, CA 90210
In 1983, opened as teuscher chocolates of Switzerland in Beverly Hills, introducing European chocolates to America. Gaining popularity for its Dom Perignon champagne truffles, the shop expanded in 1995 with a European-style café. By 2019, the next generation took over, parting from teuscher to create a modern, sustainable, and ethically-produced chocolate brand inspired by California. Located in LA’s Arts District, their kitchen is led by Chef Sandy Tran, a former pastry chef at The French Laundry, who handcrafts all confections using an ingredient-first approach, prioritizing artisanal and seasonal components.
Location: 9548 Brighton Way Beverly Hills, CA 90210
Milla Chocolates, established by the award-winning chocolatier Christine Sull Sarioz, is renowned for its geometric designs and premium ingredients, often utilizing single-origin chocolates. Originating from Seoul, Korea, Christine fuses her background in arts with a dedication to chocolate craftsmanship. The brand’s aesthetic, curated by Creative Director Goktug Sarioz, exudes a minimalist elegance, highlighted by matte black packaging and gold accents. Christine has earned numerous accolades for her chocolates, including being named a five-star master chocolatier by the International Chocolate Salon. Her creations have been spotlighted in major publications like the Los Angeles Times, Martha Stewart Living, and more.
Location: 9414 Venice Blvd., Los Angeles, CA 90232
Chokolatta, founded by Andrea and Oscar, is a harmonious blend of Mexican and Guatemalan influences, offering a wide array of chocolate products and drinks. Andrea, originally from Mexico City and a passionate photographer, turned to YouTube to embark on her chocolate-making journey, which began with chocolate-covered strawberries. The company places a strong emphasis on the quality and freshness of their handmade products, with options catering to various dietary needs like vegan and sugar-free. The ambiance of Chokolatta, inspired by pre-Hispanic recipes and ancient Mayan culture, is designed to provide a cozy, familial atmosphere.
Location: 5264 Tujunga Ave. North Hollywood CA 91606
John Kelly Chocolates, founded in 2004 off Sunset Boulevard in Hollywood, started as a small chocolate factory with a single gourmet chocolate fudge recipe. Over time, the brand expanded into a renowned national entity, offering 19 variations of their signature "truffle fudge" alongside a range of other premium chocolate products. The co-founders, John and Kelly, built the brand based on their appreciation for creativity and high-quality products that they could share with others. Their passion for chocolate led them to create sophisticated and uniquely delicious offerings that stood out in the market.
Location: 1508 N. Sierra Bonita Ave. Hollywood, CA 90046 & 1111 ½ Montana Ave. Santa Monica, CA 90403
Established in 1942, Edelweiss Chocolates, initially known as Candy Round-up, is a revered Beverly Hills confectionery known for handcrafting chocolates. Throughout Hollywood's Golden Age, it gained popularity among celebrities, with icons like Frank Sinatra and Katherine Hepburn among its fans. The brand underwent a name change to Edelweiss Candy Kitchen in the 70s, expanding its range to include truffles, marzipan, and fruits. Today, while Edelweiss graces Hollywood's elite spaces, it remains dedicated to serving every customer with equal attention.
Location: 444 N Canon Dr, Beverly Hills, CA 90210
In 2009, the journey began with a single farmer's market stand in Los Angeles, where cacao nibs were stone-ground from bean-to-bar. This initiated a deep connection with ancient cacao cultivation and a lasting partnership with head farmer Vicente Guiterrez from the Jesus Maria Plantation in Tabasco, MX. Over 14 years, a sustainable job stream was established, including Mexico's first women's cooperative of cacao farmers. Their guiding principle, "Simple is Better," seeks to connect consumers directly to the origins of cacao.
Location: 12469 Washington Blvd, Los Angeles, CA 90066
Valerie Confections, established by Valerie Gordon and her partner Stan Weightman Jr. in 2004, began as a hand-dipped toffee venture in their Los Angeles apartment. The brand, synonymous with luxury chocolates, expanded over nearly two decades to include a diverse product range, from truffles and chocolates to baked goods and a cafe. In 2022, they relocated to a 5,000-square-foot flagship bakery in Glendale, enhancing their wholesale and production capabilities. Recognized nationally for their quality, the company is distinguished by its timeless handcrafted treats, elegant packaging, and personal touch, with items available for nationwide shipping and at select retailers.
Location: 1936 W Glenoaks Blvd. Glendale, CA 91201
Los Angeles shines not only in film and culture but also as a hub for exceptional chocolate artisans. From the historic charm of Edelweiss Chocolates to the innovative craft of Compartés, this city offers a rich tapestry of cacao creativity that appeals to both locals and visitors alike. For those who desire to explore the finest chocolatiers from the comfort of their homes or want a curated selection of the best chocolate, the Kekao Box provides an excellent option to dive deep into the world of gourmet chocolates.
When we talk about gourmet chocolate, we refer to a category that goes beyond the standard. But what truly differentiates a gourmet chocolate bar from its counterparts? Several factors come into play:
Ingredients: Gourmet chocolate often utilizes high-quality ingredients. This includes pure cocoa beans sourced from specific regions, organic sweeteners, and natural flavorings. Absence of additives, fillers, or artificial preservatives is a hallmark.
Process: The method of production matters. Many gourmet chocolate makers employ traditional techniques, ensuring minimal processing to preserve the natural flavors of the cocoa beans.
Origin: Similar to fine wine, the best gourmet chocolates often have a traceable origin. Whether it's single-origin chocolate from a specific region or even a particular farm, knowing the source adds depth to the tasting experience.
Flavor Profile: Gourmet chocolates present intricate flavor profiles. From the initial taste to the aftertaste, they offer a complex journey of flavors that can be both surprising and delightful.
Packaging: Presentation plays a part too. Gourmet chocolates often come in well-designed packages that hint at the premium product inside.
Gourmet chocolate is a dedication to quality, authenticity, and a deep appreciation for the art of chocolate-making. It's an experience that transcends the ordinary, offering consumers a taste of the exceptional.
Delving into the world of gourmet chocolate requires more than just a love for sweetness; it's about appreciating the intricate flavors and textures that each bar brings. Here's how to taste chocolate like a true connoisseur:
Start Clean: Before you begin, cleanse your palate. Drink a sip of room temperature water or eat a small piece of plain bread. This ensures no lingering flavors from your last meal interfere with the chocolate tasting.
Examine the Bar: Observe the chocolate's appearance. A smooth, uniform surface with a glossy sheen often indicates proper tempering and storage.
Break the Bar: Snap a piece off. A clean break with a crisp sound points to a good texture and cocoa content.
Smell the Chocolate: Bring the piece close to your nose. Inhale deeply. Gourmet chocolates often have a rich and diverse aroma, ranging from fruity to woody, floral to smoky.
Taste: Place the chocolate on your tongue and let it melt slowly. Resist the urge to chew immediately. As it melts, try to identify the various flavors. A quality bar will evolve in taste, revealing multiple layers of complexity.
Texture: Consider the chocolate's texture as it melts. It should be smooth without being overly oily, with a consistency that feels pleasant.
Aftertaste: Once the chocolate has melted, notice the lingering flavor. A prolonged, pleasant aftertaste is a sign of a well-crafted bar.
Take Notes: Jot down your impressions. What flavors did you detect? How was the texture? This will help refine your palate over time.
With each tasting, you'll become more adept at distinguishing between notes, deepening your appreciation for the artistry behind gourmet chocolate bars.
Marou was one of the first bean to bar makers in Asia. When Vincent Mourou left his advertising career in San Francisco, he moved to Vietnam to find himself. This is when Vincent met Samuel Maruta, a banker from France living in Saigon with his wife and two kids. The two had nothing but a blender, an oven, cake tins, and Sam's kitchen. Samuel and Vincent continue to work with a tight network of small farmers who they buy the best quality beans from.
Bar to try: Marou Dak Lak 70%
“The best-kept secret of the Incas,” made at origin in Peru. Cacaosuyo are chocolate geeks’ elite rockstars. Minimally processed chocolate bars express each Peruvian cacao strain’s genetics in crystal clear surround sound. Their unrivalled attention to detail and direct trade practices are key in improving the lives of producers and preserving rare varietals that would otherwise be lost to more industrial, “productive” strains.
Bar to try: Cacaosuyo Lakuna 70%
Amedei Tuscany stands as a testament to Italy's longstanding relationship with fine flavors and culinary excellence. Born in the heart of Tuscany, the brand has carved a niche for itself with its meticulous selection of cacao beans from the world's prime plantations. A commitment to authenticity and a deep respect for tradition shine through in each bar, ensuring that every bite is not just a taste but an experience. From the nuanced notes of their dark chocolates to the creamy richness of their milk variations, the Amedei Tuscany collection invites you to explore a world where Italian craftsmanship meets global cacao heritage.
