At Kekao, many of our new subscribers tell us they’re eager to explore single-origin chocolate and are on the hunt for the best brands. But why is single origin such a big deal? Because just like wine, coffee, and even olive oil, consumers of fine food want to experience chocolate at its fullest. They want to taste the difference between cacao from Madagascar and cacao from Peru, to explore how flavor and origin are deeply connected.
What does single-origin chocolate actually mean? In short, it’s chocolate made from cacao beans sourced from a single country, region, or even a specific estate. What makes it so attractive is its ability to reflect the unique terroir of that origin and its soil, climate and farming methods, all which shape the final flavor of the chocolate. Unlike blended chocolate, which mixes beans from multiple places to create a consistent flavor, single-origin chocolate lets the natural characteristics of the beans shine.
While single-origin chocolate can highlight the terroir of a place, it’s not automatically a mark of quality or ethics. A bar might say single origin, but if the beans aren’t harvested, processed, and crafted with care, the potential of that origin can be lost.
And here’s something most beginners might not know. If you’re looking for single-origin chocolate or specifically, fine flavored and ethical chocolate, you’re most likely searching for bean-to-bar chocolate. Bean-to-bar refers to chocolate made by chocolate makers who oversee every step of the entire chocolate making process from sourcing the beans to molding the final bar often with a focus on quality, traceability, and ethics. What is awesome about bean-to-bar chocolate makers is, they seek out fine cacao, including rare or nearly forgotten varieties, playing a key role in preserving heirloom cacao. We should mention not all bean-to-bar chocolate bars are single origin but most of the time it is. Always check the packaging, you will usually find the country, region or estate listed on the bar. For example Cacaosuyo's Cuzco 80% sources criollo cacao that is harvested in a jungle located in the lower parts of the Cuzco (Cusco, Peru) region, an area which houses many native cacao varieties.
Another common misconception about single origin chocolate is that the country listed on the packaging is where the chocolate was made. It usually only refers to the cacao beans not the maker. For example Amano sources the beans for their Dos Rios 70% from the Dominican Republic, however they craft the beans to chocolate in Orem, Utah. On the other hand Marou Chocolate both sources its beans from Vietnam and makes their chocolate in Vietnam.
Cacaosuyo Cuzco 80% , Piura Select and Lakuna
A Beginner’s Guide to the Best Single-Origin Chocolate Brands
Now that we have a better understanding of single-origin chocolate, we’ve compiled a list of standout brands that make exceptional single origin chocolate. These brands are perfect for starting your journey into the world of fine chocolate and flavor. These makers are all bean-to-bar, meaning they craft their chocolate from scratch with a focus on quality, transparency, and origin. Many of them have been featured in our Kekao Box, and most can be found on our website. We have categorized them in alphabetical order.
Akesson's Chocolate
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 Chocolate
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
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.
Askinosie
Askinosie Chocolate is a father-daughter craft chocolate company founded when Shawn Askinosie left his law career to make chocolate from scratch and source cacao directly from smallholder farmers in places like Ecuador, Tanzania, and the Philippines. Together with his daughter Lawren, they focus on ethical sourcing, profit sharing, and empowering women cocoa farmers and their communities. Handcrafted in small batches in Missouri, Askinosie is dedicated to making chocolate that tastes amazing and does good at every step.
Baianí Chocolate
Baianí Chocolate is a bean-to-bar brand rooted in the rich cacao traditions of Bahia, Brazil, where Juliana and Tuta Aquino grow specialty cacao under the shade of the Atlantic Forest’s Cabruca agroforestry system. With deep family ties to cacao farming and a passion for preserving the region’s biodiversity, they craft chocolate directly from their own farm, Vale Potumuju, ensuring quality from harvest to bar. Launched in 2018, Baianí combines generations of farming heritage with a dedication to sustainable, single-origin chocolate enjoyed in Brazil and abroad.
Blanxart
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.
Chocolat Bonnat
Chocolat Bonnat is a historic, family-run French chocolatier founded in 1884 in Voiron, France, and now led by fourth-generation Stéphane Bonnat. They were among the first in Europe to pioneer single-origin grands crus bars in the 1980s, sourcing beans from over 35 plantations worldwide.
