Chocolate Bars Makers are Snacking on
The amount of amazing craft chocolate bars coming into the market is crazy, every year there is an abundance of new makers being recognized for their delicious chocolate.
It's a tough choice deciding what makers to try out. If you truly want to discover new makers, we suggest subscribing to our Kekao Box, we do the job for you. Each month we curate 4 to 5 craft chocolate bars for you to indulge in.
Have you ever thought, what are the makers munching on? We have!
This is why we reached out to a couple of makers to see, here is what they said.
Bertil Akesson- Akesson's Organic Chocolate
The new bar Friis Holm made with my beans… and Morin’s last batch of Madagascar… He has been using my beans for many years and this is the best batch he has made… showing both the grower and the maker can get better.
Juan Aldana- Taita Chocolates
Right now I have bars from different chocolatiers from Colombia and other countries, such as Tibito, Disidente, Manoa.
Emily de Urías- Belu Cacao
Geordan Spicer- Kin+Pod Chocolate
However, the bars that made me want to become a maker were, of course, Omnom’s bars. You can tell that they were chefs first and trained in culinary arts before becoming chocolate makers. Their bars are done with the customer in mind and appeal to a broader crowd.
Gustavo Pradilla-Tibito Chocolate
Goodnow Farms, Ecuador Esmeraldas 70% Chocolate.
Anna Davies- Ritual Chocolate
There are so many wonderful craft makers out there now. It’s so inspiring and I love how everyone has developed their own style and focus. For instance, I love how Pump St started as a bakery first and then incorporated that into their chocolate. I love their rye and sourdough bars. I love everything from Dick Taylor and I had an amazing Omnom the other day that had liquorice. I hate to admit that I don’t get out and try other makers bars enough, but I’m always so inspired when I do.
Luisa Abram- Luisa Abram Chocolate
Hum… oh gosh, Hogarth, Forte Chocolates, Metiisto, Fruition, Sirene, Mission Chocolate, Soma, Mirzam, Naïve. Sorry for the long list!
Duffy Sheardown- Duffy's Chocolate
I don’t get to meet other makers very often but do always like to try new makers and, if I see them, new origins and flavours that look intriguing. I do like the bars that Amano and Askinosie make as well, of course as a lot of the Friss-Holm bars
David Menkes- LetterPress Chocolate
For single origin, you really can’t beat SoMa. Those guys are insanely talented, and they’re super super nice! I will always have great things to say about them. For flavored bars, I really love Patric - he made a raspberry balsamic pear bar a while back that almost made me cry, it was so good.
DeAnn Wallin- Solstice Chocolate
Right now my personal stash includes Fruition's Hispanola bar, Good Farms Putnam Rye Whiskey bar, Harper Macaw Bordeaux Barrel Aged bar and Manoa Hawaii Island bar.
George Domurot- Ranger Chocolate
Any surprises? It's cool to see what the makers are eating. We will keep updating this list so come back another time to find out what your favourite makers are indulging in.
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 get inside the box!
Each month we will curate 4 to 5 premium specialty crafted chocolate bars.
Have someone who you appreciate? It also makes as a great gift!
If you want to just try a couple of bars, check out our online chocolate shop, it's a selection of what we have curated in our past boxes.
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