Bar to try: Amedei Toscano Black Chocolate Bar 70%
Cacao Sampaka was created to propagate the culture of cocoa, to revive chocolate tasting as a social custom, and to convey their passion for this legendary food of the gods. They handcraft chocolate from start to finish. They use real chocolate with no preservatives or coloring to create an evocative language of shapes and flavors.
Bar to try: Cacao Sampaka Roses and Strawberries White Chocolate
Founded in 2015, Goodio is a food pioneer with a big heart. The story started with a question: “What if there was a food brand you could trust?”. Goodio was created on the principles of sustainability, well-being, and transparency. It's a vision to bring Nordic-inspired flavors to a chocolate brand for the global consumer.
Bar to try: Goodio Wild Blueberry 61%
Chocolate Naive, one of 200 bean-to-bar producers worldwide, operates in a small town in Lithuania. The chocolate master carefully roasts fresh cacao beans every morning, creating handcrafted bars with complex flavors and seasonings. Only the best ingredients are used, and the company strives to become world-class craftsmen in working with this exquisite production. Naive makes chocolate that showcases the character of each cacao bean, putting Lithuania on the map as a rising star of gourmet chocolate.
Bar to try: Naive Rough Ground Organic Chocolate 75%
Raaka is devoted to making uncommonly delicious chocolate that captures the brighter, bolder, and fruitier side of cacao. They make every bar from scratch with unroasted cacao beans, sourced from growers they trust and admire. The unique flavour of their unroasted chocolate is part place, part process. They craft their bars in celebration of each cacao origin's unique character. Their chocolate making process values the community of growers, producers, and makers whose livelihoods depend on cacao and chocolate. All of their chocolate is made from scratch, bean-to-bar, in Red Hook, Brooklyn.
Bar to try: Raaka Rose Cardamom 70% (Limited Edition)
Modica style chocolate, born in the elaborate and eponymous city in southeastern Sicily, has long suffered in reputation due to cheap cacao from dubious sources. Enter Simone Sabiani, Modica restaurateur with a restorative eye for food, natural wine, and chocolate. His Sabadì chocolate taps the potential of Modica style, known for cold processing, lack of added cocoa butter, and rough texture, to highlight the raw materials that go into its creation. Sabadì showcases how ethical sourcing, attention to detail, and thoughtful inclusions can match this unique style to the baroque beauty of its rich history.
Bar to try: Sabadi Rajah Organic Traditional Modica Chocolate w/ White Peppercorns 64%
Akesson's Organic Chocolate is the first "Tree to Bar" chocolate maker. The Akesson family started with a single plantation in Madagascar. Today, Bertil Akesson has expanded the company's cacao network with plantations in Madagascar, Brazil, and Indonesia. If you tried craft chocolate or world-famous chocolatier chocolate, it is likely that it came from one of Akesson's cacao plantations. Akesson's Organic Chocolate bars have won a multitude of awards and is regarded as one of the best craft chocolate bars on the market.
Bar to try: Akesson's Brazil Dark Milk 55%
Adam Dick and Dustin Taylor have always loved crafting. With a background in woodworking and boat building, they have always worked with their hands. Craft is a guiding principle in their lives. After hearing about the craft chocolate movement in the late '00s, they saw similarities in woodworking and craft chocolate making. They became fascinated with the idea of the chocolate experience and in 2010 bought their first chocolate-making equipment. Their chocolate captures and highlights the subtle flavour nuances in the cacao they source from around the world, with the goal to make an enjoyable chocolate experience for us.
Bar to try: Dick Taylor Belize Toledo 72%
Mirzam chocolate maker drawn by the stars, tells the story of the spice trade through the lens of craft chocolate. This Emirati company, with five distinct lines of artisan chocolate, expresses the tale of the Middle East’s ancient role as seafaring traders, with each bar speaking to the history, culture, and traditions of those along the maritime Spice Route.
Bar to try: Mirzam Dark Chocolate with Orange & Cinnamon 62%
Based on family recipes and named for founder George Domurot’s niece, a National Park Service Forest Ranger, Ranger Chocolate Company carefully handles each cacao bean to unlock nuance, regionality, and terroir-driven flavours in their chocolate.
Bar to try: 100% Chocolate Bar
Taza Chocolate makes stone-ground chocolate. Cacao is so complex in flavor that they want to let it shout loud and proud. That is why they do less to bring us more. They stone grind organic cacao beans into perfectly unrefined, minimally processed chocolate with bold flavor and texture, unlike anything you have ever tasted.
Bar to try: Taza Organic Wicked Dark 95%
Cunda de Piedra Comalcalco is a group of Mexicans who are passionate about cacao. Its mission is to raise the quality of life of everyone involved in the process, from those who grow and harvest the land, to those who consume their bars. Cuna de Piedra is a homage to Mexican cacao. Each one of their chocolates is a reflection of the best lesson Mother Nature has taught us: good things take time, but they are worth waiting for.
Bar to try: Cuna De Piedra Comalcalco Tabasco With Hibiscus Flowers 73%
LetterPress Chocolates' story starts in high school, where founders David and Corey met. Their first experience with cacao was in 2011 when they traveled to St. Lucia on vacation and happened to stop at a cacao plantation where they got to taste the pulp from cacao pods for the first time. Today, LetterPress Chocolate has its very own factory where you can visit and even complete a tour with tastings.
Bar to try: LetterPress Bachelors Hall Jamaica 85%
A blend of cacao nibs aged in bourbon whiskey barrels for several months is transformed into this dark chocolate with hints of honey and whiskey. From their home of Park City, Utah, Ritual uses Bourbon Whiskey Barrels from High West Distillery to age the cacao nibs used for this bar.
Bar to try: Ritual Bourbon Barrel Aged 75%
Amano Artisan Chocolate is a small-batch craft chocolate maker based in Orem, Utah. Amano is an award-winning maker, they make all their chocolate on vintage equipment. Their small batch process allows Amano to control and observe flavor development, making each batch of chocolate not only delicious but unique.
Bar to try: Amano Dos Rios 70%
OmNom is a small-batch, craft chocolate maker based in Reykjavík, Iceland. The company started as an experiment to see if the two friends could master how to make chocolate. From the start, they received positive tasting feedback. After receiving positive feedback, they set up a small chocolate-making lab inside a converted gas station and launched. OmNom's mission is to make the best chocolate possible using the highest quality of ingredients.
Bar to try: OmNom Tanzania 70%
Manoa is a Hawaiian-based chocolate maker. Hawaii is the only state in the USA to grow cacao. The story of this maker began in the labs at the University of Hawaii in 2010 studying cacao as a crop for the state. Manoa started as college students with no money and bootstrapped their business with ingenuity and determination.
Bar to try: Manoa Breakfast Bar Hawaiian Coffee Milk & Nibs 60%
Valrhona is a French chocolate company founded in 1922. The company produces a wide range of high-quality chocolates, including dark, milk, and white chocolate, as well as chocolate bars, pastries, and other confections. Valrhona's chocolate is known for its rich, intense flavor and is used by many professional pastry chefs and chocolatiers around the world. The company is based in the small town of Tain l'Hermitage in the Rhône-Alpes region of France.
Bar to try: Valrhona Grand Cru Abinao 85%
Pump Street Bakery, originally known for their exceptional bread and pastry, now creates some of the best chocolate around. Using beans from renowned origins like Hacienda Limon in Ecuador and Finca 3 Marias in Honduras, Pump Street's chocolate is exceptional in both flavor and quality. Their inclusion bars, which combine chocolate and bread crumbs, offer a unique and delightful combination of texture, aroma, and taste. Indulge in Pump Street's one-of-a-kind creations and experience their passion for artisanal craftsmanship and commitment to delivering the best possible experience to their customers.
Bar to try: Pump Street Grenada Crayfish Bay Estate 70%
Since 2008, Original Beans has ventured into remote rainforests to source the world’s rarest cacao beans and transform the cultures of chocolate, food, and luxury. Original Beans founder, Philipp Kauffmann, represents the 7th generation in a family of recognized nature explorers and conservationists who coined the term “sustainability”. Philipp gave up his job at the United Nations in New York to grow Original Beans as a leading brand for a world in which we regenerate what we consume. For each bar purchased, Original Beans plants a tree with their initiative, One Bar One Tree.