Cacao Hunters
Cacao Hunters is a pioneering bean-to-bar chocolate maker from Colombia, founded in 2014 as the country's first fine chocolate producer made entirely with Colombian cacao. They work directly with smallholder farmers to revive wild and heirloom cacao varieties, promoting sustainable agriculture, biodiversity, and economic development in post-conflict regions. Their award-winning single-origin bars highlight the distinctive flavors of Colombia’s diverse terroirs and contribute to transforming the national cacao industry.
Cacao Sampaka
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
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.
Chocolat Madagascar
Chocolat Madagascar produces multi-award-winning, single-origin chocolate made entirely in Madagascar from rare criollo and trinitario cacao grown in the island’s rich rainforests. By crafting chocolate near the plantations, they capture the beans’ naturally bright, fruity and citrus notes at peak freshness without added flavors or unnecessary additives. Through their RaiseTrade model, Chocolat Madagascar adds value at the source, supporting sustainable agroforestry and delivering greater economic benefit to Malagasy communities while protecting the island’s unique biodiversity.
Michel Cluizel
Michel Cluizel, a renowned French chocolate maker since 1948, has been crafting fine chocolate for three generations from their family workshop in Damville, Normandy. Cluizel controls the entire process from direct, sustainable partnerships with cacao planters.
Cuna de Piedra
Cuna 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.
Dandelion Chocolate
Dandelion Chocolate crafts pure, single-origin chocolate with a dedication to simplicity and quality. Based in San Francisco’s Mission District, this bean-to-bar maker uses only two ingredients ethically sourced cocoa beans and organic sugar to capture the unique nuances of each origin. With a hands-on approach to sourcing, Dandelion partners directly with cocoa producers, building relationships that ensure a deep commitment to ethical practices and consistent, exquisite flavor. Free from additives, Dandelion’s chocolate lets the natural richness of cocoa take center stage, making each bar an authentic, pure indulgence.
Dick Taylor Chocolate
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.
Fjåk Nordic Chocolate
Fjåk is Norway’s first bean-to-bar chocolate maker, crafting small-batch, organic chocolate infused with natural ingredients sourced from the Nordic landscape. From their factory in Hardangerfjord, they blend high-quality cacao beans from unique origins with wild Norwegian flavors to create chocolate that’s distinctly Nordic. Each bar is made with love, ethical sourcing, and a commitment to pure, organic ingredients often offered in limited editions.
Fossa Chocolate
Fossa Chocolate brings the art of chocolate-making to life, handcrafting each bar from scratch in their Singapore workshop. They start with carefully selected cacao beans, which are roasted, cracked, and winnowed before being refined into pure, additive-free chocolate. Fossa’s small-batch process captures the unique flavors and intricate nuances of each cacao harvest, creating an exceptional tasting experience with every bar. Through their dedication, Fossa celebrates the full character of cacao, offering chocolate that’s as distinctive and thoughtful as its origins.
Friis-Holm Chocolate
Friis-Holm Chocolate, founded by Danish chef Mikkel Friis-Holm, is dedicated to becoming one of the world’s top chocolate makers guided by the motto best in the world, best for the world. Inspired by his early experiences with Scharffen Berger and a cacao development project in Nicaragua, Mikkel built close relationships with farmers whose beans remain central to the brand today. From their factory in Denmark, Friis-Holm crafts award-winning, small-batch bean-to-bar chocolate that reflects a commitment to quality, sustainability, and ethical sourcing.
Fruition Chocolate
Fruition Chocolate is a small-batch, craft chocolate company committed to real, high-quality chocolate. Their process starts with carefully chosen cocoa beans, ethically sourced and full of flavor. Using a blend of traditional and modern techniques, Fruition handcrafts award-winning chocolates, with a focus on organic, Fair Trade, and Direct Trade practices. By personally visiting farms in cocoa-growing regions around the equator, Fruition ensures each bar reflects exceptional quality and ethical sourcing, bringing authentic flavors and a true passion for chocolate to every piece.