Bar to try: Original Beans Vegan Almond Milk Esmeraldas 50%
It was in April of 1954 when the master chocolatier Francesc Agrás embarked on a long journey through the best patisseries and confectioneries in Europe. His passion for excellence in artisan confectionery was the seed that led to the founding of one of the most renowned Catalan chocolate factories: Bombons Blanxart. It all started in a modest workshop in the neighborhood of Les Corts (Barcelona) and feeding a dream: bringing the best cocoa beans from Ghana, Congo, and Guayaquil to chocolate.
Bar to try: Blanxart Dark Chocolate With Almonds 60%
The world of gourmet chocolate can be an adventure. Each brand offers a unique taste and story. Whether you're new to this world or have sampled widely, there's always something new to discover. For a straightforward way to experience these brands, consider the Kekao Box. It brings a selection of these chocolates directly to you, making exploration easy and enjoyable.
White chocolate is distinctively different from its dark and milk chocolate, primarily in its ingredients. Unlike other chocolates, white chocolate is composed of cocoa butter, sugar, and milk solids, without the cocoa solids that give most chocolates their deeper hue and cocoa-rich taste. The key component, cocoa butter, is extracted from cocoa beans, giving white chocolate its signature creamy texture and smoothness. This absence of cocoa solids results in a sweetness that lacks the typical bitterness of dark chocolates, offering instead a mild, milky flavor profile. While there's been some debate about whether it truly qualifies as "chocolate" without the cocoa solids, the expertise chocolatiers invest in crafting their white chocolate bars solidifies its esteemed position in the gourmet chocolate universe.
Brand History: Omnom originates from Reykjavík, Iceland. It began as a project between two friends curious about making chocolate. Their early success led them to set up a chocolate-making lab in a converted gas station. Today, Omnom focuses on crafting high-quality chocolate using the best ingredients.
Chocolate Bar Description: OmNom's Milk+Coffee bar stands out due to its unique ingredient choice. Unlike typical chocolate bars, it uses only coffee beans and some cocoa butter for texture. This bar is essentially a celebration of coffee, offering a distinctive taste and experience.
Tasting Notes: Coffee Beans & Cream.
Brand History: Amedei Tuscany, rooted in the Tuscan region of Italy, mirrors the nation's commitment to culinary artistry. The brand, established from Tuscany's heart, is renowned for choosing prime cacao beans from top global plantations. Every bar from Amedei Tuscany goes beyond mere taste; it's an immersive experience, showcasing a blend of Italian expertise and the essence of global cacao.
Chocolate Bar Description: The red, white and green of the Italian flag come together in a bold chocolate statement: white chocolate, the famed green pistachios from Bronte and the red of our constant passion, combined to design a completely unexpected flavour.
Tasting Notes: Nutty.
Brand History: Cacao Sampaka was created to propagate the culture of cocoa, to revive chocolate tasting as a social custom, and to convey their passion for this legendary food of the gods. They handcraft chocolate from start to finish. They use real chocolate with no preservatives or coloring to create an evocative language of shapes and flavors.
Chocolate Bar Description: Creamy white chocolate dances with crisp dried strawberries and rose petals. The rose aroma enhances the bright berries with a pleasant crunch and lingering sweetness. Reminiscent of childhood fruity cereals with dried strawberries soaked in milk. The addition of rose comes through as an aroma and plays a supporting role in crispy strawberries and sweet white chocolate.
Tasting Notes: Strawberry and Floral
Brand History: Akesson's Organic Chocolate is the first "Tree to Bar" chocolate maker. The Akesson family started with a single plantation in Madagascar. Today, Bertil Akesson has expanded the company's cacao network with plantations in Madagascar, Brazil, and Indonesia. If you tried craft chocolate or world-famous chocolatier chocolate, it is likely that it came from one of Akesson's cacao plantations. Akesson's Organic Chocolate bars have won a multitude of awards and is regarded as one of the best craft chocolate bars on the market.
Chocolate Bar Description: An exceptional, single-estate white chocolate bar. Madagascan cacao beans pressed into pure cocoa butter renders integrity to the ingredient with a sweet, creamy flavor. The world's first-ever single-estate white chocolate bar. Certified organic.
Tasting Notes: Toasty, Rich Chocolate and Creamy
Brand History: Valrhona is a French chocolate company founded in 1922. The company produces a wide range of high-quality chocolates, including dark, milk, and white chocolate, as well as chocolate bars, pastries, and other confections. Valrhona's chocolate is known for its rich, intense flavor and is used by many professional pastry chefs and chocolatiers around the world. The company is based in the small town of Tain l'Hermitage in the Rhône-Alpes region of France.
Chocolate Bar Description: Dulcey 35% is a bar of smooth, creamy chocolate with a velvety and enveloping texture and a warm, golden color. The first notes are buttery, toasty, and not too sweet, gradually giving way to the flavors of freshly-baked shortbread with a pinch of salt.
Tasting Notes: Buttery, Toast and salt
Brand History: Solstice‘s style is loud and brash: they’re the punk rockers of the craft chocolate scene. The flavors in the bars scream of their origins, but with all the right edges rounded off, providing vivid contrast to other producers using the same origins. Solstice bars are produced in Salt Lake City, Utah.
Chocolate Bar Description: This is a silky smooth chocolate bar from the addition of sweet cream butter and whole milk, this seasonal brown butter bar elevates white chocolate with nutty richness. It is a must in any stocking.
Tasting Notes: Nutty and Salted Toffee
Brand History: Adam Dick and Dustin Taylor have always loved crafting. With a background in woodworking and boat building, they have always worked with their hands. Craft is a guiding principle in their lives. After hearing about the craft chocolate movement in the late '00s, they saw similarities in woodworking and craft chocolate making. They became fascinated with the idea of the chocolate experience and in 2010 bought their first chocolate-making equipment. Their chocolate captures and highlights the subtle flavour nuances in the cacao they source from around the world, with the goal to make an enjoyable chocolate experience for us.
Chocolate Bar Description: To create this decadent bar, Dick Taylor layered their award-winning 72% Belize dark chocolate with single-origin white chocolate made with A2/A2 whole milk and freeze-dried strawberries. The result is a sweet, melt-in-your-mouth treat that tastes JUST like the real thing!
Tasting Notes: Red Fruit and Creamy
Brand History: Mirzam chocolate maker drawn by the stars, tells the story of the spice trade through the lens of craft chocolate. This Emirati company, with five distinct lines of artisan chocolate, expresses the tale of the Middle East’s ancient role as seafaring traders, with each bar speaking to the history, culture, and traditions of those along the maritime Spice Route.
Chocolate Bar Description: A smooth white chocolate base sprinkled with chia seeds, bright green pistachios, and crunchy rose candy.
Tasting Notes: Nutty and Floral
White chocolate offers a unique taste distinct from its darker counterparts. Through this guide, we've highlighted brands that showcase its versatility and richness. Each brand tells a story, from OmNom's unique coffee fusion to Amedei Tuscany's Italian heritage. For a deeper dive into these flavors, explore our white chocolate collection. If you're keen on regular tasteful discoveries, consider the Kekao Box, which curates some of the best chocolates monthly. Dive into the world of white chocolate with us.
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The magic of sea salt chocolate lies in the delicate balance of its primary components. Chocolate, inherently sweet and rich, finds an intriguing counterpart in sea salt, which cuts through the sweetness with its sharp, mineral notes. This interplay ensures that neither flavor overpowers the other; instead, they work in harmony, with salt elevating the nuances of the chocolate and the chocolate tempering the intensity of the salt. Such a blend prevents flavor monotony, continuously engaging the palate and leaving one craving the next bite, eager to experience the dance of sweet and salty once more.
In the creation of this distinctive chocolate bar, Amano collaborated with their esteemed colleague, Mark Bitterman, widely recognized as one of the country's foremost experts on exotic salts. Together, they selected a pristine Japanese sea salt, meticulously hand-made using ocean water drawn from profound oceanic depths where purity is unmatched. The heart of this milk chocolate is sourced from Ocumare, Venezuela, and is accentuated with cocoa nibs from Ecuador. With tasting notes that are both salty and creamy, this special milk chocolate bar is available for $9.00.
Goodio presents a masterful blend that marries cacao beans sourced from the Congo with sea salt, which is delicately hand-harvested from the majestic fjords of Iceland. This combination culminates in a chocolate that truly captures the essence of its origins. With a prominently salty tasting note, this 77% dark chocolate is available for purchase at $7.99.
Dick Taylor introduces a chocolate bar that resonates with indulgence and craftsmanship. Utilizing cacao from the renowned Akesson Plantation of Madagascar and Fazenda Camboa of Brazil, along with organic cane sugar from Brazil, they've meticulously crafted their 73% Northerner Blend. But the magic doesn't stop there. The inclusion of browned butter from the local Rumiano Family creamery adds a layer of velvety richness, setting the stage for the crunchy roasted cacao nibs and a hint of delicate sea salt. With tasting notes that evoke sensations of nuttiness, tang, and caramel, this chocolate bar, priced at $10.49, is an experience in every bite.
OmNom delivers a chocolate sensation that delicately balances a symphony of flavors. With a foundation of gentle maltiness heightened by floral aromatics, it's contrasted by the rich notes of lush red berries. This harmony is then accentuated with roasted almonds, which have been kissed by sea salt. Offering a tasting experience marked by floral, fruity, and nutty notes, this captivating bar is available for $8.49.
Ranger embarks on a sea salt journey that traces its roots to the Pacific Ocean. By joining forces with their neighbors at Jacobsen Salt Co. in Oregon, they've incorporated the exquisite Pure Flake Finishing Salt. This salt harmoniously meshes with their cherished Salitral cacao beans sourced from Peru. Rather than merely seasoning the bar, the sea salt is turned into the chocolate itself, adding a distinctive texture and preserving its genuine taste. The result? A bar where earthy meets salty, available at $9.99.
Taza brings forth a distinct chocolate experience, drawing inspiration from traditional Mexican-style preparations. These stoneground, organic dark chocolate discs are enhanced with freshly roasted almonds and sea salt, which are both ground directly into the chocolate. The result is a texture and taste that's authentic and raw, truly capturing the essence of "chocolate with grit." Encased in each package are two discs, making it ideal for sharing or savoring solo. With bold and nutty tasting notes, this treat is available at $5.49.
Manoa presents a chocolate creation that intertwines with the rich history and traditions of Hawai‘i. In the ancient islands, sea salt held significance not just in cuisine but in ceremonies, medicine, and preservation. Sourced either from the rocky shoreline pools or through the traditional method of man-made clay ponds – a practice that endures today – these Hawaiian salt crystals lend a savory edge to the sumptuous dark chocolate. The interplay between salt and chocolate culminates in tasting notes that are simultaneously salt-forward and bright, making this bar a journey through flavors and history, available for $8.99.
Raaka redefines the realm of salted dark chocolates with this masterful concoction. At the heart of this bar lies single-origin cacao from Zorzal Cacao, uniquely situated within a bird sanctuary in the Dominican Republic. The depth of this chocolate is then accentuated with a sprinkle of Peruvian pink salt, courtesy of Salt of The Earth Co. Capturing its essence, New York Magazine aptly described the bar as having a "deep, dark, mysterious flavor with hints of cherry; and a finish reminiscent of a David Foster Wallace footnote." With earthy and cherry tasting notes, this exquisite treat is available for $5.99.
The fusion of sea salt with chocolate has changed the way many perceive the boundaries of taste. From the rich histories of Hawaiian traditions to the innovative pairings from the Dominican Republic, each bar tells a tale of craftsmanship, tradition, and innovation. For those who wish to continually discover these tales and flavors, the Kekao Box stands as a gateway to the wider world of premium chocolates. And for enthusiasts specifically drawn to the savory-meets-sweet allure, the Sea Salt Chocolate Collection is a dedicated trove. Delve into these selections to experience a spectrum of cocoa richness punctuated by the briny notes of sea salt.
]]>At its essence, a milk chocolate bar is a blend of cocoa solids, cocoa butter, and milk or milk derivatives, sweetened to perfection. Originating from the innovation of chocolatiers who desired a creamier, smoother alternative to the then-popular dark chocolate, milk chocolate quickly stole the hearts of many. Its distinctively velvety texture and balanced sweetness set it apart from its dark and white chocolate siblings. While the percentage of cocoa can vary, leading to differences in flavor intensity, milk chocolate characteristically offers a more mellow and rich experience. Whether it's in the form of a classic bar, filled with nuts, or infused with unique flavors, milk chocolate embodies a universal language of comfort, pleasure, and indulgence.
In this section, we'll spotlight the crème de la crème, guiding you through a handpicked selection of bars that exemplify the pinnacle of milk chocolate craftsmanship and flavor.
This chocolate bar stands out with its high 65% cocoa content, making it darker than most milk chocolates. It offers a thick, creamy consistency, reminiscent of fudge. The dominant flavors here are brown sugar and pears, making it not only unique but also a top pick for those looking to explore nuanced milk chocolate tastes.
This 55% milk chocolate combines the earthiness of Brazilian cacao with the richness of A2/A2 whole milk from Alexandre Family Farm. The inclusion of roasted Oregon hazelnuts elevates its profile, introducing a pronounced nutty flavor. The result is a bar that's both nutty and creamy, making it a standout choice for those fond of hazelnut-chocolate combinations.
This bar, crafted with single-origin cacao beans, brings forth a delightful dark milk experience. The precise blend of quality sugar and milk results in a 66% cocoa content that sits on the bolder side of milk chocolates. With distinct malt and butter tasting notes, Ranger's creation is an invitation to those wanting to explore the depth and richness of dark milk chocolates.
Blanxart's Leche bar stands out in their lineup with a 33% cocoa content. A testament to artisanal craftsmanship, this milk chocolate offers superb value. With its singular creamy note, it's an ideal choice for occasions like surprise parties or family gatherings where quality and affordability meet.
Manoa's unique offering stands at a bold 69% cocoa, enriched with Meyenberg goat milk from northern California. This bar combines the richness of dark chocolate with the distinct tang of goat's milk, reminiscent of a fudgy chocolate cheesecake. Its complex flavor profile includes hints of cheesecake and vegetal undertones, all culminating in a rich, velvety texture with a tangy finish.
At 50% cocoa content sourced from Piura Origin, Cacaosuyo offers a high-quality milk chocolate that's enhanced by vanilla from the Peruvian jungle. The dominant flavors are butterscotch and creamy notes, complemented by a distinctive fermented tangy milk undertone, making it a unique and flavorful choice for milk chocolate enthusiasts.
With a cocoa content of 42%, this chocolate bar showcases the distinct flavors of the rare Arriba cacao from Ecuador's last Pacific cloud forest. The bar offers prominent caramel and hazelnut notes, further enriched by hints of Fleur de Sel. Its unique origin and flavor profile make it a must-try for those seeking a taste of Ecuador's rich chocolate heritage.
This unique bar captures the essence of a Thai garden, blending rose tea-infused Tanzanian dark milk chocolate with the sweetness of dehydrated lychee. Enhanced by the crunch of cacao nibs, its inspiration traces back to the Southeast Asian native lychee fruit, a cherished delicacy in ancient Chinese courts. The combination delivers a burst of juicy lychee, complemented by floral undertones, resulting in a chocolate experience that's both delicate and fragrant.
Marou introduces an exceptional balance with their first milk chocolate made of Ben Tre cacao and coconut milk. This 55% cocoa bar is creamy with a touch of sweetness and subtle fruity acidity. The use of coconut milk not only offers a delightful vegan alternative to dairy but also pays homage to Vietnam's abundant coconut presence, especially in the Ben Tre region. Its tasting notes reveal hints of coffee, complemented by fruity undertones, creating a chocolate that beautifully merges local ingredients and flavors.
Valrhona's Jivara 40% Milk Chocolate stands out with its harmonious blend of mild chocolate flavors. The bar captures the essence of caramel and vanilla, with a subtle malt undertone. The relatively moderate cocoa content ensures a smooth experience, making it a prime choice for those who appreciate the classic and delicate taste profiles in milk chocolate.
Milk chocolate journey has been nothing short of delectable, with each bar narrating its own tale of flavors, textures, and origins. Yet, the adventure need not stop here. With our Kekao Box, you can relish a curated selection of premium chocolates delivered directly to your doorstep. For those enamored by milk chocolate's undying charm, be sure to explore our Milk Chocolate collection—a showcase of some of the finest bars the world has to offer. And if you're curious about indulging in dairy alternatives without sacrificing taste, our blog post, Celebrating the Best of Vegan Milk Chocolate Bars, is your guide to the best in vegan milk chocolate wonders. Together, let's keep savoring the endless chocolate universe.
]]>The percentage you see on a chocolate bar, often referred to as the cocoa or cacao percentage, signifies the proportion of the bar's total weight that comes directly from cocoa beans. This can include cocoa solids and cocoa butter. For example, a 70% dark chocolate bar consists of 70% cocoa components (the combined weight of both the cocoa solids and the cocoa butter) and 30% other ingredients, which might include sugar, milk, or flavorings. Higher percentages typically mean a more intense, less sweet chocolate flavor, while lower percentages often indicate a milder, sweeter taste due to the higher content of added ingredients.