Fuwan Chocolate
Fu Wan Chocolate is Taiwan’s pioneering tree‑to‑bar maker, founded by chef Warren Hsu at his Ping Tung resort and now operating a chocolate factory nearby. They handle the entire process from native Taiwanese cacao fermentation and drying to roasting and crafting creating fresh, award-winning bars flavored with local ingredients like black sugar, sea salt, and tea. With a focus on sustainability and innovation, Fu Wan brings Taiwan’s terroir to the world through small‑batch, eco‑friendly chocolate.
Goodio 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.
Goodnow Chocolate
Goodnow Farms Chocolate is dedicated to highlighting the unique flavors of single-origin cacao, much like fine wine or specialty coffee. From their historic farm in Sudbury, Massachusetts, founders Tom and Monica craft award-winning chocolate entirely in-house from sourcing direct-trade beans throughout Latin America to pressing their own single-origin cocoa butter for unmatched smoothness and depth of flavor. Their meticulous, bean-to-bar process ensures each bar stays true to the natural character of the cacao, inviting chocolate lovers to taste the bean’s purest expression.
Hogarth Chocolate
Hogarth Craft Chocolate, founded by Karl Hogarth in Nelson, New Zealand, combines a passion for chocolate, craftsmanship, and storytelling. Inspired by Karl’s adventures at sea and his discovery of real cacao in Guatemala, Hogarth sources fine cacao beans from around the world and transforms them in small batches using traditional techniques that preserve the bean’s true flavors. Every bar handcrafted and beautifully packaged reflects the journey of the cacao and Karl’s own voyage from fisherman to award-winning chocolate maker.
Jcoco Chocolate
Jcoco Chocolate redefines chocolate as a rich, essential food experience with a purpose. Founded by Jean Thompson in 2012, Jcoco combines bold, balanced flavors with a commitment to giving back. Each bar is crafted with high-cacao blends, highlighting unique pairings like Crisp Quinoa Sesame and Alaskan Smoked Sea Salt, elevating chocolate to a full culinary experience. With 10% of net profits supporting cocoa farmers directly, Jcoco helps ensure fair wages and sustainable practices at the source. Jcoco is more than a treat; it's a movement to celebrate and support chocolate's roots, from farm to table.
Kad Kokoa Chocolate
Kad Kokoa is a pioneering Thai bean-to-bar chocolate maker dedicated to showcasing the true potential of locally grown Thai cacao. Working closely with farmers in Chiang Mai, Chantaburi, Chumphon, and Prachuap Khiri Khan, they craft single-origin bars that highlight each region’s unique terroir, without additives or extra cocoa butter. By championing sustainable practices and winning international awards, Kad Kokoa is putting fine Thai chocolate on the global stage one bar at a time.
K + M Chocolate
Inspired and realized through collaboration between Chef Thomas Keller and Italian olive oil producer Armando Manni, K + M Chocolate crafts award-winning bean-to-bar chocolate at their factory in Napa Valley, CA.
Luisa Abram Chocolate
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.
Manoa Chocolate Hawaii
Manoa Chocolate is a premium artisan chocolate brand, renowned for its rich, high-quality chocolates made from ethically sourced cacao. Each bar is crafted with meticulous care in Hawaii, capturing the unique flavors of the local terroir. Known for their sustainable practices and innovative flavors, Manoa Chocolate combines traditional techniques with exotic Hawaiian ingredients to create a luxurious chocolate experience. Their collection ranges from bold dark chocolates to creative flavor infusions, embodying the spirit of Hawaii in every bite.
Markham & Fitz
Markham & Fitz is a small-batch chocolate maker founded on the belief that simple, great chocolate can create lasting change. Established in 2014 by a group of University of Arkansas alumni, the brand was born from a passion for international development, social impact, and, of course, incredible chocolate. With a focus on sustainability and fair wages for farmers, Markham & Fitz sources cacao transparently, prioritizes recyclable and compostable packaging, and integrates social impact into everything they do.
Marou Chocolate
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. Their commitment to quality, sustainability, and ethical practices has not only elevated the profile of Vietnamese chocolate on the global stage but also garnered numerous awards. Marou's dedication to crafting luxurious, flavorful chocolates makes it a favorite among connoisseurs seeking a truly exceptional chocolate experience.
McGuire Chocolate
McGuire Chocolate is a bean-to-bar chocolate maker committed to crafting honest, high-quality chocolate that stays true to the cacao’s natural flavors. Founded by Mark McGuire after a life-changing backpacking trip through Central America, the business has grown from humble experiments in Calgary to a cozy chocolate café and factory in St. Andrews-by-the-Sea, New Brunswick. By using single-origin, carefully fermented cacao, McGuire Chocolate celebrates authentic taste while supporting a transparent supply chain and strong farming communities.
Meybol Cacao
Meybol Cacao is a tree-to-bar chocolate maker dedicated to producing premium, handmade chocolate from Peru’s rare Chuncho cacao while championing sustainability and social justice. By working directly with local farmers often direct descendants of the Incas Meybol provides fair pay, safe working conditions, and hands-on support to promote eco-friendly, biodiverse cacao cultivation.
Mirzam 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.
Monsoon Chocolate
Monsoon Chocolate is a small-batch, craft chocolate maker based in Tucson, Arizona, that celebrates the unique flavors of cacao sourced from diverse regions around the world. Founded with a commitment to ethically sourcing beans from trusted farms in places like Peru, Ecuador, and Madagascar, Monsoon Chocolate carefully roasts, grinds, and crafts each bar to highlight the natural nuances of each origin. The result is a collection of bean-to-bar chocolates that reflect the true essence of the Sonoran Desert, where each bar is made by hand.
Naive Chocolate
Chocolate Naive, a bean-to-bar producer, 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.
ÓBOLO Chocolate
ÓBOLO Chocolate was born from founder Mark Gerrits’ deep connection to Latin America and his passion for creating authentic, sustainable chocolate right in Chile close to the source of the world’s finest cacao. After years working in conservation and with cacao communities in Ecuador and Peru, Mark set out to prove that world-class chocolate could be crafted in Chile with carefully sourced beans and a low carbon footprint. Today, ÓBOLO is more than just chocolate; it’s an expression of social and environmental ethics, crafted to delight chocolate lovers while supporting sustainability at every step.
Ocelot Chocolate
Ocelot Chocolate brings purpose and flavor together in each bar. This brand goes beyond great taste, investing directly in the farmers who grow their organic cacao and ensuring a living income. Their commitment doesn’t stop at the farm: fully compostable packaging and a carbon-negative footprint make every bar as sustainable as it is delicious. From supporting women farmers to safeguarding forests, Ocelot Chocolate is a choice you can feel great about.
Omnom Chocolate Reykjavík
Omnom Chocolate is the only bean to bar chocolate maker in Iceland. Their mission is to make the best quality chocolate from the highest quality ingredients. Omnom produces small-batch, bean-to-bar chocolate, using the finest cacao beans sourced worldwide.
Original Beans
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.
Pralus Chocolate
Maison Pralus is a celebrated French chocolate and pastry house founded by Auguste Pralus and now led by his son, François Pralus, one of France’s few true bean-to-bar chocolate makers. With a chocolate factory, 19 boutiques, and their own cocoa plantation in Madagascar, Pralus honors its deep family tradition, craftsmanship, and environmental stewardship while producing world-class chocolate and confections entirely in-house. Rooted in Roanne since 1948, the Pralus legacy blends gourmet heritage, a commitment to sustainability, and joyful creativity for chocolate lovers everywhere.
Pump Street Chocolate
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 experiences their passion for artisanal craftsmanship and commitment to delivering the best possible experience to their customers.
Qantu Chocolate
Qantu Chocolate was born from the passion of two travelers, Elfi and Maxime, whose journey began in Peru, where they encountered the vibrant cocoa farming culture. Inspired by the depth of flavors and the dedication of Peruvian farmers, they launched Qantu in 2016, using select beans and a commitment to authenticity. Their hard work quickly paid off, with multiple awards from the Academy of Chocolate in London. Named after Peru’s national flower, Qantu symbolizes unity and hospitality, reflecting the founders' bond and dedication to exceptional chocolate.
Raaka Chocolate
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 flavor 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.
Ranger Chocolate
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.
Ritual Chocolate
Ritual Chocolate produces small-batch, bean-to-bar chocolate using classic European methods and premium cacao from select sources. Founded in 2010 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.