A pure dark single-origin bar from Tanzania cocoa. It features a dominance of stone fruits and roasted hazelnuts with hints of raisins and ripe apricots.
Tasting notes: Fruity & Nutty
Starting with their fruity 72% Malagasy origin chocolate, Dick Taylor adds in chewy bits of dark, rich California black mission figs. The combination makes for unforgettably bright chocolate, rife with notes of dried fruit and deep cacao, and textured with locally-sourced figs.
Tasting notes: Dried Fruit, Deep Cacao, Fig
Ranger's Espresso Chocolate Bar strikes a balance between two of our most beloved items on the planet, chocolate, and espresso. They collaborated with some of the best coffee roasters in Portland to produce a warm and welcoming bar. They work with Trailhead Coffee Roasters to pair their Classic Espresso Blend with a 50/50 blend of their cacao from the Tumaco region in Colombia and a new bean they've been working with from forest edge communities surrounding the Gola Rainforest National Park in Sierra Leone.
Tasting notes: Cream & Carmel
This is one of their newest single-origin bars. Made with beans from the Dominican Republic this bar has hints of apricot, caramel, brown sugar, and cream all held together with a rich earthy chocolate base.
Tasting notes: Apricot, Caramel, Brown Sugar & Cream
Tasting notes: Balanced
Ucayali River Cacao sources from several areas in the Peruvian state of Ucayali. Having won numerous awards for their Private Reserve Ucayali bar, Letterpress wanted to explore some of the other fantastic cacao in the region which URC also ferments. Tingo María is a city on the Huallaga River in central Peru, set between Andean highlands and Amazonian jungle. It's the gateway to the biodiverse Tingo María National Park, known for Sleeping Beauty, a mountain shaped like a reclining woman.
Tasting notes: Caramel, Mocha & Berries
Metsä (forest) is a bar of dark chocolate topped with forest crystals and dried birch leaves. This flavor features some of the building blocks of the Nordic forest landscape: birch and spruce.
Tasting notes: Woody
Showcasing a locally made spirit, Manoa soaks cacao nibs in Kohana rum to create a boozy chocolate experience unique to Hawaiian sugarcane. Kohana rum is some of the world's finest pure cane rums. Heirloom sugarcanes are harvested, hand-pressed, and distilled in small batches to make every single variety bottle.
Tasting notes: Boozy Rum Flavor, Vanilla, Honeysuckle, Creamy & Crunchy Nibs
Feel the jungle in this intense bar! Sour citrus notes burst forth from the dark interior, mixing with a slight earthiness that gives the palate a zesty party atmosphere. Not to be missed!
Tasting notes: Citrus & Earthy
Amedei's extra dark chocolate with pieces of dried strawberry, cherry, and raspberries throughout.
Tasting notes: Fruity
Chocolate offers a diverse range of flavors and types. The 70% dark chocolate bars stand out for their balance of cocoa richness and added sweetness. Through this exploration, we've highlighted a selection of notable chocolates, from OmNom Tanzania to Blanxart's eco-organic blend. Each bar presents a unique flavor profile influenced by its origin and craftsmanship. Whether you're a frequent consumer or new to this category, the 70% chocolate range provides an array of choices worth trying.
Let's take a closer look at what chocolates you can expect to receive this month with the Kekao Box.
Founded in 2015, Goodio is a food pioneer with a big heart. The story started with a question: “What if there was a food brand you could trust?”. Goodio was created on the principles of sustainability, well-being, and transparency. It's a vision to bring Nordic-inspired flavors to a chocolate brand for the global consumer.
Tasting notes: Earthy
Based on family recipes and named for founder George Domurot’s niece, a National Park Service Forest Ranger, Ranger Chocolate Company carefully handles each cacao bean to unlock nuance, regionality, and terroir-driven flavors in their chocolate.
This bar is influenced by the ancient Maya culture from Mesoamerica. The Mayan people are known to have combined cacao (“ka’kau”) with spices and chile peppers to produce the “drink of the gods.” With this bar, we honor the traditional ingredients found in their ancient drink, blending them into a unique chocolate experience.
Tasting notes: Fruity
Valrhona is a French chocolate company founded in 1922. The company produces a wide range of high-quality chocolates, including dark, milk, and white chocolate, as well as chocolate bars, pastries, and other confections. Valrhona's chocolate is known for its rich, intense flavor and is used by many professional pastry chefs and chocolatiers around the world. The company is based in the small town of Tain l'Hermitage in the Rhône-Alpes region of France.
This bar develops extraordinary bitterness, revealing a whole aromatic range of warm notes while unveiling flowery notes and an intense flavor that is exceptionally long-lingering.
Tasting Notes: Flowery
Mirzam chocolate maker drawn by the stars, tells the story of the spice trade through the lens of craft chocolate. This Emirati company, with five distinct lines of artisan chocolate, expresses the tale of the Middle East’s ancient role as seafaring traders, with each bar speaking to the history, culture, and traditions of those along the maritime Spice Route.
A delightfully intense orange flavor, combined with one of the Spice Route’s most infamous ingredients: cinnamon. Made with organic orange extract and freshly ground cinnamon, to ensure each piece of chocolate you enjoy tastes like a sun ripened orange. This bar is gluten free, vegan friendly – and contains only natural spices for flavor.
Tasting Notes: Zest and Spice
To get started with craft chocolate, start with our Kekao Box. We search the world for the finest chocolate bars and bring them right to your doorstep monthly. From rich dark Peruvian chocolate bars to new start-up chocolate bars on the come-up, you never know what you'll get inside the box! Each month we will curate 4 to 5 premium specialty-crafted chocolate bars.
If you want to try a few bars, check out our online chocolate store.
If you have any questions regarding this blog, our Kekao Box, or premium specialty-crafted chocolate bars, feel free to contact us! Keep up with us by subscribing to our newsletter or following us on Twitter, and Instagram.
Actual chocolate received in any given month may feature different chocolates than described in this blog post.
But with so many options available, how does one sift through the crowd to identify the truly exceptional from the good? As we embark on a journey to rank the absolute top chocolate bars of the year, it's essential to appreciate the metrics of our judgment and the nuances that make each bar noteworthy. Whether you're looking for your next guilty pleasure, a gift for someone special, or simply curious about the best in the chocolate world, this guide promises to be a delectable exploration of cacao at its finest.
Determining the top tier requires more than just a taste test. It demands a deep dive into various facets of production, sourcing, presentation, and consumer reception. The following are the criteria we've considered in ranking the absolute top chocolate bars of 2023:
Cacao Quality: The soul of any chocolate bar is its cacao. We assess the source and quality of cacao beans used. Bars made from fine or flavor-grade cacao beans, which are sustainably sourced and meticulously fermented and dried, stand out in the crowd. The terroir of the beans—much like wine grapes—also plays a crucial role, as beans from different regions imbue distinct flavor profiles.
Production Methods: Tradition meets technology. Whether it's the age-old techniques of stone grinding or the modern methods ensuring uniform tempering, the way a chocolate bar is produced can significantly affect its texture, flavor, and overall quality. We give preference to those brands which harness the best of both worlds, respecting tradition while embracing innovation.
Additional Ingredients: It's more than just cacao and sugar. A top chocolate bar often incorporates other ingredients, whether they're nuts, fruits, spices, or flavorings. The purity, quality, and harmony of these additives with the cacao are vital. Bars that utilize natural and organic ingredients, without excessive sweeteners or artificial preservatives, truly shine.
Packaging and Presentation: First impressions matter. Before one even tastes the chocolate, the packaging sets the stage. A top chocolate bar often comes in environmentally-friendly packaging that preserves its quality while reflecting its premium nature. The design, information provided (like cacao origin and percentage), and overall presentation are all indicative of the care put into the product.
What makes it a top chocolate bar?
It's not just the 75% rich cacao content but the rare Criollo beans sourced from the esteemed Ambolikapiky Plantation. Combined with Madagascar's signature tart-fruitiness and the meticulous crafting from limited batch harvesting, Akesson's stands as a testament to unparalleled chocolatier craftsmanship.
What makes it a top chocolate bar?
It's the union of Belize dark chocolate and the airy toffee made from locally-sourced wildflower honey, representing the heart of Utah. Partnering with Hollow Tree Honey, Ritual ensures meticulous sourcing from the Wasatch range, making this bar a true homage to home.
What makes it a top chocolate bar?