Rózsavölgyi Csokoládé
Rózsavölgyi Csokoládé is an award-winning Hungarian bean-to-bar chocolate maker renowned for its artistic approach to chocolate craft. Founded in Budapest by Zsolt Szabad and Katalin Csiszar, the company combines fine single-origin cacao with local flavors and striking hand-wrapped packaging inspired by Hungarian folk art. Known for their inventive flavor pairings and dedication to detail, Rózsavölgyi creates chocolate that’s as beautiful as it is delicious, bridging culinary tradition with contemporary design.
Sabadì Modica Chocolate Sicily
Sabadì Modica Chocolate, based in Sicily, is renowned for producing one of Italy’s finest examples of Modica-style chocolate. Crafted in the traditional Modica method, this chocolate is cold-processed to preserve the natural flavors of the cacao, resulting in a grainy texture and bold taste. Sabadì's commitment to sustainability and quality ensures that their cacao beans are sourced directly from fair-trade. With a focus on purity and tradition, Sabadì creates artisanal chocolate bars that honor both Sicilian heritage and the rich history of cacao.
Standout Chocolate
Standout Chocolate is a Swedish bean-to-bar maker committed to complete transparency, sustainability, and uncompromising quality in every bar they craft. By sourcing organic cacao directly from carefully selected origins and paying well above commodity prices, they ensure fair compensation for farmers and exceptional flavor for chocolate lovers. True to their name, Standout keeps ingredients simple and packaging eco-friendly, setting a high standard for what honest, sustainable craft chocolate should be.
Taza 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.
To’ak
To’ak is dedicated to reviving Ecuador’s legendary Ancient Nacional cacao, a rare and aromatic variety tracing back over 5,000 years to humanity’s first cultivated cacao trees. Once thought extinct, To’ak discovered one of the last pure groves in Piedra de Plata and, through their Genetic Bank project in partnership with local farmers, conservationists, and scientists, they are preserving and propagating this heirloom cacao for future generations. By crafting ultra-premium chocolate from these precious beans, To’ak honors Ecuador’s cacao heritage while setting a global standard for flavor, sustainability, and genetic biodiversity.
Valrhona Chocolate
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.
Willie’s Cacao
Willie’s Cacao is an award-winning British bean-to-bar chocolate maker founded by Willie Harcourt-Cooze, whose passion for pure cacao led him to plant his own cacao farm in Venezuela. Committed to showcasing the true flavors of the world’s finest single-origin beans, Willie’s Cacao makes chocolate in small batches, using only natural ingredients and traditional methods at their factory in Devon. Each bar reflects Willie’s belief that great chocolate should be as nuanced and authentic as fine wine, celebrating the terroir of the cacao without additives or compromise.
Xocolatl Small Batch Chocolate
Xocolatl Small Batch Chocolate was born from founders Elaine Read and Matt Weyandt’s adventure living off-grid in the jungles of Costa Rica, where they fell in love with the pure, bold flavors of freshly made dark chocolate. Inspired to share this experience back home, they returned to Atlanta with bags of cacao and built the city’s first bean-to-bar craft chocolate company, dedicated to showcasing the true taste of fine cacao from diverse origins. Rooted in social and environmental justice, Xocolatl honors chocolate’s ancient heritage and connects chocolate lovers to its authentic, time-honored flavors.
Zotter Chocolate
Zotter Chocolate, founded by Austrian chocolatier Josef Zotter, is celebrated worldwide for its bold creativity and commitment to bean-to-bar craftsmanship. From their organic and fair trade chocolate factory in Styria, Austria, Zotter transforms carefully sourced cacao into everything from classic single-origin bars to wildly inventive filled creations and hand-scooped chocolates. Known for sustainability, fair relationships with farmers, and playful flavors, Zotter brings artistry and ethical production together in every bar.
Exploring single-origin chocolate is one of the most delicious ways to taste how place can shape flavor and trusted bean-to-bar makers like Cacaosuyo, Amano, and Marou ensure every bar honors its unique origin. Whether you’re just beginning or deepening your chocolate journey, choosing brands that prioritize quality, ethics, and transparency makes all the difference. You can view our single-origin collection. You can also subscribe to our chocolate subscription box to start discovering different brands and origins.