Beyond the creamy white chocolate that dances with notes of vanilla and grass, it's the unique juxtaposition of two mildly bitter chocolate cookies infused with their 70% Tanzania dark chocolate. But the experience doesn't stop at taste - the packaging, adorned with a playful panda design, invites intrigue, while the cookie texture within promises a crunch that contrasts beautifully with the smoothness of the white chocolate.
What makes it a top chocolate bar?
It's the intricate dance of history and geography. Amano's offering is crafted from beans that trace their lineage to criollo cacao trees from Venezuela, transported to Madagascar at the century's dawn. While its mild chocolate character is a nod to its Venezuelan ancestors, the unmistakable hints of citrus are a testament to Madagascar's unique soil and climate. This marriage of origin and environment culminates in a bar that's not just chocolate but a historical and sensory journey.
What makes it a top chocolate bar?
It's the captivating blend of creamy white chocolate, punctuated by the crunch of dried strawberries and the delicate touch of rose petals. Every bite evokes memories of childhood, akin to fruity cereals swimming in milk. The rose, subtle yet distinct, wafts through as an aromatic embrace, seamlessly complementing the bright berry notes and the backdrop of velvety white chocolate.
What makes it a top chocolate bar? It's the vibrant journey of flavors, where the zesty intensity of orange meets the warmth of cinnamon. Crafted with organic orange extract and freshly ground Spice Route cinnamon, every bite transports you to sun-kissed orchards. Beyond its rich taste, this gluten-free and vegan-friendly bar is a testament to Mirzam's commitment to pure, natural ingredients and authentic spice-infused experiences.
What makes it a top chocolate bar? Blanxart's creation effortlessly melds the robust richness of 85% cocoa with an unexpected smoothness. Crafted with a blend of Criollo and Trinitario cocoa from Nicaragua, this organic dark chocolate bar serves as the perfect initiation for those venturing into the world of high-percentage chocolates for the first time.
What makes it a top chocolate bar? The distinctiveness of Pump Street's meticulous crafting, spotlighting the unparalleled Crayfish Bay single-estate beans. This unique bar, unparalleled in its exclusivity, brings forth a vivid tapestry of flavors, marrying the richness of blackberries with ethereal floral undertones. Truly, a chocolate bar that stands alone in its category.
What makes it a top chocolate bar? It's the unyielding commitment to preserving the vivacity of the Porcelana cacao's natural flavors. Originating from the illustrious Piura region, this chocolate beckons with its zesty, tart undertones reminiscent of sweet tarts, only to evolve into a rich, nutty finale with woodsy nuances. This bar is a masterful celebration of one of the world's rarest cacaos.
What makes it a top chocolate bar? It's the harmonious journey through the lush landscapes of Tanzania, captured in a single-origin masterpiece. Dominated by the luscious tones of stone fruits and roasted hazelnuts, the bar subtly weaves in the sweet allure of raisins and the gentle warmth of ripe apricots, ensuring a multi-layered taste experience with every bite.
What makes it a top chocolate bar? It's the unmistakable aroma and flavor profile, birthed from the beans of the Ba Ria province hills. Marou presents a chocolate that is not only intense in its cacao strength but also unparalleled in its high fruity notes, making it a standout even among their remarkable range of chocolates.
The world of chocolate, as highlighted in 2023, is a vast tapestry of flavors, origins, and artistry. Each chocolate bar we showcased has a unique narrative, drawing from rich histories, exquisite terrains, and the passion of their creators. From the deep fruity notes of Marou Ba Ria 76% to the playful juxtapositions in OmNom's Cookies + Cream, it's evident that the journey of discovering top-tier chocolates is as much about taste as it is about story and craftsmanship.
For those embarking on their own chocolate adventures, whether seeking a personal indulgence or the perfect gift, the bars showcased here offer a gateway to the very best the world has to offer. Here's to a year filled with sweet discoveries and delectable explorations!
]]>The global culinary landscape has undergone a transformative shift, driven by conscious consumers and a surge in veganism. With more and more people opting for plant-based diets, the call for high-quality vegan alternatives to beloved food staples has never been louder. Enter the world of vegan milk chocolate, a haven where rich, decadent flavor marries ethical and sustainable choices.
Gone are the days when vegan chocolates were a mere afterthought on store shelves. Today, they stand tall, rivaling, if not surpassing, their dairy-filled counterparts in taste, texture, and allure. But with such a plethora of options available, how does one discern the best from the rest? We'll journey through the creamy delights of the finest vegan milk chocolate bars the market has to offer, guiding your palate every step of the way. Prepare to be enchanted.
At its core, chocolate is a blend of cocoa beans, sugar, and often a creamy component that gives milk chocolate its distinctive texture and flavor. Traditional milk chocolates derive this creaminess from dairy milk. However, vegan milk chocolate takes a different route, ensuring that all ingredients are plant-based and devoid of animal derivatives.
Cocoa: The primary ingredient, it can be in the form of cocoa solids or cocoa butter. The percentage of cocoa can vary, affecting the chocolate's overall taste and bitterness.
Plant-Based Milk: Instead of dairy milk, vegan milk chocolates use alternatives such as almond, coconut, rice, oat, or soy milk. These non-dairy milk types offer a unique flavor profile and creaminess to the chocolate.
Sweeteners: While many chocolates use sugar, some vegan chocolates might opt for coconut sugar, agave nectar, or other plant-based sweeteners to cater to specific dietary needs or preferences. However, it's important to note that some of the bars listed in this blog might use non-organic refined sugar.
Additional Ingredients: Flavors like vanilla or emulsifiers like sunflower lecithin might be added for texture and taste. All such additions are carefully selected to ensure they adhere to vegan standards.
This inclusion bar features vibrant artwork by local artist Shar Tuiasoa of Punky Aloha, and delicate molding inspired by Polynesian tattoo patterns. Together with historical tidbits about each inclusion ingredient, the complete package of flavor, art, and culture creates three bars that do more than taste good: this is chocolate with a sense of place. A fruit brought by Polynesian settlers, on their long voyage to Hawaii coconut is known as one of the canoe plants - crops essential for island living The Hawaiian word for coconut is niu, but the title of this bar Haupia refers to the popular Hawaiian dessert made using the white meat of the coconut fruit.
Marou's first milk chocolate is made with Ben Tre cacao and coconut milk and is a bar of intense and balanced chocolate. Very creamy, sweet, and slight fruity acidity. The coconut milk makes for a wonderful vegan alternative to dairy. Coconuts are found in abundance in Vietnam and in the region of Ben Tre, so it was a nice compliment to their cocoa.
Notes of gianduja and barley malt open as delicately as the blossoms of rare cacao and almond trees growing for this Arriba chocolate.
This is a vegan dark milk chocolate. It’s proof that we can, sometimes, have it all. It’s a silky, smooth utopian bar that catapults you into peak summer, with lush notes of berries and cream. Made with single-origin Ugandan cacao from Semuliki Forest and pure shredded coconut.
Having journeyed through the essence of vegan milk chocolate and spotlighting the top bars that exemplify artistry, culture, and commitment, it's clear that this isn't just about a dairy-free alternative. It's about embracing an experience that not only tantalizes the palate but also resonates with the heart. From the tropical nuances of Manoa Haupia's Coconut bar, echoing tales of Polynesian voyages, to the creamy harmonies of Marou's Ben Tre cacao, and the silky promises of Raaka's dark milk, every bite tells a story. A story of respect—for the Earth, its produce, and all its inhabitants.
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When it comes to vegan chocolate, there are distinct criteria that sets it apart. At its core, vegan chocolate celebrates the essence of cacao while ensuring none of its additional ingredients harm animals or exploit them in any way.
Absence of Dairy: One of the primary distinctions of vegan chocolate is its lack of dairy. While many chocolates, especially the milk variants, often incorporate milk solids, butterfat, or milk powder, vegan alternatives find their creaminess through plant-based substitutes. This could be through almond milk, soy, oat milk, or even creamy coconut milk.
No Animal-Derived Additives: Beyond dairy, chocolates can sometimes include hidden animal-derived ingredients. Additives like shellac (which provides a glossy finish and is derived from insects) don't make the cut in vegan chocolates. The focus is on ensuring every element in the chocolate bar is plant-based.
Ethical and Sustainable Production: Vegan chocolates often go hand in hand with ethical sourcing. This ensures that the hands that tend to the cacao trees and harvest the beans are rewarded fairly, and the environment is treated with respect.
Natural Sweeteners and Refined Sugars: While sugar is a plant-derived ingredient, its refining process in some cases involves bone char (sourced from animal bones). Many vegan chocolates opt for unrefined or natural sweeteners. However, it's important to note that some of the bars listed in this blog might use non-organic refined sugar.
Label Literacy: The surest way to determine if your chocolate is truly vegan is by familiarizing yourself with labels. Keep an eye out for terms like "dairy-free," "plant-based," or specific vegan certifications.
In summary, vegan chocolate embodies more than just a dietary choice—it's an ethos. It's about relishing the decadence of cacao while ensuring every ingredient aligns with a conscious, cruelty-free philosophy. And while the bars featured below steer clear of animal products and dairy, be mindful of the potential inclusion of non-organic refined sugars.
Country: France
To create Araguani, Valrhona, selected Venezuela’s Sur del Lago region and its famously rich terroir to give the couverture a real aromatic complexity. 100% cocoa singularly reinforces chocolate flavor, enriching it as a taste experience to give a remarkable power. From its strikingly bitter essence, Araguani offers a rich and complex aromatic profile featuring warm notes (raisins, chestnuts) and hints of licorice.
Country: Iceland
A deep, earthy character is forefront reminiscent of mushroom, rye bread, red wine. This subtle dark chocolate showcases the delicate flavors of this fine Nicaragua cocoa.
Country: France
Grown on a historical Brazilian plantation, Forastero cacao's astonishing warm aroma is balanced with tart notes of the native pitanga fruit in 75% dark chocolate. The Pitanga fruit, also known as the 'Brazilian cherry', looks like a small pumpkin and has a sharp and sweet taste. Parasinho's Forestero cacao is the only variety grown on this Fazenda Sempre Firme plantation. Grown amid a forest with the highest biodiversity on earth, this exceptional cacao is distinctly Brazilian.
Country: Switzerland
Country: Italy
The extraordinary aroma of the excellent cocoa Nacional Fino de Aroma from Ecuador in pleasant contrast with the spicy and balsamic notes of Sarawak white pepper.
Country: Finland
Metsä (forest) is a bar of dark chocolate topped with forest crystals and dried birch leaves. This flavor features some of the building blocks of the Nordic forest landscape: birch and spruce.
Country: Italy
Despite the high percentage of cocoa, is very creamy chocolate, with a very long flavor that leaves, in the end, a very clean palate. Its aromatic charge is persistent and is an invitation to further taste.
Country: Lithuania
Sub-tropical nights are so exceptionally dark! As you cannot see anything at all, other senses sharpen: you can hear more clearly and smell more intensely. A midnight orchestra of birds, insects and animals salute the darkness with their high-pitched tunes. Listen carefully as a cacophony turns into the best melody you have ever heard. Inhale so you can sense the aromas of all these exotic flowers and plants. Taste. Let the flavours of the jungle help you to understand the night.
Country: Spain
This is a bar of organic dark chocolate made with 85% Criollo and Trinitario cocoa from Nicaragua. It is one of the smoothest 85% chocolate bars we have tried. Definitely a bar for those who are new to high percentage bars.
Country: Peru
This bar celebrates rare cacao hidden in the Peruvian Amazon region. A unique discovery of chocolate with fully floral and pronounced fruity flavors. Made with rare Criollo cacao, a noticeably strong floral aroma persists while it melts on the palate with added fruitiness.
Country: USA
This is one of their newest single-origin bars. Made with beans from the Dominican Republic this bar has hints of apricot, caramel, brown sugar, and cream all held together with a rich earthy chocolate base.
Country: Mexico
The cacao Cuna de Piedra processes for this bar is a single-estate bean. Beyond “single-origin”, this cacao is sourced from a single grower, Malaquías, whose production is supported by Carlos, a young engineer. On Malaquías’ finca, several hundred cacao trees coexist with wild black pepper vines and various citrus species. Cuna de Piedra is proud to work closely with them to ensure fair wages and ongoing sustainable harvesting.
Country: USA
For this inclusion bar, they've taken whole Madagascar vanilla beans and paired them with a hint of hickory smoked cacao and a touch of salt to create a fruity, floral twist with a nostalgic campfire finish.
Country: USA
About this Hawai'i Inspired Flavor: Historical accounts suggest Mangoes first arrived in the Hawaiian Islands before 1825. In Hawai’i, the fruit thrives with over 500 varieties across the islands! Mango season is a highlight of summer in Hawai’i and brings a pleasant sweetness to the heat. It is widely consumed fresh or preserved through pickling, chutney, and sauces.
Country: USA
Conjuring up the aroma of mountain meadows, lavender and juniper are finely ground into Mid Mountain Blend chocolate, whose taste lingers with a floral punch. The Lavender for this bar is sourced from Lavender Hill Farms in Eden, Utah. Combined with dried juniper berries, this bar is fit for flower fanatics.
Country: USA
Perfectly unrefined, super intense 95% dark stone ground chocolate. This barely-sweet bar has just 2 grams of sugar per serving. It lets the bright fruity flavors of our cacao shout loud and proud!
Country: USA
This bar has an intense dried fruit flavor of plum and apricot. It has a nice firm snap, with bright acidity, and a long finish.
Country: USA
A fruity, complex salted dark chocolate to end all salted dark chocolates. Made with single-origin cacao from Zorzal Cacao, a farm and fermentary within a bird sanctuary in the Dominican Republic, and sprinkled with Peruvian pink salt sourced from Salt of The Earth Co. We think New York Magazine said it best: this bar has a “deep, dark, mysterious flavor with hints of cherry; and a finish as long as a David Foster Wallace footnote.”
Country: USA
This chocolate bar has only 1 ingredient, this is the purest form of Ashanti Ghana they've ever made.
Country: Vietnam
A bar of intense yet perfectly balanced chocolate, from the Ben Tre province in the Mekong Delta, where cacao trees are planted among the coconut groves.
As our journey through the world of vegan dark chocolate comes to an end, we are reminded of the profound artistry that goes into crafting these bars. From the aromatic South America to Europe, the world has embraced the ethos of veganism, turning it into an exquisite art form. Beyond just being dairy-free, these chocolates stand as a testament to sustainable farming, ethical practices, and the commitment to preserving the purity and essence of cacao.
But beyond the supermarket aisles and local confectioneries lies a realm of chocolate that redefines luxury and indulgence. Here, chocolates are not just sweets; they're masterpieces, intricately crafted and almost too beautiful to eat.
These are the world's most expensive chocolates, where the line between gastronomy and art becomes beautifully blurred. Dive in with us as we explore the opulent world of these cocoa wonders, and uncover the stories, craftsmanship, and sheer extravagance that justifies their jaw-dropping price tags. Prepare for a journey that promises to be as rich and layered as the chocolates themselves.
To'ak Chocolate is a paradigm of luxury and rarity in the chocolate industry. The foundation of its prestige rests on the company's dedication to the legendary Ecuadorian cacao variety known as “Nacional.” This cacao's genetic lineage traces back to the dawn of cacao domestication by ancient civilizations 5,300 years ago. Despite once being globally acclaimed in the 19th century, pure Nacional cacao was nearly lost to time, believed to be extinct as of 2009. However, To'ak discovered one of the last standing groves of 100% pure Nacional cacao in the valley of Piedra de Plata. This historical and genetic significance, paired with the variety's potential extinction, catapults its value and demand. The company's commitment to preserving this treasured variety, differentiating between pure Nacional and its more common hybrids, and investing in conservation efforts make To'ak Chocolate not just a purveyor of fine chocolates, but also a steward of cacao history and biodiversity. Moreover, the brand's unique positioning in the market is intensified by the looming threat of new high-yield cultivars like CCN-51, which, while productive, lack the nuanced flavor profile that distinguishes Nacional. In a world of commercialization and mass production, To'ak stands as a beacon of heritage, quality, and rarity.
Most Expensive Chocolate | Masters Series Enriquestuardo |
Price | $490 USD |
Weight | 50 g |
Price Per Gram | $9.80 USD |
Country of Maker | Ecuador |
Amedei Tuscany stands out as one of the most expensive chocolate companies, and its reputation for luxury and quality can be attributed to several key factors. Central to Amedei's acclaim is the vision of its founder, Cecilia Tessieri, who began the brand in a modest artisanal laboratory, grounded in an unwavering commitment to excellence. This commitment manifested in an exhaustive exploration of the craft, driven by Tessieri's passion, dedication to research, and a penchant for reviving ancient chocolate-making techniques. The exclusivity of Amedei's chocolates further originates from the meticulous selection of raw cocoa pods from specific plantations, ensuring only the best are chosen. Once harvested, these pods are immediately transported to Tuscany. Here, skilled chocolatiers transform them into exquisite confections, artfully combining and processing a limited selection of premium ingredients by hand. The result is not just a chocolate, but a true work of art, justifying its premium price tag.
Most Expensive Chocolate | Amedei Porcelana Chocolate Bar 70% |
Price | $18.99 USD |
Weight | 50 g |
Price Per Gram | $0.37 USD |
Country of Maker | Italy |
LetterPress Chocolate, based in Los Angeles, California, stands out as one of the most exclusive and expensive chocolate companies, a reputation it has earned through a combination of passion, craftsmanship, and the relentless pursuit of quality. The origins of LetterPress are rooted in serendipity and genuine enthusiasm; founders David and Corey's journey with cacao began during a memorable vacation in St. Lucia. Their encounter with cacao pod pulp, an experience both exotic and transformative, ignited a passion that soon evolved into a dedicated chocolate blog and subsequently, into crafting their own chocolate bars. David's meticulous approach to sourcing only the finest cacao beans, paired with the time-intensive method of roasting and stone grinding over several days, ensures that every batch captures the unique essence and flavors of its origin. Their commitment to excellence is such that they transformed their passion project into a full-fledged factory, allowing chocolate aficionados not only to indulge in their products but also to partake in tours to witness the magic behind their creation.
Most Expensive Chocolate |
LetterPress Satocao Sao Tome 70% Limited Edition |
Price | $17.99 USD |
Weight | 57g |
Price Per Gram | $0.31 USD |
Country of Maker | USA |
Ritual Chocolate has carved a niche for itself as one of the most premium chocolate companies, and this reputation is built on an unwavering commitment to quality and authenticity. Founded in 2010 by the passionate duo, Robbie Stout and Anna Davies, Ritual Chocolate isn't just about producing chocolate; it's about celebrating the intricate nuances and richness of the cacao bean. By focusing on small-batch, bean-to-bar production using traditional European methods, they ensure that each batch remains a testament to their commitment to excellence. The chocolate-making process, taking place in their intimate factory in Park City, Utah, is meticulously overseen by the founders themselves. This hands-on approach ensures that every phase of production, from bean selection to the final bar, meets the rigorous standards they've set, thereby guaranteeing a product that not only tastes exceptional but also embodies the true essence of the cherished cacao bean.
Most Expensive Chocolate |
Ritual Bourbon Barrel Aged 75% |
Price | $16.45 USD |
Weight | 60g |
Price Per Gram | $0.27 USD |
Country of Maker | USA |
Adam Dick and Dustin Taylor's journey into the world of craft chocolate was inspired by their innate passion for craftsmanship. With a rich background in woodworking and boat building, the duo has always been driven by a hands-on approach and the meticulous intricacies that come with crafting something from scratch. Drawn to the craft chocolate movement of the late 2000s, they identified a resonance between the nuances of woodworking and the art of chocolate-making. It wasn't just about producing chocolate; it was about curating an experience, much like crafting a piece of wood into a masterpiece. In 2010, this fascination culminated in their purchase of their first chocolate-making equipment. Today, their chocolates are a reflection of their dedication to craft, capturing the unique flavors and subtle nuances of the cacao sourced from various parts of the globe. Every bite aims to provide a delightful chocolate experience, a testament to their commitment to their craft and their audience.
Most Expensive Chocolate |
Dick Taylor Straight Bourbon Whiskey 70% |
Price | $14.49 USD |
Weight | 57g |
Price Per Gram | $0.25 USD |
Country of Maker | USA |
Manoa Chocolate is an artisanal chocolate maker in the heart of Kailua, Hawaii. Their unwavering dedication to excellence is evident in their meticulous approach to chocolate-making. At the core of their ethos is a strong commitment to both the environment and the cacao farming community. By fostering close relationships with cacao farmers, not only in their native Hawaii but globally, Manoa ensures that fair wages are a standard and that farming practices are eco-conscious. This partnership guarantees the selection of the finest beans, which are then given the utmost care. Roasted in intimate batches, the team endeavors to encapsulate and accentuate the intrinsic flavors and scents of the cacao. Moreover, their devotion to sustainable agriculture and the upliftment of local farmers showcases their broader vision of a harmonious and ethical chocolate industry.
Most Expensive Chocolate |
Manoa Oahu Island, Ko'Olaupoko 70% |
Price | $13.99 USD |
Weight | 60g |
Price Per Gram | $0.23 USD |
Country of Maker | USA |
From Singapore, Fossa Chocolate is a testament to innovation and culinary artistry in the world of chocolate. While their two-ingredient dark chocolate bars are a masterclass in simplicity and quality, it's their audacious line of inclusion chocolates that truly sets them apart. With flavors like Lychee Rose and Chili Peanut Praline, Fossa dares to push the boundaries of traditional chocolate. Their crowning achievement, the International Chocolate Award-winning Salted Egg Cereal bar, encapsulates a beloved Singaporean dish, tze-char, turning a national favorite into a chocolatey delight. Fossa's forward-thinking vision doesn't stop there; they aspire to further explore and celebrate Asian cacao beans in new origin bars and continually expand their remarkable range of captivating inclusion bars.
Most Expensive Chocolate |
Fossa Lychee Rose Dark Milk Chocolate |
Price | $12.99 USD |
Weight | 60g |
Price Per Gram | $0.25 USD |
Country of Maker | Singapore |
Cuna de Piedra Comalcalco isn't just a chocolate brand; it's a heartfelt ode to Mexico's rich cacao heritage. At its core, this group of dedicated Mexicans aims to enhance the lives of everyone touched by their process – from the diligent hands that till the soil and harvest the beans, to the consumers who savor their expertly crafted bars. The brand's philosophy goes beyond mere production; it pays homage to the deep-rooted traditions and history of Mexican cacao. Every bar they create is imbued with patience and reverence, embodying the timeless wisdom of Mother Nature: that while the finest things might demand time, the wait unfailingly yields a reward of unparalleled worth.
Most Expensive Chocolate |
Cuna De Piedra Comalcalco Tabasco With Smoked Heirloom Chile 73% |
Price | $12.99 USD |
Weight | 60g |
Price Per Gram | $0.25 USD |
Country of Maker | Mexico |
Mirzam Chocolate offers a sensory journey into history, capturing the essence of the Middle East's ancient position as the nexus of the spice trade. Through the delicate artistry of chocolate-making, this Emirati brand weaves a narrative that goes beyond taste. Their five meticulously crafted chocolate lines serve as a tribute to the region's storied past as seafaring traders along the maritime Spice Route. Each bar is not just a treat for the palate but also a reflection of the rich history, culture, and traditions of the diverse communities that thrived along this ancient trading path. With every bite, one is transported to a time when stars guided voyages and spices were as precious as gold.
Most Expensive Chocolate |
Rose & Pistachio 'Falooda' White Chocolate |
Price | $11.99 USD |
Weight | 70g |
Price Per Gram | $0.17 USD |
Country of Maker | UAE |
Ranger Chocolate Company embodies a blend of tradition, passion, and a deep respect for the cacao bean. Deriving its name from George Domurot’s niece, a dedicated National Park Service Forest Ranger, the company reveres the essence of family, legacy, and craftsmanship. Every chocolate bar they produce is a testament to their meticulous care in bringing out the most authentic and nuanced flavors. Through their hands-on approach, they are able to celebrate the distinctive tastes imparted by each cacao bean's regionality and terroir. Just as every forest has its unique story and character, each of Ranger's chocolates offers a rich tapestry of flavors that speaks to its origin and the timeless family recipes they cherish.
Most Expensive Chocolate |
Ranger Maple 66% Large |
Price | $11.99 USD |
Weight | 64g |
Price Per Gram | $0.18 USD |
Country of Maker | USA |
The world of luxury chocolates is a realm where craftsmanship, heritage, and exquisite flavor profiles come together to create confections that are more than just sweets; they are art pieces. Spanning continents from Ecuador to the UAE, the brands highlighted offer unique stories, techniques, and connections to the history and culture of cacao and the regions they hail from. Whether it's the preservation of a rare cacao variety by To'ak Chocolate, the innovative flavor combinations from Fossa, or the ode to Mexico's cacao legacy by Cuna de Piedra, each brand provides not just a product, but an experience.
At the pinnacle of this opulence stands To'ak Chocolate, priced at a staggering $9.80 per gram due to its commitment to a cacao variety almost lost to time. In contrast, brands like Amedei Tuscany and LetterPress Chocolate focus on meticulous crafting and unique sourcing, while others such as Manoa Chocolate emphasize ethical practices and sustainability.
In essence, these luxury chocolates serve as a testament to the diverse and rich tapestry of the cacao industry, where the intersection of history, art, and gastronomy culminates in products that are a feast for both the palate and the soul.